9 Dragons
When it came to opening a new restaurant at The Brook (319 New Zealand Road, Seabrook, 474-3065, livefreeandplay.com), Andre Carrier didn’t have to look far for inspiration. A mutual friend introduced him to Bobby Wong, of the legendary Kowloon Restaurant in Saugus, Mass., believing the pair would hit it off. The two bonded quickly, and a new concept began to take shape — not a recreation of Kowloon, but a “derivative series,” as Carrier puts it, like a spin-off show on Netflix. The result was 9 Dragons, which opened at The Brook last summer. The name itself is a direct English translation of Kowloon, the famous Hong Kong district. Carrier and Wong created a backstory for the restaurant, harkening back to Kowloon’s early years in the 1970s. This creative storytelling allowed them to build a fun, nostalgic space that revisits the “best of times” while incorporating a modern twist. The menu at 9 Dragons is a blend of old and new. “We absolutely have what we call the Kowloon classics, so you’re going to see the crab rangoon, the beef lo mein, and of course, the infamous Saugus wings and the mai tais,” Carrier said. “But, what we wanted to do was add some new signature items that were unique to 9 Dragons as well — things like seared ahi tuna and kung pow cauliflower and hot honey hoisin cashew chicken. All kinds of new takes on some classic dishes.” The menu may draw guests in with its familiar favorites, but Carrier says many discover new favorites once they start exploring. He added that the restaurant’s shareable dishes encourage guests to explore the menu beyond their usual favorites. The Scene recently caught up with Carrier to learn more about how 9 Dragons balances nostalgia with innovation, and what guests can expect when they visit.
What makes 9 Dragons unique?
I think what makes us unique is that it’s a complete experience. It’s a night out. … It’s a great backdrop to a celebration, because it just makes everything feel grander. There’s a lot of places you can go to get something great to eat. But at 9 Dragons, in being part of the Kowloon ethos, you’re not only going to have a lovely meal, but you’re also going to have an experience.
What is your favorite thing on your own menu?
I’m going to go with Enter the Lobster, which is our fresh Maine lobster, lightly battered and flash fried. It’s got a ginger scallion sauce, which is so complimentary to the flavor profile of the lobster, [and] it’s served on our signature garlic noodle, which you could honestly eat alone. It’s indulgent, delicious and a great dish to share.
What is something that everyone should try?
If you have somehow not ever been to Kowloon and thus have never had a Saugus wing, I think you’ve got to join the part of humanity who has had them. I honestly think it’s kind of like, ‘Pass Go and Collect $200.’ … I’d also say that the sleeper on the menu, just because we do it so differently than anybody else does, are the teriyaki steak skewers. They’re a stunner.
Name a celebrity you would like to see eating at 9 Dragons.
The Brook is built by New Englanders, for New Englanders, and so I think it would be fun to have an Adam Sandler or a John Cena in here. You want to host and honor your own!
What’s one essential skill needed to successfully run a restaurant?
You’ve got to do the work. You have to foster an environment where everyone wants to get better every day, and everyone feels seen, respected and appreciated, because that’s what it takes to allow for creativity, care and compassion to exist. … It’s not a safe or a fun place if you can’t do art. And at our core, that’s what we do here. … We try to put on a show for everybody every night, and if we do a great job and we hit all of the notes, it’s a great show.
What is your favorite thing about being on the Seacoast?
It’s such a special place. It’s a pocket of New England that’s still kind of underappreciated and undiscovered, and in some ways, that’s kind of like its own dichotomy. … The hospitality guy in me wants to get people to come out and discover it, and then the local in me makes me want to still protect and preserve that experience.
— Matt Ingersoll
Featured Photo: Photo by the Brook.
