neutral oil

The dish consists of a bed of soba noodles, tossed in sesame-soy dressing, topped with seared salmon, fresh vegetables like cucumber and radish, and edible flowers for a pop of color.

Sesame Salmon Soba Noodles

Main Course - Japanese - February 02, 2023
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, each dessert appears as a loose composed round: golden pineapple wedges fanned over silky white lime crema, emerald ribbons of glossy candied lettuce curled between them, scattered shards of deep green pepita praline, tiny mint leaves, lime zest, and a few amber drops of chile syrup on a matte white plate.

Candied Lettuce & Pineapple Carlota with Ancho Lime Crema

Dessert - Mexican - March 09, 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 wide white bowl holds glossy deep-brown lamb stew on one side, dotted with carrots and pearl onions, beside a swoosh of pale-green colcannon. Vivid parsley oil is drizzled in emerald droplets around the plate, topped with a nest of crisp fried leeks and scattered parsley leaves for a dramatic St. Patrick’s Day finish.

Stout-Braised Irish Lamb Stew with Colcannon and Parsley Oil

Main Course - Irish - March 17, 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 plates show golden crisp rice cakes topped with halved jammy eggs, vivid green herbs, pale emerald fava beans, ruby chile slices, and a shower of bronzed shallots, with lime wedges tucked at the side and a glossy chili-lime dressing lightly pooled underneath.

Thai-Inspired Fava Bean Crispy Rice Cakes with Jammy Eggs

Brunch - Thai - March 28, 2026
From above, broad white bowls hold a swoosh of pale white bean smash topped with deeply caramelized scallops, curls of crisp dark-green kale, glossy green herb oil, pink radish slices, and charred lemon halves for a vibrant, modern look.

Pan-Seared Scallops with Crispy Kale, Warm White Bean Smash & Charred Lemon Herb Oil

Main Course - American - March 29, 2026
From above, a golden sesame-speckled donut half sits open-faced on a matte white plate, lavishly swirled with creamy white panna cotta ‘schmear,’ topped with silky ribbons of ruby strawberry ‘lox,’ tiny green grape ‘capers,’ translucent blush apple ‘onion,’ and delicate mint fronds. A few sesame seeds and glossy syrup dots complete the hyper-realistic New York deli look.

April Fools' Faux Bagel with Lox Dessert

Dessert - American Fusion - April 01, 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, four golden rösti rounds sit on white plates, each crowned with glossy pale-green leeks, soft yellow eggs, coral ribbons of smoked trout, tiny pink radish slices, feathery dill, chive batons, and delicate dots of crème fraîche with a lemony sheen.

Crispy Rösti with Creamy Leeks, Soft Eggs & Smoked Trout

Brunch - American - April 11, 2026
From above, a wide plate shows a blush-pink salmon fillet over golden smashed fingerlings and charred green asparagus, spooned with vivid emerald pepita salsa verde and scattered with thin watermelon-radish slices, cilantro leaves, lime wedges, and a dusting of chili for a striking, high-contrast finish.

Seared Salmon with Pepita Salsa Verde, Smashed Fingerlings & Pickled Radishes

Main Course - Mexican-Inspired - April 13, 2026
From above, a pale blue-white bowl of crystal-clear jasmine ice water cradles snowy rice and tiny flower petals, surrounded by a lacquered tray of jewel-like sides: golden fried stuffed shallots, deep amber shrimp paste balls, glossy caramel-brown sweet radish, carved cucumber, red chilies, herbs, and delicate ice cubes sparkling in the light.

Songkran Khao Chae with Stuffed Shallots, Shrimp Paste Balls, and Sweet Radish

Main Course - Thai - April 13, 2026
From above, a wide platter shows a swoosh of vivid light-green sauce topped with golden-brown chicken thighs, ribbons of charred leeks, rosy radish slices, scattered pumpkin seeds, cilantro leaves, and lime wedges for a bold, spring-bright contrast.

Seared Chicken with Charred Leek Green Pipián

Main Course - Mexican - April 17, 2026
From above, a shallow bowl of taupe soba noodles twirled into glossy nests, dotted with bright green peas and browned mushrooms, with soft swooshes of whipped ricotta, a shower of finely cut chives, black sesame, thin nori ribbons, and lemon zest for a clean, modern contrast.

Miso-Lemon Soba with Ricotta, Peas & Chives

Main Course - Japanese - April 19, 2026
From above, two lacquered ancho-rubbed salmon fillets sit slightly off-center on a swoosh of deep red-brown pepita salsa macha, surrounded by blistered rainbow carrots and a loose tuft of glossy arugula tossed with lime. Toasted pumpkin seeds, thin radish slices, and scattered cilantro leaves create pops of green, pink, and gold against a matte ceramic plate.

Ancho Salmon with Pepita-Arugula Salsa Macha and Roasted Carrots

Main Course - Mexican - April 21, 2026
From above, two plates show lacquered mahogany chicken thighs beside deeply charred broccoli florets, scattered pink radish ribbons, a swipe of pale buttermilk-herb sauce, glossy barbecue drips, and a finish of chopped chives and flaky salt on a light plate.

Rhubarb-Bourbon BBQ Chicken Thighs with Charred Broccoli

BBQ - American - May 04, 2026
From above, a wide white plate shows a swoosh of vivid green purée topped with golden crisp-skinned salmon, surrounded by glossy pink-and-white radishes, scattered pea shoots, lemon zest, and tiny dill fronds, with a delicate ring of shimmering vinaigrette.

Crispy Salmon with Pea-Sorrel Purée and Glazed Spring Radishes

Main Course - French - May 11, 2026
From above, the plate shows a swoosh of vivid green pea-herb creme topped with golden crisp-edged salmon fillets, diagonally arranged charred asparagus, and neat clusters of crunchy rice. Radish slices, pea shoots, black sesame, and lemon zest create a fresh, high-contrast, restaurant-style finish.

Miso-Glazed Salmon with Crispy Rice, Charred Asparagus & Pea-Herb Creme

Main Course - Fusion - May 15, 2026
From above, four plates show golden, lacy potato cakes topped with diagonally placed charred asparagus, halved jammy eggs with glowing yolks, fanned avocado slices, and vivid green parsley-pepita salsa drizzled in loose ribbons. Radish slices, pickled onion curls, chili flakes, and lime wedges add jewel-like pops of pink, red, and citrus against matte white plates.

Crispy Potato Cakes with Charred Asparagus, Jammy Eggs & Parsley-Pepita Salsa Verde

Brunch - Mexican - May 16, 2026
From above, a swoosh of pale white bean purée anchors two rosy salmon fillets, topped with fronds of dill and scattered crushed pistachios. Bright green charred snap peas arc around the fish, while glossy ruby strawberry slices and tiny pink onion ribbons add jewel-like contrast against a matte white plate.

Seared Salmon with White Bean Purée, Charred Snap Peas & Pickled Strawberries

Main Course - American - May 19, 2026
From above, a shallow bowl shows a swoosh of pale green herb coconut rice topped with golden-seared halibut flakes, glossy charred snap peas, blush-pink rhubarb dressing spooned around, and a confetti of mint, dill, cilantro, sliced chili, and toasted sesame.

Crispy Halibut with Herb Coconut Rice, Charred Snap Peas & Rhubarb Nuoc Cham

Main Course - Vietnamese - May 25, 2026