Maison Chinoise, the contemporary Chinese restaurant from Lombardi Family Concepts, recently opened its second Texas location in Houston’s River Oaks Shopping Center. The space, including a covered patio, blends traditional Chinese aesthetics with a modern, intimate design.
Executive Chef Jordan He, formerly of Michelin-starred Wing Lei in Las Vegas, leads the kitchen with a focus on authenticity and innovation. Guests can explore a menu of shareable dim sum, dumplings, and regional specialties, including Xiao Long Bao, Spicy Sichuan Pork Wontons, and Imperial Peking Duck. Signature entrees feature Pan Seared Chilean Sea Bass, Wagyu Beef Fried Rice, and Singaporean Rice Vermicelli. The King Crab Salad is a great way to start a meal at Maison Chinoise, Chef He explains why it is a stand out dish. maisonchinoiserestaurants.com
The Crab
While the Alaskan King Crab is the star of the show, the other ingredients are not only beautiful to look at, but chosen for their compatibility of flavors.
The Toppings
Chef He uses a microgreen mix and edible flowers for the salad because they provide a slightly bitter taste that is balanced by the truffle oil. According to Chef He, the flowers are completely edible and add a floral flavor and beautiful visual element to the dish. “The microgreens were selected for their delicate texture and slightly bitter flavor profile. We dress them lightly with truffle oil to balance that bitterness and add an earthy, luxurious note.
The Fruit
Mango and avocado are both year-round fruits, which ensures consistency and quality throughout the seasons. “The pairing was inspired by sushi, combining the creamy richness of avocado with the sweet, tropical brightness of mango,” said Chef He. “We dice both the mango and avocado, then place them into a ring mold to create a clean, structured base. The king crab is gently pressed on top of the avocado layer. We then dress the king crab with yuzu miso dressing and finish the dish with a microgreen mix lightly tossed in truffle oil.”
The Dressing
“The yuzu brings a bright, fresh citrus note, while the miso adds a savory, umami-rich depth with a hint of bitterness,” said the chef. “To balance these flavors, we incorporate apple vinegar, which adds a light sweetness and acidity that ties everything together harmoniously.”