RED CRAB

Crab Rangoon

Hot Sour Soup

Wonton Soup

Shrimp Fried Rice

Lo Mein

Fried Rice

Egg Drop Soup

Beef w.Broccoli

Taco de camarones

Papaya Smoothie

Strawberry Smoothie

Jasmine Smoothie

Mango Smoothie

Tempura Shrimp

BBQ Spare Ribs

Chicken Skewer

Sesame Noodle

Egg Roll

Gyoza Fried

Gyoza Steam

Edamame

Oyster

Hokkaido Scallop

If using live crab, humanely stun then boil in rapidly boiling salted water for 6–8 minutes until bright red; cool slightly, then halve and clean. If using fresh pre-cooked crab, skip to halving and cleaning. Set crab halves aside.

Prepare and par-cook the crab

Pat shrimp dry and set beside mussels. Discard any mussels that are open and do not close when tapped.

In a large heavy-bottomed pot or deep skillet with a lid, heat olive oil and 2 tbs butter over medium heat until shimmering.

Add diced onion, celery, and green pepper. Sauté, stirring occasionally, until vegetables are soft and translucent, about 6–8 minutes.

Add minced garlic and grated ginger and cook 1–2 minutes until fragrant, stirring to avoid browning.

Stir in smoked paprika, sweet paprika, cayenne, Old Bay, black pepper, and sea salt. Cook spices with the aromatics 1 minute to bloom flavors.

Add tomato paste and cook 1 minute, stirring to caramelize slightly.

Pour in white wine to deglaze the pan, scraping any browned bits from the bottom. Let wine reduce by about half, 3–4 minutes.

Add seafood or chicken stock and bring to a gentle simmer.

Return crab halves to the pot, placing them shell-side up. Cover and simmer for 6 minutes to allow the crab to absorb flavors.

Add shrimp and mussels to the pot, distributing them evenly. Cover and cook 4–6 minutes more, until shrimp are pink and opaque and mussels have opened. Discard any mussels that remain closed.

Stir in remaining 2 tbs butter, lemon juice, chopped parsley, and cilantro (if using). Taste and adjust seasoning with additional salt, pepper, or cayenne as desired.

Spoon the crab, shrimp, mussels and sauce into a large shallow serving bowl. Spoon melted garlic butter into a small ramekin for dipping, and arrange lemon wedges and sliced crusty bread alongside.

Serve immediately, encouraging diners to dip bread into the sauce and crack the crab to enjoy the juicy seafood.

live or fresh whole red rock crab (or whole Dungeness/stone crab if red rock unavailable), cleaned and halved

large shrimp, peeled and deveined

mussels, scrubbed and debearded

unsalted butter

olive oil

yellow onion, finely diced

garlic cloves, minced

fresh ginger, grated

celery stalks, sliced

green bell pepper, diced

smoked paprika

sweet paprika

cayenne pepper

Old Bay seasoning (or seafood seasoning)

black pepper, freshly ground

sea salt

dry white wine

seafood or chicken stock

tomato paste

lemon juice, freshly squeezed

chopped fresh parsley

chopped fresh cilantro (optional)

crusty bread or baguette, sliced

lemon wedges

melted garlic butter (for dipping)

Finely chop the imitation crab or flake the cooked lump crab into small pieces; measure about 8 oz.

In a medium bowl, combine room-temperature cream cheese and chopped crab. Beat with a fork or small spatula until smooth and evenly mixed.

Add thinly sliced green onions, soy sauce, sesame oil, sugar, minced garlic, Worcestershire sauce, black pepper, and chopped cilantro (if using). Stir until fully incorporated. Taste and adjust seasoning — add a little more soy for saltiness or a pinch more sugar if desired.

Transfer the filling to a piping bag or cover and refrigerate for at least 15 minutes to firm slightly. Chilling makes assembly easier and reduces leaking during frying.

Set up an assembly station: a clean work surface, the chilled filling, wonton wrappers stacked, a small bowl with the beaten egg thinned with 1 tsp cold water (egg wash), and a small spoon or piping bag.

Working with one wrapper at a time, place it on the work surface with one corner pointing toward you (diamond shape). Put about 1 tsp (level) of the chilled crab filling into the center of the wrapper. Avoid overfilling to prevent bursting in the oil.

Lightly brush the edges of the wrapper with the egg wash. Fold the bottom corner up over the filling to meet the top corner to form a triangle. Press the edges firmly to seal, removing any air pockets.

