Fragrant rice simmered in creamy coconut milk, infused with aromatic Thai curry spices, and wok-tossed with a medley of fresh shrimp, tender calamari, and mussels.

Coconut Curry Seafood Rice

Cajun Seafood Combo 3

Cajun Seafood Combo 2

Cajun Seafood Combo 1

Creator of by the Chef Yu Ultimate Bi Sauce.

Ultimate Bi Sauce

A delicious mix of seafood cooked in Cajun spices.

Cajun Boil Seafood Combo

The Fire

Unlimited Signature Cocktails

Creator of the Ultimate Sauce by Chef Yu Bi

The Sea

Unlimited Bottle Beer/Draft Beer

Unlimited Can Soda / Bottle Beverage

Children Price

All You Can Eat Price

Chocolate or Vanilla Ice Cream

Taro Cheesecake

1/2 LB Snow Crab

Children's Price

Green Lipped Mussel

Shrimp (Head Off)

Clam

Price subject to change according to market price. All Combos Come with three sides.

1/2 LB Shrimp & 1 LB Clam & 1/2 LB Snow Crab & 1 Lobster Tail

1 LB Black Mussel & 1 LB Shrimp & 1 LB Snow Crab

1 LB Shrimp & 1 LB Snow Crab & 2 Lobster Tails

1 LB Snow Crab

Rinse the jasmine rice under cold water until the water runs clear to remove excess starch.

Rinse the Rice

In a medium saucepan, combine rinsed rice, coconut milk, water, and salt. Bring to a boil over medium heat.

Cook the Rice

Once boiling, reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and liquid is absorbed. Fluff with a fork and set aside.

Simmer

In a large wok or frying pan, heat a tablespoon of oil over medium heat. Add minced garlic and ginger, and sauté for 1-2 minutes until fragrant.

Sauté Aromatics

Add the Thai red curry paste to the wok and stir well, cooking for another 2 minutes to release the flavors.

Add Curry Paste

Add the shrimp, calamari, and mussels to the wok. Stir-fry for 4-5 minutes, or until the seafood is cooked through and the mussels have opened.

Cook Seafood

Stir in the fish sauce and lime juice, mixing well to coat the seafood.

Season

Add the cooked coconut rice to the seafood mixture in the wok. Toss gently to combine everything evenly.

Mix Rice and Seafood

Remove from heat and garnish with chopped cilantro. Serve with lime wedges on the side for squeezing over the dish.

Garnish

Jasmine rice

Coconut milk

Water

Salt

Fresh shrimp, peeled and deveined

Calamari, cleaned and sliced

Mussels, cleaned

Thai red curry paste

Garlic, minced

Ginger, minced

Fish sauce

Lime juice

Fresh cilantro, chopped

Lime wedges

In a large bowl, combine the shrimp, crawfish tails, scallops, and catfish pieces. Set aside.

Prepare the Seafood

In a small bowl, mix together paprika, cayenne pepper, garlic powder, onion powder, thyme, oregano, salt, and black pepper. This will be the seasoning for the seafood.

Mix the Cajun Seasoning

In a large skillet, heat olive oil over medium heat. Add the diced green bell pepper, celery, onion, and minced garlic. Sauté for about 5-7 minutes, or until the vegetables are soft and fragrant.

Sauté the Vegetables

Add the prepared seafood to the skillet with the sautéed vegetables. Sprinkle the Cajun seasoning over the top and stir well to coat the seafood evenly. Pour chicken broth into the skillet and bring to a simmer.

Cook the Seafood

Cover the skillet and let the seafood cook for about 10-12 minutes, or until the shrimp are pink, scallops are opaque, and catfish is cooked through. Stir occasionally.

Once the seafood is cooked, remove the skillet from heat. Stir in lemon juice and garnish with fresh parsley. Serve immediately with lemon wedges on the side.

