Lion Dance Cafe

Lion Dance Cafe The Lion Dance Cafe Cookbook is out now! To connect, follow us on IG or visit our website.

Michelin & James Beard celebrated "Authentic not Traditional" produce-centric cuisine, recently relocated from California to Singapore.

Heading to Europe for a couple weeks, see you on the last weekend of October at In Bad Co • Craft B**r • W**e • Gastroba...
09/29/2026

Heading to Europe for a couple weeks, see you on the last weekend of October at In Bad Co • Craft B**r • W**e • Gastrobar ! Info coming soon and our schedule is always visible on our website.

Wanna take a moment to shout out DRUGGISTS and their wonderful team for hosting us for the last 4 months, and Aleksandar | W**e Asia for bringing incredible w**e pairings to the table. And ofc thanks to everyone for coming out and eating all the food! See you again very soon 🥂

Tomorrow (Sunday)! At DRUGGISTS ! Our “Not Too Sweet” du jour will be Torta Bertolina, an Italian grape cake. Well we do...
09/26/2026

Tomorrow (Sunday)! At DRUGGISTS ! Our “Not Too Sweet” du jour will be Torta Bertolina, an Italian grape cake. Well we don’t have access to the exact correct grape varietal and we tweak a few other things so it’s Torta Bertolin-ish.

We incorporate almond and The Soy Company Pte Ltd roasted soy pulp into our flour blend for an intoxicatingly roasty malty flavor, and we go pretty dark on the bake itself because that caramelized crust we get in the pizza oven is delicious. If you’ve had our desserts you already know we love a crusty cake. The inside stays super moist, with fresh lemon zest, a bit of rum, and evoo. And of course roasted grapes all over. Don’t you roast your grapes? You should try.
Served with whipped cultured soy milk mascarpone and zingy lemon-lime curd.

We’ll be cooking at Druggists from 3pm til 10pm! Come eat all afternoon and all night. Last pop up there for the foreseeable future after 4 consecutive months btw so don’t miss out.

SHAOBING SANDWICH NO.85: visions of our hypothetical sino-italian deli. THIS SUNDAY only at DRUGGISTS . The 85th iterati...
09/25/2026

SHAOBING SANDWICH NO.85: visions of our hypothetical sino-italian deli. THIS SUNDAY only at DRUGGISTS .

The 85th iteration of our looongstanding shaobing series is a compressed sando. Meaning it’s been pre-stacked to keep its shape and marinate and get the juices conversing through the layers and get all set and moistened through like you would a m**fuletta (shh or a savory tiramisu), without being a m**fuletta (we do love a m**f and will tackle it another time).

We got
- a hefty smearing of ‘nduja, made from our barley koji-cured seitan and brinjal with various chilies and creamy melon seeds, melted into a umami chorizo-y red spread
- chewy white-meaty deli cold cut style layer of various beancurds with coriander and white pepper.
- a salsa verde inclusive of both Teochew preserved olive veg and Italian green olives, capers, lemon zest, garlic and lotsa fresh herbs.
- Dijonnaise.
- And some shredded cabbage, salted for a couple days til slightly lacto, but with freshness still coming from green peps and sliced shallots.
All in Shane’s signature sesame crusted sourdough focaccia. It cuts and holds like cake. Come get your slice.

This Sunday at DRUGGISTS . Walk ups welcome while space lasts! Service is a whopping 7 hours from 3pm to 10pm.

Last pop up there for the foreseeable future BTW so come thru. And peep our schedule at liondancecafe.com anytime.

FURU BRUSCHETTAFermented tofu, Italian style. This Sunday at DRUGGISTS . Our last pop up there for 2026 btw!🧀 Our creamy...
09/24/2026

FURU BRUSCHETTA
Fermented tofu, Italian style. This Sunday at DRUGGISTS . Our last pop up there for 2026 btw!

🧀 Our creamy aged savory herb, chili, and extra virgin olive oil cured fǔrǔ 腐乳 on our toasted ciabatta. If you’ve had fǔrǔ before you know how it gets umami, salty, funky, and takes on extra flavors from its brine… Like an intense marinated feta. If you’re a funk fiend like myself (C-Y), it’s the kind of thing that’s hard to stop eating (Shane had to stop me so that there would be some left for you all).