Option A - Triangular Crab Rangoon: Keep as a triangle and press edges with a fork (optional) for a tighter seal. Option B - Purse/Pillow shape: Bring the two side corners together above the filling, overlap slightly, and press to seal, leaving a small "purse" shape. Repeat with remaining wrappers and filling.

Place assembled wontons on a parchment-lined tray or baking sheet, cover loosely with plastic wrap, and refrigerate for 10–15 minutes to firm up before frying. This helps maintain shape and reduces oil absorption.

Pour oil into a deep, heavy pot or deep fryer to a depth of about 2–3 inches (enough to fully submerge wontons). Heat the oil to 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of wrapper into the oil — it should sizzle and become golden in about 30–45 seconds.

Working in batches (don’t overcrowd the pot), gently lower 6–8 wontons into the hot oil with a slotted spoon or spider. Fry, turning occasionally, until golden brown and crisp, about 2–3 minutes per batch depending on size and oil temperature.

Use a slotted spoon to transfer fried Crab Rangoon to a paper towel–lined baking sheet to drain. Keep finished wontons warm in a low oven (200°F / 95°C) on a rack while you finish remaining batches.

When all are fried, let drain for a minute, then serve hot with dipping sauce.

In a small bowl, stir together sweet chili sauce, soy sauce, and rice vinegar (if using). Taste and adjust — add more soy for salt, more vinegar for tang, or a pinch of sugar if needed. Transfer to a serving dish.

imitation crab meat (finely chopped) or cooked lump crab

cream cheese (room temperature)

green onions (thinly sliced)

soy sauce

sesame oil

sugar

garlic (minced)

Worcestershire sauce

freshly ground black pepper

fresh cilantro (optional, finely chopped)

wonton wrappers (square)

egg (beaten, for seal)

cold water (for egg wash thinning)

neutral oil for deep frying (vegetable, canola, or peanut)

sweet chili sauce

soy sauce (for a tangier mix)

rice vinegar (optional)

Place dried shiitake mushrooms in a bowl and cover with 1 cup hot water. Let soak 20–30 minutes until softened. Reserve soaking liquid by straining through a fine sieve (discard grit) and set aside; thinly slice the mushrooms and chop any large stems.

Soak shiitakes

Slice pork or chicken into thin bite-size strips (about 1/8–1/4 inch thick). Cut tofu into 1/2-inch thick matchsticks or small cubes. Julienne bamboo shoots if not already. Thinly slice green onions, mince garlic, and julienne ginger.

In a large saucepan or medium Dutch oven, combine chicken stock and the reserved shiitake soaking liquid (about 1 cup) and an additional 1 cup water if needed to reach total 7 cups. Bring to a gentle simmer over medium-high heat.

Add soy sauce, rice vinegar, Chinese black vinegar (if using), sesame oil, white pepper, sugar, and salt. Stir to combine and taste; adjust vinegar for sourness and soy for saltiness. Keep at a gentle simmer.

Add minced garlic, julienned ginger, sliced shiitakes, bamboo shoots, and the thinly sliced pork or chicken to the simmering broth. Cook for 3–4 minutes, stirring occasionally, until the meat is cooked through and the flavors meld.

Add diced or julienned tofu gently and simmer 1–2 minutes to warm through, taking care not to break the tofu excessively.

In a small bowl, whisk cornstarch with 3 tablespoons cold water until fully dissolved to make a slurry with no lumps.

Give the soup a gentle stir and slowly pour the cornstarch slurry into the simmering soup in a thin stream while stirring the soup steadily. Continue stirring and simmer for 1–2 minutes until the soup slightly thickens to a silky, pourable consistency. If it becomes too thick, add a little hot water, 1–2 tbs at a time, to loosen.

In a small bowl, beat the egg lightly. With the soup at a gentle simmer (not a rolling boil), slowly drizzle the beaten egg in a thin stream while stirring the soup in one direction with a fork or chopstick to create silky egg ribbons. Stop drizzling when set to your liking.

Stir in chili paste (adjust to heat preference) and optional chili oil. Taste and adjust seasoning — more vinegar for sour, more white pepper for heat, or a pinch more salt if needed.

Turn off heat and stir in most of the sliced green onions, reserving a little for garnish.

