Kung Pao Chicken

Sweet and Sour Chicken

Baked Chilean Sea Bass

Salt & Pepper Black Tiger Prawns

Crispy Walnut Shrimp

Steamed Garlic Lobster

House Special Vietnamese Style Lobster

House Red Wine

Caymus Cabernet Sauvignon

Corona

Heineken Original

Budweiser

Dessert

Hong Kong Style Coffee Milk Tea

Hong Kong Style Milk Tea

French Coffee

Chinese Hot Tea

Hong Kong Style Lemon Tea

Zor Tan’s Tangy Prosperity Toss Salad

with tentacles and wild, wonderful cooking at this heavy-metal taquería

Goth tacos

Steamed buns

Served with a tart fermented peach, reaper chile, and dashi sauce.

Fried blue corn mackerel

Black sesame vichyssoise

A drink featuring Korean cucumber, bitter melon, and other ingredients crafted to provide a fresh and vibrant flavor.

Garden Tonic

In a medium bowl combine 1 tbs light soy sauce, 1 tbs Shaoxing wine, 1 tsp cornstarch and 1 tsp vegetable oil. Add the cubed chicken and mix until pieces are evenly coated. Let marinate at room temperature for 15–20 minutes (or refrigerate up to 2 hours).

Combine and rest

In a small bowl whisk together 1 tsp dark soy sauce, 1 tbs light soy sauce, 1 tsp black vinegar, 1 tsp Shaoxing wine, 1 tsp hoisin, 3 tbs chicken stock (or water), 1 tsp sugar and 1 tsp cornstarch until smooth. Set aside.

Mix sauce

Have the dried chilies, toasted Sichuan peppercorns, sliced garlic, julienned ginger, and separated scallions ready at the wok/stove. Measure the peanuts and keep them close by.

Prep aromatics and nuts

Heat a wok or large heavy skillet over high heat until hot. Add 2 tbs of the oil and swirl. When the oil is shimmering, add the dried chilies and Sichuan peppercorns and stir-fry 20–30 seconds until fragrant and chilies darken slightly (be careful not to burn). Remove the chilies and peppercorns with a slotted spoon and set aside on a plate (they continue to crisp in residual oil).

Heat oil and crisp chilies

Add the remaining 1 tbs oil to the wok and heat until very hot. Add the marinated chicken in a single layer and stir-fry without crowding for 2–3 minutes, turning so pieces brown evenly. Continue stir-frying until chicken is nearly cooked through (about 3–4 minutes total depending on size). Remove the chicken to the plate with chilies.

Cook chicken

Add the sliced garlic, julienned ginger, and the white parts of the scallions to the hot wok and stir-fry 20–30 seconds until aromatic. Return the chicken and reserved chilies/peppercorns to the wok. Give the prepared sauce a quick stir (cornstarch may have settled) and pour it over the chicken. Stir constantly for 1–2 minutes until the sauce thickens and glazes the chicken evenly.

Aromatics and sauce

Stir in the roasted peanuts and the green parts of the scallions. Toss everything together for 30 seconds. Taste and adjust — add a pinch of salt or a few drops of soy if needed. Transfer to a serving plate immediately.

Finish

Serve the Kung Pao chicken hot over steamed white rice. Leftovers keep refrigerated up to 3 days; reheat gently in a skillet.

boneless skinless chicken thighs, cut into 1/2-inch cubes

light soy sauce (for marinade)

Shaoxing wine (or dry sherry)

cornstarch (for marinade)

vegetable oil (for marinade)

dark soy sauce

light soy sauce (for sauce)

Chinese black vinegar (or balsamic as substitute)

Shaoxing wine (for sauce)

hoisin sauce

chicken stock or water

granulated sugar

cornstarch (for sauce slurry)

vegetable oil (or peanut oil)

dried red chilies (adjust to heat preference, seeds removed for less heat)

Sichuan peppercorns (optional, toasted)

garlic, thinly sliced

ginger, julienned

scallions (green parts and white parts separated), sliced on bias

roasted unsalted peanuts

steamed white rice

Trim excess fat from the chicken and cut into 1 to 1 1/4-inch bite-size pieces. Pat dry with paper towels.

