Nobody's weighed in yet — you could be first.
Palatte Take
“Smoky, deeply savoury Korean BBQ sauce wraps every crispy boneless bite in layers of charred, caramelised complexity that tastes like a grill you never had to light.”
Gyoza Duck
Ku Kitchen & Bar
“Rich, savory duck filling wrapped in a delicate pan-fried casing — this is the gyoza upgrade you didn't know you needed.”
Connected by intense umami richness and wrapped handheld form
Beef Smash Cheeseburger
Janana Burger
“A gloriously thin, crispy-edged smashed beef patty melted under a blanket of cheese on a soft brioche bun — this is the burger Amsterdam didn't know it was missing.”
Connected by intense umami richness and addictive dopamine hit
le Special
Le Smash Amsterdam | West
“Le Classic's bold older sibling — loaded with extra toppings and a more indulgent sauce situation that turns a great smash burger into an unforgettable one.”
Tsukune
“Juicy Japanese chicken meatballs glazed in a sticky, caramelized tare sauce that clings to every charred edge.”
Connected by intense umami richness and pure indulgence
Carbonara
Bella Storia
“Silky egg-and-Pecorino-coated pasta wrapped around golden nuggets of crispy guanciale — the real Roman Carbonara, no cream, no compromise.”
Connected by deep savory richness and wrapped handheld form
Prego no pão do caco (100 gr. tenderloin)
Portugália Tasca
“A hundred grams of seared tenderloin, pink and buttery, nestled in a soft pão do caco with garlic and mustard — Portugal's answer to the steak sandwich, and a better answer at that.”
Connected by deep savory richness and handheld eating energy
le No Meat Special
“The full plant-based power move — all the indulgent, loaded magic of le Special without a single gram of meat, proving that smash burger joy is for everyone.”
Connected by deep savory richness and addictive dopamine hit
Chilli Momo (Kip)
Kathmandu Kitchen
“Chicken momos stir-fried in a bold, glossy chilli sauce with crunchy vegetables — the dish that regulars quietly declare the most craveable thing on the entire menu.”