FRENCH FRIES Peking

FRENCH FRIES Salt & Pepper

FRENCH FRIES Plain

CALAMARI / WINGS

GARLIC NOODLES Beef, Tofu, Shrimp, Steak, Veggie

GARLIC NOODLES BBQ pork

GARLIC NOODLES Chicken

GARLIC NOODLES Plain

CHOW MEIN CHOW FUN BBQ pork

CHOW MEIN CHOW FUN Beef, Tofu, Shrimp, Steak, Veggie

CHOW MEIN CHOW FUN Chicken

CHOW MEIN CHOW FUN Plain

FRIED RICE BBQ pork

FRIED RICE Beef, Tofu, Shrimp, Steak, Veggie

FRIED RICE Chicken

FRIED RICE Plain

FRENCH FRIES

SPARE RIBS

CALAMARI / WINGS (40 WINGS)

SINGAPORE NOODLES

GARLIC NOODLES

CHOW MEIN / CHOW FUN

FRIED RICE

SPECIALTY FRIED RICE

Peel the russet potatoes (optional — leave skins on for a rustic texture). Cut each potato into 1/2-inch (about 1.3 cm) batons for classic fries. Try to keep pieces uniform for even cooking.

Prep Potatoes

Place cut fries in a large bowl and cover with the cold water (about 2 L). Rinse by swishing, drain and repeat until the water runs clear to remove surface starch. Then cover again with fresh cold water and soak for 30–60 minutes (or refrigerate up to 8 hours) to firm the potatoes and remove excess starch.

Rinse and Soak

Drain the soaked potatoes and spread on a clean kitchen towel or paper towels. Pat completely dry. In a large bowl, combine cornstarch, all-purpose flour, white pepper, garlic powder, ground Sichuan pepper (if using), granulated sugar, and 1 tsp salt. Add the dried potato batons and toss until each piece is lightly dusted with the mixture. Shake off any excess — the coating should be a thin dusting, not a thick batter.

Dry and Toss with Coating

In a heavy, deep pot or deep-fryer, heat neutral oil to 325°F (160°C). If you don't have a thermometer, heat until a small piece of bread sizzles gently. Working in batches of 6–8 pieces (don’t overcrowd), fry the coated potatoes for 3–4 minutes until slightly soft and pale golden but not browned. Remove with a spider or slotted spoon and drain on a wire rack or paper towels. Let cool for 10 minutes.

First Fry (Blanch)

Increase oil temperature to 375°F (190°C). Fry the blanched fries again in batches for 2–3 minutes until deeply golden-brown and crisp. Remove to a wire rack or paper towels, immediately season lightly with a little sea salt and freshly ground black pepper.

Second Fry (Crisp)

While fries cool slightly after the first fry (or during the second fry), combine hoisin sauce, light soy sauce, dark soy sauce, maltose (or honey), rice vinegar, sesame oil, chicken stock (or water), minced ginger and garlic, and the white parts of the sliced scallions in a small saucepan. Stir to combine.

Prepare Sauce

Bring the sauce to a gentle simmer over medium heat, stirring, then reduce heat to low and simmer 2–3 minutes until the mixture thickens slightly into a glossy glaze. Taste and adjust balance: add a touch more vinegar if too sweet, or a little more maltose/honey if you want more shine and sweetness.

Reduce to a Glossy Glaze

Stir in most of the sliced green scallion tops (reserve a few for garnish) and toasted sesame seeds. Keep warm on the lowest heat setting, stirring occasionally so it does not burn.

Finish Sauce

Place the hot, crisp fries in a large mixing bowl. Spoon the warm Peking-style glaze over the fries — start with about half the sauce and toss gently to coat evenly. Add more glaze to taste; you want a shiny, sticky coating but not fully drenched fries. Work quickly so the fries remain crisp.

Toss Fries with Glaze

Transfer glazed fries to a serving platter. Sprinkle with the remaining scallion greens, reserved sesame seeds, and an optional drizzle of chili oil or a few sliced fresh chiles for heat. Finish with a light dusting of fine sea salt and a squeeze of lime or lemon to brighten flavors.

Plate and Garnish

Serve immediately while hot and crisp. Provide extra lime wedges and additional glaze on the side if desired.