Prep and cut

Season the chicken pieces with kosher salt, black pepper, and garlic powder; toss to coat evenly.

In a medium bowl, beat the egg. Add the seasoned chicken and toss to coat lightly in egg.

Combine cornstarch and flour in a shallow bowl or rimmed plate. Dredge each egg-coated piece thoroughly in the cornstarch-flour mixture, pressing lightly so a crisp coating adheres. Shake off excess.

Heat vegetable oil in a heavy skillet or wok over medium-high heat until it reaches 350°F (175°C) or is shimmering. Fry the chicken in batches so pieces do not touch, 3–4 minutes per side or until golden brown and cooked through (internal 165°F/74°C). Drain on a wire rack set over a sheet pan or on paper towels.

Reserve fried chicken while you prepare the sauce and vegetables. Keep warm in a low oven (200°F/95°C) if desired.

In a small bowl, whisk together rice vinegar, granulated sugar, ketchup, soy sauce, and the reserved pineapple juice (or 1 cup pineapple juice) until the sugar dissolves and mixture is smooth.

In a separate small cup, mix 1 tablespoon cornstarch with 1 tablespoon water to make a slurry; stir until smooth. Set both the sauce mixture and slurry aside.

Heat a clean skillet or wok over medium heat and add 1 tablespoon of neutral oil if pan is dry. Add the minced garlic and sauté 20–30 seconds until fragrant but not browned.

Add the onion and bell peppers and stir-fry 2–3 minutes until they begin to soften but remain crisp-tender.

Pour the prepared sweet-and-sour sauce into the pan with the vegetables and bring to a gentle simmer, scraping up any browned bits.

Give the cornstarch slurry a quick stir and pour it into the simmering sauce. Stir continuously for 1–2 minutes until the sauce thickens and becomes glossy.

Add the drained pineapple chunks and simmer 1 minute to warm through and allow flavors to meld.

Add the fried chicken pieces to the pan with the thickened sauce and vegetables. Toss gently to coat every piece in sauce, 1–2 minutes. If sauce is too thick, add up to 2 tablespoons water or reserved pineapple juice to loosen.

Taste and adjust seasoning: add a pinch more salt or 1/2 teaspoon soy sauce for saltiness, or 1 teaspoon sugar if you prefer sweeter.

Transfer to a serving platter or bowls. Garnish with sesame seeds and sliced green onions if using.

Serve immediately with steamed white rice or fried rice.

boneless skinless chicken thighs (or breasts)

kosher salt

black pepper

garlic powder

cornstarch

all-purpose flour

vegetable oil (for frying)

rice vinegar

ketchup

soy sauce

pineapple juice (from canned pineapple)

water

cornstarch (for slurry)

canned pineapple chunks (drained, reserve juice)

red bell pepper, cut into 1" pieces

green bell pepper, cut into 1" pieces

medium onion, cut into wedges

minced garlic

sesame seeds (optional, for garnish)

sliced green onions (optional, for garnish)

Preheat the oven to 200°C (400°F). Pat the sea bass fillets dry with paper towels to remove excess moisture so they brown and hold a sauce.

Preheat and pat fish

Place the fillets on a plate. Evenly sprinkle kosher salt (about 1/2 tsp per fillet if four pieces), black pepper, smoked paprika and garlic powder over both sides, pressing lightly so the seasonings adhere.

Season fillets

If using vegetables, toss cherry tomatoes, sliced zucchini, and shallot with 1 tablespoon olive oil, 1/2 tsp kosher salt and 1/2 tsp black pepper in a bowl. Spread them in an even layer in a shallow roasting dish or rimmed baking sheet to form a bed for the fish. This takes heat off the bottom of the fillets and adds flavor.

In a small saucepan over low heat, melt the unsalted butter with 1.5 tablespoons olive oil. Add the minced capers (or whole drained capers), honey, lemon zest and white wine. Bring to a gentle simmer for 1–2 minutes to marry flavors and slightly reduce the wine (do not boil). Remove from heat and stir in lemon juice and chopped parsley. Reserve about 2 tablespoons of the sauce for finishing.

