A refreshingly sour soup with prawns, vegetables and green mango from Pico Restaurant and Bar.
The Pink Panda's Stir-Fry, with brocolli, cabbage, carrots, tofu, and woodear mushrooms.
The Pink Panda's Panda Balls, black and white sesame coated buchi filled with sweet black bean paste, peanut butter & jelly, and dark chocolate.
Village Tavern's new Foie Gras Burger, premium Wagyu beef topped with Gruyere cheese, braised onions and seared foie gras on homemade pretzel bun.
Tonkatsu by Terazawa's Frozen Green Tea, rich and creamy green tea ice cream layered on Graham crust topped with soft meringue.
Fancy a PB & J or Pancake with Maple Buttercream macaron? Or a Tequila Rose? Or even Bibingka with salted egg? Just some of the cool new flavors from Mrs. Graham's Macaron Cafe.
Fancy a PB&J or Pancake with Maple Buttercream Macaron?
Creating your very own signature hot pot at Huat Pot.
Chili's classic Big-Mouth Burger topped with aged Swiss cheese and mushrooms.
Kimukatsu's signature 25 layer breaded pork cutlet with sour plum and shiso leaf.
Crystal Jade Shanghai Delight's signature steamed soupy pork dumplings.
Not your usual cheesecake, made with purple yam from Indulgence by Irene.
Silk Road's Fresh Prawn Rolls, delicate spring rolls stuffed with rice noodles, herbs and vegetables.
IHOP's French Onion Pot Roast, USDA Choice beef with caramelized onions, rich gravy, and mashed potatoes.
Create your own signature burger in six easy steps at BRGR: The Burger Project. Here's mine: Double Angus beef patties topped with bue cheese, red onions, bacon, and sauteed mushrooms on a brioche bun.
Pino's crispy pork bagnet on spicy and creamy coconut milk with shrimp paste and vegetables.
Blueberry and Cream Cheese Muffins from Tous les Jours.
Chocolate Chip Cookies from Tous les Jours
Catch 22's Monkey Business, a stack of soft buttermilk pancakes topped with caramelized bananas, chunky peanut butter, candied walnuts, cinnamon, caramel and marshmallows.
Hatch 22's Croque Maserati, open-faced brioche topped with pan-seared tuna, mornay sauce and caviar.
Hatch 22's watermelon, apple, and ginger fruit juice.
The Choco Coke Float from The Mad Butter, topped with a cherry and a candy cane.
Cafe Shibuya's signature toast topped with Farmer's Ham, breaded deep-fried poached egg, shitake and Japanese mayo.
Silk Road's plump cold water mussels in coconut milk and Thai herbs.
Homemade Nachos topped with ground beef, cheese, sour cream and fresh tomato salsa from Solace.
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