🥗 On the other side, some lovely fresh crisp lettuce leaves layered with thin slices of melon, shallot, herbs, and some coriander seed, soy milk whey, and orange peel pickled Fogo Fungi Mushroom Farm pioppini. Dressed with freshly cracked black pepper, and extra chili herb evoo brine from the fǔrǔ.

🍽️ TO EAT: Just smear that rich cream cheese-like fǔrǔ all over the bread, plop the salad on top, squeeze that lemon, cut in half if you want, and enjoy with a glass (or bottle) of the w**e pairing that has plotted to boost your experience.

⚡️We’ll be at Druggists cooking up a storm from 3pm til close, walk up or make a res now via their website!
Can’t make it or already looking forward to the next one? Check out our Upcoming Events calendar on our website liondancecafe.com .

Swipe for some glimpses at our fermentation lab 👀

smoosh it

all over

so satisfying

plop on the garnishes and squeeze the lemon. mangia bene. 慢慢吃.

Shane’s freshly baked ciabatta will be thick cut and toasted to order for you 🌹

BTS of our fǔrǔ in the making

growing chest hairs already

brined with an explosively flavorful mix of our own dòubànjiàng, white rum, dried chilies and savory herbs in a robust extra virgin olive oil.

This Sunday! Come through. Resys via DRUGGISTS website are pretty much packed but they always save room for walk ups (on a first come first serve basis).

Aleksandar | W**e Asia is curating some cool pairings for the occasion, and he’ll be there in person from 6-9pm to talk about the w**es!

KOJIO E PEPE, the pasta dish that made our Italian friend go “f**k pecorino”. This Sunday at DRUGGISTS . Make a res now ...
09/23/2026

KOJIO E PEPE, the pasta dish that made our Italian friend go “f**k pecorino”.
This Sunday at DRUGGISTS . Make a res now on their website or walk up!

Fresh handmade fettuccine gets cooked al dente (if you prefer it overcooked and mushy no worries, just let it die on your plate while you take pics), dressed in a creamy sauce made from our soy milk koji and lots of black pepper, smoked shiitake and sesame chili crisp, and a ginger scallion oil salted using our own taucheo. You could share, or you could avoid feeling regrets by each ordering your own plate -this one’s hard to stop slurping on til it’s gone.

🍷 A heads up that this is our last pop up at Druggists in 2026 so don’t sleep on it. 3pm to 10pm (or sold out) = 7 whole hours to make it over there, your tastebuds will thank you. Plus, super exciting w**e pairings by Aleksandar | W**e Asia to make your experience extra quaffable. Max quaff.

👀 PS. it’s in the cookbook (bookstores linked in bio/on our website)! Lil hack if you make it at home, make extra sauce so that you can slap it on instant ramen with bits of fried vegan spam when you get home late at night.

CREAM CHEESE RANGOON. This Sunday at DRUGGISTS . Reserve now via their bio, or walk up! Tables set aside as space allows...
09/21/2026

CREAM CHEESE RANGOON. This Sunday at DRUGGISTS . Reserve now via their bio, or walk up! Tables set aside as space allows.

If you came to our pop up at clubstreetlaundry you’ve likely had the chips’n’dip version of this. Come try then in fulll rangoon form.
These decadent crispy shells full of creamy hot cheesyness spin the now-classic 50’s tiki bar snack in our direction, with cream cheese made from culturing fresh local soy milk, shredded slow cooked jackfruit from the pasar instead of crab, and a healthy dusting of our East Bay spice blend, based on the seafood-associated Old Bay spice but with a little extra kick. In high demand at pop ups and every gig we’ve catered, you bet it’s in the cookbook.
We’re always switching things up so this time they’ll be served with a smoked jujube chili jam (we just found these super earthy plummy jujubes).

See you Sunday!

Yesterday we had the pleasure of catering a spread of hors d’oeuvres highlighting local products and upcycled ingredient...
09/20/2026

Yesterday we had the pleasure of catering a spread of hors d’oeuvres highlighting local products and upcycled ingredients for zerowastesg . Having been waste-conscious, sustainably-minded and advocates for intentional sourcing our entire careers, this was right up our alley.
The best part? Using this as an opportunity to connect with amazing Singapore-based peers in food and drink, as we headed to every far side of the island to visit them and pick up their generous contributions. Swipe through for a peek at what we made.

