Appetizer
Fusion: American, Chinese
Crab Rangoon
Crab Rangoon is an American-Chinese appetizer likely invented in the 1940s-1950s at Trader Vic's, a Polynesian-themed tiki restaurant in California, possibly by Chinese-American chef Joe Young. These deep-fried wontons are filled with a mixture of cream cheese, crabmeat, scallions, and garlic. The appetizer became a staple of American Chinese restaurant menus, representing the fusion of American ingredients like cream cheese with Chinese cooking techniques and wonton wrappers.
Dairy Fish
Pescatarian
Appetizer
Spanish
Patatas Bravas
A classic Spanish tapas dish featuring crispy, golden-fried potato cubes served with a bold, flavorful sauce. Traditionally, the potatoes are paired with a smoky, slightly spicy tomato-based bravas sauce, and sometimes with a garlicky aioli for added richness. With its balance of crunchy texture, savory depth, and tangy heat, Patatas Bravas is a staple in Spanish bars and restaurants, celebrated as one of the most iconic small plates of Madrid’s tapas culture.
Gluten
Vegan
Piece de Resistance
Indian
Dal Makhani Over Rice
A rich and creamy North Indian lentil dish, made with whole black lentils (urad dal) and kidney beans slow-cooked until tender. Simmered in butter and cream, it has a luxuriously smooth texture and a deep, earthy flavor with subtle smoky notes from its long cooking process. A staple of Punjabi cuisine, Dal Makhani is traditionally enjoyed with naan, roti, or steamed rice, making it a beloved comfort food across India and beyond.
Dairy
Vegetarian
Piece de Resistance
Korean
Korean Fried Chicken over Rice
A crispy, flavorful dish known for its thin, crunchy coating and juicy interior, a characteristic of using potato starch to coat the chicken. A perfect balance of smoky, sweet, and mildly spicy flavors. Traditionally made with a blend of soy sauce, garlic, ginger, sesame oil, and gochujang (Korean chili paste).
Gluten, Sesame, Soy
Omnivore
Piece de Resistance
Fusion: Korean, Thai
Korean Fried Tofu
A perfect balance of smoky, sweet, and mildly spicy flavors. Traditionally made with a blend of soy sauce, garlic, ginger, sesame oil, and gochujang (Korean chili paste).
Gluten Sesame Soy
Vegan
Drink
Indian
Chai
a fragrant, rich Indian beverage made by brewing black tea with a blend of aromatic spices like cardamom, cinnamon, ginger, cloves, and black pepper, then typically simmered with milk and sweetened with sugar for a warming, full-bodied, and invigorating drink. Its flavor profile is spicy, zesty, and often malty, with unique notes from its core spices
Dairy
Vegetarian