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Dungeness Crab Supreme
Koi Palace
Daly City, California
Being a crab lover, I expect total freshness and a preparation that will really “wow” me. This dish is a Shanghai classic with a Cantonese twist—lumps of crabmeat, expertly sautéed in a sizzling wok with velvety egg white and toasted pine nuts. The crab claw and legs are then wok-seared with the chef’s special seasoning of Chinese five-spice and salt.
Napoleon of Portobellos
Charlie Trotter
Chicago
Chef Trotter is a true culinary genius; a chemist who combines quality ingredients with an amazing variety of Chinese flavors. Here, the spongy texture of the portobellos soaks up the soy, ginger and mirin flavors. The result is a masterpiece.
Black Pepper Beef Steak Kew
R & G Lounge
San Francisco
This Chinatown restaurant is a favorite among Chinese gourmets who know culinary excellence. My personal top choice is this beef dish—bite-sized morsels of tender juicy beef, pan-seared in a hot wok, spiced with freshly ground peppercorn with a hint of Chinese Sichuan pepper and five-spice.
Pineapple Crescents
Chef Chu’s
Los Altos, California
Chef Chu has created a heavenly East-West dessert of mascarpone cheese, lichees, candied ginger and fresh pineapple served with a sweet, tangy lemon sauce. I have made this dessert many times at home because I like it so much—it’s a definite crowd-pleaser.
Anthony Martin • Art Smith • Braithe Tidwell • Carin Stutz • Jamie Leeds • Juliette Pope • Ashley Morris • Lynette McKee • Marc Boussaire • Marc Gunn • Martin Yan • Mike Isabella • Phil Roberts • John Metz
