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