November 20, 2009
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417 Magazine

Chinese, Bistro-Style

See 5 Spice China Grill’s chef, Johnson Tan, prepare four delectable dishes at this month’s 417 Cooking Class.

By Katie Pollock; Photos by Edward Biamonte
Chinese, Bistro-Style

(page 1 of 4)

Wildly popular and always busy, 5 Spice China Grill has its own take on Chinese food that’s unlike anything else in Springfield. Sure, the restaurant serves our region’s requisite Springfield-style cashew chicken. But the menu is also jam-packed with upscale treats that are gorgeously prepared and present by Chef Johnson Tan. He’s the same man who’s behind the dishes at (also wildly popular) Ocean Zen.

Course 1

Lobster- and Cream Cheese–Stuffed Wontons

Serves 4
Paired with Francois Labet Pinot Noir
 

For wontons:
1 pound cream cheese
1 cup granulated sugar
1 teaspoon salt
1 teaspoon white pepper
6 ounces fresh lobster, chopped
1 package wonton skins*
*Available at most grocery stores, often in the produce section.

To prepare wontons:
Combine all ingredients in a bowl, and mix together until fully incorporated. Lay out the wonton skins, and place 2 ounces of the mixture into each wonton skin. Fold edges of the skin over the mixture into the shape of a wonton. Deep-fry wontons in 425˚F oil for about one minute. Dry on paper towels and serve.

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