Chef Wayne Liew tossing fried rice to capture wok hei at Kee Eng Kee Fire.
The crab Rangoon was pretty good.
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Certainly a step above the normal fast food and about any dish can be made regular or spicy.
Forget whatever else I was going to do today.
Indeed, while researching through old Chinese cookbooks and encyclopedias, I found that the concept of wok hei is not considered a major element in the world of Chinese cuisine.