Grilled corn ribs glazed with saté sauce, topped with scallion oil and Parmesan shavings.

Thinly sliced filet mignon drizzled with tamari vinaigrette, topped with Vietnamese herbs, serrano chiles, roasted peanuts, crispy fried onions, and sesame crackers.

Yellowtail harmonizes with passion fruit and trout roe, accented by cilantro.

Pan-seared duck breast accompanied by Chinese egg noodles, with fresh scallions and cucumber providing a crisp contrast to the rich protein and savory noodles, finished with a toasted sesame accent.

Roasted bone marrow with phở spices, accompanied by crispy baguette slices and a herb and bean sprout salad.