In the dining room of Dapur on a square white plate, a seafood tower leans like Pisa. A crispy homemade rice cake serves as the base, with separate layers of neon avocado, sweet lump crab, and spicy tuna. It's topped with a tendril of green melon skin that cascades down the sides. Flavors are less distinct than the levels: undersalted and muted, except for the bite in an angry pink layer that's macerated into form. The $14 plate called "hot tower" is served room temperature yet illuminates the dining room's... More >>>