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Game changer? Newport Seafood -> Beverly HIlls

Gambling or not. Lack of patrons is definitely a major contributing factor.

Game changer? Newport Seafood -> Beverly HIlls

Besides the La Cienega location, Mon Kee had also opened shops in Brentwood and in 3rd Street Promenade's food court in the 80's

South Coast Plaza Din Tai Fung Rates With International Counterparts

Too bad that truffle XLB is no longer exclusive to Taipei's original location and the Glendale branch. I think it is time for DTF to offer it at their Arcadia locations too. Does anyone know if the Shanghai and Tokyo branch have truffle XLB on their menu?

South Coast Plaza Din Tai Fung Rates With International Counterparts

>> There are chicken, vegetarian, and fish dumplings for the bovine adverse.

Do you mean porcine (pork)? Bovine is beef. Does the SCP DTF offer beef XLB?

Hitt up the Palm before it movies, i haven't even been yet myself.

To properly grill a lobster, the lobster has to be parboiled whole to seal in the juice first. Otherwise, all the juice will run out as soon as the lobster is split open for grilling. Grilling imparts all the wonderful Maillard reaction flavors that only high heat, amino acids and reducing sugars can provide.
Also demand and accept only female lobsters. Male lobster lack the flavorful roe.
Also, pound for pound, the larger the lobster the more succulent meat it contains. As mentioned before, because of it's large size, it is very easy to overcook a 5 lb+ lobster whole. So do not steam but slow poach covered with 70C water to cook the lobster thru without overcooking. Done properly, 5 lb+ lobsters taste not just as good as but many times better than any 2 lb ones.

Hitt up the Palm before it movies, i haven't even been yet myself.

Food-wise, I am not so sure to if anyone need to "hitt up the Palm before it movives".
I love to eat big lobster. 7lb + lobsters "by myself". Palms is one of the few establishments in LA that offer 5lb+ lobsters on its menu. Unfortunately, neither its steamed nor its steamed/baked version come close to the deliciousness of various Asian lobster specialists such as Newport Seafood, which I understand is opening a branch in BH as we speak. Steak wise, comparable alternatives are not lacking. Sans those famous portraits on the wall, I have low expectation for the updated version. However, I expect that it will be as successful as say Morton's or Ruth's Chris.


Most Korean Seafood places in K-town serves set sashimi dinner that include a variety of raw fish or as most Korean prefer it with just raw halibut as the main dish served with live seasonal seafood such as abalone, sea urchin, sea cucumber, lobster, octopus and penis fish along with an abundance of side dishes and cooked seafood dishes. Very little carb is involved. Best enjoyed with copious quantities of soju.

Shi Hai Has The Best Dim Sum In Town

> 4VIP rooms on the San Gabriel blvd side should read
4 VIP rooms on the Garfield blvd side.

Shi Hai Has The Best Dim Sum In Town

>I'm more curious about their dinner service.
Me too.
Soon after my mom and I were seated at a table near the parking entrance this afternoon. I was enthusiastically greeted by someone saying "Hello. do you remember me from 半島?" in chinese. (For reference, 半島, New Capital Seafood in Focus Plaza started in my recollection as Sam Woo Seafood and is now Five Star Seafood. (please correct me here everyone)
I confess that I had previously hosted several excessively exorbitant dinners at various upscale Chinese restaurants in the SGV but I remember no one in particular. Perhaps as a result, I am marked. Check my Shanghai #1 warm beer post if you wish.
Then, I was asked to be introduced to their VIP rooms.
I am happy to report that Shi Hai has 4 VIP rooms on the San Gabriel Bivd side that ranged from a room that warmly accompanying a table of 6-8 to a large room that can accompany a party of 20+ in a round table setting for corporate events . Also, every room is presentation/karaoke equipped. None of these rooms were open for business at the time despite there were people waiting inline for dim sum in the main hall.
Then I was introduced to two additional VIP rooms on the Valley blvd side of the building. By the time we left , close to 1pm, one of the Valley blvd rooms opened for the dim sum folks.
Thus, Shi Hai may have more reserved VIP rooms than any other Cantonese Seafood Restaurants that I have encountered in the SGV. Again please correct me if this is wrong.
I remain curious about their dinner service.

