A New Season of Flavor at Sunda

A New Season at Sunda: Introducing Our Latest Menu Creations

At Sunda, our menu has always been shaped by the flavors, traditions, and shared dining experiences of Southeast Asia. We draw from centuries-old cooking techniques, street-market comfort foods, celebratory dishes, and the ritual of gathering around the table.

Beginning December 8, our newest seasonal dishes reflect where we are today, honoring heritage while evolving forward, exploring new ingredients, textures, and formats that make dining an experience meant to be shared. Our menu is designed around connection, conversation, and communal discovery, the heart of Sunda’s hospitality philosophy.

Fresh, Bright Beginnings

Ginger Miso Salad

Local greens, cucumber, shaved baby carrots, radish, red cabbage, carrot–miso dressing

Salads across Southeast Asia serve as palate awakeners: fresh, textured, and grounded in aromatic flavors. Our Ginger Miso Salad takes inspiration from Japanese home cooking, where miso-based dressings balance savory and sweet. We build on that tradition by blending miso with carrot, creating a natural sweetness that highlights the crisp vegetables. It’s refreshing and an introduction to the layers of flavor that follow.

Japanese Tofu Salad

Wakame, soft tofu, cucumber, carrots, pickled lotus root, crispy shallots, chili crunch vinaigrette, peanuts, fresh herbs

Soft tofu salads trace back to izakaya dining, places meant for grazing, sipping, and sharing. Here, we treat tofu with respect: gently structured, seasoned with care, and complemented with briny wakame and bright herbs. The chili crunch vinaigrette adds depth, while pickled lotus root nods to Southeast Asian ingredients that are both flavorful and symbolic, lotus often representing renewal and celebration.

Bites for Sharing

Sunda Cones

Spicy salmon, truffle tuna, lobster avocado

Inspired by temaki handrolls and Southeast Asian street snack culture, Sunda Cones bring together bold flavor in a fun, shareable format. Each filling highlights a different expression of luxury: heat and umami from spicy salmon, aromatic depth from truffled tuna, and the buttery richness of lobster and avocado. These are meant to be passed around the table, a playful start that sparks conversation.

Char Siu Ribs

Grilled pork ribs, char siu BBQ sauce, fresh herbs

Char siu is traditionally a Cantonese preparation, pork lacquered in a sweet-savory glaze and slow-cooked until tender. We apply the same principles but finish the ribs over the grill to deepen the caramelization. A shower of fresh herbs brings brightness, paying homage to Southeast Asian flavor balance. This is comfort food elevated with precision.

Center of the Table Moments

These dishes speak to one of Sunda’s core beliefs: the best meals are shared. These plates land in the middle, encouraging guests to taste together, converse, and share.

Lotus Madai

Snapper, dry miso, yuzu juice, cilantro, lotus chip

Crudo culture exists across Asia, from Japanese sashimi to Filipino kinilaw. Lotus Madai reflects that lineage while bringing modern elegance. The yuzu brightens, the dry miso deepens, and the lotus chip ties the dish back to Southeast Asian culinary roots. It is delicate, clean, and expressive.

Yuzu Ribeye

Grilled ribeye, truffle butter, crispy leeks, herb oil

Steak as a shared centerpiece is a universal celebration dish. Our version balances richness (truffle butter) with aromatic brightness (yuzu and herb oil). The crispy leeks add texture that keeps each bite dynamic. It’s indulgent, but never heavy.

For Those Who Love to Indulge

Caviar Service

Kaluga caviar, truffle tamago maki, roti puff, lotus & taro chips, yuzu crème fraîche, chives

Caviar is traditionally a symbol of celebration. At Sunda, we see it as a symbol of sharing.
This service is interactive by design, guests build their perfect bite, experimenting with texture, temperature, and luxury. The presence of roti and lotus chips ties the experience back to Southeast Asian dining culture, where communal eating is fundamental. It is opulent, but never exclusive, meant to be enjoyed together.

Wagyu Tomahawk

Tare soy glaze, shiso chimichurri, sea salt flakes

A dramatic, thoughtful centerpiece. The marbling of the wagyu delivers depth and silkiness, while our tare glaze, built slowly from soy, aromatics, and time, adds savory complexity. Shiso chimichurri and sea salt finish the dish with brightness and lift. This dish is a celebration of abundance and gathering.

Sip, Savor, Explore

Espresso Martini Flight

Ube (Milagro Reposado), Chocolate-Chili (Ilegal Mezcal), Classic (Ketel One), all with Mr Black and cold brew

This flight reflects Sunda’s East-meets-West perspective. Ube introduces earthiness and nostalgia; the chocolate chili espresso martini brings depth, heat, and a modern edge; the classic honors timeless cocktail craft. It is familiar, but reframed through cultural flavors.

Lychee Bloom (Spirit-Free)

Lychee puree, lemon, simple syrup, San Pellegrino pompelmo

Light, floral, refreshing, proof that flavor doesn’t need alcohol to feel thoughtful.

Your Table Is Waiting

These dishes are more than new additions, they represent our ongoing exploration of culture, flavor, and community. They are designed to be passed, tasted, talked about, and remembered.

We invite you to gather with us, explore the menu, and share the moment.