Kobe's tasting dinner (BYOWine, no corkage fee) starts with an Imperia Vodka open bar followed by a six-course progression, led by pan-seared crab cake w/ ginger-scallion aioli, followed by pumpkin seed-crusted diver scallops w/ chipotle-honey sauce, macadamia nut-crusted mahi w/ mango lime butter, spiced crispy pork belly w/ pineapple li hing mui chutney, braised Mongolian style short rib with tempura goat cheesecake, and finally, for dessert, sweet-sauced-dipped Thai donuts, just like you used to get from Kriangsak Kreme.

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