A thaali of dips, papadums, and grilled breads opens the meal; grilled fish on the half shell in a black-lime-tea bouillabaisse nods to Basra, Bicol-style mussels lean Filipino, and a beef cheek nihari arrives with black garlic naan. The showpiece is tableside: a whole duck, prepared from a 927-year-old Numidian recipe and carried out on an ornate tray, the kind of dish built for a special occasion rather than a weeknight.
Dessert closes on a Carrot Halo-Halo — carrot ice cream, tapioca, mysore pak, passion fruit — before most diners even realize there's a second act: Bobo, a hidden, high-energy cocktail bar tucked inside the same space, drawing on Filipino street markets for drinks like a banana-and-toasted-rice Shibuya Meltdown. Open Wednesday through Sunday only, it rewards planning a night around it rather than wandering in.
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