Crab Rangoon

Hot Sour Soup

Wonton Soup

House Special Fried Rice

Plain Lo Mein

Fried Pork

Fried Rice

Egg Drop Soup

Beef w.Broccoli

Taco de camarones

Papaya Smoothie

Strawberry Smoothie

Jasmine Smoothie

Mango Smoothie

Tempura Shrimp

Ribs BBQ Spare

Skewer Chicken

Noodle Sesame

Egg Roll

Gyoza Fried

Gyoza Steam

If using lump crab, pick through to remove shells and cartilage. Finely chop imitation crab or lump crab so it is in small, consistent pieces (about 1/8–1/4 inch). Measure approximately 8 oz chopped crab.

Prepare crab

Make sure the cream cheese is softened to room temperature so it blends smoothly. If not soft, microwave in 5–7 second bursts until just pliable.

Soften cream cheese

In a medium bowl, add the softened cream cheese. Stir or beat with a fork until smooth. Add the chopped crab, 2 tbsp finely chopped green onions, 1 tsp minced garlic, 1 tsp soy sauce, 1 tsp sesame oil, 1 tsp sugar, 1 tsp optional hot sauce, 1 tsp grated ginger (if using), and a pinch of white pepper. Mix thoroughly until evenly combined and slightly fluffy. Taste and adjust seasoning—add another 1/4 tsp soy sauce or a pinch more sugar if desired.

Combine filling ingredients

Arrange a clean, dry surface or cutting board for assembly. Place wonton wrappers in a single stack covered with a slightly damp towel to prevent drying. In a small bowl, whisk the egg with 2 tbsp water to create an egg wash (or simply use water for a veggie-friendly option).

Prepare work station

Spoon about 1 teaspoon of the crab filling into the center of a wonton wrapper. Do not overfill—too much filling will prevent sealing and cause leakage during frying.

Portion filling

Brush the wrapper edges lightly with egg wash or water. Bring all four corners of the wrapper up and pinch them together in the center to form a small purse. Make sure there are no air pockets and the seal is tight. Twist gently at the top to secure. Repeat for remaining wrappers.

Seal as a classic crab rangoon (purse) - method A

For a flat, fried crisp presentation: place filling in center, moisten edges, fold wrapper in half to create a triangle (press out air and seal). Optionally, fold two opposite corners toward center and press to form a decorative diamond. Ensure edges are sealed so filling won’t leak.

Alternate fold - flat triangular or diamond - method B

Pour oil into a deep, heavy-bottomed pot or a deep fryer to a depth of 2–3 inches (about 3–4 cups depending on vessel). Heat oil over medium-high heat until it reaches 350°F (175°C). If you don’t have a thermometer, test by dropping a small piece of wrapper; it should sizzle immediately and brown in about 30–45 seconds.

Heat oil

Working in small batches (6–8 at a time, depending on pot size), carefully add the assembled rangoons to the hot oil, seam-side up initially to reduce opening. Fry, turning occasionally with a slotted spoon or spider, until evenly golden brown and crisp, about 2–3 minutes per batch. Don’t overcrowd the pot or temperature will drop.

Fry crab rangoons

Using a slotted spoon, transfer cooked rangoons to a wire rack set over a baking sheet or to a plate lined with paper towels to drain excess oil. Let rest 1–2 minutes before serving; they will crisp further as they cool slightly.

Drain

If you prefer to reduce oil absorption or reheat, you can bake assembled (not fried) rangoons: brush with oil and bake at 400°F (200°C) for 8–12 minutes until golden. Or to finish fried ones, place in a 350°F (175°C) oven for 3–4 minutes to ensure they're heated through.

Reheat/oven finish (optional)

For a simple service sauce, pour 1 cup store-bought sweet chili sauce into a small bowl. Optionally stir in 2 tbsp soy sauce and 1 tsp rice vinegar to add saltiness and tang. Serve alongside hot Crab Rangoons for dipping.

imitation crab meat (finely chopped) or cooked lump crab

cream cheese (full-fat), softened

finely chopped green onions (white and light green parts)

finely minced garlic

finely grated fresh ginger (optional)

soy sauce

sesame oil

sugar

white pepper (or black pepper)

hot sauce or sriracha (optional)

round wonton wrappers (about 3.5–4 in / 9–10 cm)

large egg (for egg wash)

water (for sealing wrappers)

neutral oil with high smoke point (vegetable, canola, peanut)

sweet chili sauce

soy sauce (for serving, optional)

rice vinegar (optional, to taste)

Soak dried wood ear fungus according to package until soft, drain and thinly slice. If using fresh mushrooms, clean and thinly slice to measure about 1 cup.

