Brisket & Tendon in Special Sauce

Hainanese Chicken / Chicken in Special Chilli Sauce

Wontons in Spicy Chili Sauce

Chicken Stinky Tofu

Taiwanese Pork Knuckles Salty

Taiwanese Style Shredded Chicken w / Marinated Pork on Rice

Beef & Chicken Combo

Deluxe Sandwich (Pork Chop & Ham)

Hainanese Chicken (Cold Dish)

Taiwanese Style Shredded Chicken

Family Platter

Chinese Pancakes

Marinated Kelp Eggs, Beef Tripe, Beef Tendon, Pork Intestine

Marinated Items

MYST Signature Stir – Fried Sliced Noodle

Shredded Chicken Rice

Deep – Fried Mini Buns

Steamed Mini Buns

Deluxe Sandwich

Assorted Deep – Fried Platter

Beef Wrap

Salty Peppery Chicken

Hakka Style Pork Knuckles

Hainanese Chicken

(活動)小籠包undefined Max 4 pcs per order

Place brisket pieces and tendon in a large pot. Add water to cover (about 6–8 cups) and 1 tablespoon coarse salt. Bring to a rolling boil over high heat and boil for 8 minutes. Skim off any foam or scum that rises to the surface.

Blanch to remove impurities

After 8 minutes, drain the meat and tendons in a colander and rinse under warm running water to remove remaining impurities. Set aside.

In a heavy-bottomed Dutch oven or large pot, heat 2 tablespoons vegetable oil over medium heat until shimmering.

Add the smashed garlic cloves, thick ginger slices, and smashed white parts of scallions. Sauté, stirring, until fragrant and lightly golden, about 2–3 minutes. Do not burn the garlic.

To the aromatics, add Shaoxing wine and stir for 30 seconds to deglaze and burn off alcohol.

Add the drained brisket and tendon pieces back into the pot and stir to coat with aromatics.

Add low-sodium soy sauce, dark soy sauce, oyster sauce, brown sugar, fermented bean paste (if using), Chinese five-spice, star anise, cinnamon stick, crushed Sichuan peppercorns, and black pepper. Stir to combine and let the mixture come to a gentle simmer for 1–2 minutes so flavors start to marry.

Pour in 3 cups beef or chicken stock (enough to mostly cover the meat—add more water if necessary). Bring to a low simmer, then reduce heat to maintain a gentle barely-simmering braise. Partially cover the pot with a lid, leaving a small gap for steam to escape.

Braise gently for 2 to 2 1/2 hours, turning pieces once halfway through, until brisket is fork-tender and tendon is soft and gelatinous. Check liquid occasionally; maintain a gentle simmer and add a little hot water if level drops too much.

When meat and tendon are tender, carefully remove pieces to a plate and tent with foil to keep warm. Remove and discard the star anise, cinnamon stick, and large ginger slices (or leave if desired).

Increase heat and reduce braising liquid slightly if it is very thin—simmer uncovered for 6–10 minutes until it concentrates. Taste and adjust seasoning with up to 1 teaspoon light soy (or finishing soy) and 1 teaspoon rice or black vinegar to balance salt and acidity.

Prepare a cornstarch slurry by whisking 2 teaspoons cornstarch with 2 tablespoons cold water until smooth. Whisk the slurry into the simmering sauce a little at a time until the sauce thickens enough to coat the back of a spoon (this should take 1–2 minutes). Turn off heat and whisk in 1 teaspoon sesame oil and optional 1 teaspoon chili oil.

Return the brisket and tendon to the pot and spoon sauce over them to re-warm for 1–2 minutes (do not vigorously boil).

Transfer brisket and tendon to a serving platter or shallow bowl. Spoon plenty of the special sauce over the pieces.