Fogo Fungi Mushroom Farm lion’s mane mushroom, slow cooked in our complex rempah with fresh coconut milk from Tekka market, with roselle and mustard seed pickled red onion, makrut lime leaf, on crostini made from LeVeL33 spent grain focaccia.

Char siu of Fogo Fungi Mushroom Farm lion’s mane mushroom, sun dried and koji-cured Japanese kai lan from Wendy Tan at City Sprouts , cucumber, mustard flower, spent roselle aioli.

Char siu of Fogo Fungi Mushroom Farm lion’s mane mushroom, sun dried and koji-cured Japanese kai lan from Wendy Tan at City Sprouts , cucumber, mustard flower, spent roselle aioli.

Cultured The Soy Company Pte Ltd soy milk and shallot cream cheese, pào cài made from Wendy Tan ‘s wasabi greens, daikon, pear, and cam bullhorn peppers, coriander and orange zest pickled Fogo Fungi Mushroom Farm pioppini, fennel and sesame seed chili oil, fennel flower, crostini made from LeVeL33 spent grain focaccia.

Pisang cake using the whole, overripened, banana -peel included-, nutmeg, and walnuts, filled with a lemon and lime curd we made from citrus peels that Tincture House had leftover from juicing for cocktails, broken pistachio candy, whip, pentas blossom.

The Soy Company Pte Ltd soy milk and roasted soy pulp cake, moistened with a cake soak of ethically-sourced spent coffee grounds, kaya toast breadcrumbs from upcycled bread crusts, whip scented with our own vanilla extract, colorful cornflour petals.

The Soy Company Pte Ltd soy milk and roasted soy pulp cake, moistened with a cake soak of ethically-sourced spent coffee grounds, kaya toast breadcrumbs from upcycled bread crusts, whip scented with our own vanilla extract, colorful cornflour petals.

The food was presented on banana leaves

MENU reveal for our upcoming pop up at DRUGGISTS on the last Sunday of September! And our friend Aleksandar | W**e Asia ...
09/18/2026

MENU reveal for our upcoming pop up at DRUGGISTS on the last Sunday of September! And our friend Aleksandar | W**e Asia will be curating some rad w**e pairings to enhance your dining experience.

⚡️What have we got: makrut peanuts, no brainer, order them as you sit down. Charred chillin’ broccoli, with those juicy florets. Crispy wontons stuffed with our cultured cream cheese, come on. Kojio e pepe, our play on cacio e pepe using our koji cultured soy milk and handmade fresh pasta, perfect for your date night even if your date is yourself. And iteration no.85 of our years-long sandwich series on our own freshly baked sesame sourdough focaccia.
At least 3 of these are in the cookbook (link in bio!) and most will get their own posts between now and the gig so stay tuned.

🕜As usual we’ll be taking over their kitchen from 3pm to 10pm (or sold out), so that’s potentially a whole 7 hours of service for your late lunch / apéro / dinner / post dinner snacking pleasure. After our 4th consecutive month at Druggists we’ll be skipping October so FYI, don’t miss out.

🍷Either make a reservation now via DRUGGISTS or just show up, seats are set aside -while they last, obvi. (Couple folks messaged last time saying that no seats were set aside for walk ups when they showed up at x time, welllll they were but got taken, as these things go).

Last Sunday of the month, we’ll once again be back at DRUGGISTS ! 🍷This time our friend Aleksandar | W**e Asia will be c...
09/16/2026

Last Sunday of the month, we’ll once again be back at DRUGGISTS !
🍷This time our friend Aleksandar | W**e Asia will be curating a list of w**e pairings to enhance your enjoyment. He just got back from hosting the smallest w**e fair in Ningxia and we can’t wait to see what he lines up.
🍽️You know the deal: make a reservation now via DRUGGISTS or take a chance at walking up. Heads up that seats go fast, and reservations have a shot at preordering menu items before they sell out, which is happens despite us prepping more and more every time.
🍝 Menu in our next post. Like previous times, we’ll be making you freshly baked bread and handmade pasta so come treat yourself.
‼️ After 4 consecutive months we’ll be skipping october so don’t miss this one. You’ve been warned.

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Oakland, CA

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