Shanghai Pop-Up: Oxtail La Mien 🥢
Had an amazing time cooking for a special event in featuring guests from Shanghai recently, where I served up my signature Oxtail La Mien — a bowl packed with deep, layered flavors and bold textures. The star was the braised oxtail, fall-off-the-bone tender after hours of slow cooking. I paired it with la mien, coated in my signature chili peanut sauce that brings just the right kick of heat and nuttiness. Extremely umami filled!
For toppings, I went in with spring onions*+ for brightness and freshness with a nice color contrast, cordyceps flower sautéed with mala and red peppers for an earthy, spicy crunch, and garlic chili crisps to finish. Topped it with a black tea egg, although the photos showed a sous vide egg which was my first test run of the dish.
The bowl was a perfect collision of tradition and my own flavor style — comforting, punchy, and unforgettable. Huge thanks to everyone who came through. The leftovers? Ours staff Supper of course 😄
Special thanks to a chef friend for loaning me the amazing looking bowls to serve.
