Station Sen Sot

Thinly sliced Italian dry-cured ham aged for 18 months. Salty, savory, and melt-in-the-mouth texture. Served as an appetizer.

Cured pork sausage seasoned with chili and spices. Smoky, spicy, and firm texture. Great for snacking.

Rolls of parma ham filled with cream cheese and mixed berries. A balance of salty ham and sweet, creamy filling.

Classic pizza topped with tomato sauce, mozzarella cheese, and basil. Simple, fresh flavors with a crispy crust.

Pizza topped with tomato sauce, garlic, and oregano (no cheese). Tangy and aromatic.

Pizza topped with a rich duck meat stew. Savory and hearty flavor profile.

Pizza topped with ham and pineapple. Sweet and salty combination.

Pizza topped with cured parma ham and fresh rocket leaves. Salty ham contrasts with the peppery greens.

Spicy pizza topped with salami slices. Savory with a kick of heat.

Rich custard dessert topped with a layer of hardened caramelized sugar. Creamy inside with a crunchy top.

Coffee-flavored Italian dessert. Made of ladyfingers dipped in coffee, layered with a whipped mixture of eggs, sugar, and mascarpone cheese.

Authentic Carbonara pasta made with eggs, cheese, and cured pork, without cream. Rich and savory.

Pasta featuring spicy Nduja sausage paste and mantis shrimp. Spicy, umami-rich seafood flavor.

Black squid ink pasta served with octopus. Briny, oceanic flavor with tender seafood.

Pasta stir-fried with crab meat and dried chilies. Spicy and aromatic Thai-fusion style.

Pasta with crab meat and salmon roe (Ikura) in a butter ponzu sauce. Savory, citrusy, and rich.

Pasta in a creamy white sauce served with prawns. Rich, milky, and mild.

Pasta tossed in basil pesto sauce with bacon. Herby, nutty, and salty.

Mussels cooked in a white wine sauce, served with pasta or as a main. Light and aromatic seafood dish.

A smaller portion of mussels in white wine sauce, served as an appetizer.

Fried squid rings. Crispy on the outside, tender on the inside. Served with dipping sauce.

Creamy Italian rice dish flavored with truffle. Earthy, aromatic, and rich.

Seafood risotto with tomato-based sauce. Savory and tangy.

Dish featuring yuzu citrus and ponzu sauce, likely a salad or cold pasta. Refreshing and tangy.

Fresh salad with yuzu dressing. Citrusy and light.

Dish featuring crab meat and crab paste (kani miso). Intense crab flavor, savory and creamy.

Crab meat and crab paste dish topped with salmon roe. Rich seafood flavors.

Pasta with clams in a white wine sauce. Classic Italian seafood pasta.

Pasta with garlic, olive oil, dried chili, and prawns. Spicy and oily but light.

Stir-fried prawns with garlic. Savory and aromatic appetizer.

Salad with rocket leaves and cured parma ham. Peppery greens match the salty ham.

Pasta served with a rich duck meat sauce. Hearty and savory.

Platter of five types of grilled sausages. Smoky and meaty.

Grilled Italian-style sausage. Seasoned with fennel or herbs.

Pan-seared scallops. Sweet, tender, and lightly browned.

Chicken meat that has been smoked for flavor. Savory with a smoky aroma.

Grilled or pan-seared salmon fillet. Rich and flaky fish.

Potato dumplings (gnocchi) served in a truffle cream sauce. Soft texture with earthy truffle flavor.

Platter of sliced parma ham. Served as an appetizer.

Pasta served with a truffle-infused sauce. Aromatic and luxurious.

Pasta in a lemon cream sauce topped with salmon roe. Creamy with a citrus zing and salty pops of roe.

Soup made with leeks and clams. Mild onion flavor with savory seafood broth.

Toasted bread topped with seasoned crab meat. Crunchy and savory appetizer.

Pasta tossed with garlic, olive oil, and bacon. Simple, savory, and aromatic.

Pasta with garlic, olive oil, and mixed seafood. Light sauce highlighting the seafood.

Creamy pasta with prawns and shrimp roe (ebiko). Rich texture with popping roe.

Fusion pasta with a creamy tomato (pink) sauce and spicy Northern Thai herb sausage (Sai Ua).

Creamy pasta sauce with cheese, egg, and bacon. Classic comfort food.

Carbonara pasta enhanced with truffle oil or paste. Rich and aromatic.

Authentic Italian carbonara made with Guanciale (cured pork cheek), eggs, and cheese. No cream used.

Pasta in a spicy tomato sauce (Arrabiata) with meatballs. Tangy, spicy, and savory.

Creamy white sauce pasta with chicken and mushrooms. Rich and comforting.

Pasta with a slow-cooked meat sauce made from pork. Savory tomato base.

Oil-based pasta with garlic and crab meat. Light sauce allowing the sweetness of the crab to shine.

Rich cream sauce pasta with crab meat and truffle. Luxurious combination of seafood and earthy truffle.

Basil pesto pasta topped with prawns that have been glazed in tomato. Herbal and sweet-savory.

Basil pesto pasta served with squid glazed in tomato. Aromatic with tender seafood.

Creamy pasta spiced with Nduja sausage paste and served with mantis shrimp. Spicy and rich.

Traditional pasta with clams in a garlic and white wine sauce. Fresh and briney.

Clam pasta with a twist, using gin and lime for a botanical, citrusy flavor profile.

Mixed seafood pasta served in a classic white wine sauce. Light and savory.

Seafood pasta in a pungent tomato sauce with olives, capers, and garlic. Salty, tangy, and robust.

Seafood pasta served in a black squid ink sauce. Savory taste of the sea.

Pasta with a simple tomato and basil sauce. Fresh, tangy, and vegetarian-friendly.