Whole allium-stuffed loup de mer with a glazed skin of Red Boat fish sauce caramel and pineapple fish sauce. (Cathy Chaplin / For The Times)
Furikake-molasses cornbread served with togarashi crème fraiche butter. (Cathy Chaplin / For The Times)
Bautista Family honey dates stuffed with kimchi and paired with house-made apple-mustard, fresh grated Granny Smiths topped with kimchi vinaigrette and wild mustard flowers. (Cathy Chaplin / For The Times)
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Chef Minh Phan’s “old soul, new food” ethos brings an inspired take on Asian comfort food. (Cathy Chaplin / For The Times)
Rice ravioli filled with beef cheeks in a pho broth with hoisin, sprouts, tendrils, herbs, and Thai chilies. (Cathy Chaplin / For The Times)
