That Fat Kid Buddy

Red shrimp dish featuring a citrusy yuzu glaze. Served with smooth mashed potatoes and crispy noodles for texture.

A signature appetizer consisting of rich foie gras ganache. It is paired with a tart cranberry element to balance the richness.

Lobster meat served inside a soft steamed bao bun instead of a traditional roll. Seasoned with spicy sriracha mayonnaise.

A savory pastry puff filled with sea urchin (uni). Complemented by a rich cream infused with brown butter and soy sauce.

Deep-fried mashed potato balls mixed with beef and parmesan cheese. Served with a dipping sauce inspired by Caesar salad flavors.

Raw seasoned beef chopped finely. Enriched with bonito fish mayo and savory miso bone marrow for deep umami flavor.

Squeaky semi-hard cheese breaded and fried like a cutlet. Drizzled with spicy honey and served with a fresh salad.

French fries wrapped in thin slices of Misuji (top blade) beef. Accompanied by a sharp horseradish dipping sauce.

Pan-seared scallops topped with premium caviar. Served with a unique white chocolate sauce, likely inspired by Heston Blumenthal.

Fresh baby cos lettuce salad. Flavored with spicy citrus paste (yuzu-kosho) and topped with quality sardines.

A rich Caesar salad using rocket (arugula) leaves. Topped with premium Don Bocarte anchovies for a salty kick.

Raw sliced seabream that has been dry-aged for concentrated flavor. Dressed with citrus soy sauce (ponzu) and truffle.

A playful dish mimicking oysters using Mazara prawns instead. Served with savory seafood ice cream and crispy bacon bits.

Ramen noodles in a creamy fish-based broth. Features scallops (hotate) and a hit of spicy citrus paste.

Thick-cut beef tongue breaded and deep-fried. Paired with an onion dip that evokes the sweet and savory flavor of sukiyaki.

Black cod fish prepared in a BBQ char siu style. Served with sticky rice mixed with hijiki seaweed and truffle.

A seaweed rice roll topped with fatty tuna (chutoro) and green onions. Served with a rich brown butter sauce.

A savory custard dish made with goose liver, featuring a caramelized sugar top. Served with milk toast and a berry salad.

Thin angel hair pasta tossed in pesto and a prawn-infused sauce. Topped with salmon roe (ikura).

Korean-style marinated wagyu beef rib meat. Served creatively in a sweet potato shell with corn salsa.

A pork dish featuring fatty jowl meat. Accompanied by a caramel glaze and a fresh white leek salad.

A decadent sandwich filled with a wagyu beef cutlet and American cheese. Flavored with Dijon mustard and horseradish mayo.

A risotto-style dish made with sticky rice instead of arborio. Cooked with lobster butter and seasoned with savory fish sauce.

Large tiger prawn grilled and coated in a rich Thermidor glaze. A creamy, savory seafood dish.

Whole grilled seabream fish. Served with a rich white butter sauce (beurre blanc).

Grilled lamb rump steak from New Zealand. Known for its tenderness and flavor.

Australian Wagyu beef rump cap with a marble score of 4/5. Grilled over charcoal for a smoky flavor.

Premium Wagyu ribeye steak with a high marble score of 5/6. Rich, juicy, and tender grilled beef.

A traditional roast beef platter available by pre-order. Includes bone marrow, Yorkshire pudding, mashed potatoes, and gravy.

Mixed seasonal vegetables grilled until lightly charred. A simple and healthy side dish.

Rich and creamy mashed potatoes. Likely made with plenty of butter or cream.

Ice cream made with sweet condensed milk. Served with homemade roti bread soaked in milk.

A playful dessert featuring grape flavors. Inspired by the viral 'Duck Song', likely incorporating grape soda and fresh fruit elements.

Creamy banana ice cream served with freshly baked cookies. Drizzled with banana caramel sauce.

A rich mousse cake made with premium Valrhona chocolate. Features puffed rice for crunch and citrusy bergamot ice cream.

An indulgent chocolate cake heavily loaded with chocolate chips and crumbs. A likely reference to the large cake from the movie Matilda.