fried Chinese mantou bread
Seasoned Osaka-style with crispy rice and seaweed
King crab Indonesian style in brioche bread
Crispy prawns on brioche bread with an emulsion of their heads
pork and mushroom stew or vegetable and ginger stew with Sichuan sauce
Green papaya, mango, red onion and peanut with Thai lime and sesame dressing.
Tempered in a banana leaf over coals with coconut and yellow aji "leche de tigre"
Sirloin steak tartare, soy and ginger dressing and crispy seaweed.
with hollandaise sauce with pine nuts and lime
Shiitake mushrooms and asparagus glacés with Chinese 5 spices
Finished on the grill, in a bao bun and glazed with anticuchera sauce, cucumber and mint
Chicken thigh yakitori wrapped in lettuce with peanut sauce and red curry
aged beef chuck, finished on the robata grill with teriyaki sauce
Robata-grilled pork ribs with sweet and sour tamarind sauce and homemade corn tortilla
marinated in yogurt and cooked at a low temperature, paratha bread, dried cherry tomatoes and tahini
with tikka masala sauce, yogurt, coconut and fresh herbs
Confit and robata-grilled charcoal-grilled pak choi, shimeji mushroom, apple and miso
Beef cheeks in red curry with a bouquet of aromatic herbs
Grilled coquelet chicken in laksa curry sauce
Iberian pork shoulder glazed with Chinese 5 spices with steamed jasmine rice
Uruguayan Angus ribeye marinated Korean-style and cooked robata-style. Served with jasmine rice.
Indian curry with Iberian pork cheeks and jasmine rice.
caramelized, with yuzu gel
70% chocolate ganache, cocoa soil, coconut emulsion
Creamy white chocolate, passion fruit and mango, yogurt ice cream and crunchy lime
