Kyoto Bowl by Bjorn Shern (A contemporary Obanzai - Japanese brown rice with roasted sesame & nori flakes topped with yuzu kosho oyster mushrooms, simmered daikon & tofu, umeboshi pickles & ramen egg. This bowl contains alliums that cannot be removed.)

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A contemporary Obanzai - Japanese brown rice with roasted sesame & nori flakes topped with yuzu kosho oyster mushrooms, simmered daikon & tofu, umeboshi pickles & ramen egg. This bowl contains alliums that cannot be removed.
$11.50
- 1 +
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Saigon by Bjorn Shern (Bjorn’s Vietnamese bun noodles - a mix of punchy fresh vegetables & herbs, lemongrass tofu, bb’s sugar and fish-free nuoc cham, pickled carrots & radish with roasted peanuts. This bowl contains alliums that cannot be removed.)

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Bjorn’s Vietnamese bun noodles - a mix of punchy fresh vegetables & herbs, lemongrass tofu, bb’s sugar and fish-free nuoc cham, pickled carrots & radish with roasted peanuts. This bowl contains alliums that cannot be removed.
$11.50
- 1 +
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Taipei by Bamboo Bowl Chefs (A taste of Taiwan - pearl brown rice topped with bb's braised plant-based mince, soy-marinated egg, bok choy in garlic sauce and pickled cucumber. This bowl contains alliums that cannot be removed.)

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A taste of Taiwan - pearl brown rice topped with bb's braised plant-based mince, soy-marinated egg, bok choy in garlic sauce and pickled cucumber. This bowl contains alliums that cannot be removed.
$11.50
- 1 +
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Sichuan by Chef Jowett Yu (Fiery Sichuan flavours - la mian noodles, black vinegar & chilli mushrooms, bb’s spiced plant-based mince, chilli pepper and fresh vegetables.)

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Fiery Sichuan flavours - la mian noodles, black vinegar & chilli mushrooms, bb’s spiced plant-based mince, chilli pepper and fresh vegetables.
$11.50
- 1 +
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Bombay by CHef Mano Thevar (Bombay's street treat twist - basmati brown rice, corn and chana dhal kichdi, pumpkin vada with kachumber raita, curry leaf crumb and crispy onions.)

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Bombay's street treat twist - basmati brown rice, corn and chana dhal kichdi, pumpkin vada with kachumber raita, curry leaf crumb and crispy onions.
$11.50
- 1 +
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Seoul by Chef Jay Morjaria (A fiery Ssambap - japchae noodles tossed with bell peppers, carrots & spinach, romaine lettuce, gochujang tofu, bb’s vegan kimchi and peanut-nori crumb. Alliums and spice level in this bowl cannot be changed or removed.)

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A fiery Ssambap - japchae noodles tossed with bell peppers, carrots & spinach, romaine lettuce, gochujang tofu, bb’s vegan kimchi and peanut-nori crumb. Alliums and spice level in this bowl cannot be changed or removed.
$11.50
- 1 +
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Osaka by Chef Damian D'Silva (Kansai’s hidden flavour - Artisan Japanese curry with onions, carrots, potatoes & bb’s curry plant-based chunks, roasted sesame & nori flakes over Japanese brown rice, pickled vegetables, fresh mesclun & ramen egg. Alliums and spice level in this bowl cannot be changed or)

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Kansai’s hidden flavour - Artisan Japanese curry with onions, carrots, potatoes & bb’s curry plant-based chunks, roasted sesame & nori flakes over Japanese brown rice, pickled vegetables, fresh mesclun & ramen egg. Alliums and spice level in this bowl cannot be changed or
$11.50
- 1 +
ADD

Bangkok by Bamboo Bowl Chefs (A Thai street food legend - red coconut curry made with bb’s vegan ‘shrimp’ paste, brown rice, baked tofu, cherry tomatoes, spiced mushrooms, roasted Thai eggplant & cashews. This bowl contains alliums that cannot be removed.)

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Ingredients & Allergens
A Thai street food legend - red coconut curry made with bb’s vegan ‘shrimp’ paste, brown rice, baked tofu, cherry tomatoes, spiced mushrooms, roasted Thai eggplant & cashews. This bowl contains alliums that cannot be removed.
$11.50
- 1 +
ADD