Menu
First Course
BEET TARTARE BITES (VG)
roasted beets, crispy nishiki rice cakes, avocado crema, mango, ginger, garlic, sesame oil, shallots, nori sauce
MOCHIKO CHICKEN
Hawaiian-style crispy chicken, coconut shoyu marinade, nori sauce, furikake, mango chutney, sambal mayo
SINGAPOREAN SOFT SHELL CHILI CRAB
crispy soft shell crabs, house-made tauco paste, egg, sweet chili-tomato sauce, fried bao buns
THAI HEAVENLY BEEF*
seared tenderloin, soy sauce, fish sauce, honey, mango, celery, carrots, coriander, mint, prik nam som-sriracha dipping sauce
HUMMUS WITH LAMB RAGU
braised lamb shank, garlic hummus, crispy chickpeas, herb salad, grilled flatbread
Second Course
SOFT SHELL CRAB FRIED RICE
crispy soft shell crab, crab meat, jasmine rice, egg, oyster sauce, shrimp paste, sweet chili sauce, galangal, lemongrass, bird’s eye chilis, garlic, green onions
DUCK PAD SEE EW*
roasted duck, flat rice noodles, oyster sauce, fish sauce, dark soy, Chinese broccoli, ginger, garlic, bird’s eye chilis, green onions
SOUTH INDIAN VEGETABLE KORMA (VG)
red lentils, calabaza squash, cherry tomatoes, onions, garlic, cilantro, red chilis, makrut lime leaves, shredded coconut, turmeric, mustard seeds, coriander, fenugreek, jasmine rice, pumpkin seeds, lime
NIGERIAN SUYA SKEWERS*
marinated tenderloin, ground peanuts, grains of selim, dried chilis, ginger, onion powder, garlic, paprika, tomatoes, bell peppers, onions, jollof rice, ata dindin, roasted garlic yogurt
SNAPPER PONTCHARTRAIN
blackened snapper, lump crab-Pontchartrain sauce, Cajun dirty rice, andouille sausage, hamhock-braised collard greens
JERK CHICKEN
marinated bone-in leg and thigh, scotch bonnet glaze, sweet plantain relish, hamhock-braised collard greens, coconut rice, beans
Third Course
PASSIONFRUIT-MANGO MOUSSE (VG)
vanilla diplomat vegan cream, passion fruit gelée, mango coulis, hazelnut-almond dacquoise
MANGO CHOCOFLAN
Mexican-style vanilla bean custard, chocolate cake, caramel sauce, cajeta, tropical fruit
BURNT BASQUE CHEESECAKE
kumquat-apricot chutney, Earl Grey-peach coulis, Biscoff crumble
NEW ORLEANS BOURBON BREAD PUDDING
salted caramel sauce, banana, pecan praline, French vanilla bean ice cream
First Course
BEET TARTARE BITES (VG)
roasted beets, crispy nishiki rice cakes, avocado crema, mango, ginger, garlic, sesame oil, shallots, nori sauce
MOCHIKO CHICKEN
Hawaiian-style crispy chicken, coconut shoyu marinade, nori sauce, furikake, mango chutney, sambal mayo
SINGAPOREAN SOFT SHELL CHILI CRAB
crispy soft shell crabs, house-made tauco paste, egg, sweet chili-tomato sauce, fried bao buns
THAI HEAVENLY BEEF*
seared tenderloin, soy sauce, fish sauce, honey, mango, celery, carrots, coriander, mint, prik nam som-sriracha dipping sauce
HUMMUS WITH LAMB RAGU
braised lamb shank, garlic hummus, crispy chickpeas, herb salad, grilled flatbread
Second Course
SOFT SHELL CRAB FRIED RICE
crispy soft shell crab, crab meat, jasmine rice, egg, oyster sauce, shrimp paste, sweet chili sauce, galangal, lemongrass, bird’s eye chilis, garlic, green onions
DUCK PAD SEE EW*
roasted duck, flat rice noodles, oyster sauce, fish sauce, dark soy, Chinese broccoli, ginger, garlic, bird’s eye chilis, green onions
SOUTH INDIAN VEGETABLE KORMA (VG)
red lentils, calabaza squash, cherry tomatoes, onions, garlic, cilantro, red chilis, makrut lime leaves, shredded coconut, turmeric, mustard seeds, coriander, fenugreek, jasmine rice, pumpkin seeds, lime
NIGERIAN SUYA SKEWERS*
marinated tenderloin, ground peanuts, grains of selim, dried chilis, ginger, onion powder, garlic, paprika, tomatoes, bell peppers, onions, jollof rice, ata dindin, roasted garlic yogurt
SNAPPER PONTCHARTRAIN
blackened snapper, lump crab-Pontchartrain sauce, Cajun dirty rice, andouille sausage, hamhock-braised collard greens
JERK CHICKEN
marinated bone-in leg and thigh, scotch bonnet glaze, sweet plantain relish, hamhock-braised collard greens, coconut rice, beans
Third Course
PASSION FRUIT-MANGO MOUSSE (VG)
vanilla diplomat vegan cream, passionfruit gelée, mango coulis, hazelnut-almond dacquoise
MANGO CHOCOFLAN
Mexican-style vanilla bean custard, chocolate cake, caramel sauce, cajeta, tropical fruit
BURNT BASQUE CHEESECAKE
kumquat-apricot chutney, Earl Grey-peach coulis, Biscoff crumble
NEW ORLEANS BOURBON BREAD PUDDING
salted caramel sauce, banana, pecan praline, French vanilla bean ice cream
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Plan Your Visit
Houston Restaurant Weeks runs August 1 - September 1, 2025.
Please contact the restaurant directly for availability and reservations.