Thai Green Mango Salad with Peanuts & Chili
Crisp julienned unripe mango and carrot with dried shrimp, peanuts, chili, and herbs in a sour-salty-sweet palm sugar–fish sauce–lime dressing. Classic Thai salad.
Egyptian Balela Salad
Chickpeas and black beans tossed with tomato, red onion, parsley, mint, lemon, olive oil, cumin, and sumac, finished with pomegranate seeds. Fresh and herb-forward.
Vietnamese Green Papaya Salad (Gỏi Đu Đủ)
Fine julienne of crisp green papaya and carrot dressed with a sharp fish sauce–lime dressing, finished with tomatoes, peanuts, herbs, and dried shrimp. Classic Vietnamese salad.
Katsu Curry — Japanese Pork Cutlet Curry
Crisp golden panko-breaded pork cutlets, fluffy white rice, and a thick glossy dark-brown curry sauce. Classic Japanese katsu curry, savory-sweet and rich.
Bao Buns — Braised Pork Belly (Gua Bao)
Soft folded steamed bao buns filled with glossy dark-braised pork belly, pickled mustard greens, sweet-salty peanuts, and cilantro. Classic Taiwanese gua bao.
Bao Buns with Crispy Fried Chicken
Pillowy steamed bao buns filled with craggy crisp fried chicken, pickled cucumber, and glossy sriracha mayo. Classic bao, ready in about 3 hours!
Chicken Adobo Rice Bowl
Boneless chicken thighs braised in soy sauce, vinegar, and garlic until deeply savory and glossy, spooned with soft whole garlic cloves over rice. Classic Filipino adobo.
Crispy Rice Salad (Nam Khao Tod)
Deep-fried red curry rice croquettes broken into crispy clusters, tossed with cured sausage, herbs, peanuts, and a sharp lime-fish sauce dressing. Classic Lao salad.
Bún Chả — Vietnamese Grilled Pork Noodle Bowl
Charred grilled pork patties in a warm sweet-sour-salty nước chấm broth with pickled vegetables, cold rice vermicelli, and fresh herbs. Classic Hanoi-style bún chả.
