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The restaurant seats 72 people but is currently only seating 18 to maintain 25% dine-in capacity. Credit: Meera Nagarajan
Induction cooktops line the bar for diners to use while eating woks and hot pots. Credit: Meera Nagarajan
The bar at Tai Ke Shabu Shabu Credit: Meera Nagarajan
Mutton wok, served on an induction cooktop to be kept hot is meant to be eaten like a stew. The mutton is braised for three hours to create tender meat and a rich broth that has aromatics like ginger and sweet notes from dates and goji berries. Credit: Meera Nagarajan
Diners are asked not to toss out their bottle caps so co-owner Calvin Koong can finish his Bud Light beer cap wall. Credit: Meera Nagarajan
The sweet and sour fish’s sauce is made from ketchup, white vinegar and sugar, which give that familiar sweet and sour tang. The fish, a white fish, is breaded in a mix of bread flour and potato starch for added crunch and tossed in the sauce along with pineapple, onion and bell peppers. Credit: Meera Nagarajan
Co-owner Calvin Koong created and installed a rope wall during the space remodel. Credit: Meera Nagarajan
The ground pork in the traditional stir-fry gets cooked along aromatics like chives, fresh red chile and fried black beans and finished in a sauce made with soy sauce, sugar, ginger water and wine. Credit: Meera Nagarajan
In the chile stir-fry shrimp, shrimp get fried and tossed in a sauce made with sugar, soy sauce and a special blend of ground dried chiles and fresh chiles. Credit: Meera Nagarajan

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Meera began working at Sauce in 2008 and is responsible for the design of Sauce Magazine. She has a masters in journalism with an emphasis in magazine design from Mizzou and she has a habit of hoarding...