Chef Biography
It takes five Wongs to make it right at Trey Yuen, the “crystal jade green garden” just across Lake Pontchartrain from New Orleans. The first time the Wong brothers were taped for GREAT CHEFS, there was a single restaurant located at the northern end of the famed Causeway, the longest bridge in the world. Now there is a second restaurant, also on the north shore of the lake, in Hammond, Louisiana.
Trey Yuen nestles its rosewood-paneled rooms in a beautiful garden filled with waterfalls, pools of water with darting golden fish, and two giant porcelain dogs to guard the entrance. James Wong is the eldest brother and primary chef. He tells of the family’s journey from their native Hong Kong. He and brother Frank learned to cook as apprentices in Hong Kong, John, the fourth brother, says he worked as a dishwasher and busboy for 12 years, always wanting to cook. From Hong Kong to Vancouver to Amarillo to San Francisco, the brothers worked their way around North America. Finally, in 1971, Frank and John Wong opened a small restaurant – two woks, eleven tables – using all their savings. The Wongs would build it; the guests would come. In 1980, Frank, John, and James opened Trey Yuen. Brothers Tommy and Joe joined them.
“Now, we don’t rest, either. We travel, we eat, we learn more; there are no limits!” exclaims Frank.
A line of gas flame jets, hot woks, sizzling oil, and flashing cleavers marks the lively kitchens. Tossing ingredients into the woks, the Wongs turn out beautiful dishes scented with ginger and spices. Their cuisine has won honors over and over; locals name Trey Yuen “best Chinese restaurant” year after year. In 1999 the Wong brothers from Hong Kong cooked dinner for the President of the United States at the White House. When you are this talented, there really are no limits.
Recipes
Acorn Squash Soup
Serving: 2 Print Acorn Squash Soup By Great Chefs November 23, 2015 This soup could not be easier, nor prettier. The chef cuts the tops off the squash and removes the seeds, then stands them individually in small bowls. Chicken stock is poured into the squash, mushrooms and scallops are added, and the lids are […]
Butterflied Beef Short Ribs
Serving: 6 to 8 Print Butterflied Beef Short Ribs By Great Chefs November 20, 2015 These are Chinese-style barbecued ribs. Purchase the meatiest, leanest beef short ribs you can find. Follow the instructions to butterfly them. The marinade is full of Asian influences, like curry powder, soy, and fresh ginger. Ingredients Sesame seeds – 4 […]
Beef with Watercress Soup
Serving: 4 Print Beef with Watercress Soup By Great Chefs November 16, 2015 This is a simple soup, strips of marinated steak cooked in chicken broth with peppery watercress, soy sauce, and a little oil. It can go from shelf to table in 15 minutes, faster if you’ve precut the steak. Ingredients Flank steak – […]
Crawfish with Black Bean Sauce
Serving: 4 Print Crawfish with Black Bean Sauce By Great Chefs November 9, 2015 Louisiana crawfish (known elsewhere as crayfish) with Asian accent: It’s stir-fried with pork, garlic, fermented black beans, and ginger, sauced with Asian seasonings and Worcestershire sauce, then stirred with beaten eggs and green onions. Try this quick dish for brunch. Ingredients […]
Lettuce Blossom
Serving: 6 Print Lettuce Blossom By Great Chefs April 28, 2014 This is wonderful finger food! Boneless chicken breast (it could be shrimp, crawfish, a different bird…) is sauteed with Asian ingredients like ginger, black mushrooms, water chestnuts, rice wine, oyster sauce, the list goes on. It is served on a platter surrounded by lettuce […]
Crystal Jade Shrimp
