An 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 and herbs, then seared the
meat in a wok and served it with a Hainanese-Western-inspired gravy made of oxtail stock and steak
We still offer this—with a sunny-side-up like the Hawaiian Loco Moco—at Dragon Phoenix to
honour Lou’s legacy.
Chinese-Style Beef Steak (中式牛扒)
One Person (100g) Chilled Aust. Tenderloin