Make basting butter

Heat a large ovenproof skillet over medium-high heat and add 1.5 tablespoons olive oil. When shimmering, add the fillets presentation-side down (seared side will be the top). Sear 1–2 minutes until a light golden crust forms. If you used a vegetable bed, place the fillets on top of the vegetables instead of searing. Spoon the warm butter-wine sauce over each fillet to coat the top.

Sear (optional) and baste

If you did not sear, place seasoned fillets directly on the vegetable bed or a lightly oiled baking dish and spoon the sauce over them.

Transfer the skillet or baking dish to the preheated oven. Bake at 200°C (400°F) until the fish is opaque and flakes easily with a fork. For 1–1.5 inch thick fillets this will be about 10–12 minutes; for thicker fillets (up to 2 inches) allow 12–16 minutes. Begin checking at the shorter time to avoid overcooking. Internal temperature should reach about 60–63°C (140–145°F) for moist, flaky fish.

Bake

Remove the fish from the oven and spoon the reserved 2 tablespoons of sauce over each fillet. Let rest 2 minutes. Sprinkle with the remaining chopped parsley and microgreens if using. Serve with lemon wedges alongside.

Finish and garnish

Chilean sea bass fillets (skinless)

Kosher salt

Freshly ground black pepper

Smoked paprika

Garlic powder

Extra-virgin olive oil

Unsalted butter

Fresh lemon juice

Dry white wine

Honey

Capers, drained

Fresh parsley, finely chopped

Lemon zest

Cherry tomatoes, halved

Baby zucchini or thin-sliced yellow squash

Shallot, thinly sliced

Extra-virgin olive oil (for vegetables)

Freshly ground black pepper (for vegetables)

Kosher salt (for vegetables)

Microgreens or extra parsley (for garnish)

Lemon wedges

Rinse the prawns under cold water and pat dry thoroughly with paper towels. Leave shells and tails on for flavor and presentation; remove vein if not already deveined. Drying is crucial so the coating adheres and oil doesn’t spit.

Prepare prawns

Place prawns in a bowl. Sprinkle coarse sea salt and freshly ground black pepper evenly over them. Toss to coat. Add cornstarch and toss until prawns have a very light, even dusting—this creates a slightly crisp exterior.

Season and dust

In a large skillet or sauté pan (preferably cast-iron or stainless steel) heat 0.75 cup neutral oil over medium-high heat until shimmering but not smoking, about 3–4 minutes. To test readiness, drop a pinch of cornstarch into the oil; it should sizzle immediately.

Heat oil

Working in a single layer (you may need to cook in 2 batches), add prawns shell-side down to the hot oil. Sear for 1½–2 minutes without moving to develop a crispy shell, then flip and cook 1–1½ minutes more until flesh is opaque and just cooked through (internal temp ~120–130°F / 49–54°C). Total cook time is about 3–4 minutes per batch depending on size.

Sear prawns

Transfer cooked prawns to a plate lined with paper towels to drain excess oil. Keep warm in a low oven (200°F / 95°C) while you finish remaining batches.

Drain

While the last batch of prawns cooks, thinly slice garlic and separate scallion whites from greens; slice scallion greens on the bias for garnish. If using red chili, thinly slice and set aside.

Prepare aromatics

Carefully drain most of the oil from the pan, leaving about 1–2 tablespoons with flavorful fond. Return pan to medium heat. Add sliced garlic and scallion whites and sauté for 30–45 seconds until fragrant and just turning golden (do not burn). If using chili, add slices and sauté 10–15 seconds to bloom the heat.

Fry aromatics briefly

Return all cooked prawns to the pan and toss with the aromatics for 30–45 seconds to coat and heat through. Taste and adjust seasoning with additional freshly ground black pepper and flaky sea salt if needed.

Combine with prawns

Transfer prawns to a serving platter. Sprinkle with scallion greens and finish with a light dusting of flaky sea salt. Serve immediately with lime wedges for squeezing and the optional dipping sauce on the side.

