Blood sausage filling wrapped in rice paper and fried until crispy.

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Korean blood sausage stuffing consisting of pig's blood, minced pork, rice or minced vermicelli, and finely diced vegetables wrapped in thin, Vietnamese style rice paper into the shape of traditional Southeast Asian spring rolls. The roll is then gently fried until skin is crispy, adding a crunchy texture to traditional soondae which has a pulpous consistency. Served by cutting spring roll into bite-sized portions along with miniature lettuce cups.

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Miniature deepfried sandwich of lobster paste between bread.

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A more luxurious twist on a popular Korean-Chinese dish "menbosha" (shrimp sandwich), itself a variation of Hong Kong style fried open faced shrimp paste toast "sha-duo-shi" (shrimp toast). This dish uses lobster ("yonghsha") instead of shimp ("sha"). Post-frying, the sandwich is then sliced into thin bite-sized chips for easier consumption. Chimichurri instead of more traditional mayonnaise based sauce dip to lighten the dish.

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Turkey, duck, chicken, cranberry sauce, and celery en croute.

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Traditional U.S. Thanksgiving and Christmas holiday flavors presented en croute (French for "in a crust"). Equal amounts of turkey, duck, and chicken meat shaped into ractangles and stacked together with a layer of cranberry sauce and a layer of minced celery between the 3 proteins. Wrapped in seasoned pastry and baked. Refined interpretation of more common turducken, where chicken wrapped in duck wrapped in turkey is roasted with stuffing.

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1 ounce medium rare steak with honey orange caramelized crust.

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Refined interpretation of classic American style Chinese comfort food dish with the same name. Steak is marinated in orange juice and cooked sous vide to medium rare, then torched to create a top and bottom crust. Top is coated with a caramelized mixture of honey and orange juice and slightly torched again. The steak is garnished with orange peel to enhance fresh orange flavor and aromas while adding visual flair. 

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Steamed and crisped dumplings consisting of minced mushrooms wrapped in thin dough.

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Inspired by Chinese xiaolongbao steamed dumplings. Instead of common pork or crab meat, our version combines 4 types of minced mushrooms - oyster, shiitake, cremini, and porcini, as stuffing. Rather than served hot in a steamer, the dumpling is allowed to cool for 3 minutes at room temperature, then gently pan seared and torched just before serving, for a more complex texture and comfortably temperate consumption experience.  

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Chicken prepared three ways, showcasing Argentinian, Chinese, and Indian flavors.

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Three pieces of chicken thigh meat each prepared sous vide (French for "under vacuum"), while individually marinating in Argentinian Chimichurri relish, Chinese Shaoxing Wine mix, and Indian Tandoori sauce. Pieces are arranged in the order of Chimichurri (green) on the left, Shaoxing (white) in the middle, and Tandoori (red) to the right - in the style of the Italian flag, often affectionally referred to by Italians as "il Tricolore". 

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Decadent mini burger with indulgent Slavic and French ingredients.

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A slab of torch seared foie gras (goose liver), a well-known French delicacy with origins dating back to ancient Egypt and Greece, serves as the burger's "patty".  The foie gras is topped with a layer of caviar, the most premium varieties often of Ukranian origin, and sandwiched between moist blini (Russian style pankake) "buns". Crème fraiche is spread between the bottom blini bun and foie gras patty as "burger sauce".

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Miniature puff pastry log filled with beef tongue and paste of tomatoes and herbs.

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Single, miniature log of soft beef tongue boiled with spices and covered with a "duxelle" (paste) layer made using minced tomatoes, cilantro, onions, and herbs, wrapped in puff pastry and baked. A Mexican flavored rendition of the "Beef Wellington" - a dish named in homage to Arthur Wellesley, the first Duke of Wellington (later British Prime Minister), which supposedly draws from English, French, and African culinary traditions.

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Ceviche of lime and olive oil marinated scallops, hamachi, lychee, and longan.

 

A four-layer Latin American inspired ceviche consisting of diced scallop shellfish (sea), hamachi fish (Japanese amberjack | sea), lychee fruit (soil), and longan fruit (soil) marinated in lime juice and olive oil. The four seafood and fruit layers are separated by three sheets of thinly sliced grapes, red onions, and cucumbers. The dish’s name takes inspiration from the Anglophone “surf and turf", or lobster (surf) and steak (turf).

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Soup with mini wrapped pasta filled with prime rib, mustard greens, and bok choy.

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A deconstructed version of the popular Taiwanese beef noodle soup, reinterpreted for a more effortlessly elegant eating experience. Thin, bite-sized Italian semolina and egg wrapped pasta filled with roasted prime rib and minced Chinese pickled mustard greens and bok choy.  Beef soup made using juices from rib roast, and flavored by stewing with tomatoes, carrots, scallions, ginger, rice wine, star anise, and bay leaves.

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Puff pastry bowl filled with creamed spinach and boneless fried chicken.

 

A variation of the traditional European meat and vegetable pot pie. The creamed spinach is a mildly spiced Indian palak saag (spinach curry). Boneless dark meat chicken twice fried for extra crispy skin and juicier meat, like modern Korean fried chicken. The dish’s name is a play on the familiar “chicken pot pie,” and an homage to Popeye The Sailor Man, an American comedic cartoon character who loves spinach. 

 

 

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Tempura egg yolk on cream of mushroom, showered with black truffle.

 

Egg yolk coated in Japanese tempura batter and lightly fried to create a crispy, delicate shell. The runny egg yolk, tempura bits, and black truffle flakes add umami and texture to a thickened classic American comfort soup. Inspired by Chawanmushi, a savory Japanese egg custard often containing bits of mushroom, this dish is the "reverse". The name of the dish “Ih-sum-na-wach” is “Chawanmushi” spelled backwards.

 

 

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Large pasta raviolo stuffed with siraegi soup and runny quail egg.

 

A gelatinized soup made from stewing siraegi (Joseon radish greens), daikon, carrot, and beef brisket, is used to stuff the raviolo. Once cooked, the gelatin melts resulting in a hearty Korean soup inside the Italian style stuffed pasta. This technique of enveloping warm soup inside wrapped dough takes inspiration from Chinese xiaolongbao (steamed soup dumplings). A runny quail egg yolk adds creaminess and visual flair.

 

 

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Smoked salmon on steamed eggs, topped with caviar and champagne foam.

 

Japanese nigiri sushi inspired rendition of contemporary American champagne brunch ingredients and flavors. Steamed rather than pan-fried preparation of eggs for gentler consistency and smoother texture. Hidden between the salmon and eggs is a dab of crème fraiche, like how wasabi is used in nigiri sushi. Champagne foam and caviar provide the complete “boozy brunch” experience in a single bite.

 

 

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