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)
$12.80 (预订 advance order)
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.