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Slow braised lean cuts of beef tenderloin with chef's secret fragrant sauce alongside house special spices, topped with fresh bok choy. Not spicy option available. Drizzled with house made chili oil if enjoyed spicy. Soup noodle base recommended.

Rich big cubes of pork belly, stewed in a classic dark sauce, tossed in long horn pepper, red bell pepper and celery, topped with fresh bok choy. A nostalgic Hunan dish for Chairman Mao. Not spicy option available.

Sizzlingly hot wok sautéed sliced pork with long horn pepper, tossed with red bell pepper, celery, topped with fresh bok choy. A Hunan classic homemade dish. Enjoyed spicy.

Sizzlingly hot wok stir fried thin sliced chicken gizzard with pickled string beans, tossed with long horn pepper, red bell pepper, and celery, topped with fresh bok choy. Enjoyed spicy and sour.

Sizzlingly hot wok stir fried squid with chili bean paste, tossed with red bell pepper, long horn pepper, and celery, topped with fresh bok choy. Enjoyed spicy.

Sizzlingly hot wok stir fried diced chicken with chili black bean paste, tossed with red bell pepper, long horn pepper, and celery, topped with fresh bok choy. Hunan style chicken dish. Enjoyed spicy.

Sizzlingly hot wok sautéed thin sliced pork liver with sliced pork, tossed with red bell pepper, long horn pepper, and celery, topped with fresh bok choy. A Hunan special dish. Enjoyed spicy.

Sizzlingly hot wok sautéed shredded pork with pickled mustard green, tossed with red bell pepper, long horn pepper, and celery, topped with fresh bok choy. Not spicy option available.

Sizzlingly hot wok scrambled eggs, tossed with long horn pepper and red bell pepper, topped with fresh bok choy. A simple egg dish that may blow your mind. Enjoyed spicy.

Sizzlingly hot wok stir fried pickled hot pepper, chopped bamboo shoots and pickled string beans, tossed with red bell pepper, long horn pepper and celery, topped with fresh bok choy. Vegetarian. Enjoyed spicy.

Thin sliced beef, spiced with cumin, stir fried with red bell pepper, long horn pepper, and celery, tossed in cilantro, topped with bok choy. A Hunan dish that got famous in the UN. Silky fan's all time favorite. Enjoyed spicy.

Slow braised pig trotters with chef's special dark sauce with spices, deboned, diced, then tossed with red bell pepper, long horn pepper, and celery, topped with fresh bok choy. Enjoyed spicy.

Sliced fish filet tossed with pickled string beans, pickled red pepper, pickled mustard green, served in spicy and sour soup with Silky's special rice noodles, topped with cilantro. Soup noodle option only. Enjoyed spicy.

Slow braised pork ribs, stewed in bean paste sauce, tossed with long horn pepper, red bell pepper and celery, topped with fresh bok choy. Not spicy option available.

Sizzlingly hot wok sautéed shredded pork with smoky flavor long bamboo shoots, tossed with red bell pepper, long horn pepper, and celery, topped with fresh bok choy. A Hunan special dish. Not spicy option available.

A hearty soup done by the chef, pork ribs slowly braised with cuttlefish, mixed with Silky's special rice noodles, soup noodle option only. A true Hunan local dish. Enjoyed not spicy.

Our signature pan fried mama made dumplings. Wrapped in homemade dumpling dough and filled with ground pork and daikon radish, these dumplings are infused with spices for even more flavor with a personal touch in each step. Six pieces per order.

Our signature pan fried mama made dumplings. Wrapped in homemade dumpling dough and filled with ground pork and celery, these dumplings are infused with spices for even more flavor with a personal touch in each step. Six pieces per order.

Our signature pan fried mama made dumplings. Wrapped in homemade dumpling dough and filled with squash, mushroom and tofu, these dumplings are infused with spices for even more flavor with a personal touch in each step. Vegetarian. Six pieces per order.

Our signature pan fried mama made dumplings. Wrapped in homemade dumpling dough and filled with diced fresh shrimp, chives and ground pork, these dumplings are infused with spices for even more flavor with a personal touch in each step. Six pieces per order.

“Bingfen”, a bowl of cold transparent sweet jelly infused with brown sugar and dried osmanthus flower, topped with cranberries, served cold.

“Sugar Oil Baba”, a traditional Hunan Changsha street snack, round shaped glutinous rice flour sweet cake, infused with brown sugar syrup, oil, drizzled with sesame seeds, served warm.

Deep fried green beans, tossed in sizzlingly hot wok with fermented mustard greens and garlic, created a crispy texture from the slightly charred exterior. Vegetarian.

Double fried layered tofu, stuffed with homemade pickled radish and chopped pepper sauce, topped with scallions. Vegetarian.

Slow braised pig ear with chef's special dark sauce with spices, chilled, sliced, then served with garlicky dressing of soy sauce and black vinegar, topped with chef house made chili oil and cilantro, served cold.

Slow braised beef tripe with chef's special dark sauce with spices, chilled, sliced, then served with garlicky dressing of soy sauce and black vinegar, topped with chef house made chili oil and cilantro, served cold.

A refreshing cold salad made of smashed Asian cucumbers, cut into bite-sized pieces, perfect for scooping up our garlicky dressing of soy sauce and black vinegar. Topped with chef house made chili oil and cilantro. Vegetarian.

A refreshing cold salad made of wood ear mushroom which is a black fungus that can act like a purifier in the human body according to Chinese medicine. Paired with garlicky dressing of soy sauce and black vinegar, topped with chef house made chili oil and cilantro. Vegetarian.

Silky’s secret special dish. The spicy, “tongue-numbing” sichuan peppercorn sauce coats the soft cubes of silken tofu, topped with scallions. Vegan.

Our newest menu addition! Dry mix noodle bolognese style topped with soft tofu, minced pork, sour string beans, fried peanuts, and diced cucumbers. Different spicy levels available.