Chinese Gumbo @ Trey Yuen
Frank Wong came up with this some years ago, at a time when a lot of American-style restaurants started were introducing Asian ingredients and flavors into their new dishes. Turnabout is fair play, I guess. It's not always on the menu, but I wish it were. The soup has an unmistakable gumbo taste profile from the shrimp and crab. But there's something Chinese about it, too. Frank says he doesn't use anything not employed by lots of other gumbo makers. [caption id="attachment_20763" align="alignnone" width="400"]
Chinese gumbo.[/caption]
