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

sauce.

 

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)

S$18.80Price
  • One Person (100g) Chilled Aust. Tenderloin

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