Meat

Question 1

Imperial Beef and Broccoli

Answer 1

6 oz Australian Wagyu strip steak cooked medium rare, glazed in rice syrup and fish sauce and served with a broccoli puree and spicy broccolini florets.

Question 2

Black Pepper Beef

Answer 2

8 oz Ribeye cubed and wok tossed with a black pepper sauce, shallots, red finger chilis, and chinese cruller served in a rice paper birds nest.

Question 3

Sizzling Short Rib

Answer 3

Slow braised in a mix of ginger, garlic, soy, and pineapple, this boneless short rib is served on top of wild mushroom chow fun with crispy sweet Asian pear and topped with panko flakes and micro cilantro. The pineapple adds a great flavor and the natural enzymes in the fruit help tenderize the meat.

Question 4

Charred Filet of Beef

Answer 4

Sliced 8 oz filet seared and served with a garlic infused soy butter sauce, served with crispy wonton chips and mustard sauce.

Question 5

Char Sui Roast Pork

Answer 5

Pork shoulder marinated in a traditional char sui barbecue sauce, served with a spicy bamboo and celery salad, moo-shu pancakes, and topped with a peanut-cilantro relish.

Question 6

Mongolian Lamb Chops

Answer 6

A half rack of lamb cut into 3 chops and cooked to order. Crusted in panko bread crumbs with crystallized ginger and juniper berries, served with a ginger mustard sauce, accompanied by baby bok choy tossed with red finger chilies and toasted sesame oil.