Rice Noodles, Brisket, Beef Meatballs, Onions, Scallions, Cilantro, Bean Sprouts, Thai Basil, Jalapeños, Lime | Restaurateur Quyen Phan of Vinason

Squid Ink Rice, Kimchi, Soy Sauce, Crispy Bacon, Smoked Quail Eggs, Chives, Roasted Seaweed Powder | Chef Bill Jeong of Paju

Spiced Ground Lamb, Black Vinegar Sauce, Chile Oil, Cumin Leaf | Chef Mike Ransom of Ima Izakaya

Chicken Leg, Fermented Red Bean Curd, Pepper Sauce, Bean Curd Cream, White Rice | Chef Liu Fang of Abundance Culinary

Ginger, Fermented Shrimp, Thai Chile, Fish Sauce Caramel, Fresh Herbs | Chefs Evelyn Garcia and Henry Lu of Jūn

Lemongrass-Marinated Chicken Thigh, Sili Sauce, Atchara, Spicy Mayonnaise, Pickled Chiles, Cucumber, Cilantro, Baguette | Chefs Nancy Dominguez and Leicel Ros of Sili

Ground American Lamb, Aged Vinegar, Chile Crisp, Scallion Oil, Sesame Seeds | Chef Liu Fang of Abundance Culinary

Ground Pork, Ginger, Garlic, Thai Chile, Soy Sauce | Chef Ron Yan of Tolo

Kimchi Aïoli, Caramelized Onions, Mozzarella, Cabbage, Milk Bread | Chefs Rich Letheby and Chris Yoo of Sando Street

Impossible™ Beef, Garlic, Ginger, Soy Sauce, Chinese Noodles, Scallion, Cilantro | Chef Andrew Chen of Monkey King Noodle Co.

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