Seared lamb rack served over a cilantro–jalapeño salsa verde, with crispy potatoes.

Ramen noodles in a shoyu duck broth, finished with scallion oil. Served with seared duck breast and a soft-boiled egg.

Slow-braised pork belly until tender in a soy-based glaze stewed with dates. Served over rice, finished with scallions and blanched greens.

Chicken braised in soy sauce, rice wine, and sesame oil, layered with ginger, garlic, and finished with fresh basil.

Steamed sea bass, finished with hot oil poured over cilantro and scallions, served in a ginger-infused soy sauce.

Lobster tossed in a light yuzu dressing served on a toasted roll.

Sweet corn chowder with fresh crab, topped with crispy guanciale and chili flakes.

Raw salmon rolled and dusted in seaweed powder, sliced into medallions. Paired with cauliflower sauce and tamarind–basil gel cubes.

Pan-seared sea bream with crisped skin, served over a medley of asparagus, peas, and potato, finished with a mustard–fish stock reduction.

Bomba rice cooked in a tomato–seafood base, mixed with shrimp, clams, calamari, and scallops.

Shrimp and lotus root wrapped in shredded wonton skin, deep-fried, and set over a shrimp-reduction mala sauce.
(Inspired by Culinary War, Season 1)

Stone crab simmered in a gochujang-miso broth with daikon, onion, zucchini, enoki, and scallions. Served with steamed rice.

Pan-fried seafood pancake with scallions and mixed seafood.
Served with greens and fried chicken.

Fried cod fillet and triple-cooked fries, served with house-made tartar sauce.

Boiled and seared Octupus, served over cilantro-lime cream.

Baked miso-cured cod, torch-caramelized. Finished with lemon juice, served with bok choy and radish.

Squid ink risotto folded with lime juice and Pecorino, topped with seared calamari.

Handmade squid ink cappelletti in corn–potato purée, finished with charred corn and a touch of chili.

Handmade striped caramelle filled with roasted squash and chanterelles, served with a miso beurre blanc and sautéed chanterelles.

Homemade agnolotti filled with a lemon–honey mascarpone cream, served in a white-wine reduction infused with chili pepper and finished with a touch of poppy seeds.