Boiling Dragon
Seafood restaurant · Pearland ·
Asian-Cajun fusion eatery with bao buns, fried rice, and cocktails
Asian-Cajun fusion eatery with bao buns, fried rice, and cocktails
"Owner and chef Harold Wong’s Pearland neighborhood restaurant isn’t just Viet-Cajun — it’s more accurately described as “Asian-Cajun.” Alongside boiled seafood options of crawfish, shrimp, and snow crab, the menu includes boudin balls, Korean tacos, bao, and bulgogi fries." - Brittany Britto Garley
"This Asian fusion restaurant in Pearland is serving up everything from Korean street tacos, to bao buns stuffed with soft shell crab or pork belly. Its daily off-the-menu specials include Cray Cray fries, garlic French fries smothered in creamy crawfish alfredo sauce, and General Tso’s shrimp fried rice. During crawfish season, catch the buy five pounds, get the sixth-pound special. Sauce sides include original Cajun, garlic butter, and Thai basil." - Sean Hekmat, Brittany Britto Garley
"This Asian fusion restaurant in Pearland is serving up everything from Korean street tacos, to bao buns stuffed with soft shell crab or pork belly. Its daily off-the-menu specials include items like cray cray fries, garlic French fries smothered in creamy crawfish alfredo sauce, and General Tso’s shrimp fried rice. During crawfish season, catch the buy five lbs, get the sixth lb special. Sauce sides come in flavors like original Cajun, garlic butter, and Thai basil." - Brittany Britto Garley, Brittany Britto Garley
"This new Asian seafood spot in Pearland is a solid summer dining destination, with everything from extra-spicy boiled snow crab to baos stuffed with Peking chicken and braised pork belly on the menu. Definitely order the chowder fries, a pile of crispy fries that’s doused in New England style clam chowder. Call the restaurant at 832.328.5123 to place takeout orders." - Amy McCarthy
"Helmed by Houston chef Harold Wong—who trained in the kitchens of Uchi, The Fish, Bovine & Barley, and Rose Gold—this new Pearland seafood spot focuses on spicy, Asian-influenced dishes. Due to the coronavirus pandemic it will open first as a limited fast-casual operation (with offerings like spicy seafood boils, chicken wings, and bao) and is intended to become a sit-down restaurant once conditions allow. A fuller menu expected in August will add items such as stir-fried crabs, mussels, and po' boys. The debut was delayed by slow permitting and contractor work during the pandemic, and the restaurant is completing final inspections ahead of a planned June 1 opening; current hours will be Monday dinner 5–9 p.m., Tuesday–Thursday lunch and dinner noon–9 p.m., Friday–Saturday noon–10 p.m., and Sunday noon–9 p.m." - Amy McCarthy