The Menu

Korean Mandoo
Korean style dumplings made in-house daily, filled with shiitake, sweet potato noodles, zucchini, tofu, garlic, and ginger, served with a sweet tamari sauce.* Contains gluten

Sesame Tofu Salad
Sauteed tofu w/sesame sauce, green leaf lettuce, carrots, cucumbers, watercress, radishes, avocado, wakame (seaweed salad), scallions. Gluten free 

Rice with sautéed & marinated onions, scallions, zucchini, bean sprouts, carrots, shiitake mushrooms, and organic tofu, served with spicy sauce** on the side.

(spicy sauce is a medium spice level and contains gluten. to make the dish gluten free , check the box under "add on" to swap sauces)

Add-Ons & Swaps

Swap Bibimbap Sauce for Gluten Free & Non-Spicy Option - Free
For bibimbap, replace the spicy sauce with the gluten free and non-spicy sweet tamari sauce*

Kimchi Edamame - $5
Steamed salted edamame w/ kimchi powder. Gluten free. Low-medium spice level


Spicy Curry Popcorn - $5
Fried kelp, chili peppers, shallots. Gluten free. Medium to high spice level

* sweet tamari sauce - tamari, brown rice vinegar, & sugar

** spicy sauce - gochujang chili paste, soy sauce, sesame oil, brown rice vinegar, sugar

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Drop Details

‍Serving size
Serves 1 (or 2 for a lighter shared meal w/ add-ons)

‍Deliveries are between 5-7pm. You will receive a more accurate ETA the morning of the drop.

White Tiger operates a mixed kitchen. The menu is 100% plant-based & vegan.

Spice Note
Edamame is low-med spice, bibimbap sauce is med spice, and popcorn is med-high spice.

Heating & Serving
Heating and serving instructions will be provided for a couple of dishes.

Restaurant Background

White Tiger is a culinary paradise located in Prospect Heights, Brooklyn, specializing in homestyle Korean cuisine, with a nontraditional flare. Those in the know have turned to White Tiger for its especially well prepared vegan and gluten-free options. Chef Liz Kwon is also an experienced health coach and believes that foods can be just as healthy as they are flavorful. She worked for years as a private chef before opening White Tiger, and prioritizes the importance of creating inclusive menus that accommodate all eaters.

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