Lo Mein Noodles, Crawfish, Vietnamese XO Sauce, Crack Sauce, Parmesan, Salmon Roe, Fried Garlic | Chef Peter Nguyen of Lê Madeline

Duck Sauce | Chef Jason Doo of Wusong Road Tiki Bar

Blue Crab, Roasted Eggplant, Szechuan Peppercorn Vinaigrette, Mint, Sesame Seeds | Chef Michael Gulotta of Maypop

Dungeness Crab and Chile Sauce | Chef Emily Lim of Dabao Singapore

Pandan Bourbon, Rau Ram Rum, Cashew Syrup, Pineapple, Lime | Bartender William Cao of The Progress

Tempura Gobo, Umeboshi-Cherry Sauce, Grilled Cherries | Chef David Yoshimura of Nisei

Whipped Tofu, Fermented Tomato, Fried Shallots, Chile Oil, Black Vinegar, Fish Sauce, Thai Basil | Chef Kevin Tang of Viridian

Ground Pork, Bay Shrimp, English Peas, Spicy Shrimp Paste Relish | Chef Meghan Clark of Nari | San Francisco

Bao Sauce, Kikkoman Soy Sauce, Honey, and Spices | Chef Erik Bruner-Yang of Maketto

Braised Australian Lamb, Wavy Wheat Noodles, Fermented Bean Sauce | Chef Trigg Brown of Win Son

Szechuan Chiles, Labneh, Tofu, Persimmons, Lemon Balm | Chef Pablo Zitzmann of Zitz Sum

Hand-Pulled Biang Biang Noodles, Vinagre de Jerez Sauce, Umami Oil, and Sesame | Chef Tracy Chang of PAGU

Basil, Garlic, Nam Jim, and Chile | Chef Nick Wong of UB Preserv

Beausoleil Oysters, Soy-Red Miso Sauce, Egg, Shirodashi, Cabbage, Bean Sprouts, and Basil | Chef Trigg Brown of Win Son

Black Vinegar Gastrique, Spiced Cashews, Labneh | Chef Trigg Brown of Win Son

Egg, Cabbage, Pickled Onion, Sesame Oil | Lucas Sin of Junzi Kitchen

Chef Paolo Dungca of Kaliwa

Glass Noodles, Ground Pork, Wood Ear Mushrooms, Turmeric, Garlic, Soy Sauce, Lettuce | Chef Marina Senna Fernandes