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At Sepia I think the “Kanpachi Crudo with Tikka Masala Consommé, Avocado and Almond” is a great example.

I'm fascinated by the tikka masala ���DzԲ��dz���é in the kanpachi crudo!

The tikka masala ���DzԲ��dz���é was the brainchild of our incredible Chef de Cuisine Kyle Cottle.

While they didn’t have the menu-depicted hot ���DzԲ��dz���é for dipping, the free salsa was far, far spicier than expected — as in, warming the whole body via a nearly head-exploding heat.

The banquet featured foods from both nations and included delicacies such as “Consommé of Swallow Nest and White Agaric,” “Shark’s Fin in Brown Sauce,” and “Roast Peking Duck.”