Add Lemon Juice and Garnish

Large shrimp, peeled and deveined

Crawfish tails, cooked

Scallops

Catfish fillets, cut into bite-sized pieces

Paprika

Cayenne pepper

Garlic powder

Onion powder

Dried thyme

Dried oregano

Black pepper

Green bell pepper, diced

Celery, diced

Onion, diced

Olive oil

Chicken broth

Lemon juice

Fresh parsley, chopped

Lemon wedges

Rinse the shrimp, crawfish tails, and scallops under cold water. Pat dry with paper towels, then place in a large bowl.

Prep the Seafood

In a small bowl, combine paprika, cayenne pepper, garlic powder, onion powder, thyme, oregano, salt, and black pepper. Mix well.

Make the Cajun Seasoning

Dice the bell pepper, onion, and celery. Mince the garlic cloves.

Chop the Vegetables

In a large skillet, heat olive oil over medium heat. Add the diced bell pepper, onion, and celery. Sauté for about 5 minutes until softened.

Add minced garlic to the skillet and sauté for an additional minute until fragrant.

Add Garlic

Sprinkle the prepared Cajun seasoning over the seafood in the bowl. Toss to coat evenly.

Season the Seafood

Add the seasoned seafood to the skillet with vegetables. Pour in the chicken broth and lemon juice. Cook for 5-7 minutes, or until the seafood is cooked through and opaque.

Remove from heat, sprinkle with chopped parsley, and serve hot with rice or bread.

Garnish and Serve

Shrimp

Crawfish tails

Thyme

Oregano

Bell pepper

Onion

Celery

Garlic

Parsley

In a large bowl, combine the shrimp, scallops, and crawfish tails. Rinse them under cold water and drain well.

In a small bowl, mix together paprika, cayenne pepper, garlic powder, onion powder, thyme, oregano, salt, and black pepper. Set aside.

Mix Cajun Seasoning

Dice the bell pepper, onion, and celery into small pieces, and set them aside.

Chop Vegetables

In a large skillet, heat olive oil over medium heat. Add the diced bell pepper, onion, and celery. Sauté for about 5-7 minutes until they are softened.

To the skillet, add the prepared seafood and the Cajun seasoning mix. Stir well to coat the seafood evenly with the seasoning.

Add Seafood and Seasoning

Pour in the chicken broth and bring the mixture to a simmer. Cook for an additional 5-10 minutes until the seafood is cooked through and opaque.

Pour in Chicken Broth

Remove from heat, garnish with sliced green onions and serve with lemon wedges on the side. Enjoy your Cajun Seafood Combo!

Shrimp, peeled and deveined

Thyme, dried

Oregano, dried

Bell pepper, diced

Green onions, sliced

In a medium mixing bowl, combine the soy sauce, rice vinegar, sesame oil, brown sugar, minced garlic, minced ginger, and red chili flakes. Whisk together until the brown sugar is fully dissolved.

Combine Sauce Base Ingredients

Taste the sauce and adjust the seasoning if necessary. You can add more sugar for sweetness or more chili flakes for heat.

Taste and Adjust

If desired, stir in the chopped green onions and toasted sesame seeds for additional flavor and texture.

Add Optional Ingredients

Transfer the sauce to a clean jar or airtight container. It can be served immediately or stored in the refrigerator for up to two weeks.

Store or Serve

Soy sauce

Rice vinegar

Sesame oil

Brown sugar

Red chili flakes

Green onions, chopped

Sesame seeds, toasted

Rinse the shrimp, crab legs, mussels, and clams under cold water. Clean and scrub the mussels and clams to remove any sand. Halve the red potatoes and cut the corn into halves.

Prepare the Ingredients

Fill a large pot with enough water to cover the seafood and vegetables. Add the salt, Cajun seasoning, Old Bay seasoning, minced garlic, bay leaves, and black pepper. Bring the water to a rolling boil over high heat.