Garnish with thinly sliced scallion greens, a little julienned ginger if desired, and cilantro. Serve with steamed rice or buns.

beef brisket (trimmed, cut into 2–3 inch pieces)

beef tendon (cleaned, whole or halved)

water (for blanching and braising)

coarse salt (for blanching)

vegetable oil

garlic (smashed)

ginger (thick slices)

ginger (thin julienne, for garnish, optional)

scallions (white parts, smashed)

low-sodium soy sauce

dark soy sauce

oyster sauce

Shaoxing wine (or dry sherry)

brown sugar

fermented bean paste (doubanjiang) or miso (optional, for depth)

Chinese five-spice powder

star anise

cinnamon stick (small)

Sichuan peppercorns (lightly crushed)

black pepper (freshly ground)

beef or chicken stock

sesame oil

cornstarch (slurry)

cold water (for slurry)

light soy or finishing soy (to taste)

rice vinegar or black vinegar

scallions (thinly sliced, green parts)

cilantro (optional)

chili oil (optional)

Trim excess fat from the chicken, remove any giblets, and rinse quickly under cold water. Pat dry. Smash the larger slices of ginger (use about 40 g of the ginger) and roughly halved green onions. In a large stockpot, add 3 L of water and bring to a gentle simmer.

Prepare aromatics and pot

Add the chicken to the pot breast-side down and bring the liquid to a gentle simmer over medium heat. Add 1 tablespoon salt and 1 teaspoon sugar and the smashed ginger and green onion. Once the water returns to a simmer, lower heat so the surface shows only occasional small bubbles — maintain an almost-simmer (not a rolling boil). Poach for 25–30 minutes for a 3–4 lb chicken (internal temperature should reach 74°C / 165°F at the thickest part).

Poach the chicken

After the poaching time, turn off the heat, cover the pot, and let the chicken rest in the hot liquid for 15–20 minutes to finish cooking and keep it moist.

Steam rest

Prepare a large bowl with about 4 cups of ice and cold water. Remove the chicken from the liquid and immediately transfer to the ice bath to stop cooking and tighten the skin, about 5 minutes. Reserve the poaching liquid: skim and cool, then refrigerate for later (used in rice and sauce).

Ice bath

Remove chicken from ice, pat dry. Rub the exterior lightly with 1 teaspoon dark soy (optional) for color. Chop the chicken into serving pieces: halve lengthwise, then cut into bite-size pieces. Arrange on a platter with sliced cucumber and cilantro.

Cut and season

Heat 4 tablespoons neutral oil in a small saucepan until it is shimmering and just beginning to smoke (about 175–190°C). Place the 2 tablespoons minced ginger and 2 tablespoons chopped green onion whites in a heatproof bowl. Carefully pour the hot oil over the ginger and scallion to release the aromatics. Stir in 1 teaspoon salt. Let rest 2 minutes and keep warm. This oil will be spooned over the chicken or rice.

Rinse jasmine rice under cold water until water runs mostly clear. In a rice cooker or small pot, heat 1 tablespoon chicken fat or oil; sauté 1 tablespoon minced ginger and 1 teaspoon minced garlic briefly until fragrant (30 seconds). Add the 2 cups rinsed rice and stir to coat. Add 2 cups reserved chicken poaching liquid (cooled and skimmed) and 1 teaspoon salt. Cook according to rice cooker instructions or bring to a simmer on the stove then cover and cook on low 15 minutes, then rest 10 minutes off heat. Fluff before serving.

Prepare ingredients: remove stems from chilies and roughly chop. Peel garlic and ginger and chop coarsely.

In a small food processor or mortar and pestle, combine 6 red chilies, 4 garlic cloves, and 20 g ginger. Pulse or pound until coarsely ground. Add 2 tablespoons warm reserved poaching liquid, 2 tablespoons fresh lime juice, 1 teaspoon light soy, and 1 teaspoon sugar. Blend until a loosely textured sauce forms; you want some texture rather than a smooth purée. Taste and add up to 1 teaspoon salt if needed. If the mixture is too thick, add another tablespoon or two of warm poaching liquid to reach spoonable consistency.

