Big Mouth Bass with Szechuan Sauce

Oyster with Garlic

Lobster

Fried Banana

Garlic Broccoli

Ox Tail

Minced Pork

BBQ PK Rib

Minced Beef

Beef Broccoli

Crispy Spicy Chicken

Private Dining

Reservations

Locations

Order Online

Beef Tenderloin with Magi Sauce

Szechuan Boiled Beef

Stir Fried House Special

Stewed Conch with Sea Coconut Soup

Yellow Fungus with Morel Mushrooms Soup

Ginseng and Silkie Chicken Soup

Cage-Free Chicken

Pork Belly

BBQ Pork Rib

Pat the Big Mouth Bass fillets dry with paper towels. Season both sides with salt and black pepper. Dredge each fillet in cornstarch, ensuring they are evenly coated.

Season and Coat

In a large skillet or wok, heat the vegetable oil over medium-high heat until shimmering.

Heat the Oil

Carefully add the coated fillets to the hot oil. Fry for about 3-4 minutes on each side or until golden brown and cooked through. Remove from the skillet and set aside on paper towels to drain excess oil.

Fry the Fish

In a small saucepan, combine soy sauce, rice vinegar, Szechuan peppercorns, minced garlic, grated ginger, brown sugar, sesame oil, and red chili flakes.

Combine Ingredients

Bring the mixture to a simmer over medium heat. Cook for about 5 minutes, stirring occasionally, until the sauce thickens slightly.

Cook the Sauce

Stir in the chopped scallions and cook for an additional minute. Remove from heat.

Add Scallions

Place the fried Big Mouth Bass fillets on serving plates and drizzle generously with the Szechuan sauce. Garnish with extra scallions if desired.

Plate the Dish

Serve hot with steamed rice or your choice of side dishes.

Enjoy

Big Mouth Bass fillets

Salt

Black pepper

Cornstarch

Vegetable oil

Soy sauce

Rice vinegar

Szechuan peppercorns

Garlic, minced

Ginger, grated

Brown sugar

Sesame oil

Red chili flakes

Scallions, chopped

Begin by rinsing the fresh oysters under cold water to remove any sand or debris. Use a brush if necessary to clean the shells thoroughly.

Prepare the Oysters

Carefully shuck the oysters using an oyster knife. Hold the oyster in a towel with the flat side up, insert the knife into the hinge, and twist to open. Be careful not to spill the liquid inside.

Shuck the Oysters

Mince the garlic cloves finely and set aside. In a small saucepan, melt the unsalted butter over medium heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant, but not browned.

Prepare the Garlic Butter

Stir in the lemon juice, chopped fresh parsley, salt, and black pepper into the garlic butter. Mix well to combine all the flavors.

Add Seasoning

Preheat your oven to 375°F (190°C). Place the shucked oysters on a baking tray. Spoon a generous amount of the garlic butter mixture over each oyster.

Assemble the Dish

Sprinkle a layer of grated Parmesan cheese over the top of each oyster, ensuring they are well-covered.

Add Parmesan Cheese

Transfer the baking tray to the preheated oven and bake for 10-12 minutes or until the cheese is melted and bubbly and the edges of the oysters start to curl.

Bake the Oysters

Remove the oysters from the oven and let them cool for a minute. Serve warm with lemon wedges on the side for an extra zing.

Serve

Fresh oysters

Garlic cloves

Unsalted butter

Fresh parsley

Lemon juice

Parmesan cheese

Fill a large pot with enough water to cover the lobsters, add sea salt, and bring it to a rolling boil.

Prepare the Lobsters

Once the water is boiling, carefully add the live lobsters headfirst into the pot. Cover the pot and start timing. Cook for about 8-10 minutes for the first pound and an additional 3 minutes for each extra pound.

Cook the Lobsters

When cooked, carefully remove the lobsters from the pot using tongs and place them in a colander to drain.

Remove and Drain

In a small saucepan, melt the butter over low heat. Add minced garlic and sauté until fragrant, about 1-2 minutes. Remove from heat.

Squeeze fresh lemon juice over the lobsters, drizzle with garlic butter, and garnish with chopped parsley. Serve immediately.

Garnish and Serve

While the lobsters are cooking, you can prepare the corn and potatoes. Husk the corn and rinse the potatoes.

Prepare Corn and Potatoes

In a separate pot, bring water to a boil and add the corn. Cook for about 5-7 minutes until tender.

Cook the Corn

In another pot, add the potatoes and cover them with water. Boil for about 15-20 minutes or until fork-tender. Drain and serve alongside the lobster.

Cook the Potatoes

Live Lobsters

Sea Salt

Butter

Lemon

Garlic

Fresh Parsley

Corn on the Cob

Potatoes

Peel the ripe bananas and cut them diagonally into thick slices, about 1 inch wide.

Prepare the Bananas

In a mixing bowl, combine the all-purpose flour, cornstarch, baking powder, sugar, and a pinch of salt. Gradually add water while whisking until you achieve a smooth batter with a consistency similar to pancake batter.

Make the Batter

In a deep frying pan or pot, heat the vegetable oil over medium heat until it reaches 350°F (175°C). You can test the oil by dropping a small amount of batter into it; if it sizzles and rises, it’s ready.

Dip each banana slice into the batter, ensuring they are fully coated. Carefully place them into the hot oil, making sure not to overcrowd the pan. Fry for about 2-3 minutes on each side, or until they are golden brown.

Fry the Bananas

Once fried, use a slotted spoon to remove the fried bananas from the oil and place them on a plate lined with paper towels to drain excess oil. Optionally, sprinkle with cinnamon for added flavor before serving.

