RED CRAB

Hot Sour Soup

Egg Roll

Wonton Soup

Shrimp Lo Mein

Pork Lo Mein

Shrimp Fried Rice

Lo Mein

House Special Fried Rice

Fried Rice

Egg Drop Soup

Chicken Wing

Beef w.Broccoli

Taco de camarones

Pineapple Smoothie

Papaya Smoothie

Pitaya Smoothie

Strawberry Smoothie

Jasmine Smoothie

Mango Smoothie

Tempura Shrimp

BBQ Spare Ribs

Skewer Chicken

Noodle Sesame

If using live crab, humanely kill and clean: place crab in freezer for 15 minutes to sedate, then remove top shell, rinse under cold water, remove gills and guts, and crack claws slightly with the back of a knife to allow flavors to penetrate. If using fresh pre-cleaned crab, rinse and pat dry.

Prepare live crab

Bring a large pot of salted water to a boil. Add whole crabs and cook 6–8 minutes until shells turn bright red. Remove and transfer to an ice bath for 2 minutes to stop cooking, then set aside. In the same water, blanch shrimp 1–2 minutes until just pink, drain and set aside. Briefly steam mussels until they open (about 3–4 minutes); discard any that remain closed.

Par-cook shellfish

In a large, heavy skillet or wide pot over medium heat, add olive oil and 4 tbs butter. When butter melts and becomes fragrant, add the chopped onion and a pinch of salt. Sauté 5–7 minutes until translucent and soft.

Add minced garlic and grated ginger and sauté 1 minute until aromatic but not browned. Stir in lemon zest and cook 30 seconds.

Stir in the tomato paste and cook 1–2 minutes, stirring, to remove raw flavor. Add old bay, smoked paprika, crushed red pepper, kosher salt, and black pepper; stir to coat aromatics.

Deglaze the pan with the white wine, scraping up any browned bits. Simmer 2–3 minutes to reduce slightly.

Add the seafood or chicken stock and bring to a gentle simmer. Add the partially cooked crabs (including shells and juices) to the pot; nestle them in the sauce. Simmer, covered, 8–10 minutes to allow the crab to finish cooking and infuse the sauce. During this step, spoon sauce over the shells so flavor penetrates.

Remove the crab pieces to a platter. Stir in the heavy cream and the remaining 2 tbs butter into the sauce. Simmer uncovered 3–4 minutes until sauce thickens slightly and becomes glossy. Taste and adjust seasoning.

Return the blanched shrimp and steamed mussels to the sauce just to warm through, 1–2 minutes. Add the crab back on top to reheat for 1 minute. Spoon sauce over everything so seafood is coated.

Stir in chopped parsley and sliced green onions. Squeeze the juice of the reserved lemon over the dish and toss gently. Taste and add more salt, pepper, or lemon as needed.

Serve the Red Crab family-style on a large platter with lemon wedges and crusty bread or steamed rice to soak up the sauce. Offer extra melted butter at the table if desired.

live or fresh whole red crab (Dungeness or similar)

large shrimp, peeled and deveined

mussels, cleaned

unsalted butter

olive oil

yellow onion, medium, finely chopped

garlic cloves, minced

fresh ginger, grated

lemon, zested and juiced

tomato paste

white wine (dry)

seafood or chicken stock

heavy cream

old bay seasoning

smoked paprika

crushed red pepper flakes

kosher salt

freshly ground black pepper

fresh parsley, chopped

green onions, sliced

lemon wedges

unsalted butter (extra, for finishing)

crusty bread or steamed rice

In a large pot, combine 6 cups chicken or vegetable broth and 1 cup water. Bring to a gentle boil over medium-high heat.

Prepare broth

Add 3 tablespoons light soy sauce, 4 tablespoons rice vinegar, 1 teaspoon white pepper, 1 teaspoon salt, 1 teaspoon sugar, and 2 teaspoons chili garlic sauce. Stir and taste; adjust salt, vinegar, or chili to reach a balanced hot-and-sour flavor (more vinegar for sour, more chili for heat).

Prepare ingredients while broth heats: drain and cut 8 oz firm tofu into 1/2-inch strips or small cubes. Thinly slice 4 oz fresh shiitake mushrooms (remove stems). If using dried wood ear mushrooms, rehydrate per package instructions, drain, and slice into strips. Drain and julienne 3 oz bamboo shoots. Julienne 1/2 cup carrot if using. Thinly slice 3 scallions, separating white and green parts.