Serve

russet potatoes (medium)

cold water

kosher salt (for blanching)

cornstarch

all-purpose flour

white pepper

garlic powder

finely ground Sichuan pepper (optional)

granulated sugar

salt

neutral frying oil (peanut, canola, or vegetable)

hoisin sauce

light soy sauce

dark soy sauce

maltose or honey

rice vinegar

Sesame oil

chicken stock or water

fresh ginger (minced)

garlic (minced)

scallions (thinly sliced, white + green parts separated)

toasted sesame seeds

fine sea salt (to finish)

freshly ground black pepper

chili oil or sliced fresh chiles (optional)

lime or lemon wedges

Wash the potatoes thoroughly to remove dirt. Do not peel unless you prefer; leaving the skin adds texture. Trim the ends and cut each potato into 1/4 to 3/8-inch (6–9 mm) sticks for classic fries. Aim for uniform thickness so they cook evenly.

Wash and cut

Place the cut potato sticks in a large bowl and rinse under cold running water, tossing by hand until the rinsed water runs clear. This removes surface starch and helps prevent fries from sticking.

Rinse

Submerge the rinsed fries in cold water (about 1 liter) with 1 cup of ice. Soak for at least 30 minutes, or up to 2 hours in the refrigerator. The ice keeps them cold and helps them firm up for crisper results. If short on time, a 30-minute soak still improves texture.

Soak

If you prefer, bring a pot of salted water to a gentle boil and add the drained fries for 3–4 minutes until just starting to become tender but not falling apart. Drain and immediately transfer to an ice bath (or the iced soaking water). Pat completely dry with clean kitchen towels or paper towels. Parboiling is optional; soaking alone works but parboil improves interior fluffiness.

Heat 1.5 cups of the frying oil in a heavy-bottomed pot or deep fryer to 325°F (160°C). Working in batches to avoid crowding, fry the dried potato sticks for 3–4 minutes until pale and soft but not browned. Use a slotted spoon to transfer fries to a wire rack set over a baking sheet to drain and cool. Reserve oil in the pot for the second fry.

Let the blanched fries rest for at least 15 minutes at room temperature or refrigerate for up to 1 hour. This drying/resting helps develop a crisp exterior on the second fry.

Increase the oil temperature to 375°F (190°C). Fry the blanched fries in batches for 2–4 minutes until golden brown and crisp. Do not overcrowd — crowding lowers oil temperature and makes fries soggy. Use a slotted spoon or spider to remove fries and transfer them to a wire rack or paper towels to drain briefly.

While the fries are still hot, immediately sprinkle them with the finishing sea salt (about 1/2 tsp total) and toss to distribute evenly. In a small bowl, combine fine sea salt (1.5 tsp), freshly ground black pepper (1 tsp), garlic powder (1/2 tsp, optional) and white pepper (1/4 tsp, optional). Lightly dust the hot fries with the salt-and-pepper blend to taste, tossing gently so seasoning adheres. If using, garnish with chopped fresh parsley.

Serve the salt & pepper French fries immediately while hot and crisp. Offer ketchup, mayonnaise, or your preferred dipping sauces on the side.

Russet potatoes

Cold water (for soaking)

Fine sea salt

Black pepper, freshly ground

Garlic powder (optional)

White pepper (optional, for extra heat)

Neutral frying oil (vegetable, canola, or peanut)

Finishing sea salt (flake or kosher)

Chopped fresh parsley (optional, for garnish)

Wash the potatoes under running water to remove dirt. Peel the potatoes with a vegetable peeler (leave the skin on if you prefer rustic fries).

Wash and peel

Trim the potato ends. Cut each potato in half lengthwise, then place the flat side down and slice into 1/4- to 1/2-inch thick sticks for classic fries. Aim for uniform thickness so they cook evenly.

Cut into fries

Place the cut fries into a large bowl and cover with cold water (about 2 liters). Agitate gently, then let soak for at least 30 minutes and up to 2 hours. For best results, chill in the refrigerator and add a few ice cubes to keep water cold. This removes surface starch and helps them crisp.

Soak to remove starch

Drain the fries in a colander and pat them very dry with clean kitchen towels or paper towels. Remove as much moisture as possible — wet fries will cause oil to spatter and become soggy.

Dry thoroughly

Pour oil into a heavy-bottomed pot or deep-fryer, filling to allow at least 4–5 inches of oil depth but not more than two-thirds full. Heat oil to 300°F (150°C). If you don’t have a thermometer, heat over medium-low until a small piece of potato sizzles gently without browning quickly.

Heat oil for blanching

Working in batches (do not overcrowd), add fries to the oil and cook for 4–6 minutes until they are softened and pale, not browned. Maintain the 300°F (150°C) temperature. Use a slotted spoon to transfer fries to a wire rack or paper towel-lined tray to drain and cool. Repeat with remaining batches.

