chili crisp

From above, four shallow bowls of pale, silky congee are topped with halved marbled soy tea eggs, deeply browned oyster mushrooms, a small tuft of bright tangerine-herb salad, scattered black sesame seeds, emerald scallions, and golden garlic chips glistening in chili oil.

Garlic Congee Bowls with Soy Tea Eggs, Oyster Mushrooms & Tangerine Salad

Brunch - Chinese - March 07, 2026
From above, a shallow bowl of glossy tan noodles twirled into loose nests, topped with bronzed roasted mushrooms, emerald mâche leaves, fine ribbons of scallion, black sesame, and a glistening spoonful of ruby chili oil, with lime wedges and specks of toasted sesame scattered artfully around the rim.

Ginger-Scallion Noodles with Roasted Mushrooms, Mâche & Black Vinegar

Main Course - Chinese-Inspired Fusion - March 08, 2026
From above, a shallow bowl shows a jade-green broth pooled around two golden salmon fillets, tucked beside round, deeply crisp scallion rice cakes. Bright peas, radish ribbons, mint leaves, and black sesame scatter across the surface, with lime wedges and a glossy chili oil swirl for dramatic contrast.

Crispy Salmon with Pea-Coconut Broth and Scallion Rice Cakes

Main Course - Fusion - March 10, 2026
From above, four shallow bowls of golden-orange congee are swirled into glossy spirals, each topped with halved jammy eggs, curls of pickled carrot, emerald scallions, black sesame, cilantro leaves, and ruby streaks of chili-crisp butter.

Carrot-Ginger Congee with Jammy Eggs & Chili-Crisp Brown Butter

Brunch - Fusion - March 12, 2026
From above, a shallow platter of tangled glossy noodles topped with burnished soy-black vinegar chicken pieces, fanned golden kohlrabi wedges, ribbons of wilted greens, scattered scallions, sesame seeds, cilantro leaves, and tiny ruby flecks of chili crisp oil glistening around the edges.

Black Vinegar Chicken with Roasted Kohlrabi & Ginger-Scallion Noodles

Main Course - Chinese - March 19, 2026
From above, wide glossy noodles are twirled into loose nests in shallow bowls, tangled with bright emerald fiddleheads and flecks of herbs. Golden crispy shallots and black sesame scatter across the surface, while thin lemon zest threads and a soft jammy egg add contrast against the silky amber sauce.

Miso-Brown Butter Udon with Fiddleheads, Lemon & Crispy Shallots

Main Course - Fusion - March 27, 2026
From above, four shallow bowls of pale creamy oats are topped with halved jammy eggs, glossy caramel-brown mushrooms, ribbons of vivid green sorrel, pink radish slices, black and white sesame seeds, chili oil swirls, and tiny herb leaves for a striking, modern brunch look.

Savory Miso Oats with Sorrel, Jammy Eggs & Sesame Mushrooms

Brunch - Fusion - April 06, 2026
From above, a shallow bowl of glossy wheat noodles is twirled into loose nests, dotted with bright green peas and charred snap pea halves, streaked with red chili oil, scattered with sesame seeds and sliced scallions, and finished with ribbons of lemon zest and fresh mint for vivid contrast.

Ginger-Scallion Noodles with Sweet Peas, Miso Lemon, and Crispy Chili

Main Course - Chinese-Inspired Fusion - June 18, 2026