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Chef Wallace Wong's

Wild Mushroom Truffled Risotto and Parmigiano Reggiano

Portions start at

$11.49

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Chef Romain Avril's

Braised Beef Bourguignon with Pearl Onions and Pomme Purée

Portions start at

$11.49

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Spanish Saffron-Infused Seafood Paella with Chicken and Chorizo

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$11.49

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Chef Eric Chong's

Singapore Black Pepper Udon with Shrimp and Gai Lan

Portions start at

$11.49

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Slow Braised Beef Bolognese with Rigatoni and Parmigiano Reggiano

Portions start at

$11.49

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Pan Seared Tilapia with Roasted White Wine Tomatoes and Herbed Couscous

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$11.49

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Chef Wallace Wong's

Sweet Soy Braised Beef and Kabocha Squash with Ginger Edamame Rice

Portions start at

$11.49

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Chef Ryan Hinkson's

Honey Bourbon Chicken with Cajun Dirty Rice and Escovitch Pickle

Portions start at

$11.49

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Moroccan Chicken Tagine with Mission Figs and Pearl Couscous Pilaf

Portions start at

$11.49

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Spicy Thai Panang Chicken Curry over Fluffy Coconut Rice with Roasted Peanuts

Portions start at

$11.49

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Chef Eugene Wong's

Butternut Squash Fusilli with Pancetta, Sage, and Pumpkin Seeds

Portions start at

$11.49

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Spicy Korean Gochujang Chicken with Vegetables over Fluffy Jasmine Rice

Portions start at

$11.49

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