Grepek-Spiced Chicken, Nước Chấm Chay, Tomato Sambal, Bibb Lettuce, Fresh Herbs, Juju’s Dipping Sauce | Chef Juan Stevenson of Juju’s Street Eats

Pan-Seared Mussels, Watermelon Radish, Baby Carrots, Fried Onions, Fried Curry Leaves | Chef Margaret Pak of Thattu

Chicken Thighs, Coconut Milk, Egg Noodles, Fermented, Mustard Greens, Cilantro | Chef Cyle Reynolds of Crispy Gai

Lumina Lamb Ribs, Fish Sauce Caramel, Jasmine Rice, Cucumber, Herbs | Chef Paul Donnelly of The Tyger

Vanilla, Fish Sauce, Cashew, and Chives | Chef Hugh Acheson of Empire State South

Wild Crawfish, Vanilla Tom Yum Butter, Pickled Mirliton, and Citrus Breadcrumbs | Chef Michael Gulotta of MOPHO

Thai Chile, Lime, Crispy Garlic, Pickled Watermelon Rind, Sesame Oil, and Sea Salt | Chef Brandon Green of Tigertail + Mary

Prosciutto, Nam Pla, Grated Cashew, and Herbs | Chef Alex Astranti of Mercantile Dining & Provision

Oyster Sauce, Lemon, and Rice | Chef Hak Lonh of Gamboge

Oyster Mushrooms, Katsuobushi, Lemon, Black Pepper | Chef Paul Donnelly of The Tyger

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

Cucumber, Radish, Serrano, Pickled Watermelon Rind, and Malaysian Roti

Cured Hiramasa Kingfish, Bird's Eye Chiles, Shallots, Lemongrass, Lime and Mint | Chef David Thompson of Long Chim