Craft & Cuisine

Golden-brown toast topped with a succulent prawn filling, paired with smoked quail egg and a touch of caviar. A richly layered opener that balances crunch, smoke, and ocean depth.

Fire-charred eggplant on a pillowy base of whipped tofu. Smoky, silky, and unexpectedly complex.

Thinly sliced fresh unicorn fish served crudo-style. Clean, oceanic, and refreshing.

Crispy-shelled burrata with a savory, slow-cooked beef ragu. Molten inside, boldly flavored outside.

A deconstructed, chopped Caesar with punchy dressing, crunchy elements, and a refreshing lift after the richer starters.

Handmade dumplings with a juicy shrimp and pork filling. A nod to the founders' Shanghai years.

House black pepper-tamarind glazed karaage. Crispy, tangy, and dangerously addictive.

Charcoal-kissed octopus with a gochujang-honey mustard glaze. Tender core, charred edges.

Prime short rib skewered and grilled over Japanese binchotan. Finished with a soy-mirin glaze that caramelizes beautifully on the coals.

Two flavors in one skewer: briny sweet shrimp and unctuous pork belly, united by binchotan heat.

Thinly sliced beef tongue and charred leeks on one skewer. Deeply savory, surprisingly delicate.

Marinated in Xinjiang spice, finished with a mango-pineapple chutney. Smoky, spiced, and bright all at once.

Clean, firm marlin skewered and char-grilled. Oceanic and smoke-kissed.

Marinated free-range chicken thigh, charred to a crisp outside, still juicy within.

Premium cross-breed wagyu, seared over binchotan coal. Served with black pepper-roasted garlic, garlic chips, and citrus salt.

American prime ribeye, well-marbled and coal-kissed. Rich, beefy, classic.

A lean, intensely flavored cut from the Aussie Angus. Best served medium-rare.

Bone-in pork chop presented French-style, paired with fire-roasted grapes and a lychee-hoisin sauce.

Whole marlin belly slow-grilled over binchotan coals. Smoky, umami-rich, and meltingly tender.

House-made pasta tossed in a sea urchin cream sauce. A single dish that captures the kitchen's philosophy: luxury, simplicity, umami.

A Filipino-Japanese riff on a Latin classic. Banana-infused sponge soaked in three-milk cream, elevated with a savory-sweet miso note.