Shaved Ribeye, Pork Belly, Agedashi Tofu, Shiro Dashi, Tokyo Negi Onion, Nori, Scallion | Chef Tomo Shinoda of Yume Ga Arukara

Poached Shrimp, Pork Ragù, Soft-Boiled Egg, Fried Vermicelli Noodles, Herbs | Chef Chance Anies of Tabachoy

House Noodles, Tonkotsu, Soboro, Peanut Butter, Soft Boiled Egg, Sesame Tantanmen Tare, Red Cabbage, Fresh Herbs | Chef Basil Yu of Yagi Noodles

Lemongrass Lamb, Vermicelli Noodles, Fresh Herbs, Pickles | Chef Eric Tran of Falansai

Blue Crab, Roasted Eggplant, Szechuan Peppercorn Vinaigrette, Mint, Sesame Seeds | Chef Michael Gulotta of Maypop

Soy Sauce, Mirin, Katsuobushi, Sesame Oil, Toasted Panko, Chives, Bottarga | Chefs Jeffrey Kim and Matthew Lee of Nudibranch

Acorn Noodles, Date Hot Sauce, Eight-Minute Egg, Sesame Seeds | Chef Steve Joo of Joodooboo

Ramen Noodles, Ground Beef, Tasso Ham, Pickled Trinity, Sweet Bell Pepper, Poached Egg, Nori Flakes, Scallion | Chef Nate Nguyen of Union Ramen

Braised Australian Lamb, Wavy Wheat Noodles, Fermented Bean Sauce | Chef Trigg Brown of Win Son

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

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

Hand-Pulled Flour Noodles, Anchovy, Wood Ear Mushroom, Spinach, and Ground Pork | Chef Kyo Pang of Kopitiam

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

Hand-Pulled Biang Biang Noodles, Vinagre de Jerez Sauce, Umami Oil, and Sesame | Chef Tracy Chang of PAGU

Squid Ink Noodles, Fried Squid, Tomatoes, Onion, Garlic, Chicharron, Smoked Fish | Chef Melissa Miranda of Musang

Soy Sauce, Five Spice, Bean Sprouts, Chives, and Fried Shallots | Chef Eric Sze of 886

Smoked Trout Roe, Bonito Butter, Chives, and Smoked Olive Oil | Chef Jaime Young of Sunday Hospitality

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