Italian Food
Chinese Food
Mexican Food
American Food
Japanese Food
200

This dish from Rome is made with eggs, hard cheese, cured pork, and black pepper, the cheese usually being Pecorino Romano, Parmigiano Reggiano, or a combination of the two, and spaghetti being the most common pasta. 

Carbonara 

200

This dish from Beijing has been prepared since the Imperial era, its meat characterized by its thin, crispy skin, with authentic versions serving mostly the skin and little meat, sliced in front of the diners by the cook. 

Peking Duck 

200

This traditional Mesoamerican dish is made of masa, a dough made from nixtamalized corn, which is steamed in a corn husk or banana leaf, and filled with meats, cheeses, fruits, vegetables, herbs, chilies, or any preparation according to taste. 

Tamale 

200

This dish is composed of corned beef, Swiss cheese, sauerkraut, and Russian dressing, grilled between slices of rye bread, and is associated with kosher style delicatessens, but is not kosher because it combines meat and cheese. 

Reuben Sandwich 

200

This dish consists of a breaded and fried pork cutlet, and involves coating slices of pork with panko and frying them in oil, the two main types of pork being fillet and loin. 

Tonkatsu 

400

This dish was developed as a way of salvaging bread that was going stale, and in Tuscany, it's called fettunta and is usually served without toppings, especially in November, to taste the first oil of the season. 

Bruschetta 

400

This dish, commonly sold by street vendors or in night markets in most Chinese communities throughout the world, consists of a boiled egg that's cracked slightly and then boiled again in tea, and sauces or spices. 

Tea Egg 

400

This traditional Mexican breakfast dish consists of corn tortillas cut into quarters and lightly fried, green or red salsa poured over, and the mixture simmered until the tortilla starts softening, with pulled chicken sometimes added to the mix, commonly garnished with crema, crumbled queso fresco, sliced onion, avocado, and a fried egg. 

Chilaquiles 

400

This breakfast dish consists of soft dough covered in a sauce made from the drippings of cooked pork sausage, flour, and milk, and flavored with black pepper. 

Biscuits and Gravy 

400

This food is made from white rice formed into triangular or cylindrical shapes and often wrapped in nori, with traditional fillings such as pickled ume or salted salmon. 

Onigiri 

600

This dish is a speciality of Lombard cuisine of cross cut veal shanks braised with vegetables, white wine, and broth, often garnished with gremolata, and traditionally served with either risotto or polenta, depending on the regional variation, its marrow in the hole in the bone considered a prized delicacy and the defining feature of the dish. 

Ossobuco 

600

This dish in American Chinese cuisine consists of meat and eggs, cooked quickly with vegetables such as bean sprouts, cabbage, and celery and bound in a starch thickened sauce. 

Chop Suey 

600

This dish in traditional Oaxacan cuisine consists of a large, thin, crunchy, partially fried or toasted tortilla covered with a spread of beans, lettuce, avocado, meat, Oaxaca cheese, and salsa, and is regarded as iconic in the local cuisine. 

Tlayuda 

600

This dish consists of a piece of steak, most often tenderized cube steak, coated with seasoned flour and fried, its precise origins unclear, but many source attributing its development to German and Austrian immigrants to Texas in the 19th century. 

Chicken Fried Steak 

600

This thick noodle made from wheat flour is a comfort food for many Japanese people, its simplest form being in a hot soup with a mild broth made from dashi, soy sauce, and mirin, usually topped with thinly chopped scallions. 

Udon 

800

This savory, fatty, and moist boneless pork roast of Italian culinary tradition is prepared by deboning and splitting, or roasting, the carcass, traditionally over wood for at least eight hours, fat and skin still on, usually heavily salted, and sometimes stuffed with garlic, rosemary, fennel, or other herbs, often wild. 

Porchetta 

800

This dish well known in Chinese and Buddhist cuisine is traditionally enjoyed by Buddhist monks who are vegetarians, and consists of various vegetables and other vegetarian ingredients, which are cooked in soy sauce based liquid with other seasonings until tender. 

Buddha's Delight 

800

This traditional soup or stew is made from hominy with meat, typically pork, and can be seasoned and garnished with shredded lettuce or cabbage, chili peppers, onion, garlic, radishes, avocado, salsa, or limes. 

Pozole 

800

This dish popular in the Midwestern, Southeastern, and Southwestern United States consists of chili, cheese, and corn chips, sometimes with the addition of salsa, beans, sour cream, onion, rice, or jalapeños, and can be prepared in a casserole dish, but an alternate preparation can be in a single serve chip bag with various ingredients as toppings. 

Frito Pie 

800

This dish consists of an omelette made with fried rice and thin, fried scrambled eggs, usually topped with ketchup, and is a popular dish commonly cooked at home, particularly enjoyed by children. 

Omurice 

1000

This dish consists of veal that has been wrapped with prosciutto and sage, and then marinated in wine, oil, or salt water, depending on the region or one's own taste, with an American variation replacing the veal with chicken or pork. 

Saltimbocca 

1000

Often referred to as Chinese steamed bun, this white and soft steamed bread or bun is popular and typically eaten as a staple food in northern China where wheat, rather than rice, is grown. 

Mantou 

1000

This dish, the most popular street food in the state of Jalisco, is made with birote bread, the consistency of which permits the sandwich to be submerged in sauce without crumbling or dissolving, and is sliced open on one side and filled with chopped, fried pork. 

Torta Ahogada 

1000

This traditional Louisiana Creole dish is made from white rice which gets its distinct color from being cooked with small pieces of pork, beef, or chicken, green bell pepper, celery, and onion, and spiced with cayenne and black pepper. 

Dirty Rice 

1000

This traditional Japanese food made from whole soybeans that have been fermented with Bacillus subtilis is often served as a breakfast food with rice, and is considered an acquired taste because of its powerful smell, strong flavor, and sticky, slimy texture. 

Nattō 

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