Shi Hai Has The Best Dim Sum In Town

BC, we must have been at Shi Hai at the same time this afternoon.
Since there were just my mom and me, we ended up ordering 3 dim sum (har gao, siu mai and turnip bowl) and 2 chef's specials (Cold roasted pork belly and pan fried rice noodle with beef).
*Two other items in additional to the two specialties were marked on the full-color glossy printed ordering sheet by us using the quater-pencil supplied but they were missed and not registered/ordered. We had to ask for the specials and not the other two items to be added afterwards. Blame it on light pencil mark+glossy paper or inexperience staff.
Both the shrimp dumpling and siu mai were fine/okay. Better than most $2 versions but not impressive. However, the tobiko garnish topping the siu mai were bright and crunchy, ie they were added after steaming. A nice touch but does not compensate for their shortcomings already noted by others.
We both liked the panfried rice noodle with beef and the turnip bowl. King Hua used to offer a very good turnip bowl and perhaps 'better' version but not now.
Now the cold roasted pork belly is not cold at all, but served warm with a fancy carnation+shiso presentation delivered under a beautiful clear glass dome and a dish of mayo sauce on the side. The presentation alone is worth the price. There are photos of this dish san the dome on Yelp. The pork belly is perfectly cooked and understatedly seasoned (in contrast to the more common noticeably salted and five spiced version) letting the clean pork flavor to be truely appreciated. Crowning each morsel is an incredibly light and crisp roasted pork rind. Superb! The lightness and crispiness of the roasted skin in conjunction with the perfectly cooked underlying pork is unmatched elsewhere in LA.
PS. serving the dish warm is in contrast to tepid/room temperature that most HK style BBQs employ is genius and is needed to fully appreciate the dish. It can sell for many times its price on the west side.
As a MSG connoisseur, I must say that I cannot detect any overt MSG in any of the dishes we tried. Instead, I am missing it quite a bit. Perhaps it is a new trend in dim sum. Natural taste rather than enforced umami a la sushi.

Shi Hai Has The Best Dim Sum In Town

>They did not have oolong....
Went to Shi Hai with my mom at noon today. She ordered chrysanthemum tea while I ordered Oolong. I did not try the chrysanthemum tea but the Oolong was indifferent at best. I typically bring my own "prime grade Oolong" purchased from Wing Hop Fung to dim sum and pay the tea service fee. Several of the more upscale dim sum places will also sell you their better tea for a bit more money.
BTW China Red uses significantly better looking chrysanthemums in their chrysanthemum tea. You have to open the tea pot lid to notice. My other first impressions are posted elsewhere in this thread.

Has Empress Pavilion reopened?

Last I read on this board was that it was supposed to reopen on Mother's day.

Dumpling places also serving alcohol?

Glendale DTF serves excellent soup dumplings and has an upscale bar. I am not sure if they serve pot stickers or not. Check their online menu.

Kaishin Malibu

I read that this family restaurant that also has 2 full-time delivery drivers is celebrated its first anniversary this month. Has anyone been?

Chi Spacca - Favorite

Was the tomahawk cooked to rare, medium or well-done?

Schmaltz is Kosher again! Where can I buy some?

I used to be able to buy jars of schmaltz at almost any chain grocery store. However, in the past 10-15 years, schmaltz disappeared from all their shelves. As a result, whenever I needed some schmaltz, I have to render it from chicken skin myself. Unfortunately, that means that I have to eat a lot of skinless/tasteless chickens!
Now animal fats are almost as harmful for the heart as olive oil (see technical summary below), I want to know where can I buy some good tasty schmaltz.

