Eastern and Western traditions meet on menu that includes Korean bulgogi burgers, shrimp skewers, and Bali rib-eye steak
The Fine Print
Promotional value expires 120 days after purchase. Amount paid never expires.May be repurchased every 120 days. Limit 1 per person, may buy 1 additional as gift. Limit 1 per visit. Limit 1 per table. Valid only for option purchased. Lunch menu is from 11am till 230pm. Dinner menu from 4pm till 10pm. Not valid on alcohol. Tax and gratuity not included. Dine in only unless using the take out voucher.Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
Every item on the Pop Grille menu issues a revelation of flavor. Cuisine is rooted in Asian fusion, but thanks to the inventive imagination of head chef Ray Oka, dishes are constantly bounding beyond Eastern and Western tradition. And yet, although it sounds impossible, entrees also remain elegantly simple, dependent on fresh ingredients and skillful artistry. The rack of lamb is marinated in a tropical barbecue sauce before it's grilled and skewered on toothpicks. Lobster rolls are crowned with cucumber wasabi coleslaw. Shrimps, scallops, tofu, and egg dominate the seafood soup. While some entrees, such as the filet mignon, are presented with an eye for tradition, even these bear Ray's signature approach.