Serving: 4-6 Print Crystal Jade Shrimp By Great Chefs April 28, 2014 Arranged on a platter, jade-colored shrimp are surrounded by fluffy egg whites and a circle of tomato slices. Read through the recipe carefully; there are unusual techniques, and it’s better to avoid surprises. Nothing is difficult — but this is probably the first […]
Shrimp Kew
Serving: 4 Print Shrimp Kew By Great Chefs April 28, 2014 Fresh pink shrimp are stir-fried with vegetables, a classic Chinese preparation. Ginger and garlic flavor the dish. Ingredients Gravy Salt – 1/2 teaspoon Sugar – 1/2 teaspoon Oyster Sauce – 1 teaspoon Light Soy Sauce – 1 teaspoon Oil – 1 teaspoon Cornstarch – […]
Lemon Chicken
Serving: 4 Print Lemon Chicken By Great Chefs April 28, 2014 Marinated chicken bites are smothered in a piquant lemon sauce. The Chinese style is to cut everything into bite-sized pieces so that diners do not need to cut their food at the table. The boneless chicken breasts lend themselves perfectly to this style. Ingredients […]
Chinese Barbecued Ribs
Serving: 4 Print Chinese Barbecued Ribs By Great Chefs April 28, 2014 These delicious ribs are the Chinese version of barbecued ribs. The sauce, rich with sherry, soy, orange juice, honey, sugar, and five-spice powder, cooks onto the ribs, glazing them as they roast. Note the boost in heat for the last 10 minutes. Ingredients […]
Beef with Watercress Soup
Serving: 4 Print Beef with Watercress Soup By Great Chefs April 28, 2014 This is a simple soup, strips of marinated steak cooked in chicken broth with peppery watercress, soy sauce, and a little oil. It can go from shelf to table in 15 minutes, faster if you’ve precut the steak. Ingredients Flank steak – […]
Spring Rolls
Yield: 12 Rolls Serving: 6 Print Spring Rolls By Great Chefs April 28, 2014 Spring rolls are a wonderful, fresh-tasting appetizer, and need not be confined to a “Chinese” menu. These are filled with minced pork, fresh vegetables like bamboo shoots, cabbage, and mushrooms, and spiked with garlic and ginger. Roll and fry just before […]
Kung Ming Shrimp
Serving: 4 Print Kung Ming Shrimp By Great Chefs April 28, 2014 Crisp, puffed rice noodles form a bed for a mixture of shrimp and straw mushrooms, stir-fried with garlic, ginger, and rice wine. Ingredients Shrimp – 1 1/2 lb, peeled and deveined Sesame Oil – 1 tablespoon Egg Whites – 2, one beaten Cornstarch […]
Szechuan Spicy Beef
Serving: 4 Print Szechuan Spicy Beef By Great Chefs April 28, 2014 Julienned flank steak is stir-fried with vegetables flavored with garlic and ginger, a classic Chinese combination. Hot pepper oil is used to add spicy heat. Ingredients Flank Steak – 1 1/2 lb, sliced into strips Water – 2 tablespoons Egg White – 1 […]
Hot and Sour Soup
Serving: 8 Print Hot and Sour Soup By Great Chefs April 28, 2014 Lobster in Black Bean SauceThe Wong BrothersTrey YuenMandeville LAEntrée, Great Chefs of New Orleans #21 Garlic, ginger, and black beans form the basis for one of the most delicious of Chinese sauces, here served over lobster. The sauce is equally delicious over […]
Lobster in Black Bean Sauce
Serving: 4 Print Lobster in Black Bean Sauce By Great Chefs February 1, 2014 Garlic, ginger, and black beans form the basis for one of the most delicious of Chinese sauces, here served over lobster. The sauce is equally delicious over crab. Ingredients Minced Pork – 6 ounces (alt. ground pork) Salt – 1/4 teaspoons […]
Whole Trout in Sweet and Sour Sauce
Serving: 4 Print Whole Trout in Sweet and Sour Sauce By Great Chefs February 1, 2014 Sweet-and-sour Chinese dishes are popular, and this one is easy to prepare. The fish is dredged with cornstarch and flour and deep-fried; the sauce is made separately. When they meet on the plate, the fish remains crisp under the […]
Restaurant Information
Phone : 985-626-4476
Address : 600 N Causeway Blvd Mandeville,LA 70448