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We have a Bakery, BBQ/Deli, Produce, Meat and Seafood for Chinese, Vietnamese,  Japanese, Korean, Thai, Filipino, Spanish, African, and European, Middle Eastern tastes.

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NOVEMBER 26, 2015






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Vietnamese Marinated Steak Noodle Bowl

PrintVietnamese Marinated Steak Noodle Bowl IngredientsSteak Marinade: 1 tsp Onion Powder 4 tsp Fresh grated Ginger 2 tsp minced Garlic 1 tsp black pepper 1/4 cup brown sugar 1/4 cup soy sauce (Kikkoman Brand) 1/4 cup Peanut Oil Fish Sauce: 2 Red Thai Chilies 2 cloves minced Garlic 1/2 cup sugar 1 cup water Fresh Lime Juice 2-3 Tablespoons depending on taste 5 Tablespoons prepared Fish sauce (3 Crabs Brand) For the bowl: Lettuce, cut into 1/4 inch shreds Rice Noodles (802 Brand) Bean Sprouts Pickled Carrots and Daikon Radish (Pacific Ocean Marketplace House-made) Fresh Cilantro *optional: Fresh Sliced Jalapeno rings Hot House cucumber cut into Julienne strips Peanuts-Crushed into bits (for garnish) Dried Onions (for Garnish)InstructionsCut Beef into 1/6 inch strips, and place in a with the marinate recipe from above. Marinate for at least 2 hours. Prepare your fish sauce, and set aside until serving After steak has marinated, set grill to 450 degrees and using a grill basket, grill the steak and cook throughly. Steak must read 145 degrees on a thermoter before serving. Assembling the bowl: Place a bit of Lettuce in the bottom of the bowl. Top with Rice Noodles Add on top: Bean sprouts to taste, pickled carrot and radish, Fresh Cilantro sprigs, Jalapenos if using them, and cucumber. Add the grilled Beef strips, and garnish with the crushed peanuts. *Serve with Hoisin Sauce and your Scratch-made Fish Sauce.NotesCourtesy of Chef David Bondarchuck. Featured on Colorado's "Everyday"... read more

Lumpia – Filipino Egg Rolls

PrintLumpia – Filipino Egg Rolls Filipino CuisineIngredients1 pound ground pork 3 large cloves of garlic 1 cup minced water chestnuts 1/2 cup minced onion 1 cup of julienne carrots 1 teaspoon Salt, or to taste 1/2 teaspoon black pepper, or to taste 1 pack Lumpia wrappers (Jones Brand) 1 egg vegetable frying oil * Sweet Chili Sauce for serving (Mae Ploy Brand)InstructionsHeat a skillet to medium high heat. Saute the Onion and garlic. Add the ground Pork, once the pork is browned add the salt and pepper, water chestnuts, and carrots, continue cooking and stirring until all ingredients are combines. Removed from heat before added vegetables become too soft. Take a lumpia wrapper, (lumpia wrapper should be triangle shaped, if the lumpia wrappers you are buying are square cut them in half diagonal ways) and add 2 Tablespoons of the filling mixture to the bottom of the wrapper, and begin rolling, keeping the mixture tight at the bottom and folding in the side corner as you roll. Use the lightly beaten egg to seal and close the lumpia. Repeat the process until all the mixture and wrappers are filled and used up. Heat your oil to 350 degrees and once hot, place the lumpia into the oil (in small batches depending on the size of your oil pan). Once the outside wrapper is brown, the lumpia is done, remove for oil onto paper towels to drain, and serve warm, with sweet chili dipping sauce.NotesCourtesy of Chef David Bondarchuck. Featured on Colorado's "Everyday" Show... read more

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