A centuries-old preservation turned centerpiece, labneh takes on the brightness of mint and thyme, anchoring sharp tomato and brined olive in a landscape where salt once stood for survival.

Pork, long the pulse of Chinese cookery, meets the crackle of modern heat; this dish bridges the ancestral and the immediate, with chili oil as both homage and rupture.

A study in precision, negima pairs chicken thigh and scallion on a skewer—each bite a calibrated contrast of fat and fiber, smoke and salt, repetition and restraint.

A small fried strip of fish, yes—but the goujon is also a lesson in elegance, timing, and the French art of elevating the ordinary. Its crispness is fleeting, its pleasures deliberate, its history embedded in the margins of refinement.