American Ground Lamb, Kabocha Squash Purée, Peanut Crunch, Fresh Herbs | Chef Rachel Yang of Joule

American Lamb Loin, Egg Noodles, Taiwanese Cabbage, Okra, Shishito Peppers, Lotus Root, Chile Oil, Scallions | Chef Simone Tong of Zoé Tong

American Lamb, Fermented Black Beans, Tokyo Turnips, Spiced Tamarind Honey, Shiso | Chef Rachel Yang of Joule

Mala-Spied American Lamb Shank, Pickled Onions, Cucumbers, Fresh Herbs, Mint Yogurt, Flaky Roti | Chef Simone Tong of Sí Baby-Q

American Lamb Shoulder, Almond Salsa Macha, Olives, Avocado | Chef Isabel Coss of Pascual

Marinated Chicken, Onion-Cashew Paste, Spiced Yogurt, Garam Masala, Ginger, Bird's Eye Chile | Chef Neel Kajale of Dhamaka

Smoked Tomato, Ginger, Garlic, Garam Masala, Coriander, Cilantro Foam | Chef Neel Kajale of Dhamaka

Adobo-Marinated American Lamb Shank, Black Beans, Cilantro, White Onion | Chef Isabel Coss of Pascual

Tucupi, Butter Beans, Yanomami Mushrooms, Cashew Cream, Pickled Peppers, Herb Oil | Chef Vitor Mendes of Theodora

Soy-Pickled Shiitake Mushrooms, Spicy Sesame, Fried Shallots | Chef Zhan Chen of Phoenix Palace

White Tea-Infused Soka, Lychee, Lemon, Strawberry, Baijiu, Grapefruit | Bartender Greg Kong of Nomad Tea Parlour

Fried Falafel Pita, Pickles, Cucumbers, Tomatoes, Onions, Tahini, Crema, Pomegranate Molasses, Hot Sauce, Fresh Herbs | Chef Antony Nassif of Hen House

Fig-Banana Barley Tea, Añejo Tequila, Lemon, Grand Marnier, Chicatana Ant Salt | Bartender Michael Aredes of Noche Traviesa

Sushi Rice, Sesame Seeds, Chives, Uni, Caviar | Chef Cheng Lin of Shota Omakase

Sage, Coconut Yogurt, Orange, Coconut Glaze | Baker Clio Goodman of ByClioBakery

Corn Caramel, Fresh Raspberries, Raspberry Tuile | Pastry Chef Emily Hall of Crown Shy

Chef Julia Sullivan of Henrietta Red

Chef Julia Sullivan of Henrietta Red