There is a specific energy that fills the dining room when a Ginger Scallion Lobster (薑蔥龍蝦) hits the table. The sizzle of oil, the smell of fresh ginger hitting a hot wok, and the bright red shell arriving in a cloud of steam.
It happens dozens of times a night here. But the dish you receive at 1:00 AM is made with the same care as the one served at 7:00 PM.
It Starts With a Live Lobster
Good lobster starts hours before you order. We keep live lobsters in holding tanks in our kitchen — every one that goes into the wok was still swimming just minutes earlier. This matters more than people realize. Lobster meat that's been sitting breaks down under high heat. Live lobster stays firm, sweet, and snaps when you bite into it.
The Flash-Fry Step
Once the order is in, the lobster is segmented and dusted lightly in starch. It goes into very hot oil for about 20 seconds — just long enough to seal in the juices and give the outside a little texture. Then it comes out, and the real cooking starts.
The wok is wiped down, fresh oil goes in, and big handfuls of sliced ginger and scallion hit the heat. The flame goes as high as it goes. The lobster goes back in, a splash of Shaoxing cooking wine creates a brief flare, and everything comes together in about 90 seconds. That charred, smoky flavour you taste? That's Wok Hei — it only happens with real high heat.
Why We Serve It Over E-fu Noodles
Our regulars know to ask for the lobster over a bed of E-fu noodles (伊麵). These egg noodles are slightly porous — they soak up the ginger-scallion sauce and the lobster juices from the bottom of the wok. By the time you've finished the lobster, the noodles underneath are often the best part of the dish.
This is the dish we're known for. It is our commitment that no matter how late you come in, this is exactly how it will taste.