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Chinese New Year Pot Stickers on Colorado’s Everyday Show

PrintChinese New Year Pot Stickers on Colorado’s Everyday Show Ingredients1 lb. ground pork 1 Cup Thinly Chopped Scallions (Green onions) 2 teaspoons powdered ginger 1 teaspoon minced Garlic 1 Tablespoon soy sauce 1 Tablespoon sesame oil 1/2 teaspoon Black Pepper Dumpling/ Pot Sticker Wrappers - Kwan Sang Dumpling Wrapper To Garnish: Roasted Black Sesame Seeds - JFC Brand Vinaigrette Dipping Sauce: 2 teaspoons fresh ginger minced 1 tbsp soy sauce 1 tbsp Shanxi Superior Mature Vinegar pinch of sugar 1-2 red Thai chilies thinly slicedInstructionsMix everything together for Vinaigrette with a whisk in a small bowl and set aside. In a Large bowl Combine Pork, Green Onions, Ginger, Garlic, Soy Sauce, Sesame Oil, and Black pepper in a combine, combine thoroughly. Place about 1 and 1/2 teaspoons of the meat mixture on the dumpling/pot sticker wrapper and using a wet finger circle the wrapper edge to wet it and press the sides together to create a sealed dumpling. Pan Fry: Over Medium heat, heat some canola Oil in a large skillet and gently place the formed dumplings in the pan and cook turning to get all sides in the hot oil, until outer wrapper is golden brown. Serve drizzled in the Vinaigrette, and sprinkled with the Black Sesame Seeds or simply serve the Vinaigrette on the side. Enjoy!NotesCourtesy of Chef David Bondarchuck. Featured on Colorado's "Everyday"... read more

Spicy Korean Wings on Colorado’s Everyday Show

  PrintSpicy Korean Wings on Colorado’s Everyday Show Ingredients12 chicken wings, tips removed and drums and flats separated Canola oil for frying (6 cups) 1 Cup Buttermilk 3 Tablespoons Soy Sauce 1 1/2 Cup (AP) All Purpose flour 1 Tablespoon ground black pepper To Garnish: Toasted White Sesame Seeds - JFC Brand Scallions thinly sliced Marinade: CJ Korean BBQ Chicken & Pork MarinadeInstructionsMix together, Buttermilk and Soy Sauce, Soak trimmed and cut wings in buttermilk and Soy Sauce mixture at least 2 hours, and up to 8 Heat Oil to 325 degrees Meanwhile whisk together all wing sauce ingredients together , set aside Mix together Flour and Black pepper. (After the wings soak) Dredge the wings in the flour and black pepper mixture. Carefully lay the coated wings into the hot Canola oil. Cook for 8-10 minutes. Remove wings and drain on paper towels. Continue frying in small batches until all wings are cooked. (Pull chicken once it temps with a thermometer at 165 degrees.) Place Fried Chicken Wings into a large mixing bowl and toss sauce, you may use as much or as little as you like to coat the wings. Sprinkle with the Black sesame seeds and sliced scallions to garnish and serve.NotesCourtesy of Chef David Bondarchuck. Featured on Colorado's "Everyday"... read more

Tofu Pad Thai on Colorado’s Everyday Show

PrintTofu Pad Thai on Colorado’s Everyday Show Ingredients1 package wide, flat rice noodles - Rama Pad Thai Noodles 3 tablespoons soy sauce 1/4 Cup Water 1 tablespoon chili paste 2 Tablespoons brown sugar 2 tablespoons Canola oil 1 large egg, lightly beaten 16oz (1 pound of Fresh Tofu from POM) 1/2 cup julienne cut carrot strips 1 teaspoon minced garlic To Garnish: Crushed Roasted Peanuts Thinly Sliced Scallions Bean Sprouts Fresh Cilantro Fresh Lime WedgesInstructionsFirst wrap tofu in a dry, clean dish cloth and set a heavy cold skillet on top of it for 30 minutes to drain excess liquid, anything with a good heavy weight will do. Once drained, Cube the tofu into 1/2 inch cubes and bake in the oven over a cooling rack lined baking sheet for 20 minutes until the Tofu cubes are dried and golden browned. In a small bowl whisk together soy sauce, Water, chili Paste, and brown sugar In a large nonstick skillet or wok, heat 1/2 teaspoon oil over medium-high, tilting to coat pan. Add eggs cook about about 1 minutes. remove egg from skillet and break up with a flat wooden wok spatula. Toss in carrots, garlic, and scallion green onion to skillet and cook until colors are vibrant and the wok is fragrant. about 2-3 minutes, continue tossing the ingredients as not to burn the garlic. Add Soy Sauce mixture and bring to a simmer. Toss in noodles and cook, stirring and flipping continuously, until well combined and hot. 1-2 minutes. Add eggs and baked tofu and gently toss to combine. Season to taste with salt. Serve on a... read more

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Love Pacific Ocean Marketplace

“We’ve been shopping at the Pacific Ocean Marketplace for the past four years, and have loved every visit. Since we lived in China for 25 years there are many things we’ve grown to love, and the only place we can get these things is at the Pacific Ocean Marketplace.” – Larry... read more

Filipino Items

“I have lived in the Denver metro area for over 15 years, but have not found a grocery store that carries Filipino goodies. When a friend recommended POM, I was so excited to find many Filipino snacks, spices, frozen foods and other meats and fish I could use to cook Filipino dishes. Thank you, POM!!!” –... read more

Low Prices

“Awesome! And prices are far below all local grocery stores, including Sams. I took my recipt into Kings and Sams everything I bought at Pacific Asian was at least 50 cents less then the other 2, including meat and sea food. Unbelievable selections on everything. It is a must even just to go in and browse, you will not regret it. Especially if you are a food junkie! !!!!!!!!Take the time, you will not be sorry!” – J.C.... read more