Pork Butt, Red Chile, Makrut Lime, Steamed Vegetables, Rice, Hard-Boiled Egg | Chef Nutthachai Chaojaroenpong of BoonNoon Market

Chicken Thigh, Red Curry, Coconut Milk, Fish Sauce, Chile Oil, Cilantro | Chef Song Authaiphan of Merai

Mango Hot Sauce, Tamarind Sauce, Green Seasoning | Chef Rashida Holmes of Bridgetown Roti

Duck, Curry Paste, Fish Sauce, Coconut Milk, Thai Basil, Brussels Sprouts, Jalapeños | Chef Kitsanaruk Ketkuaviriyanont of Langbaan

Oaxaca Cheese, Harbison Cheese, Bali Curry Spice, Tomato Curry | Chef Thomas Pisha-Duffly of Gado Gado

Steamed Shrimp, Curry Shrimp Oil, Nam Tok Sauce, Herbs, Fried Shallots | Chef Colin Yoshimoto of Eem

Roasted Kabocha Squash, Shallots, Thai Chile, Shrimp Paste, Pecans | Chefs Carlo Gan and Mia Orino of Kamayan

Cold Brew Concentrate, Lemon, Curry Powder, Vanilla Ice Cream | Bartender Julia Momose of Kumiko

Coconut Milk, Lump Crab Meat, Makrut Lime, Betel Leaves, Steamed Jasmine Rice | Chef Suansilphong Ohm of Fish Cheeks

Spaghetti Squash, Pickled Chiles, Lime, Fresh Herbs | Chefs James Wozniuk and Erik Bruner-Yang of Spoken English

Curried Goat, Marble Potatoes, Curry Velouté, Green Seasoning Aïoli, Micro Celery, Roti | Chef Kwame Onwuachi of Kith and Kin

Thai Curry, Coconut Milk, Fish Sauce, Betel Leaves, Steamed Rice, Cucumber, Green Beans | Chef Earl Ninsom of Hat Yai