Oakland Restaurant Week With Woo Can Cook

Join us for Woo Can Cook's Oakland Restaurant Week Dinner Series, a prix fixe dinner series served at the Woo Can Cook counter at the Prescott Market. Hosted by Chef Wesley Woo, each evening features a three course menu served literally feet from the wok burners that its prepared on, going beyond our regular offerings.

Throughout the night, Chef Woo will share the stories, techniques, and inspirations behind each course, offering guests a behind-the-scenes look at the creative process that shapes every dish.

This Week's Menu:

First Course -

West Lake Soup is a classic Chinese-style egg drop soup that’s both comforting and deceptively simple. Our version starts with a rich house made broth base, infused with garlic, ginger, and rehydrated shiitake mushrooms for depth. Soft tofu, ground beef, and wisps of silky egg with a touch of white pepper and cilantro.

Second Course -

The lion’s head meatball is a traditional Shanghainese classic most iconically made with larger, tennis ball-sized pork meatballs, then braised with bok choy and dark soy sauce, and finally served family style with rice. Most iconically, the lion's head meatball is unique from other meatballs you may have had because it is bound using exlusively corn starch (in lieu of the panko breadcrumb that you may more commonly find in European styled meatballs). The lighter, thinner texture of the corn starch both makes the meatballs uniquely tender and deceptively delicate to make.

Third Course -

"Jian Dui" is a dough ball made from glutinous rice flour that’s coated in sesame seed, and then filled with a sweet lotus paste. Since glutinous rice flour and mochiko rice flour are very similar, you'll notice the jian dui has a similar chewy/sweet texture to the Japanese mochi ball, with the key difference in that the jian dui is deepfried and coated in sesame seed, giving it a crispy and crunchy exterior bite.

*no modifications or alterations.

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Host or Publisher Woo Can Cook