Anju/CHIKO
Anju x CHIKO Chef’s Dinner Series
Each month’s menu will feature a different theme or type of cuisine! Past menus have included Chinese Take Out Classics, The Joy of Stir Fry, and Korean BBQ. Our most recent month’s themes include a Peking Duck Holiday Dinner in December, a Lunar New Year Feast in January, and a Spring is in the Air menu in March.
You can skip a month, pause or cancel your membership anytime via your Table22 member portal.
Pickup and delivery are typically on the fourth Wednesday of every month. Pickup is at CHIKO Capitol Hill located at 423 8th St SE, Washington, DC 20003. You'll receive further info at the beginning of each month.
Delivery is available inside the 495 Loop for $15 and outside the 495 Loop (see delivery map) for $20. Note the beverage pairing is not available for delivery in the state of Maryland.
Delivery is available inside the 495 Loop for $15 and outside the 495 Loop (see delivery map) for $20. Note the beverage pairing is not available for delivery in the state of Maryland.
Anju and CHIKO are restaurant concepts by The Fried Rice Collective founded by Chefs Danny Lee and Scott Drewno. Danny and Scott pair modern cooking techniques with traditional Chinese and Korean flavors in the heart of Washington D.C.Chef Danny has worn many hats from musician, to biologist, and legal assistant before finding his perfect toque as a chef and opening wildly successful restaurants starting with Mandu; which won Best Korean and was recognized in the Michelin Guide in 2016 and 2017. Chef Danny has also earned a semifinalist nomination from the James Beard Foundation and has been featured in Food and Wine, Travel and Leisure, Forbes, and more. Chef Scott was raised in the heart of New York's Finger Lakes wine region, a rural area known for its vineyards and family-owned farms. Watching his mother turn fresh, seasonal produce from local farm stands into bubbling pies and cobblers first piqued his interest in cooking and planted the seed for Drewno's culinary ambition which has now led to a distinguished career earning Chef of the Year twice and nominated for a James Beard Award.
Chinese Takeout Classics!
difficulty level: easy
prep time: approx 30 mins
Smashed Cucumbers
mala oil
Pork & Leek Dumplings
ginger, garlic, scallion, oil
Stir Fried Green Beans
sweet soy, crispy garlic
Chilled Silken Tofu
sesame soy
Orange-ish Chicken
candied mandarins & peppers
Beef & Broccoli
wok charred broccoli rabe, lemon pepper sauce
5 Spice Rice Pudding
star anise, cinnamon, coconut
difficulty level: easy
prep time: approx 30 mins
Smashed Cucumbers
mala oil
Pork & Leek Dumplings
ginger, garlic, scallion, oil
Stir Fried Green Beans
sweet soy, crispy garlic
Chilled Silken Tofu
sesame soy
Orange-ish Chicken
candied mandarins & peppers
Beef & Broccoli
wok charred broccoli rabe, lemon pepper sauce
5 Spice Rice Pudding
star anise, cinnamon, coconut
Peking Duck Holiday Dinner
difficulty level: medium
Peking-Style Half Duck
duck will be prepared; cooking from raw required
Duck Accoutrements
bao buns, cucumber, scallion, hoisin, Chinese mustard
Winer Kale Salad
toasted sesame dressing, orange segments, pomegranate, candied walnuts
Korean Holiday Soup
seasoned ground beef, chewy rice cakes, egg, scallion
difficulty level: medium
Peking-Style Half Duck
duck will be prepared; cooking from raw required
Duck Accoutrements
bao buns, cucumber, scallion, hoisin, Chinese mustard
Winer Kale Salad
toasted sesame dressing, orange segments, pomegranate, candied walnuts
Korean Holiday Soup
seasoned ground beef, chewy rice cakes, egg, scallion
CHĪKO Cumin Lamb Noodle
braised lamb, sweet & sour shallots
Five Spice Pot de Creme
whipped cream, chocolate pearls