Ladle hot and sour soup into bowls. Garnish with remaining green onions and an extra drizzle of chili oil if desired. Serve immediately with steamed rice or as part of a multi-course meal.

chicken stock (or vegetable stock)

water

soy sauce (light)

rice vinegar

Chinese black vinegar (optional, for deeper tang)

white pepper (freshly ground)

salt

firm tofu

boneless pork loin (or chicken breast), thinly sliced

dried shiitake mushrooms

bamboo shoots, julienned (canned, drained)

green onions (scallions), thinly sliced

garlic, minced

fresh ginger, julienned

cornstarch

cold water

chili paste (Sriracha or Lao Gan Ma) or white pepper paste

chili oil (optional)

In a medium bowl combine ground pork (and chopped shrimp if using) with minced garlic, grated ginger, finely minced scallion greens, soy sauce, oyster sauce, sesame oil, cornstarch, salt, and white pepper. Mix with a fork or chop with a wooden spoon until the mixture becomes slightly sticky and well combined (about 1–2 minutes). Cover and refrigerate for 15–20 minutes to allow flavors to meld while you prepare the broth.

Prepare filling

Place a wonton wrapper on a clean dry surface. Lightly moisten the edges with a dab of water or cornstarch slurry. Put about 1 teaspoon (heaping) of the filling in the center of each wrapper. For square wrappers: fold in half diagonally to make a triangle, press out excess air, then bring the two opposite corners together and press to seal, creating a small pleated pouch. For round wrappers: fold into a half-moon, then bring ends together and overlap slightly, sealing with water. Repeat until all wrappers are filled. Place finished wontons on a lightly floured tray and keep covered with a damp towel so they don't dry out.

Assemble wontons

Prepare vegetables and garnish: wash and trim baby bok choy or thinly slice napa cabbage. Thinly slice scallions for garnish and set aside.

In a large pot, add chicken stock and water. Smash the garlic cloves lightly and slice the 1-inch ginger into 3–4 slices. Add the ginger slices, smashed garlic, and white parts of the scallions to the pot. Bring to a gentle simmer over medium heat.

Infuse broth

Simmer and season: Once simmering, reduce heat to low and let the broth gently simmer for 10 minutes to infuse. Remove and discard ginger slices, garlic, and scallion whites (or leave them if you prefer more intensity). Stir in 2 tablespoons soy sauce, 1 teaspoon sesame oil, 1 teaspoon salt, and 1 teaspoon white pepper. Taste and adjust seasoning.

Bring the broth back to a gentle simmer. Carefully add the wontons in batches (don’t overcrowd) and cook for 3–4 minutes, or until wontons float and filling is cooked through (internal temperature ~165°F / 74°C). During the last 1–2 minutes of cooking, add the baby bok choy or napa cabbage so it becomes tender-crisp.

Cook wontons and vegetables

Finish and serve: Divide cooked wontons and vegetables among 4 bowls. Ladle hot broth over the wontons. Garnish with sliced scallions, a light sprinkle of white pepper to taste, and a 1/2 teaspoon drizzle of sesame oil per bowl if desired. Serve immediately with soy sauce or chili oil on the side.

low-sodium chicken stock

fresh ginger

garlic cloves

scallions (white parts)

low-sodium soy sauce

white pepper

ground pork (or ground chicken)

shrimp, peeled, deveined, finely chopped (optional)

scallions (green parts), finely minced

oyster sauce

wonton wrappers (round or square)

cornstarch or water for sealing wrappers

baby bok choy or napa cabbage, halved or thinly sliced

scallions, thinly sliced (for garnish)

white pepper (to taste)

sesame oil (optional drizzle)

Rinse 1 cup uncooked long-grain white rice under cold water until water runs clear. Combine rinsed rice with 1.5 cups water in a small saucepan. Bring to a boil, reduce heat to low, cover and simmer 15 minutes until water is absorbed. Remove from heat and let rest 10 minutes covered. Fluff with a fork then spread on a rimmed tray to cool; refrigerate at least 2 hours or overnight. (If you already have 3 cups cooked leftover rice, skip this step.)

Cook rice

Before frying, break up any clumps so rice is loose and each grain is separate.

Pat shrimp dry with paper towels. Toss with 1/4 tsp kosher salt, 1/8 tsp black pepper and 1 tsp cornstarch until evenly coated. The cornstarch helps achieve a slightly glossy, snappy texture when seared.

Season shrimp

Heat 1 tbsp vegetable oil in a large wok or heavy skillet over medium-high heat until shimmering. Add shrimp in a single layer and sear 1-1.5 minutes per side until pink and just cooked through. Remove shrimp to a plate and set aside. Do not overcook — they will finish in the rice.