Finish and serve

Whisk together soy sauce, rice vinegar, sesame oil and chili flakes in a small bowl. Taste and adjust—add a little more vinegar for brightness or a touch of sugar if you prefer balance. Serve alongside prawns.

black tiger prawns (raw, shell on, deveined)

coarse sea salt

freshly ground black pepper

neutral oil (vegetable, canola, or peanut) for frying

garlic cloves

scallions (green parts and white separated)

fresh red chili (optional, deseeded and thinly sliced)

fleur de sel or flaky sea salt (for finishing)

fresh lime (for serving)

soy sauce (light)

sesame oil

chili flakes or chili oil (optional)

Heat a small dry skillet over medium heat. Add the walnuts and toast, stirring frequently, until fragrant and lightly browned, about 3–4 minutes. Transfer to a cutting board and let cool slightly, then finely chop (you should end up with about 1 cup packed).

Toast and chop walnuts

Combine chopped walnuts, panko breadcrumbs, sugar, kosher salt, and white pepper in a shallow bowl or plate. Mix thoroughly and set aside.

Prepare the shrimp: pat shrimp dry with paper towels and, if desired, make 2 small shallow slits on the underside to help them stay straight while frying. Season lightly with a pinch of salt and the ground black pepper.

In a medium bowl whisk together the all-purpose flour, cornstarch and 1/2 teaspoon salt. In a separate small bowl whisk the beaten egg with the cold club soda. Pour the wet mixture into the dry and stir briefly until just combined — the batter should be slightly lumpy and cold. Do not overmix.

Make the batter

Set up a coating station: flour/cornstarch mixture on one plate (reserve about 2 tbs of the flour/cornstarch dry mix for initial dredge if desired), the prepared batter in a bowl, and the walnut-panko mixture on a shallow plate for pressing.

Dredge and coat shrimp: lightly dust each shrimp in the dry flour/cornstarch mix, shake off excess, dip into the cold batter to fully coat, then transfer to the walnut-panko plate and press both sides firmly so walnuts adhere. Place coated shrimp on a wire rack while you heat the oil.

Heat oil: pour vegetable oil into a deep skillet or pot to a depth of about 1.5–2 inches (roughly 2 cups for a medium skillet). Heat over medium-high until the oil reaches 350°F (175°C) or a batter-dropped piece sizzles and browns in about 30–40 seconds.

Fry the shrimp in batches (do not crowd) for 1.5–2 minutes per side, until the coating is golden brown and the shrimp are opaque and just cooked through. Use a slotted spoon or spider to transfer shrimp to a paper towel–lined tray or wire rack to drain. Maintain oil temperature between 325–350°F; reduce heat if needed.

While the shrimp are hot, place them briefly on a clean wire rack and spoon or toss lightly with the prepared sauce (see next section) so they get a thin glossy coating; alternatively, serve the sauce on the side for dipping.

In a small bowl whisk together mayonnaise, honey, fresh lemon juice, rice vinegar, and optional hot sauce until smooth and glossy. Taste and adjust: add more honey for sweetness, lemon for brightness, or a touch more hot sauce for heat.

Make the sauce

For restaurant-style presentation, toss the freshly fried shrimp gently with about half the sauce so each piece gets a thin glaze, then serve the remaining sauce on the side.

Plate the walnut shrimp, garnish with thinly sliced green onions and toasted sesame seeds if using. Serve immediately with lemon wedges and extra sauce on the side.

Leftovers: Store shrimp and sauce separately in airtight containers in the refrigerator for up to 1 day. Reheat shrimp briefly in a 350°F oven on a wire rack to keep them crisp.

walnuts (finely chopped)

panko breadcrumbs

ground white pepper

large shrimp (peeled, deveined, tails on)

cold club soda or sparkling water

large egg (beaten)

salt (for batter)

ground black pepper

mayonnaise (preferably Japanese kewpie)

honey

lemon juice (fresh)

hot sauce (optional)

vegetable oil (for deep frying)

green onions (thinly sliced, garnish)

sesame seeds (toasted, optional)

lemon wedges (for serving)

Place live lobsters in the freezer for 15-20 minutes to calm them (optional but humane). Meanwhile bring 1.5 cups water to a rolling simmer in the bottom of a large covered steamer pot or wok with a tight-fitting lid.