Ray Leung. Adventurer. Foodie. Chef. His menu, inspired by culinary experiences around the globe.
braised short ribs, bean sprouts, corn, cabbage, poached egg, mayu, menma, nori, miso pork broth, scallions
yuzu-togarashi butter
snow crab, roe, cucumber, avocado
salmon, krab spread, sweet aonori cream, fried egg, crispy rice
pico de gallo, shiso, ponzu, garlic chips
togarashi salt, bonito flakes
japanese scallop two pieces