When broth is gently boiling, add the white parts of the scallions, shiitake mushrooms, wood ear mushrooms, bamboo shoots, and carrots. Simmer 3–5 minutes until vegetables are tender-crisp.

Gently add the tofu and simmer another 2 minutes to heat through without breaking pieces apart.

Make cornstarch slurry: whisk 3 teaspoons cornstarch into 3 tablespoons cold water until smooth. Slowly pour the slurry into the simmering soup in a steady stream while stirring the soup in a circular motion to prevent lumps. Cook 1–2 minutes until the soup thickens slightly to a silky, coat-the-back-of-a-spoon consistency.

Beat 1 large egg lightly in a small bowl. With the soup at a gentle simmer, slowly drizzle the beaten egg into the soup in a thin stream while stirring the soup gently in one direction to create thin egg ribbons. Stop stirring once ribbons form to let them set briefly.

Turn off heat. Stir in 1 teaspoon sesame oil and 1 tablespoon white vinegar (or to taste) to brighten flavor. Adjust seasoning—add more soy for salt, more vinegar for sour, or more chili for heat—if needed.

Ladle soup into bowls and garnish with the green parts of the scallions. Serve immediately.

chicken or vegetable broth

water

light soy sauce

rice vinegar

white pepper

salt

sugar

chili garlic sauce (or sambal oelek)

firm tofu

shiitake mushrooms (fresh)

bamboo shoots (julienned, canned, drained)

wood ear mushrooms (rehydrated) or additional shiitake

green onions (scallions)

carrot (optional, julienned)

cornstarch

cold water

egg (large)

sesame oil

white vinegar (extra, to taste)

In a large bowl, combine the minced garlic, grated ginger, soy sauce, oyster sauce, sesame oil, cornstarch, salt, and black pepper. Stir to make a seasoning mixture.

Prepare aromatics

Heat a large skillet or wok over medium-high heat. Add 1 tablespoon oil (not included above) or a splash of the frying oil and add the ground pork. Break it up with a spatula and cook until no longer pink, about 5–6 minutes.

Cook the meat

Add the shredded cabbage and grated carrot to the cooked meat. Stir-fry together for 3–4 minutes until the cabbage softens but still retains some bite. If the pan becomes dry, add 1–2 tablespoons water to help steam and prevent burning.

Add vegetables

Pour the seasoning mixture over the meat and vegetable mix. Add the sliced green onions. Stir constantly for 1–2 minutes until the sauce is absorbed and the cornstarch slightly thickens, creating a cohesive filling. Taste and adjust seasoning (add up to 1/2 tsp more salt or more soy sauce if needed). Remove from heat and let the filling cool to warm or room temperature (about 15 minutes).

Finish filling

In a small bowl, beat the large egg with 1 teaspoon water to make an egg wash for sealing wrappers.

Prepare egg wash

Lay one egg roll wrapper on a clean surface in a diamond orientation (one corner pointing toward you). Spoon about 2 to 3 tablespoons of the filling slightly below the center of the wrapper, leaving a 1/2 inch border at the bottom and sides. Fold the bottom corner up over the filling, tuck tightly, then fold both side corners in toward the center. Brush the top corner edge with the egg wash and roll up tightly to seal. Repeat with remaining wrappers and filling. You should get about 10–12 rolls depending on filling size.

Assemble egg rolls

Pour oil into a heavy-bottomed skillet or Dutch oven to a depth of about 1 to 1 1/2 inches (about 2–3 cups depending on pan). Heat over medium-high until it reaches 350°F (175°C) or a small piece of wrapper sizzles and browns within 25–30 seconds.

Heat oil

Carefully add 3–4 egg rolls to the hot oil without overcrowding. Fry, turning occasionally, until evenly golden brown, about 3–4 minutes. Use tongs to turn rolls so all sides brown. Remove to a wire rack or plate lined with paper towels to drain. Repeat with remaining egg rolls. If oil temperature drops, increase heat slightly; if oil smokes, reduce heat.

Fry in batches

Let egg rolls rest 2–3 minutes (they will be very hot inside). Serve warm with the optional dipping sauce.

Serve

Whisk together rice vinegar, soy sauce, honey (or sugar), chili garlic sauce, and sesame oil in a small bowl. Taste and adjust sweet, salty, or spicy to preference. Serve alongside egg rolls.

ground pork (or ground chicken/turkey)

green cabbage, finely shredded

carrot, julienned or grated

green onions (scallions), thinly sliced

minced garlic

grated fresh ginger

soy sauce

oyster sauce

ground black pepper

round or square egg roll wrappers

large egg (for sealing)

water (for egg wash)

neutral oil with high smoke point (vegetable, canola, peanut)

honey or sugar

chili garlic sauce or sriracha

Peel ginger and lightly smash with the flat of a knife or slice into 3–4 thin pieces. Smash garlic cloves with the side of a knife to release aroma but leave whole. Tie scallion white/green parts together with kitchen twine or keep whole to make removal easy.