Blanch the fries

Let the blanched fries rest for at least 10–20 minutes. You can refrigerate them briefly to speed cooling; this helps achieve a crisper final fry.

Cool

Increase the oil temperature to 375°F (190°C). If using a thermometer, wait until it reaches temperature. If not, the oil should shimmer and a small piece of bread will brown in about 60 seconds.

Heat oil for crisping

Working in batches again, fry the blanched potatoes for 2–4 minutes until golden brown and crisp. Stir gently to ensure even browning. Do not overcrowd the fryer — overcrowding lowers oil temperature and yields soggy fries.

Finish the fries

Use a slotted spoon or spider to transfer fries to a rack or paper towel-lined tray. Immediately sprinkle each batch with kosher salt (about 1/2 teaspoon per batch, totaling about 2 teaspoons) and black pepper if using. Toss gently to distribute seasoning.

Drain and season

Serve the fries hot and crisp. Offer condiments like ketchup or mayonnaise on the side if desired.

Storage note: Leftover fries will soften; re-crisp in a 425°F (220°C) oven for 5–8 minutes or in a hot skillet with a little oil for best results.

Ice cubes (optional, for ice bath)

Kosher salt

Black pepper (optional)

Neutral oil for frying (vegetable, canola, or peanut)

Rinse squid under cold water. Pat dry with paper towels. If not pre-cleaned, remove head, innards and plastic quill, separate tentacles, and peel skin from tubes; slice tubes into 1/2-inch rings. Keep tentacles whole or halved if large.

Prepare squid

Place squid in a bowl and pour the buttermilk over it. Add a pinch (about 1/4 tsp) of salt and 1/4 tsp pepper to the buttermilk. Toss to coat and let sit 15–20 minutes (this tenderizes and flavors the squid).

Marinate

In a shallow bowl combine all-purpose flour, cornstarch, semolina or panko (if using), 3/4 tsp salt (reduce if your wings use kosher salt), 1/2 tsp black pepper, garlic powder, and paprika. Whisk to combine and break up any lumps.

Make dredge

Pour vegetable oil into a heavy-bottomed pot or deep fryer to a depth of 2–3 inches (about 3–4 cups). Heat to 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of flour — it should sizzle immediately and rise to the surface.

Heat oil

Remove squid from buttermilk in small batches, letting excess drip off. Toss squid pieces in the dredge until evenly coated; press gently so coating adheres. Shake off excess. Fry in batches (do not overcrowd) for 1.5–2.5 minutes per batch until golden and crisp. Tentacles may cook slightly faster. Use a slotted spoon to transfer to a wire rack set over a sheet pan or paper towels to drain. Sprinkle with a squeeze of fresh lemon and a small pinch of salt immediately after frying; garnish with chopped parsley.

Dredge and fry

If frying multiple batches, keep finished calamari in a single layer on a sheet pan in a 200°F (95°C) oven to stay warm and crisp for up to 15–20 minutes. Do not hold much longer or they will soften.

Keep warm

Preheat oven to 425°F (220°C) if baking, or heat oil to 350°F (175°C) if frying wings. Pat wings very dry with paper towels — removing surface moisture helps them crisp.

Preheat and dry

In a large bowl toss wings with baking powder, kosher salt, black pepper, garlic powder, and olive oil until evenly coated. The baking powder raises pH and helps create crisp skin.

Season and coat

Oven method: Arrange wings on a wire rack set over a baking sheet in a single layer. Bake 40–50 minutes, flipping once at 25–30 minutes, until skin is deep golden and crisp. Fry method: Carefully lower wings into 350°F oil and fry in batches for 8–10 minutes until golden and cooked through (internal temp 165°F / 74°C). Drain on a wire rack.

Cook (two options)

While wings finish, melt butter in a small saucepan over low heat. Add hot sauce, honey (if using) and lemon juice; whisk until fully combined and slightly thickened, 1–2 minutes. Remove from heat.

Make buffalo glaze

Place hot wings in a large clean bowl. Pour the buffalo glaze over the wings and toss quickly to coat evenly. Taste and adjust: add a little more hot sauce for extra heat or a pinch of salt if needed. Serve immediately with celery sticks and blue cheese or ranch dressing. Provide calamari on the same plate or on a separate platter with lemon wedges and dipping sauces (aioli and/or marinara) on the side.

