Dragon's Breath Noodles

Chef Tony Wu and Guest Chef Brendan O'Farrell

Last night, Ken and I were invited to join Brendan O'Farrell and his wife, Ani, at O'Asian Restaurant in Seattle for a special dinner featuring five of Iron Chef Tony Wu’s Signature Dishes and Brendan’s Cuisine Chinois, French Indochinese Fusion Specialties.
The colaborating chefs cooked up a storm!  The small plate courses included a spicy chicken salad, seafood bisque, seared scallops, Kobe beef in a rice noodle nest, white fish with sweet & sour sauce, giant prawn on a crisp rice cake, lamb shoulder served on an onion pancake and finally a rich chocolate mousse.  See the full menu listed at the end of this blog posting.



Preparing Dragon's Breath Noodles



Dragon's Breath Noodles



A highlight of the evening was when O'Asian Top Iron Chef Tony Wu prepared the thinnest hand-pulled noodles I have ever seen called Dragon's Breath noodles, just by stretching a ball of dough and separating it with his fingers into thinner and thinner strands as he kept adding more flour and twirled it from side to side and overhead.  See a video of him making these noodles HERE!

Per Haugland & Ani O'Farrell

We enjoyed seeing friends and meeting new friends at the dinner.  I was especially pleased to see Patrick Kane, a ZINOpreneur alumnae, who after several years of hard work has been successful in recently opening his upscale pawn business, bux4gold.  Per & Mimi Haugland were there along with O'Farrell neighbor, John Wherry and Betty Chen, new O'Asian restaurant manager as well as owners, Janet & Walter. 

White Fish with Sweet & Sour

10 Course Dinner Prepared by
Iron Chef Tony Wu and Guest Chef Brendan O’Farrell

• Chef Wu’s Bam Bam Chicken Salad ~ Shredded Chicken, Peppers, Celery and Cashews
• Saigon Sesame Crab Cakes ~ Fresh Dungeness Crab, Shallots, Peppers and Chinese Herbs, served with spicy Red Mango Cilantro Garnish
• Imperial Peking Duck ~ Slow Roasted, basted with Special Sauce and served with, flower buns
• Singapore Seafood Bisque ~ Lobster, Cream and Celeriac Bisque
• Phoenix Rising Jumbo Prawn ~ Served on a bed of fragrant rice noodles
• South China Sea Scallops ~ Fresh Sea Scallops, seared in peanut and sesame oil, served on a bed of julienne lettuce, celery and carrot, with soya white wine cream sauce
• Kobe Beef Cubes in a Bird’s Nest ~ Chef Wu’s special stir-fry with a Northern Chinese sauce
• Slow Braised Lamb Shoulder ~ Braised Lamb Shoulder in Asian Green peppercorn Sauce atop onion pancake
• Yin and Yang Mousse Medley ~ Chocolate and Tropical Fruit Mouse