Pae's Brass Pot Congee

Fish maw braised in a mellow red broth with shiitake mushrooms. The fish maw is tender and chewy, absorbing the broth's flavor well. Best enjoyed hot, seasoned with vinegar and pepper.

Rice soup with fresh, sweet white sea bass. The broth is light and flavorful, with perfectly cooked rice. Served with fermented soybean dipping sauce for added taste.

Smooth and fine congee, simmered until the rice is very soft. Contains seasoned minced pork and egg. Mildly flavored, suitable for a comforting breakfast or dinner.

Wide rice noodles stir-fried in a hot wok with chicken and egg until the noodles are crispy on the outside and soft on the inside, with a smoky wok hei aroma. Served with lettuce and chili sauce.

Pork ribs braised in a sweet and savory red sauce. The meat is tender and falls off the bone easily. The rich sauce penetrates the meat.

Crispy fried crab rolls stuffed with crab meat and seasoned minced pork, wrapped in tofu skin. Fried until golden brown, crispy on the outside and soft on the inside. Served with sweet plum sauce.

White sea bass fillet pieces, lightly blanched to perfection. The fish is fresh and sweet, not fishy. Served with a spicy seafood dipping sauce, sour, spicy, and fragrant with chili and garlic.

Rice noodles or Mama noodles stir-fried with dark soy sauce, egg, Chinese broccoli, and meat, cooked over high heat until dry and fragrant with a savory-sweet flavor.

Clear soup Guay Jab with a spicy black pepper broth, fragrant with spices. The chewy rolled noodles are smooth and easy to swallow.

Thai-style dry-fried Sukiyaki with glass noodles, morning glory, napa cabbage, and seafood, tossed in a rich and spicy pinkish-red fermented tofu Sukiyaki sauce.