Rainbow Salad: Featured on Food Network. A classic favorite for omnivores and carnivores alike. Tousled with 22 different ingredients and topped of with tamarind dressing – no wonder it tasted so rich. Here‘s Julie and Julia’s breakdown of its recipe for SF Examiner.

Mango Shrimp: Tropical flavors mixed into one plate. Umami taste of jumbo shrimps drenched in strong fragrances of basil, mangoes, red onions, red peppers and red chillis! Satisfies the tongue and the olfaction.

Fiery Vegetables with Tofu: If you come from any Southeast Asian countries, this dish will torture you with homesickness. The sauce tasted so authentic, you feel like going back to your home country to get a cheaper version of this. Tofu is firm and green beans are cooked well enough to give its crunchy texture. Plain perfect for vegetarian/vegan; full of spice!

Paluda: (I’m just copying and pasting as described on the dessert menu) Burmese bread pudding float with vanilla ice cream, rose water, sago, young coconut jellies, and topped with peanuts. The taste? Doesn’t sound as impressive as its description. Ice cream was too sweet for me, while rose water was served slightly warmer than expected, so the ice cream melted easily. Taste-wise, these ingredients combined well for the tongue’s taste. Maybe shaved ice can help to keep it cool, so then it becomes a more tropical version of Ais kacang.