Rice is the staple ingredient that links all Asian culinary cultures, so the chef named the restaurant after the Latin word for rice. Naturally, he endeavours to present the grain in various forms, from puffed rice and deep-fried rice noodles to koji and sparkling sake. Familiar Asian recipes are reimagined with a flourish. Try his version of cơm lam, or glutinous rice in a bamboo tube with shrimp and 18-day home-cured pork and sausage.