Tasca
Curiosa

Chipotle Miso Butter Corn

Sauteed corn, butter, marinated egg, corn and vegetable broth, tortilla chips
Milho salteado, manteiga, ovo marinado, caldo de milho e legumes, chips de tortilha

Hailing from Hokkaido, the northern-most region of Japan fiercely proud of their dairy and produce, such as sweetcorn

The o8o version invites fellow corn-lovers - The Mexicans - into the mix, with chipotle chili giving the broth some added complexity and a slight kick

The miso of choice here is “Hatcho miso”, a recipe that requires a longer fermentation period than most other misos, and lends the broth a rich and more bold umami flavour that works well with the Mexican touches

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

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

Suan La Tang (Hot & Spicy Soup)

Mushrooms, carrot, bamboo shoot, tofu
Cogumelos, cenoura, rebentos de bambu, tofu

An absolute icon found on the menus of almost ALL Chinese restaurant anywhere in the world

With roots in Henan cuisine, it is a celebration of “Mountain ingredients” in a unique flavour profile made up of aged Chinese vinegar and white pepper

Feel free to request the condiment set to adjust the acid and heat levels to your own liking

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

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