Fodor's Expert Review R&D

The idea here is that traditional Asian street food can exist side by side with modern haute cuisine, against a backdrop of fiery open kitchens and cavernous dining rooms. Experimental entrées borrow European ingredients like cauliflower couscous, maple syrup, and pan-seared foie gras on brioche. The cocktails make use of unconventional ingredients like spiced chamomile mist, bee pollen, and curry-infused gin.