The crawfish here are cooked in a wok after being soaked in a Cajun boil, much the same way crab and lobster are prepared in Chinese cuisine, so that those spices and oils coat everything and get way down deep in the crevices. The Kitchen Special, tossed with green onion, garlic, lemons, orange, butter, and garlic, is sweet, savory, tangy, and wholly original; while the Thai Basil flavor conjures the streets of Bangkok.