In a large pot (4–6 qt), combine chicken broth and water. Add the prepared ginger, smashed garlic, and whole scallion pieces. Bring to a gentle simmer over medium heat.

Once simmering, reduce heat to low and add 2 tablespoons soy sauce, 1 tablespoon Shaoxing wine, 1 teaspoon sesame oil, 1 teaspoon salt, and 1 teaspoon white pepper. Simmer very gently, partially covered, for 20–25 minutes to let aromatics infuse the broth.

After simmering, taste the broth and adjust seasoning with additional salt or soy sauce if needed. Keep the broth on the lowest heat while you prepare wontons so it stays hot but not boiling.

Prepare proteins: If using whole shrimp, chop finely so pieces are roughly the size of the ground pork curd; this helps an even texture when wrapped.

In a medium bowl combine 12 oz ground pork and 6 oz finely chopped shrimp. Add 3 tbsp finely chopped scallions, 1 tsp grated ginger, 1 minced garlic clove, 1 tsp soy sauce, 1 tsp oyster sauce, 1 tsp sesame oil, 1 tsp salt, and 1/2 tsp white pepper.

Add 1 egg white and 1 tsp cornstarch to the mixture. Using a spoon or your hand, mix thoroughly but briefly—about 30–60 seconds—until ingredients are evenly combined and mixture becomes slightly sticky. Do not overwork; the filling should remain tender.

Taste a small bit by microwaving a 1/2 teaspoon sample for 20–30 seconds to check seasoning (optional). Adjust salt or soy sauce if required.

Set up an assembly station: a small bowl of water for sealing, the wonton wrappers covered with a damp towel to prevent drying, and a plate for finished wontons.

Place one wonton wrapper on a clean flat surface with a corner pointing toward you (diamond orientation). Put about 1 teaspoon (heaped) of filling in the center of each wrapper — do not overfill.

Lightly brush the edges of the wrapper with water. Fold the wrapper in half to form a triangle, pressing to remove air and seal edges tightly. Optionally bring the two bottom corners of the triangle together and press to seal, creating a classic wonton shape. Repeat until all filling or wrappers are used (about 30–36 wontons).

Bring the simmering broth up briefly so it is steaming but not at a rolling boil. Gently drop wontons into the broth in batches so they have room to cook (6–10 at a time). Stir gently to prevent sticking.

Cook wontons for 3–4 minutes or until wrappers turn translucent and filling is cooked through (pork should reach 160°F/71°C). Remove cooked wontons with a slotted spoon and transfer to bowls or keep in a warm covered dish while cooking remaining batches.

If using bok choy or spinach, add the greens to the broth during the last 1–2 minutes of the final wonton batch and simmer until wilted and bright green.

Remove and discard the ginger pieces, smashed garlic and whole scallions from the broth before serving for a clear bowl (optional but recommended).

Ladle hot broth into serving bowls, divide wontons and greens among bowls. Garnish with sliced scallions, cilantro if using, a pinch of white pepper, and a few drops of chili oil or chili crisp to taste.

low-sodium chicken broth

ginger

garlic cloves

scallions (green parts kept whole for simmering)

Shaoxing wine (or dry sherry)

ground pork (lean or 80/20)

shrimp, peeled, deveined and finely chopped

scallions, finely chopped

fresh ginger, finely grated

garlic, minced

egg white

square wonton wrappers (approximately 3.5"/9 cm)

baby bok choy or spinach

scallions, thinly sliced for garnish

fresh cilantro leaves (optional)

white pepper (for serving)

chili oil or chili crisp (optional)

Bring a large pot of salted water to a rolling boil. Add the lo mein or egg noodles and cook until just al dente according to package instructions (usually 3–5 minutes for fresh, 6–8 for dried). Stir occasionally to prevent sticking. Reserve 120 ml (1/2 cup) of the cooking water, then drain noodles and toss with a little oil or a splash of the reserved water to keep them from sticking.

Cook the noodles

In a small bowl, whisk together soy sauce, oyster sauce, sesame oil, Shaoxing wine, brown sugar and chicken or vegetable broth. In a separate small cup, dissolve 1 tsp cornstarch in 1 tbsp cold water to make a slurry; add the slurry to the sauce and stir to combine. Set aside.

