Classic Chinese dish featuring battered chicken in a sweet and tangy sauce.

General Tso’s Chicken

Award winning dish featuring crispy cauliflower tossed in a spicy sauce.

Bang Bang Cauliflower

Stir-fried rice noodle dish with pork, vegetables, and a savory sauce.

Pad Thai with Pork

A hearty ramen bowl featuring rich tonkotsu broth and fresh ingredients.

Tonkotsu Ramen Bowl

Freshly prepared sushi rolls made to order with a variety of fillings.

Sushi Rolls

Renowned appetizer filled with cream cheese and crab, served with sweet and sour sauce.

Crab Rangoon

Cut the chicken breasts into bite-sized pieces. In a bowl, whisk the egg and add the cornstarch, mixing until well combined. Coat the chicken pieces in the mixture.

Prepare the Chicken

Heat the vegetable oil in a large pan over medium-high heat. Fry the coated chicken pieces until golden brown and cooked through, about 5-6 minutes. Remove and drain on paper towels.

Fry the Chicken

In a separate saucepan, combine soy sauce, rice vinegar, hoisin sauce, sugar, minced garlic, minced ginger, red pepper flakes, and water. Bring to a simmer and cook for 2 minutes.

Make the Sauce

In a small bowl, mix cornstarch with a little water to make a slurry. Add to the sauce and stir until thickened. Stir in sesame oil.

Thicken the Sauce

Add the fried chicken to the sauce, tossing to coat. Add broccoli florets and cook for an additional 2-3 minutes. Garnish with chopped green onions before serving.

Combine and Serve

chicken breasts

cornstarch

vegetable oil

Preheat your oven to 425°F (220°C). Cut the cauliflower into bite-sized florets and set aside.

Prepare the Cauliflower

In a large bowl, combine flour, cornstarch, salt, black pepper, garlic powder, and paprika. Slowly add water to create a smooth batter.

Make the Batter

Dip each cauliflower floret into the batter, ensuring they are well-coated.

Coat the Cauliflower

In a large pot, heat the vegetable oil over medium heat. Fry the cauliflower florets in batches until golden brown and crispy, about 4-5 minutes per batch. Remove and drain on paper towels.

Fry the Cauliflower

In a separate bowl, mix together mayonnaise, sweet chili sauce, and sriracha sauce until well combined.

Prepare the Bang Bang Sauce

In a large bowl, toss the crispy cauliflower with the Bang Bang sauce until evenly coated.

Toss the Cauliflower

Transfer to a serving platter and garnish with chopped green onions. Serve immediately.

Garnish and Serve

Cauliflower florets

All-purpose flour

Cornstarch

Salt

Black pepper

Garlic powder

Paprika

Water

Vegetable oil

Mayonnaise

Sweet chili sauce

Sriracha sauce

Chopped green onions

Soak rice noodles in hot water for about 30 minutes until softened. Drain and set aside.

Prepare the Noodles

In a small bowl, mix together fish sauce, soy sauce, brown sugar, tamarind paste, and chili powder. Set aside.

In a large skillet or wok, heat peanut oil over medium-high heat. Add minced garlic and sauté for 30 seconds. Add sliced pork and stir-fry until cooked through, about 3-4 minutes.

Stir-Fry the Pork

Add carrot and green onions to the skillet. Stir-fry for another 2 minutes.

Add Vegetables

Push the pork and vegetables to one side of the skillet, crack the eggs into the empty side, and scramble them. Once scrambled, combine with the pork and vegetables. Add the soaked noodles and sauce, tossing everything together until well combined.

Combine Everything

Add bean sprouts and toss everything one last time. Serve hot with lime wedges on the side.

Finish and Serve

Rice noodles

Pork tenderloin, thinly sliced

Eggs

Bean sprouts

Green onions, chopped

Carrot, julienned

Peanut oil

Garlic, minced

Lime, cut into wedges

In a large pot, cover the pork bones with water and bring to a boil. Boil for about 10 minutes, then drain and rinse the bones to remove impurities.

Step 1: Prepare the Pork Bones

In a clean pot, add the rinsed pork bones and 4 liters of water. Add garlic, ginger, and green onions. Bring to a boil, then reduce to a simmer. Cover and cook for at least 12 hours, adding water as needed.

Step 2: Simmer the Broth

After simmering, strain the broth to remove solids. Return the liquid to the pot, then add soy sauce, miso paste, and sesame oil. Simmer for an additional 30 minutes.

Step 3: Season the Broth

Pork bones

Garlic cloves

Ginger

Green onions

Soy sauce

Miso paste

Sesame oil

Rinse the sushi rice under cold water until the water runs clear. Cook the rice according to package instructions. Once cooked, transfer to a bowl and mix in rice vinegar. Allow to cool.

Prepare the Sushi Rice

Julienne the cucumber, avocado, and carrot. Set aside. If using crab meat, shred or slice it as needed.

Prepare the Fillings

Place a nori sheet on a bamboo sushi mat, shiny side down. Wet your hands and spread a thin layer of sushi rice over the nori, leaving a 1-inch border at the top. Arrange the fillings of your choice (cucumber, avocado, carrot, crab) in a line across the center of the rice.

Assemble the Sushi Rolls

Using the bamboo mat, carefully roll the sushi away from you, pressing gently but firmly. Roll until you reach the exposed nori edge. Moisten the edge with a little water to seal the roll.

Rolling the Sushi

Using a sharp knife, slice the roll into 6-8 pieces. Wipe the knife with a damp cloth between cuts to maintain clean edges.

Slice the Rolls

Arrange the sushi rolls on a platter and serve with soy sauce, wasabi, and pickled ginger on the side.

Serving

Sushi rice

Rice vinegar

Nori sheets

Cucumber

Avocado

Carrot

Crab meat or imitation crab

Wasabi

Pickled ginger

In a mixing bowl, combine the cream cheese, crab meat, chopped green onions, garlic powder, and soy sauce. Mix until well blended.

Make the Filling

Take a wonton wrapper and place about 1-2 teaspoons of the filling in the center. Wet the edges with water and fold the wrapper over to form a triangle. Seal the edges securely.

Prepare the Wontons

In a deep fryer or a large pot, heat the oil to 350°F (175°C). Fry the prepared wontons in batches until golden brown and crispy, about 3-4 minutes. Remove and drain on paper towels.

General Tso’s Chicken

Bang Bang Cauliflower

Pad Thai With Pork

Tonkotsu Ramen Bowl

Sushi Rolls

Crab Rangoon