Cook shrimp

Slice scallions, keeping whites and greens separate. Mince garlic and ginger finely so they release flavor quickly without burning.

Prep aromatics

In the same wok over medium-high heat, add 1 tbsp neutral oil and 1 tsp unsalted butter. When hot, add diced onion and carrot. Stir-fry 2–3 minutes until carrots begin to soften and onions are translucent. Add peas and the white parts of the scallions and stir-fry 1 minute more.

Cook vegetables

Push vegetables to the side of the wok to create a shallow well. Add minced garlic and ginger to the well and stir 10–20 seconds until fragrant but not browned. Then mix with the vegetables.

Add garlic & ginger

Push the vegetable mixture to one side of the wok. Add a little oil if pan looks dry. Crack 2 large eggs into the empty space, quickly scramble until just set but still slightly moist, then break into small pieces and combine with vegetables.

Scramble eggs

Increase heat to high. Add the chilled cooked rice to the wok, spreading it out. Stir-fry, tossing and pressing to break clumps for 2 minutes until hot. Drizzle 2 tbsp light soy sauce and 1 tbsp oyster sauce over the rice; continue tossing so sauce is evenly distributed. Add 1/2 tsp sesame oil and 1/8 tsp white pepper. Taste and adjust seasoning with a pinch more salt or soy if needed.

Combine rice & sauce

Return cooked shrimp to the wok, tossing gently until heated through, about 1 minute. Stir in the green parts of the scallions. Remove from heat.

Finish with shrimp & scallions

Serve immediately, garnished with extra scallion greens if desired.

long-grain white rice (cooked and chilled)

water (for cooking rice)

vegetable oil (for cooking rice)

raw medium shrimp (peeled, deveined, tails removed)

kosher salt

black pepper

vegetable oil (for shrimp)

yellow onion (small, finely diced)

carrot (small, finely diced)

frozen peas (thawed)

scallions (green parts and whites separated; thinly sliced)

fresh ginger (peeled and minced)

neutral oil (vegetable or canola)

light soy sauce

white pepper (or ground black pepper)

egg (large)

Bring a large pot of salted water to a boil. Add the noodles and cook according to package directions until just al dente (usually 3–5 minutes for fresh lo mein or 7–9 minutes for dried). Reserve 1/2 cup of the cooking water, then drain the noodles and toss with 1 teaspoon vegetable oil to prevent sticking. Set aside.

Cook the noodles

In a bowl, whisk together 6 tbs low-sodium soy sauce, 2 tbs oyster sauce, 1 tsp sesame oil, 1 tbs Shaoxing wine, 1 tsp sugar, 1 tsp cornstarch and 3 tbs water until smooth. Taste and adjust: sauce should be savory with a touch of sweetness. Keep sauce nearby.

Make the sauce

Slice the chicken thinly across the grain into 1/4" strips. In a bowl, combine 1 tbs light soy sauce, 1 tsp sesame oil, 1 tsp cornstarch and 1 tsp fine salt. Add the sliced chicken and toss to coat. Let sit 10–15 minutes while you prepare vegetables. The cornstarch creates a velvety coating when cooked.

Prepare and marinate chicken

Heat a large wok or heavy skillet over high heat until hot. Add 1 tablespoon of vegetable oil and swirl. Add the marinated chicken in a single layer and stir-fry for 2–3 minutes until just cooked through and lightly browned. Remove chicken to a plate and set aside.

Cook chicken

Return the wok to high heat and add remaining 2 tbs vegetable oil. When shimmering, add minced garlic and minced ginger; stir for 10–15 seconds until fragrant but not browned. Add sliced onion and carrots; stir-fry 1–2 minutes until onion softens. Add bok choy (or cabbage) and cook another 1–2 minutes until wilted but still bright. If using bean sprouts, add them in the last 30 seconds. Push vegetables to the sides of the wok to create a center space.

Stir-fry aromatics and vegetables

Return the cooked chicken to the wok center. Add the drained noodles on top of the chicken and vegetables. Pour the prepared sauce evenly over the noodles. Using tongs or two spatulas, toss vigorously to combine, coating noodles, chicken and vegetables. If the mixture seems dry or the sauce too thick, add 1–2 tablespoons of the reserved noodle cooking water at a time until you reach a glossy, saucy consistency.

Red Crab