• Alum of Tanaka San, Lion Head
• A decade of experience in professional kitchens
• Experienced in Thai, Vietnamese, Chinese cuisines
Sichuan inspired Red braised beef is slow-cooked until tender in a deeply aromatic dark soy beef broth. This dish is served over Jasmine rice with steamed Chinese greens, a soft poached egg, braising jus, and a mix of cilantro and scallions.
beef (chuck beef, beef stock), jasmine rice, chinese greens, egg, shaoxing wine, soy sauce, ginger, scallions, cilantro, cinnamon, tangerine peel, star anise, fennel seed, red chile, Sichuan peppercorns, rock sugar