Fried Chinese mantou bread with the sauce of the day
natural, seasoned or grilled
dressed in the Osaka style with crispy rice and seaweed
Indonesian-style king crab stew in brioche bun
Pork and mushroom stew or vegetable and ginger stew with Sichuan sauce
Green papaya, mango, red onion and peanuts with Thai lime and sesame dressing.
Tempered in a grilled banana leaf with yellow chili and coconut tiger's milk
Chicken with mole, sour cream and ceviche onion (2 units)
with avocado, cauliflower toffee and crispy corn
with pine nut and lime hollandaise sauce
Shiitake mushrooms and wild asparagus glazed with Chinese 5 spices
Grilled in bao buns and glazed with anticuchera sauce, cucumber and garden herbs
from Aquanaria, with mole pipian and salsa macha
Chicken thigh yakitori wrapped in lettuce with peanut sauce and red curry
Aged beef chuck, finished in robata with teriyaki sauce
Robata-style 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 charcoal-roasted robata with pak choi, shimeji mushroom, apple, and miso
Beef cheeks in red curry sauce with a bouquet of aromatic herbs
Iberian pluma glazed with Chinese 5 spices and steamed jasmine rice
Uruguayan Angus top sirloin marinated Korean-style, cooked robata-style. Served with jasmine rice.
caramelized, with yuzu gel
70% chocolate ganache, cocoa powder, coconut emulsion
with fruit granita and a touch of rum and aromatic herb juice
Creamy white chocolate, passion fruit and mango, yogurt ice cream and crunchy lime