Toss and serve

Serve prepared garlic aioli and marinara in small bowls. For a quick garlic aioli, mix 1/2 cup mayo with 1 small minced garlic clove, 1 tsp lemon juice, and a pinch of salt. For warmed marinara, heat 1/2 cup store-bought sauce in a small saucepan until simmering.

fresh squid (tubes and tentacles)

fine semolina or panko (optional for extra crunch)

paprika (sweet or smoked)

buttermilk (or milk + 1 tbs vinegar)

fresh lemon

vegetable oil (for frying)

chopped fresh parsley (for garnish)

chicken wings (split into flats and drumettes)

kosher salt

black pepper

baking powder (aluminum-free)

olive oil

hot sauce (for buffalo glaze)

unsalted butter (for buffalo glaze)

honey (optional, for sweet-heat)

fresh lemon juice (for finishing)

celery sticks (to serve)

blue cheese or ranch dressing (to serve)

garlic aioli (store-bought or homemade)

marinara or spicy tomato sauce

Bring a large pot of salted water to a boil. Add egg noodles and cook 1–2 minutes less than package directions for slightly underdone (they’ll finish in the pan). Reserve 1 cup of pasta water, then drain noodles and toss with 1 teaspoon oil to prevent sticking.

Cook noodles

In a small bowl, whisk together soy sauce, oyster sauce, fish sauce, brown sugar and black pepper until sugar dissolves. Set aside.

Make sauce base

In a large wide skillet or wok over medium heat, melt the butter with 1 tablespoon neutral oil. Add the minced garlic and sauté 30–45 seconds until fragrant but not browned (stir constantly). Remove the pan from heat for a few seconds to prevent burning if garlic begins to color too fast.

Pat the chosen protein(s) dry. Lightly season with half of the salt and dust with cornstarch on both sides (this creates a slightly glossy sear and helps sauce cling). If using tofu, press for 15–30 minutes before cutting and dust gently with cornstarch; for shrimp remove tails if desired.

Prepare proteins

Heat a separate skillet or the same wok until very hot with 1 teaspoon neutral oil. Add thinly sliced beef or steak in a single layer and sear 30–60 seconds per side until browned but still juicy (for thin slices). Transfer to a plate and tent with foil.

Cook beef or steak

In the hot skillet add 1 teaspoon oil, add shrimp in a single layer and sear 1–2 minutes per side until pink and just cooked through. Transfer to plate with beef.

Cook shrimp

For tofu: heat 1 tablespoon oil in the skillet until shimmering. Add tofu cubes spaced apart and pan-fry without moving for 2–3 minutes per side until golden and crisp on most sides. Transfer to plate.

Cook tofu

If using mixed vegetables, add 1 teaspoon oil to the hot skillet and stir-fry vegetables 2–3 minutes until bright and crisp-tender. Season lightly with remaining salt and toss with the white parts of the green onions. Transfer to plate with proteins.

Cook vegetables (for veggie option or add-ins)

Return the pan with the garlic and melted butter to medium-high heat. Add the reserved sauce mixture to the pan and heat briefly (10–15 seconds) to meld flavors.

Add the drained noodles to the pan and toss to coat in the garlic-butter sauce. If the mixture seems dry or sticky, add reserved pasta water a tablespoon at a time until noodles are glossy and loose (usually 2–1/4 tablespoons to 1/2 cup as needed).

Return cooked protein(s) and vegetables to the pan. Toss gently but thoroughly to combine and warm the proteins through, allowing sauce to cling to noodles and proteins (about 1–2 minutes). Taste and adjust seasoning with extra soy or a pinch of salt if needed.

Finish with toasted sesame oil and the green parts of the sliced green onions. Toss once more.

Serve immediately topped with toasted sesame seeds, an optional sprinkle of chili flakes or Sriracha on the side, and lime wedges for squeezing over each portion.

French Fries Peking

French Fries Salt & Pepper

French Fries Plain

Calamari / Wings

Garlic Noodles Beef, Tofu, Shrimp, Steak, Veggie

Garlic Noodles Bbq Pork

Garlic Noodles Chicken

Garlic Noodles Plain

Chow Mein Chow Fun Bbq Pork

Chow Mein Chow Fun Beef, Tofu, Shrimp, Steak, Veggie

Chow Mein Chow Fun Chicken

Chow Mein Chow Fun Plain

Fried Rice Bbq Pork

Fried Rice Beef, Tofu, Shrimp, Steak, Veggie

Fried Rice Chicken

Fried Rice Plain

French Fries

Spare Ribs

Calamari / Wings (40 Wings)

Singapore Noodles

Garlic Noodles

Chow Mein / Chow Fun

Fried Rice

Specialty Fried Rice