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Palatte Take
“Wok-tossed noodles Kathmandu-style — springy, smoky, and packed with spiced chicken, vegetables, and that unmistakable Himalayan street-food heat.”
(Veg) Korean Fried NoChicken
Gochu Gang
“Battered, fried, and sauced with the same bold Korean spirit as the real thing — a plant-based showstopper that will silence every sceptic at the table.”
Connected by deep savory richness and addictive dopamine hit
Frango no churrasco c/ piri piri
Portugália Tasca
“Chargrilled chicken blistered over open flame, lacquered in housemade piri piri with just enough fire to make your lips tingle and your hands impossible to keep clean — the best kind of messy.”
Connected by warm building spice and heat-seeking fire
Aguardente CR&F
“A fiery, rustic Portuguese firewater that burns clean and bright, the way every proper meal in Lisbon would traditionally end.”
Connected by deep savory richness and heat-seeking fire
Minichetabish
Lalibela
“A layered, spiced minced meat preparation that delivers concentrated beefy intensity and complex Ethiopian spice in every forkful — deeply savory and utterly addictive.”
Kimchi Chicken Cheese Bun
“Crunchy Korean fried chicken crowned with pungent kimchi and oozing melted cheese — a bold, funky sandwich that tastes like Seoul in a single bite.”
Connected by warm building spice and addictive dopamine hit
Jaquinzinhos fritos
“Whole tiny horse mackerel fried until every spine is edible and the skin crackles like a chip — salty, addictive, and eaten fins-to-tail like nature intended.”
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.”
(Veg) Kimchi NoChicken Cheese Bun
“Funky fermented kimchi, gooey cheese, and a shatteringly crispy plant-based fillet unite in a vegetarian sandwich that refuses to compromise on flavour or fire.”