Heirloom black rice, with lap cheong, onion, roasted garlic and a fried egg. (Ricardo DeAratanha / Los Angeles Times)
Spicy chicken pops, with Shelton Farms’ drumettes, garlic, kecap manis glaze and spicy sichuan salt. (Ricardo DeAratanha / Los Angeles Times)
Miranda Park and Jeffrey Takamoto dine at a communal table in front of the open kitchen. The restaurant was designed by Ana Henton of MASS Architecture. (Ricardo DeAratanha / Los Angeles Times)
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Prince Edward Island mussels are steamed in coconut milk and fired up with green chiles, Thai basil and lime. (Ricardo DeAratanha / Los Angeles Times)
Whole steamed fish is served with Taiwan spinach, black bean ghee and sambal ijo. (Ricardo DeAratanha / Los Angeles Times)
Kurobuta pork ribs are tender, flavored with a spicy chicory coffee barbecue sauce. (Ricardo DeAratanha / Los Angeles Times)
The bar area is sleek and contemporary. (Ricardo DeAratanha / Los Angeles Times)
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Dessert is free, with selections changing regularly. (Ricardo DeAratanha / Los Angeles Times)
