Crafted in NYC
Located in the heart of Manhattan, Milu was born of an enthusiastic exploration of Chinese regional cuisines and a desire to share flavors we love in a casual environment.
The range of ingredients, sophisticated techniques, and richness of flavors found across many regions of China continue to fuel our hunger and our creativity. These same elements inspired the Milu Pantry, which allows us to share our housemade sauces, along with condiments and snacks made by favorite partners.
Although cobaneros are sometimes smoked, Burlap & Barrel’s are sun-dried, which brings out warm, toasty notes. Connie Chung, chef and co-owner of the fast-casual Chinese restaurant Milu in New York, uses them to give flavorful heat to her vibrant chile crisp sauce.
[With Milu Chili Crisp, Chef Connie] aimed for something more savory than just spicy. Mission accomplished, with two distinguishing characteristics: the salty blast of fermented black beans and an umami boost from dried-shiitake-mushroom powder.
Robin Raisfeld and Rob Patronite
New York Magazine
Try its chili crisp, a savory and lightly spicy combination of chili oil, chili flakes, spices and crunchy toasted soy nuts; chili oil, a fragrant, heat-packed finishing oil; hoisin sauce, a mole-like condiment for basically everything; and dumpling sauce, an acidic and umami-packed condiment for more than just dumplings.
Chili Crisp and Exquisite Fast Food at Milu
The New Yorker
Along with our own collection, we also carry some of our favorite sauces, condiments, and snacks from our friends. Together, we're proud to present our pantry, presenting some of the most exciting flavors that we've come to love - we hope you'll like them as much as we do!