Restaurant India News: Foo’s New ‘Fresh at Foo’ Menu Promises Bold Flavors and Seasonal Surprises

Foo has launched its latest menu, Fresh at Foo: The Next Wave, which introduces a new lineup of dishes built around seasonal produce, lighter flavors, and unconventional pairings. The offering reflects a balance of freshness and innovation across salads, maki rolls, dim sum, small plates, and seafood.

The menu features the Spicy Tropical Salad, combining lettuce, avocado, yam bean, grapefruit, and orange, served with a sriracha dressing and topped with a golden charcoal crisp. For sushi lovers, the Cottage Cheese Maki Roll layers cottage cheese, cream cheese, avocado, and takuan, with a sriracha finish, while the Spicy Chicken Maki Roll adds scallions, avocado, and a Thai-style sauce.

Dim sum takes center stage with items such as the Peking Wonton, a mix of zucchini, purple cabbage, pok choy, and water chestnut wrapped in wonton skin, paired with a chili-fermented sauce. The Peking Prawn Wonton builds on the same filling with the addition of prawns for a richer taste.

On the small plates side, the Wok-Tossed Barley & Black Bean combines barley, quinoa, broccoli, water chestnut, and goji berries in a smoky black bean sauce. The Hot Corn Stir-Fry incorporates corn kernels in an Asian chipotle-style sauce, while the Asian Seabass in Soy Sauce is glazed with a ginger-soy reduction.

“Fresh at Foo is about taking the familiar and giving it a fresh, fearless Foo twist,” said Keenan Tham, Co-Founder & Managing Director, Pebble Street Hospitality. “Each bite is designed to surprise, delight, and feel like the freshest thing you’ll eat this season.”

With Fresh at Foo: The Next Wave, the brand looks to strengthen its Pan-Asian positioning, introducing diners to familiar favorites presented with modern interpretations.