Optional: For a brighter flavor, briefly heat 1 teaspoon oil until hot and drizzle over the sauce, stirring to wake the aromatics. Keep warm or refrigerate if making ahead.

Place chicken pieces on a serving platter over cucumber slices. Spoon some of the warm ginger-scallion oil over the chicken pieces to glaze and flavor. Serve the special chilli sauce on the side for diners to add to taste, along with a small dish of dark soy for drizzling if desired. Garnish with cilantro.

If serving with rice, mound fragrant chicken rice alongside the chicken and spoon extra ginger-scallion oil atop the rice.

Leftover tips: Use reserved poaching liquid as a light soup base. Store chicken covered in the refrigerator up to 3 days.

whole small chicken (about 3–4 lb / 1.4–1.8 kg)

water

ginger

green onions (scallions)

salt

granulated sugar

ice cubes

neutral oil (vegetable, canola, or peanut)

ginger, finely minced

green onion whites, finely chopped

jasmine rice

chicken poaching liquid (cooled and skimmed)

ginger, minced

garlic, minced

chicken fat or vegetable oil

fresh red chilies (fleshy, like bird's eye + red long chile mix), stemmed

garlic cloves

ginger, peeled

fresh lime juice

light soy sauce

sugar

chicken poaching liquid (warm)

dark soy sauce (for drizzling)

cucumber, thinly sliced

fresh cilantro leaves

In a mixing bowl combine 1 cup ground pork (or your chosen protein), 1/2 cup finely chopped shrimp (if using), 1/4 cup finely chopped green onions, 1 tsp grated ginger, 1 tsp minced garlic, 1 tablespoon soy sauce, 1/2 tsp sesame oil, 1 tsp Shaoxing wine (or dry sherry), 1/4 tsp white pepper, 1/4 tsp salt, 1 tsp cornstarch and 1/2 beaten egg. Mix until the mixture is cohesive and slightly sticky—this helps the filling hold together. Taste a small pinch (optional: cook a tiny bit first) and adjust seasoning.

Make the Filling

Spoon about 1 teaspoon of filling into the center of each wonton wrapper (24 wrappers). Be careful not to overfill; too much filling prevents proper sealing.

Portion the Filling

Moisten the edges of the wonton wrapper with a little water. Fold into a triangle by pressing out air and sealing edges. Optionally bring the two opposite corners together and press to seal, creating a classic wonton shape. Place filled wontons on a tray dusted with a little cornstarch or flour so they don't stick.

Fold the Wontons

Bring about 2 cups of water (or a large pot if cooking all at once; adjust water proportionally) to a simmer. If you have a large pot, fill it with enough water to cover wontons comfortably. Add wontons in batches so they have room to move. Gently stir once to prevent sticking. Cook wontons until they float and then continue to simmer for 1 to 2 minutes more (total cooking time after floating ~2–3 minutes) until filling is cooked through. Remove with a slotted spoon and transfer to a bowl or plate. If you want firmer texture, plunge cooked wontons into an ice bath briefly, then drain; otherwise keep warm.

In a small saucepan or skillet, warm 3 tablespoons neutral oil over medium-low heat. Add 1 tsp minced garlic and 1/2 tsp minced ginger and gently fry until fragrant but not browned, about 30–45 seconds.

Heat Oil & Aromatics

Add 2 tablespoons chili crisp (or chili flakes) and 1 teaspoon doubanjiang (or chili garlic sauce). Stir briefly to toast the spices (15–20 seconds). Pour in 2 tablespoons soy sauce, 1 tablespoon black vinegar (or rice vinegar), 1/2 teaspoon sugar and 1/2 cup hot chicken or vegetable broth. Stir and bring to a gentle simmer for 1 minute to let flavors meld.

Build the Sauce

Turn off heat and stir in 1/2 teaspoon sesame oil. Taste and adjust: add a touch more soy for saltiness, vinegar for brightness, or a pinch of sugar to balance heat. Stir in 2 tablespoons thinly sliced scallions and 1 teaspoon toasted sesame seeds if using.

