Our story
About Us
Slow food for fast nights, since 2022.
Wander far, eat well
A takeout joint with a dining-room soul
Paperbag Eats began in 2022 with a simple frustration: takeout that arrived tired. We built the kitchen backwards from the brown paper bag — stocks reduced further, noodles pulled thicker, sauces packed separately — so the food that reaches your couch tastes like the food that left our pass.
The menu wanders the night markets of Hanoi, Bangkok and Taipei, then lands in Huntington Beach. Small bites for the table, whole fish from the sea, slow roasts from the land, birds from the sky, and a tea list we take as seriously as the bar.
Dine in under the pendants, or let us pack it up. Either way, thank you for creating lasting memories with us.
How we cook
Three rules from our pass
Fire first. The wok burners never drop below full blast during service — breath-of-the-wok is a flavor, and it does not travel, so we chase it in the pan.
Pack it like it is fragile. Crispy things ride on vents, sauces ride on the side, herbs ride on top. Your bag is engineered, not filled.
Tea with everything. Our tea list is built to cut richness and reset the palate — ask the counter what pours best with your order.
Come hungry
Two rooms, one kitchen philosophy — see you at the counter.