Slow-braised belly lacquered in hoisin and black vinegar, tucked into a pillowy steamed bun with pickled cucumber, crushed peanuts and coriander.

Shatter-crisp cauliflower tossed in sticky gochujang glaze with quick-pickled red onion and toasted sesame.

Rich, creamy slow-simmered pork-bone broth with torched chashu, a jammy soy-cured egg, nori, spring onion and springy wheat noodles.

Nutty sesame and red miso broth loaded with chilli-spiked minced pork, pak choi and a slick of house chilli oil.

Soy, pear and garlic-marinated beef seared hot over steamed rice with kimchi, a runny fried egg and sesame cucumbers.

Glazed salmon over seasoned sushi rice with avocado, edamame, pink pickled ginger and a shake of furikake.

Pan-fried dumplings with lacy golden bottoms, served with a chilli-soy dipping sauce.

Feather-light crispy squid wok-tossed with garlic, spring onion and fresh red chilli, with a wedge of lime.