Turmeric rice, shaped into the tumpeng cone, with shredded young-jackfruit rendang, tempeh batons, green beans, cucumber, and red sambal. An Indonesian celebration plate for sharing.
Ital cooking from Jamaica: whole ackee lobes folded through callaloo with scallion, thyme, tomato, and Scotch bonnet, served with roasted breadfruit and red kidney beans.
Coconut milk simmered with pumpkin, yam, callaloo, okra, and butter beans, with a whole scotch bonnet and fresh thyme dropped in for scent. Ital cooking.
Daifuku: soft mochi rolled in rice starch, each one wrapped around a dense sweet adzuki paste cooked down with the beans still whole. Best eaten within the day.
Tempura in a light, lacy batter: shiso leaf, lotus root, kabocha, and a frond of maitake, fried to order and served with kombu broth and grated daikon.
Pleated gyoza filled with shiitake, cabbage, scallion, and ginger, griddled together so a thin lace of crisp starch links them, with soy-vinegar dip and chile oil.