Salmon tataki nigiri with torched tomato, onion aioli, and smoked salt from Chef Tim Cushman of o ya (Boston, MA).
Lobster, shrimp, and corn Dumpling with smoked chili dip, and steamed lamb and rice dumpling with Malay black pepper sauce from Chef Susur Lee of Shang.
Hamachi nigiri with spicy banana pepper mousse from Chef Tim Cushman.
Hamachi sashimi with Viet mignonette sauce, fried shallots, and Thai basil from Chef Tim Cushman.
Braised oxtail and foie gras shumai with sambal-soy syrup, and jicama-truffle salad from Chef Ming Tsai of Blue Ginger (Wellesley, MA).
Island Creek Oyster with Wasabi Mignonette from Chef Ming Tsai.
Crisp fried Kurabuto pork belly with kimchi and chilij am from Chef Jonathan Wright of The Setai.
Uni tempura with Osetra caviar and ginger crème fraiche from Chef Jonathan Wright.
Black truffle and scallop har gau with truffle emulsion from Chef Jonathan Wright.
Veal cheek and foie gras dumpling with veal tongue salad from Chef Jonathan Wright.
Laksa Lemak, fried quail egg, and chili oil from Chef Jonathan Wright.
Pan-fried leek dumpling and taro shrimp patty from Chef Gregory Yu of Tropical Chinese Restaurant (Miami, FL).
Steamed Vegetable Dumpling from Chef Gregory Yu.
Serving dim sum inside The Setai.
"Jive Talkin'" cocktail with Ty Ku Soju Vodka, Ty Ku Liqueur, and fresh squeezed orange, lemon juice, and guava nectar
Chef Tim Cushman torching an order of salmon tataki nigiri.
A cook from o ya torching tomatoes for the salmon tataki nigiri.
"Boogie Fever" cocktail with Ty Ku Sake, Vodka, and Liqueur, lychee syrup, Sobe Green Tea, and fresh squeezed ruby red grapefruit juice.
Blue Ginger cooks shucking Island Creek Oysters.
Chef Susur Lee.
"Night Moves" cocktail with Ty Ku Liqueur, Ty Ku Soju Vodka, pomegranate, and fresh squeezed orange and lemon juice.
A cook from The Setai prepares orders of dumplings.
Chef Susur Lee and Ming Tsai pose for a picture.
Liquid mango ravioli with coconut cream from The Setai.
Cardamom gula melaka from The Setai.