Plate-by-plate of chefs Nic Webber and Jacob Jordan’s Lunar New Year (Solar Term 5 of 24) tasting menu ($165) at 24 Suns in Oceanside, California, on Friday, April 17, 2026.

Choose your own adventure: à la carte or tasting menu.

Shrimp Toast | Fermented ginger and wasubala (a wasabi-arugula crossed micro green).

Shaoxing’s Redemption | Rye, bourbon, Shaoxing spiced pear, and black walnut.

Amuse bouches | Hibiscus Jellyfish (Sichuan pine nut dressing, mint, black lime), Pickled Woodear Mushroom (green garlic, horseradish), and Tiger Salad (celery, scallion, peanut, habanero).

Vi Sangh – Prosperity Salad | Trout belly, kanpachi, three-year umeboshi, blessing from the kitchen.

“Tripe & Tendon” | Snow fungus, king oyster mushroom, and hongyou (chile oil).

Turnip Cake | Shrimp X.O., green garlic, and parsley.

Siu Mai | Scallop and pork, fermented habanada, and green blueberry.

Claypot with Rock Crab | Brown butter, walnuts, and hoja santa.

“Zha Ru Ge” Roast Squab | Blackberry, morel mushrooms, and nettles.

Cigarette and Coffee | Coffee-braised duck, duck jus latte, and traditional chile oil.

Mandarin ice.

Budino | Butterscotch pudding, chocolate ganache, and cream.

I can’t escape these three dudes. IYKYK.