Taking ingredients, spices, practices, techniques and methods from all over the world and incorporating them into cocktail style tapas to educate, fascinate and broaden the modern day palate.
Chef NinjaRonz’ Japanese Spiced Pork Belly.
An exotic mixture of Japanese herbs and spices rubbed onto Pork Belly slivers and perfectly grilled over flaming hot charcoal.
Super Sexy Filipino Sweet BBQ Pork.
Finger Licking Good! Chef NinjaRonz’ Filipino Style Sweet Pork intricately marinated then grilled over super hot coals.
Shine like a Diamond! Sweet Sizzling Tandoori Chicken.
A Fan Favourite! SomeGuys’ Sweet Tandoori Chicken, grilled to perfection.
Chef NinjaRonz’s Killer Korean Kalbi.
Marinated for 2 days, then grilled over flaming hot coals, and served on a hot stone slab. Delish.
Chef NinjaRonz’s Braised Pork Belly Cubano.
Braised Pork Belly Cuban Style with a Sweet Crown Royal Reduced Ancho Chili, Paprika, Black Bean, Achiote and Saffron Sauce!
SGCC’s Seoul Food.
Fire Grilled Calamari with Kimchi Fried Rice – to die for!
SGCC’s Sexy Brussels Sprouts and Tindora.
Fine Bacon Crumb and Garlic Butter Braised Brussels Sprouts and Tindora. Veggie Delight!
SGCC’s Roasted Pork Belly & Beef Marrow Bone Soup.
Roasted Pork Belly and Browned Beef Marrow Bone Soup w/Kale in a Creamy Tamarind-touched Broth…
SGCC’s Tandoori Chicken Hoagie.
Crispy Tandoori Chicken Hoagie in a Tandoori Chicken Fat Butter Basted Ciabatta…
SGCC’s Coco-Bread Jerk Chicken Sangwich.
Garlic Buttered Coco-Bread stuffed with a Juicy De-Boned Jerk Chicken Crispy Skin Thigh, drizzled with an El Yucateco blend…
SGCC’s Killer Kalbi & Kimchi.
Tender Sweet slabs of BBQ’d Kalbi served with a Crisp and Spicy Kimchi….
SGCC’s Super Deep Fried Pork Belly.
Crispy Juicy Deep Fried Pork Belly served with a Scotch Bonnet, Cilantro and Kuro Shichimi Hotsauce. Perfect Crunch….
Chef NinjaRonz’ Crab & Roe Stuffed Shell…
NinjaRonz’ Broiled Crab and Roe in a Garlic Butter Shell Bath. Beautiful. Heavenly…
Chef NinjaRonz’ Peking Duck Fried Rice…
NinjaRonz’ Legendary Peking Duck Fried Rice. Crispy Skin, tender meat, and an exotic blend of herbs and spices make every bowl to die for…
SomeGuys’ Fujian Chicken Congee…
SomeGuys’ Creamy Fujian Chicken Congee. When you’re under the weather, this is your “Go-To”…
A Crispy School of Fish…
SomeGuys’ Pompano with a Citrus Flare. Tangerine, Leek, Chillies and Blood Orange Olive Oil is all the rage…
SomeGuys’ Flaming Red Ribs…
Deep-Fried Rack of Ribs, marinated and basted in a Habanero-Pimento-Gochugaru paste.
Classic Steak 101…
Classic NY Steak paired with Grilled Okra. Butter Basted. Finished with Smoked Sea Salt.
SomeGuys’ Crispy Pata and Pork Belly…
Deep Frying 101: Crispy Pata and Deep Fried Pork Belly. Full of flavor, with a crunch to shake up your senses!
SomeGuys’ Charcoal Grilled Jumbo Prawns…
Charcoal Grilled Jumbo Prawns in a Saffron Gochugaru and Garlic Rub.
SomeGuys’ gets Chicky Wid It…
The infamous Chicken Fat Buttered Crispy Chicken Skin Baguette with Havarti & Hawaiian BBQ Sauce. To Die For.
SomeGuys’ Bodacious Burger
SomeGuys likes it Hot! 12oz’s of Ground Chuck with Crispy Bacon, Spanish Onion, Roasted Jalapeños, and our infamous Chipotle Roadted Garlic Aioli…
SomeGuys’ Snapper
Fillet of Red Snapper with a Tangerine-Lime Zest, California Coarse Garlic & Coarse Pink Salt Rub, served with a Fresh Dill Rainbow Bean Salad.
SomeGuys’ Braised Chicken Gizards
Chicken Gizards slowly braised then served in a sweet Ancho Chili, Tomato and Roasted Red Pepper sauce.
SomeGuys’ Tandoori Chicken Pandesal Sliders
Sweet and Spicy flamed broiled Tandoori Chicken served in a toasty sweet Garlic Buttered Philippine Pandesal Bun.
SomeGuys’ Artigianale Maccheroni
Artigianale Maccheroni with a Bacon Roasted Pepper and Edamame Cream Sauce.
SomeGuys’ Legendary Philippine Sweet Pork!
Marinated for 2 days in a myriad of herbs, spices and liquids, this legendary SGCC Skewer always comes off the grill in a blaze of shining glory…
SomeGuys’ Oh-So Osso Bucco Sandwich.
