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Palatte Take
“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.”
Mushroom Pakora
Kathmandu Kitchen
“Plump whole mushrooms enveloped in a crispy spiced batter that locks in their earthy juices — an underrated vegetarian bite with real depth of flavor.”
Connected by deep savory richness and addictive dopamine hit
Kathmandu Chowmein (Kip)
“Wok-tossed noodles Kathmandu-style — springy, smoky, and packed with spiced chicken, vegetables, and that unmistakable Himalayan street-food heat.”
Kathmandu Chowmein (Veg)
“Nepali-style stir-fried noodles tossed with tender chicken, crisp vegetables, and a bold mix of spices that make this street-food classic utterly addictive.”
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.”
Mushroom Chilli
“Stir-fried mushrooms tossed in a fiery Indo-Chinese sauce with bell peppers and onions — a bold, saucy dish that delivers serious heat alongside deep umami satisfaction.”
Connected by deep savory richness and heat-seeking fire
Asa wot
Lalibela
“Flaky fish simmered in a fragrant, warmly spiced Ethiopian sauce — a more delicate but equally soul-stirring option that brings the sea into this landlocked cuisine's flavor world.”
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.”
Minichetabish
“A layered, spiced minced meat preparation that delivers concentrated beefy intensity and complex Ethiopian spice in every forkful — deeply savory and utterly addictive.”