A bright, sweet, and acidic salad made with freshly shredded green papaya, carrots, green beans, cherry tomatoes, chiles, and herbs. Dressed with a blend of fish sauce and lime juice.

Gluten-free, Vegetarian / Vegan Option.

Roasted cauliflower with just the right amount of char. Mixed with red onion, cucumber, tons of herbs, and a tamarind dressing.

Gluten-free / Vegetarian.

Kale and cassava leaves wilted with caramelized shallots and garlic. Then mixed with a creamy blend of coconut milk and hints of ginger. Gluten-free / Vegetarian, Vegan Option.

Baked Japanese sweet potatoes with a fluffy and smooth texture. Mixed with a buttery blend of miso and cream.

Gluten-free / Vegetarian option.

The cheesiest of them all. A creamy blend of five different cheeses, fusilli pasta, and topped with a parmesan panko crust.

Vegetarian / Gluten-free Option.

Considered the national dish of the Philippines. In our approach to this staple dish, we incorporate popular southeast Asian ingredients like lemongrass and kaffir lime leaves.

Sweet and tangy. Marinated overnight in oyster sauce, lime juice, lime leaf, coriander root, garlic, scallion, brown sugar, and cumin.

Sweet and tangy. Marinated overnight in oyster sauce, lime juice, lemongrass, garlic, scallion, brown sugar, and cumin.