Thinly slice pork or chicken across the grain and toss with 1 tsp soy sauce and a pinch of white pepper; set aside to marinate briefly (10 minutes).

Cut tofu into matchsticks, julienne carrot, drain and julienne bamboo shoots, mince garlic, julienne ginger, and separate scallion whites and greens; beat the egg in a small bowl.

Mix cornstarch and cold water to form a smooth slurry; keep nearby.

In a large pot over medium heat, add 1 tsp neutral oil. Add minced garlic, julienned ginger and the scallion whites; sauté for 30–45 seconds until fragrant but not browned.

Saute aromatics

Add the sliced mushrooms, bamboo shoots, wood ear fungus, and carrots to the pot. Stir and cook for 1–2 minutes to combine flavors.

Pour in the chicken or vegetable broth and 1 cup water. Add the soy sauce, rice vinegar, dark soy (if using), sesame oil, white pepper, sugar and salt. Stir to combine and bring to a gentle boil over high heat.

Once boiling, reduce to a simmer and let the broth simmer for 4–5 minutes to allow vegetables to soften and flavors to meld.

Add the thinly sliced pork or chicken to the simmering broth. Stir gently and cook for 1–2 minutes until just cooked through (time depends on thickness).

Stir in the tofu matchsticks and cook for another 30–60 seconds to warm through.

Taste the soup for seasoning. At this point adjust salt, white pepper, or extra vinegar for sourness. Add the 1 tsp chili paste (or more to taste) and chili oil if using.

With the soup at a gentle simmer, slowly stir in the cornstarch slurry in a thin stream while stirring the soup to avoid lumps; the soup will thicken slightly within 30–60 seconds. If you prefer thicker consistency, add up to an additional 1 tsp cornstarch mixed with 1 tsp cold water.

Bring the soup back to a gentle simmer for 30 seconds to cook the starch. Reduce heat to low.

With a fork or chopstick, create a gentle whirlpool in the center of the pot and slowly pour the beaten egg in a thin stream while stirring gently to create silky egg ribbons. Let sit without stirring for 10–15 seconds to set.

Turn off heat. Stir in 1 tablespoon additional white vinegar (or to taste) for pronounced sourness, and adjust soy sauce or salt if needed. Sprinkle the scallion greens over the top and add a final grind of white pepper.

Ladle the hot and sour soup into bowls. Serve immediately with extra chili paste, vinegar, or chili oil at the table for guests to adjust spice and sourness.

chicken or vegetable broth

water

soy sauce (light)

rice vinegar

dark soy sauce or mushroom soy (optional, for color)

white pepper

salt

garlic, minced

fresh ginger, julienned

shiitake mushrooms, thinly sliced (or mixed mushrooms)

bamboo shoots, julienned (canned, drained)

wood ear fungus or soaked dried black fungus, thinly sliced

carrot, matchstick or thinly sliced

scallions, thinly sliced (separate whites and greens)

pork tenderloin or boneless chicken thigh, very thinly sliced

egg, beaten

firm tofu, cut into matchsticks

cornstarch

cold water (for slurry)

chili paste (Sichuan chili garlic or sambal oelek)

chili oil (optional)

white vinegar (extra, to taste)

In a large stockpot, combine the chicken stock and water. Add smashed garlic, sliced ginger (use the 2 tbs fresh ginger from ingredients), and chopped scallion greens. Bring to a gentle boil over medium-high heat.

Prepare and Simmer

Once boiling, reduce heat to low and simmer, uncovered, for 15 minutes to infuse flavors. Skim any foam or impurities from the surface with a spoon.

Stir in the light soy sauce, sesame oil, salt, and white pepper. Taste and adjust seasoning as needed. Keep the broth at a low simmer while you prepare the wontons.

In a medium bowl, combine ground pork (or chosen protein), finely chopped shrimp (if using), chopped bok choy or napa cabbage, chopped scallions, grated ginger, minced garlic, soy sauce, Shaoxing wine, sesame oil, cornstarch, salt and white pepper. Mix thoroughly with a spoon or your hands until the mixture becomes slightly sticky and well combined (about 1–2 minutes).

