Kyoto Pork Ribs (京都排骨)
Chef Hooi took inspiration
from Pork Katsu and used custard powder and eggs to marinate the pork ribs, before
searing and tossing them in a Chinese BBQ sauce comprising ketchup, Worcestershire and Hoisin sauce.
Sweet & Sour Pork (菠萝咕咾肉)
A culinary icon that dates back to the Qing Dynasty (1636–1912), this dish is often served at diplomatic functions to represent Chinese cuisine.
Yangzhou Lion’s Head with Crab Roe (扬州蟹粉狮子头)
Yangzhou in China’s Jiangsu province is well known for three “heads”—fish’s head, pig’s head and lion’s head. The last is not from the king of the jungle but a metaphor for pork meatballs.
Chinese-Style Beef Steak (中式牛扒)
A 1950s invention by Master Chef Lou Seng who mentored Chef Hooi when he was apprenticing at the Cathay Hotel. Lou marinated a tenderloin steak in Chinese rose wine as well as rosemary, thyme and peppercorn, then seared the meat in a wok and served it with a Hainanese-Western gravy made of oxtail stock and steak sauce. We offer this—with a sunny-side-up like the Hawaiian Loco Moco—at Dragon Phoenix to honor Lou’s legacy.