Finish the Sauce

Divide cooked wontons among serving bowls or a platter. Spoon the hot chili sauce over the wontons—enough to coat them and pool in the bottom, about 2–3 tablespoons per serving (adjust to taste). Garnish with extra sliced scallions and sesame seeds.

Serve immediately while wontons are hot. Provide extra chili sauce on the side for those who want more heat. Leftover cooked wontons can be refrigerated for 1–2 days; reheat gently in simmering water or quickly pan-fry and then toss with warmed sauce.

ground pork (or ground chicken/tofu)

shrimp, finely chopped (optional)

green onions, finely chopped

ginger, grated

soy sauce

white pepper

cornstarch

egg (large)

wonton wrappers (square)

neutral oil (vegetable or canola)

chili crisp or chili flakes

doubanjiang (fermented chili bean paste) or chili garlic sauce

black vinegar (or rice vinegar)

chicken or vegetable broth (hot)

scallions, thinly sliced

toasted sesame seeds (optional)

water for boiling

ice cubes (optional, for blanching)

Trim any excess fat from the chicken thighs and cut into 1-inch bite-size pieces. Place the pieces in a bowl and add 2 tbs light soy sauce, 1 tbs Shaoxing wine, 1 tsp cornstarch, 1 tsp sugar, 1 tsp white pepper and 1 tsp vegetable oil. Mix thoroughly to coat the chicken, cover, and refrigerate while you prepare the other components (at least 15 minutes, up to 2 hours).

Prep and Marinate

Cut the firm stinky tofu into 1-inch cubes. Pat gently with paper towel to remove excess surface moisture; this helps get a crisp exterior when frying.

Prepare the Tofu

Slice the scallion whites thinly and reserve the green tops for garnish. Mince the garlic and julienne the ginger. If using dried chilies, cut them in half and shake out seeds for less heat.

Aromatics

In a small bowl combine 1 tsp fermented bean paste (doubanjiang), 1 tbs light soy sauce, 1 tsp rice vinegar, 1 tsp sugar and 1 tsp dark soy sauce (optional). Stir together and set aside. This will be the sauce that ties the stinky tofu to the chicken.

In a shallow bowl, combine 1 tbs all-purpose flour, 2 tbs cornstarch, 1 tsp salt and 1/2 tsp black pepper. Toss the marinated chicken pieces in the dry mixture to lightly coat. Separately, very lightly toss the tofu cubes in a tablespoon of cornstarch (from the 2 tbs used above) so they develop a thin dusting; this prevents sticking and crisps the outside.

Coat Chicken and Tofu

Heat about 1 cup neutral oil in a heavy skillet or wok over medium-high heat until shimmering (about 350°F / 175°C if using a thermometer). Fry the chicken pieces in batches so they have space, 2–3 minutes per side, until golden and cooked through. Remove to a paper-towel-lined plate. Quickly fry the tofu cubes 1–2 minutes, turning to crisp all sides; they brown faster than chicken—remove when golden. Drain both on paper towels.

Fry Chicken and Tofu

Wipe the pan leaving about 1 tablespoon of oil and any browned bits. Add the scallion whites, minced garlic and ginger and sauté on medium for 30–45 seconds until aromatic but not burnt. Add the halved dried chilies (if using) and the fermented bean paste sauce; stir and let the sauce bubble gently for 20–30 seconds to bloom the flavors.

Return the fried chicken pieces to the pan and toss to coat with the sauce. Add the fried stinky tofu cubes and gently fold them in so they are coated but not mashed. Cook together for 1–2 minutes so flavors marry. Taste and adjust: add 1 tsp sugar or a splash of rice vinegar if it needs brightness.