Prepare Filling

Prepare a small bowl of water for sealing wrappers. Place one wonton wrapper on a clean, dry surface. Spoon about 1 teaspoon of filling into the center of the wrapper — do not overfill. Lightly brush the wrapper edges with water.

Portion Filling

Fold and seal: For square wrappers - fold in half to make a rectangle, press out air, wet one corner and bring the two opposite corners together to form a classic wonton shape, pressing to seal. For round wrappers - fold in half into a semicircle, press, then bring the two ends together and seal to create a little pouch. Repeat until all filling is used (should make about 24–30 wontons). Keep finished wontons covered with a damp towel to prevent drying.

Bring the simmering broth back to a gentle boil. If using baby bok choy or spinach, add the greens directly to the pot and cook for 30–60 seconds until bright green and just tender. Use a slotted spoon to divide greens among serving bowls or leave in pot if serving family-style.

Carefully drop 6–8 wontons into the simmering broth (do not overcrowd). Stir gently to prevent sticking. Cook wontons for 3–4 minutes, or until they float and the filling reaches 165°F (74°C). Remove with a slotted spoon and distribute into serving bowls with greens. Repeat with remaining wontons.

If you prefer, you can briefly strain the broth to remove the large ginger pieces and scallion before serving for a clearer soup. Return broth to gentle heat.

Ladle hot broth over the wontons and greens in each bowl. Garnish with thinly sliced scallions and cilantro if using. Serve immediately with soy sauce, chili oil or additional condiments on the side.

Leftovers: Store broth and wontons separately in airtight containers in the refrigerator for up to 2 days. Reheat broth and briefly poach leftover wontons until heated through.

chicken stock (low-sodium)

fresh ginger

garlic cloves, smashed

scallions (green parts only), roughly chopped

light soy sauce

ground pork (or ground chicken/shrimp blend)

shrimp, peeled, deveined and finely chopped (optional)

bok choy, finely chopped (stems only) or napa cabbage

scallions, finely chopped

fresh ginger, grated

Shaoxing wine (or dry sherry)

wonton wrappers (round or square)

baby bok choy or spinach (trimmed)

scallions, thinly sliced

fresh cilantro (optional)

soy sauce or chili oil (for serving)

Ensure rice is cooked, cooled and separated (preferably refrigerated overnight). Break up any clumps with a fork so grains are loose (4 cups).

Prep rice

In a small bowl combine soy sauce, oyster sauce, dark soy (if using), white pepper and salt. Stir and set aside.

Heat a large wok or heavy skillet over high heat until very hot. Add 1 tablespoon vegetable oil and swirl to coat.

Add eggs (3) and immediately scramble briskly, pulling them into soft curds. When nearly set but still slightly wet, remove eggs to a bowl and set aside.

Add remaining 2 tablespoons vegetable oil to the hot wok. Add diced onion (1/2 cup) and the white parts of scallions. Stir-fry 30–45 seconds until fragrant and translucent.

Add minced garlic (2 tsp) and grated ginger (1 tsp); stir-fry 10–15 seconds until aromatic but not browned.

Add the diced cooked protein or tofu (2 cups) and stir-fry 1–2 minutes just to heat through and pick up flavors.

Add thawed peas and carrots (1 cup). Stir-fry 1 minute until vegetables are heated but still bright.

Push the vegetable and protein mixture to one side of the wok. Add another light drizzle of oil or a splash of sesame oil (included in ingredients) to the empty side and add the chilled rice (4 cups). Spread rice so it contacts the hot surface; let it sit 10–15 seconds to begin to sear, then stir and toss to combine with the vegetables.

Pour the prepared sauce evenly over the rice and stir quickly to distribute. Continue stir-frying on high heat for 2–3 minutes so the rice absorbs sauces and develops a little toasty flavor.

Add the scrambled eggs back into the wok and fold them into the rice until evenly distributed.

Taste and adjust seasoning with additional soy or salt if needed. Drizzle toasted sesame oil (1/2 tsp) over the rice and toss once to finish.

Stir in most of the sliced scallion greens, reserving some for garnish. Transfer fried rice to a serving bowl or platter.

