Chef Sung Anh reimagines his cherished American-era tuna melt sandwich into a fusion onigiri. Crispy roasted seaweed is layered with seasoned rice, mayonnaise-tuna mixture, herbs, and cheese, then folded in half to create a melty, savory bite.

A Czech-style bone ribeye dish inspired by the latest research techniques, achieving a crisp texture like a snack on the outside and a juicy interior.