Turn off the heat and finish with 1/2 tsp sesame oil. Sprinkle the green parts of the scallions and 1 tsp toasted sesame seeds over the top. Garnish with 2 tbs chopped cilantro if using and serve immediately with thinly sliced cucumber on the side to provide a cooling contrast.

boneless skinless chicken thighs

vegetable oil (for marinating)

stinky tofu (firm, pre-fermented block)

garlic cloves (minced)

fresh ginger (peeled, julienned)

scallions (green parts separated from whites, sliced)

dried red chilies (optional, halved)

fermented bean paste (doubanjiang) or chili bean sauce

light soy sauce (for sauce)

dark soy sauce (for color, optional)

rice vinegar

sugar (for sauce)

all-purpose flour

cornstarch (for crisp coating)

black pepper

neutral oil (vegetable or canola) for frying

toasted sesame seeds

fresh cilantro (optional)

thinly sliced cucumber (optional, for serving)

Rinse the pork knuckles under cold water. Pat dry. If desired, use a cleaver to make 2–3 shallow diagonal slashes through the skin to help flavors penetrate and for a better final texture.

Trim and Prepare

Place a large pot with 2 L of water over high heat. Add the pork knuckles and bring to a rolling boil. Boil for 6–8 minutes until scum and excess fat rise to the surface. Use a slotted spoon to transfer knuckles to a bowl and discard the blanching water. Rinse the pot and pork knuckles briefly under warm water to remove remaining scum.

Blanch to Remove Impurities

In the cleaned pot, add 1 tablespoon oil and heat over medium. Add sliced ginger, smashed garlic and the bruised white parts of the green onions. Sear for 1–2 minutes until fragrant and lightly golden (do not burn). If using dried red chilies, add them now and briefly toast.

Sear Aromatics (optional but recommended)

Return the blanched pork knuckles to the pot. Pour in 120 ml Shaoxing wine and let it bubble for 30–45 seconds to deglaze and reduce alcohol aroma. Add dark soy sauce, light soy sauce, rice wine vinegar, rock sugar, coarse sea salt, whole white peppercorns, star anise, cinnamon stick, and bay leaves. Pour in 1.5 L fresh water so the knuckles are mostly submerged (add a little more if necessary).

Deglaze and Combine

Bring the liquid to a gentle boil over high heat, then reduce heat to low so the surface shows occasional bubbles — maintain a low simmer. Skim any occasional foam or fat that rises during the first 10–15 minutes.

Bring to a Simmer

Cover the pot with the lid slightly ajar to allow some steam to escape. Braise on low for 2 to 2.5 hours, turning the knuckles once or twice so they cook evenly. The meat should become tender and pull away slightly from the bone while the skin becomes gelatinous but not falling apart.

Braise Slowly

Remove the lid, increase heat to medium-high and simmer uncovered for 10–20 minutes to thicken the braising liquid slightly. Taste the broth and adjust: because this is a Taiwanese pork knuckles salty style, increase saltiness if needed by adding up to an additional 5–10 g coarse sea salt or a small splash (5–10 ml) of light soy sauce. Stir gently to dissolve. If you prefer a more concentrated glaze, reduce longer, watching closely so liquid does not burn.

Adjust Seasoning and Reduce (to make 'salty' finish)

Turn off heat and let the knuckles sit in the braising liquid for 15 minutes to further absorb flavors before plating. This also helps the surface firms up slightly.

Rest and Settle

If using soft-boiled eggs, cook them in the braising liquid during the last 20 minutes of braising for additional flavor. Remove and peel when cool enough to handle.

Prepare Optional Eggs

Transfer pork knuckles to a serving platter. Spoon some of the reduced braising liquid over the meat. Sprinkle julienned scallion greens and coriander sprigs on and around the knuckles. Serve with steamed rice and extra braising liquid on the side. Provide additional coarse salt or soy sauce for guests to adjust seasoning to taste.

Brisket & Tendon In Special Sauce

Hainanese Chicken / Chicken In Special Chilli Sauce

Wontons In Spicy Chili Sauce