A Shredded Shank Sandwich with Baby Mozz, Provolone, Havarti, Spanish Onion, Jus – served on a Marrow-Buttered French Baguette.
SomeGuys’ Drunken Halibut Steaks
100% Blue Agave Tequila & Lime based marinated Halibut Steaks – Tender & Tasty Butter-Like meat surrounded by a perfectly seasoned Crispy Skin.
SomeGuys’ Exotic Gnocchi Quattro Fungi
Shitake, Oyster, Baby Bella and King Oyster Shrooms topped off with some Black Truffle Oil and White Truffle Salt. For our fellow mushroom lovers….
SomeGuys’ Legendary Fiery Tandoori Flame Chicken Skewers
Succulent pieces of chicken, marinated intricately in an exotic blend of herbs and liquids, then grilled over fiery hot coals to perfection. To Die For….
SomeGuys loves a healthy Jambalaya!
Jambalaya is a Louisiana Creole dish of Spanish and French influence – 2 of the many favorite cuisines of SomeGuys. Best of all – a Jambalaya almost always looks pretty!
SomeGuys’ Legendary Gambas Al Ajillo!
Black Tiger Shrimp flambéed in Bourbon and dressed up in a heavenly cream sauce with 5 exotic herbs and spices from the Far East and South. The Best. Ever.
SomeGuys’ Holy !#$%!* Hokkien Hong Bak…
Slow Braised Pork Belly in an Oh So Sweet Tangerine Soy Glaze, served with a Saffron, Garlic Scape and Wild Sesame Fried Rice.
SomeGuys’ Infamous Tandoori Chicken Tartelette…
Tender juicy Tandoori Chicken mixed with a fluffy mash, stuffed into a pie crust and topped with Panko and Brown Butter drizzle. One isn’t enough they say….
SomeGuys’ Pulled Pork Pandesal.
A Sexy and Succulent Pulled Pork, stuffed into a buttered warm sweet Philippine Pandesal, and served with a braised chili.
SomeGuys’ ShabuShabu Udong.
Perfectly cooked fresh Udong, topped with sliced Rib-Eye and bathed in a perfect beef broth. Pretty.
SomeGuys’ Miso Glazed Japanese Eggplant.
Fresh Japanese eggplant, blanched then deep fried, and finally dressed in a delicate yet tasty Miso Sauce.
SomeGuys’ Hungarian Baby Back Ribs.
Tender braised back ribs in a Paprika based sauce, served with fresh sautéed Rapini over a pillow of Penne.
Loving Lumpia Shanghai!
Crispy deep fried rolls of Lumpia Shanghai, served with NinjaRonz’ secret but legendary sauce. If you know, you know…
The Letter ‘S’ – Saffron Shrimp & Sugar Snap Peas.
Succulent Black Tiger Shrimp, delicately sautéed in a Saffron infused oil, served on a mound of crispy fresh Sugar Snap Peas.
SomeGuys’ Crispy Far East Fried Chicken.
Spiced with an exotic blend of herbs and spices from the Far-East, then DEEP DEEP FRIED in a molten hot pot of oil, until done into crispy perfection.
SomeGuys’ Grilled Chimichurri Steakette Skewers.
Rib-Eye and Chuck Flap steakettes marinaded, grilled then dressed in NinjaRonz’ homemade Chimichurri sauce. Served hot off the grill. Always.
Meet the Meat Sauce….
A perfect, thick, rich and rustic meat sauce, poured over a bed of Rotini pasta, topped with fresh Basil and Goat Cheese.
SomeGuys’ Far-east Mushroom Medley Udong.
Honey, Shitake, Oyster and Shimeji Shrooms and broth, served with fresh Udong and celery leaves.
That SomeGuy is a Jerk….. Chicken Aficionado.
Tender pieces of chicken, marinated in a Jerk Sugar bath for 2 days, then grilled over fiery hot coals.
SGCC’s Bone Marrow Rib-Eye Poutine.
Yes, that’s right. Grilled rib-eye and roasted bone marrow, served over homemade gravy.
SGCC’s Sexy Sea Smelt.
Fresh Sea Smelt, perfectly broiled and seasoned, then served with Chinese greens and Sesame steamed rice.
The Art of Basting.
A whole chicken, rubbed inside and out in Tandoori Masala, then roasted to a crispy skin finish.
The Grilled Calamari.
Marinated in a blend of herbs and spices from Japan and the Mediterranean, then grilled to perfection.
The Short Rib Pandesal.
Braised Short Ribs served in a freshly baked Sweet Philippine Pandesal .
SGCC’s Southern BBQ Chicken.
Big juicy drumsticks, rubbed in our mix of American South herbs and spices, the BBQ’d delicately into a state of sticky tender goodness.
SomeGuys’ Grilled Malaysian Milkfish.
Marinated and rubbed in a blend of herbs and spices from the region, then grilled over hot charcoal to a crispy skin perfection.
The Haddock Hoagie.
A huge Haddock fillet, marinated in a blend of Japanese and Turkish spices, broiled then topped with a cool dill aioli and served in a fresh baguette.
The Real Meat Pie.
Braised Beef and Mash, stuffed into a pie crust, then topped with a 3 cheese blend and drizzled with hot brown butter.
