Short ribs like Alan Wong's (Honolulu)?
I've been trying to recreate them. Most short rib recipes have S&P, red wine, beef broth, celery, onion/shallots, carrots, bay leaf, and tomatoes in some form (paste, canned etc., but I would use fresh). But what would you, dear hounds, suggest be added to get that Pacific rim - fusion flavor? Orange juice/zest, star anise, five-spice powder, balsamic vinegar, the always useful fish sauce? All of the above? Your suggestions would be sincerely appreciated.