HATCH

Wok-tossed jasmine rice with soy-marinated chicken thigh, egg ribbons, sweet peas, carrot dice, and scallions. Finished with house wok hei and a drizzle of sesame oil

Wide rice noodles flash-fried with sliced beef, Chinese broccoli, and egg in a dark sweet soy sauce. Caramelized edges from the screaming-hot wok create that signature smoky char

Plump shrimp tossed with roasted peanuts, dried Tianjin chilis, and Sichuan peppercorns in a glossy kung pao sauce. Served over steamed jasmine rice with scallion garnish

Thin vermicelli rice noodles stir-fried with char siu pork, shrimp, bell peppers, bean sprouts, and Madras curry powder. Light, aromatic, and dangerously moreish — a hawker center classic

Two 3oz Angus patties smashed razor-thin on the flat-top until the edges go crispy and lacy. American cheese melted between layers, house smash sauce, pickles, and diced onion on a butter-toasted potato bun

Wagyu-blend smashed patty with a three-mushroom medley sauteed in truffle butter, melted Swiss cheese, black truffle aioli, and arugula on a brioche bun. Earthy, decadent, worth the extra five minutes

Buttermilk-brined chicken thigh fried to a shattering crunch, dipped in Nashville hot oil with cayenne and brown sugar. Served with bread-and-butter pickles, slaw, and comeback sauce on a soft potato bun

Thinly shaved ribeye griddled with caramelized onions and bell peppers, smothered in provolone and Cheez Whiz. Stuffed into a soft Amoroso roll that soaks up all the juices. No forks allowed

Tandoori-roasted chicken tikka simmered in a velvety makhani gravy of tomato, cream, fenugreek, and honey. Served with jeera rice and a buttered naan for mopping up every last drop

Kashmiri lamb shoulder braised for 4 hours with yogurt, Kashmiri red chilis, fennel, ginger, and garam masala. The meat surrenders to a spoon. Served with saffron rice and garlic naan

Chargrilled paneer cubes marinated in spiced yogurt, then finished in a creamy tomato-onion masala with bell peppers and kasuri methi. Served with steamed basmati and tandoori roti

Layered basmati rice and marinated chicken sealed with saffron-infused milk, caramelized onions, fresh mint, and rose water under a dough lid. Cracked open tableside. Served with cooling cucumber raita

Bronze-die tonnarelli tossed with cracked Tellicherry black pepper and pecorino romano in a silky emulsion of pasta water and cheese. Three ingredients, infinite technique. Simple does not mean easy

Five-cheese blend — cheddar, gruyere, fontina, parmigiano, and mascarpone — folded into cavatappi with black truffle paste. Topped with golden herb panko and broiled until bubbling and crisp

Hand-rolled trofie pasta with a mortar-and-pestle Genovese pesto of basil, pine nuts, parmigiano, garlic, and Ligurian olive oil. Tossed with tender green beans and potato cubes — the traditional way

Rigatoni tossed in a fiery San Marzano tomato sauce with garlic, crushed Calabrian chilis, and fresh basil. Finished with a generous snowfall of pecorino. The name means 'angry' — you'll understand why

Herb-flecked quinoa with crispy baked falafel, hummus, pickled turnips, Israeli salad, marinated olives, and a lemon-tahini drizzle. Sunshine in a bowl.

Miso-marinated Atlantic salmon fillet, glazed and torched, over sushi rice with avocado, edamame, cucumber, pickled ginger, and a drizzle of spicy mayo and unagi sauce

Adobo-marinated chicken on cilantro-lime rice with black beans, roasted corn salsa, pico de gallo, guacamole, sour cream, and shredded cheese. The burrito without the wrapper — all killer, no filler

Thick-blended acai and banana base topped with house granola, fresh strawberries, blueberries, sliced banana, toasted coconut flakes, chia seeds, and a warm honey drizzle. Breakfast, lunch, or dessert — you decide

Hand-cut Yukon Gold fries, double-fried for maximum crunch, tossed in white truffle oil with freshly grated parmigiano reggiano, flaky sea salt, and fresh thyme. The fry that launched a thousand orders

Crispy fries loaded with bulgogi-marinated beef, kimchi slaw, gochujang mayo, sesame seeds, and sliced scallions. Sweet, spicy, savory, crunchy — every bite does something different

A mountain of fries buried under crispy buffalo chicken pieces, drizzled with ranch and blue cheese crumbles, topped with diced celery and scallions. It's a party on a plate — no utensils needed

House-made beef chili slow-simmered with kidney beans and dark beer, poured over crispy fries with melted sharp cheddar, pickled jalapeños, and a dollop of sour cream. The hangover cure you didn't know you needed

Eight jumbo wings fried crisp, tossed in Frank's RedHot and butter, served with celery sticks and house blue cheese dip. The gold standard — crispy outside, juicy inside, just the right amount of tang

Eight wings double-fried for extra crunch, lacquered in a sticky gochujang-honey glaze with sesame oil and grated ginger. Topped with toasted sesame seeds and sliced scallions. Sweet heat, Korean style

Four hand-breaded chicken tenders, fried golden, tossed in roasted garlic butter and showered with freshly grated parmigiano and parsley. Served with house ranch. No sad, dry tenders here

Eight wings fried crisp and tossed in a house-made mango habanero sauce that hits you with sweet tropical mango first, then the habanero creeps in with a slow burn. Served with cooling lime crema for balance

Three scoops of Belgian dark chocolate gelato blended with whole milk and chocolate syrup. Crowned with whipped cream, chocolate shavings, and a pirouline wafer. It's basically a meal — we won't judge

Dulce de leche gelato blended with caramel sauce and a pinch of Maldon sea salt. Topped with whipped cream, toffee crumble, and a caramel drizzle. Sweet, salty, and completely irresistible

Creamy New York-style cheesecake on a Lotus Biscoff cookie crust, topped with a layer of Biscoff cookie butter and a sprinkle of crushed cookies. The cult-favorite cookie, now in cheesecake form

Dark chocolate cake with a liquid molten center that flows the moment your spoon breaks through. Served warm with a scoop of vanilla bean gelato melting slowly into the chocolate river. Worth the 12-minute wait