Meat and Poultry

Question 1

Black Pepper Beef

Answer 1

8oz cubed ribeye seasoned with a black pepper steak sauce, tossed in the wok with red finger chilis, shallots, and chinese crueller. Served in a rice paper bird’s nest.

Question 2

Char Sui Roast Pork

Answer 2

8 oz pork shoulder marinated in a Chinese BBQ sauce and then roasted. Served sliced with ground peanuts and scallions on top, with a side of spicy bamboo and celery salad (kohlrabi, red onion, chinese chives) and mu shu pancakes.

Question 3

Sizzling Short Rib

Answer 3

6 oz short rib slow braised with ginger, garlic, soy, pineapple, both to add flavor and to tenderize the meat. Served atop mushroom chow fun noodles, with asian pear, micro cilantro, and crispy panko.

Question 4

Charred Filet of Beef

Answer 4

8 oz filet of beef cooked to temperature, served sliced with a side of soy garlic butter, chinese mustard sauce, and wonton crisps (taro, lotus, potato).

Question 5

Mongolian Lamb Chops

Answer 5

Half rack of lamb cooked to temperature and sliced into three chops with a crust of juniper berries, crystallized ginger, and panko. Accompanied by chili sesame bok choy.

Question 6

Imperial Beef and Broccoli

Answer 6

Australian wagyu strip steak glazed and pan roasted to medium rare. Served sliced, accompanied by a side of spicy broccolini florets atop a broccoli puree, with purple chive blossoms.

Question 7

Roast Duck Noodles

Answer 7

Udon noodles in a rich dashi broth with marinated duck breast and duck wontons. Topped with a pickled ginger salad (scallion, cilantro).

Question 8

Broken Chili Chicken

Answer 8

Crispy strips of tempura chicken breast in a sweet and tangy chili sauce, with black peppercorn, red finger chilies, shallots, and micro basil.

Question 9

Whole Peking Duck

Answer 9

The meat of a whole peking duck, deboned, marinated, glazed, and roasted with crispy duck skin, accompanied by mu shu pancakes, cucumber, scallions, and hoisin sauce.

Question 10

Lemon Chicken

Answer 10

Lightly tempura crisped chicken breast in a lemon butter sauce with salsify (root vegetable), topped with Korean chili threads.