Authentic roots. Global passport.

Roadside heritage. Curry leaves, dark soy, kotthu-style chop. The original riot.

Hand-pressed Tamil-style godhamba roti, slow-roasted goat, fennel, fenugreek, black pepper. Grandmother recipe.

Stretchy mozzarella melt, devilled chicken, scrambled egg, scallion. The Sri Lankan student staple, gourmet edition.

Prawn, calamari, cuttlefish, pandan, sambol. Fisherman's catch, chopped on the flat-top.

Sweet-sour-spicy devilled chicken, capsicum, onion, soy-tomato glaze. The Lion Lager pairing.

Slow-braised mutton in roasted curry powder, cardamom, cinnamon. Tea-country soul food.

Gochujang glaze, kimchi confetti, sesame oil drizzle, soft egg yolk crown.

Saffron-bathed lamb, gold leaf, pistachio crumble, rose-yogurt swirl.

Buttermilk fried bird, cayenne lacquer, dill pickle, honey drizzle.

Glazed wagyu strips, scallion ash, nori lace, togarashi heat.

Lemon-oregano lamb, feta snow, kalamata, charred tomato salsa.

Chipotle barbacoa, charred corn, lime, cilantro, smoked salsa verde.

Slow-smoked jerk chicken, mango chutney, scotch bonnet kiss.

Holy basil, palm sugar, fish sauce, bird's-eye chili, fried egg.

Crispy tofu, miso butter, charred greens, smoked chili crunch.