Having gone to school in New Orleans, hearing the the words “Louisiana seafood” is something like Mecca, a unicorn, and a sexy man all rolled into one. In Shenzhen? That’s beyond the stuff of fantasy–that’s mythic. Of course, it had to be a let down, right? Wrong. Founder David Po skips brutally technical Louisiana dishes like gumbo and jambalaya, and sticks to no-brainers like crab and the signature dish, seafood in a bag. If you’ve ever had New Orleans boiled crawfish (suck the heads, baby), you know you just chuck in some Zatarains Crawfish Boil spices, corn, potatoes, and the freshest seafood into a big pot of boiling water and voila! If your seafood is good, it’s going to be one of the best dishes of your life. I don’t even like seafood that much and I powered through some shrimp and mussels like a wildebeest. The only thing that was weird was the addition of snails…maybe the Chinese customers are a fan. The other amazing dish they have is beer can chicken. I’m not sure if they actually use a beer can, but the idea is that you stand the chicken up while it roasts, and the beer keeps [...]
