Food Menu Flashcards
Celtuse & Cucumber
Oak smoked celtuse and cucumber marinated in seasoned red vinegar, sesame oil, garnished with smoked trout roe and mustard flowers
Soy braised enoki
Enoki cooked in seasoned soy sauce, slow cooked egg topped with chili dusted tapioca crisp
Sizzling asparagus
Grady sauce (scotch bonnet, tumeric, soy, suger) and yellow chives
PB&J
Jellyfish, bacon & caramelized onions tossed in lime juice, peanuts, cilantro, chili oil
Bok choy
Bok Choy is sauteed with XO sauce (chinese ham, dried scallop and shrimp, shallot, garlic, soy, sugar, fish sauce, thai chili)
Naked Dumplings
“Dumpling” is made with shrimp and scallop mousse tobiko folded in, then poached then seared. Water cracker is made with flour, water, sesame oil.
Young Pea Greens
Young pea shoots, garnished with cured duck yolk, garlic and michiu.
Typhoon Shelter Shrimp
4 head-on shrimp, flash fried then tossed with chili, chinese celery, crispy garlic, black bean, scallion, cooking wine
Daikon Fritters
Fresh daikon steamed with baby shrimp, shiitake, scallion, then seared till crispy. Topped with pork sung, garlic mayo and oyster sauce.
Golden 1/2 Chicken
Chiken is slowly poached in ginger/scallion broth then air dried for 12 hrs. Then is lightly coated in cornstarch and fried. Served with ginger, scallion, amd spiced soy. Crispy.
Twice-Cooked Lamb Rib
5 spice rub on the lamb with garlic and mushroom soy, then steamed. It is charred on pickup.
Sweet and Sour Branzino
Filet (4-5 oz) par fried then toss in wok with chili, soybean paste, carrot, pickled mustard green, celery, garlic and mushroom soy. Served with head and crispy fins.
Hand Cut Noodles
Carrot, red onion, celery, sesame seed, scallion. Squid is charred then cut into strip and toss with noodle. Egg noodle with squid ink.
Crispy Rice
Jasmine rice cooked with carrot, peas, shittake, garlic, dried baby shrimp, soy, fish sauce and egg.