Drain and Serve

Ripe Bananas

All-Purpose Flour

Baking Powder

Sugar

Water

Vegetable Oil

Cinnamon (optional)

Rinse the fresh broccoli florets under cold running water to remove any dirt or impurities. Pat them dry with a clean kitchen towel or paper towel.

Prepare the Broccoli

Peel the garlic cloves and finely mince them using a knife or a garlic press. Set aside.

Mince the Garlic

In a large skillet, heat 2 tablespoons of olive oil over medium heat until the oil is shimmering but not smoking.

Heat the Olive Oil

Add the minced garlic to the skillet and sauté for about 30 seconds, stirring frequently to prevent burning until fragrant.

Sauté the Garlic

Add the prepared broccoli florets to the skillet. Stir well to coat with the garlic and olive oil. Cook for 5-7 minutes, stirring occasionally, until the broccoli is bright green and tender-crisp.

Cook the Broccoli

Sprinkle 1 teaspoon of salt and 1 teaspoon of black pepper over the broccoli. Stir well to combine and cook for another 1-2 minutes.

Season the Broccoli

Remove the skillet from heat and drizzle 1 tablespoon of lemon juice over the broccoli. Toss gently to combine.

Finish with Lemon Juice

Transfer the garlic broccoli to a serving dish and serve immediately while warm. Enjoy!

Plate and Serve

Fresh broccoli florets

Olive oil

Rinse the oxtails under cold water and pat them dry with paper towels. Season the oxtails generously with salt and black pepper.

Prepare the Oxtails

Dice the onion, slice the carrots, and chop the celery stalks into bite-sized pieces. Mince the garlic cloves.

Chop the Vegetables

In a large pot or Dutch oven, heat a tablespoon of oil over medium-high heat. Add the seasoned oxtails and sear them on all sides until browned, about 4-5 minutes per side. Remove the oxtails from the pot and set aside.

Brown the Oxtails

In the same pot, add the diced onion, carrots, celery, and minced garlic. Sauté for about 5-7 minutes until the vegetables are softened.

Sauté the Vegetables

If using, pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom. Allow the wine to simmer for about 2-3 minutes.

Deglaze with Wine (Optional)

Return the oxtails to the pot, then add the beef broth, bay leaves, thyme, and tomato paste (if using). Stir well to combine.

Add Broth and Seasonings

Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 3-4 hours, or until the oxtails are tender and the meat is falling off the bone.

Simmer

Taste the broth and adjust seasoning with additional salt and pepper as needed. Remove the bay leaves before serving.

Season to Taste

Serve the oxtails hot, garnished with fresh herbs if desired, along with the broth and vegetables.

Oxtails

Beef broth

Onion

Carrots

Celery stalks

Bay leaves

Thyme

Red wine

Tomato paste

Finely chop the onion, garlic, and ginger. Set aside.

Slice the spring onions into thin rings, separating the green and white parts.

Prepare the Spring Onions

In a large skillet or frying pan, heat the cooking oil over medium heat.

Add the chopped onion, garlic, and ginger to the pan. Sauté for about 3-4 minutes until the onion is translucent.

Sauté Aromatics

Increase the heat to high and add the minced pork to the pan. Stir-fry for 5-7 minutes, breaking up any lumps, until fully cooked.

Cook the Minced Pork

Stir in the soy sauce, oyster sauce, black pepper, salt, and sugar. Mix well and cook for an additional 2-3 minutes.

Add Seasonings

Add the white parts of the spring onions to the mixture and stir for 1 minute. Remove from heat and garnish with the green parts of the spring onions.

Finish with Spring Onions

Ginger

Soy Sauce

Oyster Sauce

Black Pepper

Cooking Oil

Spring Onions

Preheat your oven to 300°F (150°C). This low temperature will help to cook the ribs slowly and make them tender.

Preheat the Oven

Remove the membrane from the back of the pork ribs. Pat the ribs dry with paper towels to remove excess moisture.

Prepare the Ribs

In a small bowl, mix together salt, black pepper, garlic powder, onion powder, and paprika. Rub the olive oil over the ribs, then apply the seasoning mix evenly on both sides of the ribs.

Seasoning the Ribs

Wrap the seasoned ribs tightly in aluminum foil, making sure they are sealed well to prevent moisture from escaping.

Wrap the Ribs

Place the wrapped ribs on a baking sheet and bake in the preheated oven for 2.5 to 3 hours until they are tender.

Bake the Ribs

After baking, remove the ribs from the oven and carefully unwrap them. Brush the BBQ sauce generously over the ribs.

Add BBQ Sauce

Preheat your grill to medium-high. Place the ribs on the grill and cook for an additional 10-15 minutes, turning occasionally, until the sauce caramelizes and the edges are slightly charred.

Finish on the Grill

Pork Ribs

Olive Oil

Garlic Powder

Onion Powder

Paprika

BBQ Sauce

Peel and finely chop the onion and garlic cloves.

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until the onion is translucent, about 5 minutes.

Sauté the Onions and Garlic

Add the ground beef to the skillet. Cook, breaking it apart with a spatula, until browned, about 8-10 minutes.

Big Mouth Bass With Szechuan Sauce

Oyster With Garlic

Lobster

Fried Banana

Garlic Broccoli

Ox Tail

Minced Pork

Bbq Pk Rib

Minced Beef

Beef Broccoli

Crispy Spicy Chicken

Private Dining

Reservations

Locations

Order Online

Beef Tenderloin With Magi Sauce

Szechuan Boiled Beef

Stir Fried House Special

Stewed Conch With Sea Coconut Soup

Yellow Fungus With Morel Mushrooms Soup

Ginseng And Silkie Chicken Soup

Cage-free Chicken

Pork Belly

Bbq Pork Rib