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