Make the sauce

Pat shrimp dry with paper towels. In a bowl, toss shrimp with 1 tsp kosher salt, 1/2 tsp white pepper and 1 tsp cornstarch until lightly coated. This helps achieve a slightly silky exterior and helps the sauce cling.

Season and coat shrimp

Heat a wok or large heavy skillet over high heat until very hot. Add 1–2 tbsp neutral oil and swirl to coat. Add the shrimp in a single layer (work in batches if needed) and cook without moving for 30–45 seconds, then stir or flip and cook until just opaque and curled, about another 30–60 seconds depending on size. Transfer shrimp to a plate and set aside (they will finish cooking when combined with the sauce).

Cook the shrimp

Wipe the wok if necessary, then add another 1 tbsp oil and heat until shimmering. Add minced garlic, minced ginger and the white parts of the scallions. Stir-fry for about 20–30 seconds until fragrant but not browned.

Cook aromatics

Add the julienned carrots and snow peas. Stir-fry on high heat for 1–2 minutes until bright and slightly tender-crisp. If using bean sprouts, add them in the last 30 seconds and toss just to warm through.

Stir-fry vegetables

Add the drained noodles to the wok with the vegetables and toss together. Pour the prepared sauce around the edge of the wok and toss constantly to coat. If the mixture seems dry or the sauce is too thick, add 1–2 tbsp of the reserved noodle cooking water at a time until the sauce evenly coats the noodles. Return the cooked shrimp to the wok and toss just until shrimp are heated through and everything is evenly coated, about 1 minute.

Combine noodles, shrimp and sauce

Turn off the heat. Stir in the toasted sesame oil and the green parts of the scallions. Taste and adjust seasoning with black pepper, more soy sauce, or a pinch of sugar as desired. Drizzle chili oil or sprinkle red pepper flakes if you want heat. Serve immediately, dividing into 4 portions.

Finish and serve

lo mein noodles (or dried egg noodles)

low-sodium soy sauce

light brown sugar

large shrimp, peeled and deveined (tail on or off)

ground white pepper (or black pepper)

cornstarch (for light coating)

neutral oil (canola or vegetable) for cooking

ginger, peeled and minced

scallions (green onions), white and green parts separated, thinly sliced

carrot, julienned or thin matchsticks

snow peas or sugar snap peas, trimmed and halved if large

bean sprouts (optional)

toasted sesame oil (for finishing)

black pepper (to taste)

chili oil or red pepper flakes (optional)

Bring a large pot of salted water to a rolling boil. Add the noodles and cook until just tender according to package instructions (usually 4–6 minutes for fresh egg noodles, 8–10 for dried). Stir occasionally to prevent sticking. Drain and rinse briefly under warm water to stop cooking, then toss with 1 teaspoon neutral oil to prevent clumping and set aside.

Cook noodles

In a small bowl, whisk together 1 tablespoon low-sodium soy sauce, 1 teaspoon dark soy sauce, 1.5 tablespoons oyster sauce, 1 teaspoon sesame oil, 1 tablespoon chicken or pork stock (or water), and 1 teaspoon cornstarch until smooth. Taste and adjust saltiness — this is the primary seasoning for the noodles and vegetables.

Make sauce

Slice pork thinly across the grain into 1/8- to 1/4-inch strips. In a bowl combine the pork with 1 teaspoon light soy sauce, 1 teaspoon Shaoxing wine, 1 teaspoon cornstarch, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Toss to coat and let sit 10–15 minutes while you prepare other ingredients.

Slice and marinate pork

Heat 1 tablespoon vegetable oil in a large wok or heavy skillet over high heat until shimmering. Add the marinated pork in a single layer (work in batches if necessary so pieces sear rather than steam). Stir-fry until browned and just cooked through, about 2–3 minutes. Remove pork to a plate and reserve any fond and oil in the wok.

Cook pork

Wipe the wok if there is excessive burnt residue but keep a thin film of oil. Add 1 tablespoon neutral oil and heat until hot. Add the minced garlic and ginger and stir-fry for 15–20 seconds until fragrant — do not burn.

Prep and stir-fry aromatics

Add the sliced onion and carrot and stir-fry for about 1 minute until they begin to soften. Add bok choy (or cabbage) and snow peas and continue stir-frying for 1–2 minutes until vegetables are crisp-tender but still bright. Toss in the white parts of the sliced green onions and stir to combine.

Cook vegetables

Return the cooked pork to the wok with the vegetables. Add the drained noodles and pour the prepared sauce evenly over everything.

Red Crab