Finding cheese curds in China is damn near impossible so we make our poutine with mozzarella and smoked teriyaki beef tongue. You can find this on our regular menu, and this weekend we're getting way, way deeper into Quebec's finest culinary export. Our chef Danyi Gao came up with six remixes of the classic diner food and you can try them all this Saturday and Sunday, March 24 & 25 from 6pm-10pm. We're talking poutines topped with hongshao rou, red curry chicken with coconut, foie gras and black truffle cheese, and more secret guests. It's postmodern poutine. It's Shanghai poutine.