Boil Water

Once the water is boiling, add the halved red potatoes. Cook for about 10-12 minutes until they are tender. Then, add the corn halves and cook for an additional 5 minutes.

Cook Potatoes and Corn

After the potatoes and corn are cooked, carefully add the shrimp, crab legs, mussels, and clams to the pot. Add the sliced lemons. Cook for another 5-7 minutes, or until the shrimp are pink and the mussels and clams have opened.

Add Seafood

Once cooked, drain the seafood and vegetables in a large colander. Transfer to a serving platter or newspaper for a traditional presentation. Serve with melted butter and lemon juice as a dipping sauce, if desired.

Drain and Serve

Large shrimp, deveined

Snow crab legs

Clams, cleaned

Cajun seasoning

Old Bay seasoning

Lemon, sliced

Bay leaves

Red potatoes, halved

Corn on the cob, cut into halves

Melted butter

Dice the bell peppers, onion, and garlic. If using fresh jalapeños, slice them into thin rounds.

Prepare all the ingredients listed, ensuring the black beans are drained and rinsed if from a can, and the frozen corn is thawed.

Gather Ingredients

In a large skillet over medium-high heat, add the ground beef and chorizo sausage. Cook until browned, breaking up the meat with a spoon, about 5-7 minutes.

Brown the Meat

Add the chopped onion and garlic to the skillet. Sauté for about 3 minutes until the onion is translucent.

Stir in the diced bell peppers along with chili powder, cumin, smoked paprika, salt, and black pepper. Cook for an additional 5 minutes.

Add Peppers and Spices

Add the canned diced tomatoes, black beans, corn, and jalapeños (to taste) to the skillet. Stir well to combine all ingredients.

Combine Remaining Ingredients

Reduce the heat to low and let the mixture simmer for about 10 minutes, stirring occasionally.

Spoon the mixture into bowls and top with shredded cheese, a dollop of sour cream, and a sprinkle of fresh cilantro.

Dish Out and Garnish

Serve hot and enjoy the spicy, hearty flavors of The Fire!

Enjoy Your Meal

Ground Beef

Chorizo Sausage

Bell Peppers (mixed colors)

Canned Diced Tomatoes

Black Beans (cooked)

Corn (frozen)

Jalapeños (fresh or pickled)

Chili Powder

Cumin

Smoked Paprika

Black Pepper

Shredded Cheese (Cheddar or Pepper Jack)

Sour Cream

Fresh Cilantro (chopped)

In a large pitcher, measure and combine 2 cups each of vodka, gin, rum, and tequila. Stir gently to mix.

Measure the Spirits

Pour in the club soda, tonic water, cranberry juice, pineapple juice, and orange juice into the pitcher with the spirits. Stir well to combine all the liquids.

Add Mixers

Add 1 cup of simple syrup, 0.5 cup of grenadine, and 0.5 cup of fresh lime juice. Mix thoroughly to ensure the flavors meld.

Incorporate Flavor Enhancers

Add 10 dashes of bitters into the mixture. Stir gently but thoroughly.

Coconut Curry Seafood Rice

Cajun Seafood Combo 3

Cajun Seafood Combo 2

Cajun Seafood Combo 1

Ultimate Bi Sauce

Cajun Boil Seafood Combo

The Fire

Unlimited Signature Cocktails

The Sea

Unlimited Bottle Beer/draft Beer

Unlimited Can Soda / Bottle Beverage

Children Price

All You Can Eat Price

Chocolate Or Vanilla Ice Cream

Taro Cheesecake

1/2 Lb Snow Crab

Children's Price

Green Lipped Mussel

Shrimp (head Off)

Clam

1/2 Lb Shrimp & 1 Lb Clam & 1/2 Lb Snow Crab & 1 Lobster Tail

1 Lb Black Mussel & 1 Lb Shrimp & 1 Lb Snow Crab

1 Lb Shrimp & 1 Lb Snow Crab & 2 Lobster Tails

1 Lb Snow Crab