Cake Noodle &
Tropical Boulevardier

Tropical Boulevardier

Ingredients

  • 1.25oz Coconut Oil Bulleit Rye
  • 1oz Mango Campari
  • 1oz Sweet Vermouth

Garnish

  • Candied Mango and Pineapple Leaves

Equipment

  • Double Rocks glass

Instructions

  • Jigger all ingredients into a mixing glass and ice
  • Stir until chilled
  • Strain over a big rock into a double rocks glass
  • Garnish with candied mango and pineapple leaves
  • *Serves 2

Cake Noodle

Ingredients

  • 2 pc 1/4 Chicken thigh & leg, skin on
  • Marinade
  • 1/4 cup soy
  • 1 tsp ginger, minced
  • 1 tsp garlic, minced
  • 1 tsp five spice
  • 1 tbsp shaoxing
  • 1 tsp salt
  • 2 tbsp sugar
  • Oil (for cooking)
  • Sauce
  • 1/2 tsp chicken bouillon
  • 1 tsp oyster Sauce
  • 1 tsp soy
  • 2 cup water
  • Slurry ratio: 5 grams cornstarch : 5 grams water
  • Choy Sum
  • 4 pc baby choy sum
  • 2 qt water
  • 1 tbsp salt

Instructions

  • Marinate chicken in marinade
  • In a pot, mix all sauce ingredients for the sauce and bring to a boil, mix the slurry and slowly pour in and whisk
  • Boil the water and salt and blanch choy sum until tender.
  • In a saute pan, cover the bottom of the pan with oil, evenly spread and press the noodles and sear on medium heat until crispy, flip and sear other side until golden brown and crispy.
  • Plate Noodles, choy sum, and chicken then pour gravy over.