Ray Leung. Adventurer. Foodie. Chef. His menu, inspired by culinary experiences around the globe.
toasted macadamia, warm miso dressing
red miso, bok choy, carrots
braised short ribs, bean sprouts, corn, cabbage, poached egg, mayu, menma, nori, miso pork broth, scallions
seared N.Y. strip thinly sliced, ponzu, scallions
(tuna on top) krab meat, cucumber, avocado, masago on top) krab meat, cucumber, avocado, masago