Garnish with remaining scallions and chopped cilantro (optional). Serve immediately.

long-grain white rice (cooked and chilled)

vegetable oil

large eggs

yellow onion, finely diced

frozen peas and carrots, thawed

scallions (green parts and whites separated), thinly sliced

cooked chicken, pork, or shrimp, diced (or tofu for vegetarian)

oyster sauce

dark soy sauce (for color, optional)

toasted sesame oil (extra, for finishing)

chopped cilantro or extra scallion greens (optional)

Bring a large pot of salted water to a rolling boil. Add 12 oz lo mein noodles (or spaghetti/egg noodles) and cook 1–2 minutes less than package instructions until just tender. Reserve 3 tablespoons of pasta water, then drain noodles and toss immediately with 1 teaspoon sesame oil to prevent sticking.

Cook noodles

In a small bowl, whisk together 3 tbsp low-sodium soy sauce, 1 tbsp oyster sauce, 1 tsp sugar, and 3 tbsp warm reserved pasta water until sugar dissolves. Set aside.

Make sauce

Peel and thinly slice 1 small onion. Peel and julienne 1 medium carrot if using. Mince 2 cloves garlic. Slice 3 green onions into 1–2 inch pieces, separating white bottoms from green tops. Roughly chop 1 cup cabbage or bok choy if using.

Prepare ingredients

Heat a large skillet or wok over high heat until very hot. Add 2 tbsp vegetable oil and swirl to coat. Add minced garlic and the white parts of the green onions; stir-fry 10–15 seconds until fragrant but not browned. Add sliced onion, carrot, and cabbage/bok choy. Stir-fry 2–3 minutes until vegetables are crisp-tender.

Stir-fry vegetables

Reduce heat to medium-high. Add the drained noodles to the wok with the vegetables. Pour the prepared sauce over the noodles and toss quickly with tongs or spatula to coat evenly. If mixture seems dry or sticky, add up to the reserved 3 tbsp pasta water a little at a time to loosen.

Combine noodles and sauce

Taste and adjust seasoning: add 1/2 tsp salt and 1/4 tsp black pepper (or to taste). Stir in the green parts of the scallions and drizzle 1 tsp sesame oil for fragrance. Toss thoroughly for 30–60 seconds so the noodles absorb the sauce and everything is heated through.

Season and finish

Transfer plain lo mein to a serving dish. Sprinkle with 1 tsp toasted sesame seeds and/or 1 tsp chili oil or a pinch of red pepper flakes if desired. Serve immediately.

Serve

lo mein noodles (or spaghetti/egg noodles)

low-sodium soy sauce

warm water or reserved pasta water

garlic

green onions (scallions)

white or yellow onion

carrot (optional)

cabbage or bok choy (optional)

black pepper

toasted sesame seeds (optional)

chili oil or red pepper flakes (optional)

Pat the pork pieces dry with paper towels. Place in a bowl and add kosher salt, black pepper, minced garlic, soy sauce, rice wine (or sherry), and sugar. Toss to coat thoroughly so every piece is seasoned. Cover and refrigerate to marinate for at least 20 minutes, up to 2 hours. If short on time, 20–30 minutes still gives good flavor.

Prepare pork and marinade

In a shallow bowl or plate combine all-purpose flour, cornstarch, baking powder, paprika (if using) and extra salt. Whisk together so the mixture is even. The cornstarch and baking powder give a light, crisp crust.

Make the dry coating

Working in batches to avoid crowding, remove marinated pork from the refrigerator. Lightly toss each piece in the flour-cornstarch mixture until evenly coated, pressing the coating onto the meat so it adheres. Shake off excess and set the coated pieces on a wire rack or plate while you heat the oil.

Coat the pork

Pour oil into a heavy skillet (cast iron or stainless) or a deep pan to a depth of about 1/2–3/4 inch (or use a deep-fryer). Heat over medium-high until the oil reaches 350°F (175°C) or a small piece of coating sizzles and browns within 30–40 seconds. If you don’t have a thermometer, test one piece first and adjust heat as needed.

Add the coated pork pieces in a single layer without crowding (work in batches). Fry 3–5 minutes per side, turning as needed, until the coating is golden brown and the internal temperature of the pork reaches 145°F (63°C) for loin or 160°F (71°C) for shoulder pieces, depending on cut. Total fry time will be roughly 6–10 minutes per batch depending on piece size. Use a slotted spoon or tongs to transfer cooked pieces to a wire rack or paper towel-lined plate to drain briefly.

Fry the pork

If desired, while still hot sprinkle with chopped parsley or green onions. Serve immediately with lemon or lime wedges to squeeze over the fried pork. For best texture, serve within 10–15 minutes of frying.