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Curiosa

Mushroom Tantan

Spiced shiitake mince, marinated egg, sesame mushroom broth
Shiitake picada temperada, ovo marinado, caldo de cogumelos e sésamo

A popular option in ramen shops all over the world, tantanmen has been the most visible tie to ramen’s original form: lamian from China. “Dan dan mian”, a ubiquitous street food favourite from Sichuan province is a spicy, often soup-less noodle dish with peanut/sesame, minced pork, fiery Sichuan spices.

Our version is made with Shiitake mushrooms instead of pork, and you can opt out of the egg if you’d like the vegan version. The Japanese tantanmen is usually more mellow, but here at o8o if you want to up the spicy ante you can always ask for it.

Taiwanese Beef Noodle

Braised oxtail, marinated egg, brocolini
Rabo de boi estufada, ovo marinado, bimis

Indisputable signature dish of Taiwanese cuisine, the complex, super flavourful aromatic broth will instantly hook you, the meltingly tender beef will then finish the job

Our version uses oxtail as the chosen cut of beef for its luxurious(!) fat-to-meat ratio and the abundance of collagen it imparts into the broth after hours of slow cooking

Korean “Hot Chicken” Sando

Fried chicken thigh, gochujang mayo, pickled daiko, lettuce, tomato
Coxa de frango frita, maionese gochujang, daikon em conserva, alface, tomate

Using the renowned Nashville Hot Chicken as base, we introduced a few tweaks to make it skew more Seoul than Nashville: Daikon pickles, gochujang mayo, gochugaru and other spices in the crust

Peking “Duck” Tacos (COMING SOON)

Pleurotus mushroom, chipotle-hoisin sauce, guacamole, fresh tortilla
Cogumelo pleurotus, molho chipotle-hoisin chipotle, guacamole, tortilha caseira

The original Peking Duck has a very similar eating experience with Mexican tacos. This debut member of a forthcoming series of “Chinese Tacos” is a vegan version of the classic duck wrap. The melding of cultures transpires in the form of a hoisin sauce (a Chinese sweet “miso” sauce) spiked with potent chipotle chillis, plus the all-important presence of guac

Hong Kong Borscht

Cabbage, tomato, carrot, beetroot, crème fraîche
Couve, tomate, cenoura, beterraba, crème fraîche

In Hong Kong, Borscht occupies the unchallenged throne as the No.1 “Western” soup option in local eateries, whether they are specialised in Western food or not. The o8o version aim to link back to the Ukrainian original by adding back beetroot (a vegetable not particularly abundant in East Asia), plus the all-important dollop of sour cream (which you can opt out of if you’d like it to be vegan)

How this Eastern European comfort food staple became the most popular soup in Hong Kong is a truly Revolutionary story, in that it is the direct consequence of population displacements out of not just 1, but 2 revolutions: First the Soviet one bringing a sizable Eastern European population to Shanghai, and from there a 2nd transfer of migrants/refugees to Hong Kong during the later Chinese revolution

Vichyssoise

Leek, potato, almond milk, soft-boiled egg, scallion, shallots
Alho francês, batata, leite de amêndoa, ovo cozido, cebolinha, chalotas

With its Franco-American origin in New York, the original vichyssoise is a simple but elegant soup served cold

Our version is served warm to enhance the aroma, which is further intensified with “burnt” scallion oil and fried shallots

Shiitake Rice

Shiitake mushrooms, shallots, marinated egg
Cogumelos shiitake, chalotas, ovo marinado

An homage to the most popular mushoom in East Asian cuisines, loved for its rich aroma and ample texture, but also as a super provider of umami, which is brought to an extreme level in this rice dish

The rice is cooked in a shiitake and kombu dashi, 3 varieties of fresh and dried shiitakes are added to provide different textures, and finally the pièce de résistance that is the marinated egg in top of it all, also made with shiitake soy sauce (but of course!)

Khao Man Gai (COMING SOON)

Poached chicken, thai “miso” sauce, chicken broth, rice
Frango cozido, molho “miso” tailandês, caldo de galinha, arroz

The slow poached chicken rice is a universal crowd pleaser in Southeast Asia. Almost all countries in the region have a version of their own. We have chosen to bring the Thai version to the menu because of its flavourful sauce made with a unique Thai fermented bean paste, plus the usual potent Thai mix of sweet/sour/spicy/savoury to waken your senses

Due to its slow cooking process at a relatively low temperature, the silky soft texture of the chicken is a key draw. Comfort food at its best