Shiitake Mushrooms, Napa Cabbage, Bok Choy, Baby Spinach, Shanghai Sauce, Caramelized Onions, Scallion Oil, Crispy Scallions | Chef Tiffany Hu of Cardoon

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

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

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

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

Poached Quince, Dandelion Greens, Sherry Vinaigrette, Pine Nuts | Chef Brandon Jew of Mister Jiu’s

Duck Sauce | Chef Jason Doo of Wusong Road Tiki Bar

Corn Broth, XO Sauce, Chile Oil, Basil | Chef Seth Stowaway of Osito

Fish Sauce Gastrique, Braised Pearl Onions, Thai Chile Peanuts, and Sweet Potato Spirals | Chef Yuan Tang of Rooster & Owel

Wok-Fried Niman Ranch Pork Ragú, Hand-Pulled Noodles, Chicken Broth, Chile Oil, and Scallion | Chef Andrew Chen of Monkey King Noodle Company

Soy Broth, Dried Shrimp, Zha Cai, Sesame Seeds, Mushroom, Garlic, Green Onion, Cilantro, and Chili Oil | Chef Eric “Chops” Wat of Lao Peng You

Pork Belly, Vinegar, Apricot, Cranberry, Pepper, Onion, and Pineapple | Chef Johnny Lee of Pearl River Deli

Seitan, Chile Oil, Sesame Sauce, Scallion, and Cucumber | Chef Victor Huang of Very Fresh Noodles

Ricotta and Chile Sauce | Chef Greg Baxtrom of Olmsted

Chinese Sausage, Egg Crêpe, and Chile Duck Sauce | Chef Julie Cole of Nom Wah

Rice Noodles, Ghost Chicken, Spicy Soy, Cucumber, Ponzu, Pickled Tomato, Crispy Shallots | Chef Simone Tong of Little Tong Noodle Shop

Egg, Cabbage, Pickled Onion, Sesame Oil | Lucas Sin of Junzi Kitchen