A new study published today, 18 March, in the Annals of Internal Medicine finds that current evidence does not support guidelines restricting consumption of saturated fatty acid (lard, butter, schmaltz, duck fat, palm oil etc) to reduce coronary risk nor does it support high consumption of polyunsaturated fats such as omega 3 or omega 6 (olive oil, safflower oil, fish oil etc) to reduce coronary heart disease.

Basically, an international research collaboration led by the University of Cambridge analyzed data from 72 studies with over 600,000 participants from 18 countries. They found that level of total saturated fatty acid, whether measured in the diet or in the bloodstream as a biomarker, was not associated with coronary disease risk. Similarly, when analysing the studies that involved assessments of the consumption of total monounsaturated fatty acids, long-chain omega-3 and omega-6 polyunsaturated fatty acids, there were no significant associations between consumption and cardiovascular risk reduction.

Journal Reference : Rajiv Chowdhury et al. Association of Dietary, Circulating, and Supplement Fatty Acids With Coronary Risk. Annals of Internal Medicine, 2014; 160 (6): 398-406. (http://annals.org/article.aspx?articl...)

Red Medicine

My sentiments exactly.
Too bad this post wasn't available 3 weeks ago.
I had good food at RM several times before and decided to show an out-of-town visitor what RM's food and cocktails were like.
For 3 people we ordered:
1) brassicas, 2) chicken dumplings, 3) foraged mushrooms, 4) sweet potatoes, 5) trout roe, 6) uni, 7) rillette, 8) dungeness crab, 9) Braised Brisket.
We were the first guests there on that Tuesday and the restaurant never got more than 4 tables filled while we were there.
The food was brought out in rapid succession with up to 3 items on the table at the same time. Worst, they taste so disappointing that we stop eating after item 6) and ask for the bill.
Hope RM will improve its food soon.

Your Go To Comfort Spot

The Only Place in Town in Sierra Madre.

New Menu at Shanghai #1

Went to Dim Sum at SH1 this afternoon. Besides the dim sum ordering sheet, every table was given a brand new, bounded menu which they call their catalog. There are quite a few new and interesting additions including photo of hairy crab at market price. I inquired and learned that the crabs are $68 a pair, one male and one female. Unfortunately, they are not in season.

Bistecca alla Fiorentina?

The following LA Times article shed some light on this subject.

Frozen Dumplings?

Several years ago, while at Ding Tai Fung (Arcadia), I inquired if they have frozen XLB for sale. The waitress reply that they don't but can custom freeze some freshly made ones for me to go. The cost is the same as dine-in. I did not ordered any but made a mental note of the fact.

hotpot/BBQ place next to empress harbor in MP

I don't know about chilean sea bass.
Please looked at the fine print. There is a $3-4 per person soup base charge. And if you want dipping sauce, they charge about $1 for each serving of sauce. Peanut sauce, sesame sauce, soy sauce, BBQ sauce, fermented tofu sauce etc. For our last party of 4 AYCE, we shared one pot and each of us had 3 or 4 orders of 3 to 4 different sauces to compliment our meal.
Food and service were almost average for hotpot in SGV.

Roast Goose in Los Angeles

For the past two years, we had the Christmas roasted beef/prime rib dinner at Tam O'Shanter. It is very popular and very festive.
Between Thanksgiving and Christmas they have a group of roaming carolers dressed in Dickens' era costumes that will sing your choice of Christmas songs at your dinner table. For the price, it cannot be beat.
Last year, I made the mistake of ordering the roasted goose. It was dry, and compared to their roasted beef, un-edible. One of my guest also make the mistake of ordering a lobster tail to pair with her roast beef. Not pretty.
Just stick with the prime rib/roast beef. This dish is what they can do well.

Tar & Roses Paella + more

We had the wood fired goat the week before.
We were served the same grilled lettuce salad before and the same two deserts after. Both were excellent.
We were told the goat were sourced from northern California, braised for 12 hrs and then roasted in their oak fired oven. For a party of 5 we had half a baby goat with one hind leg with thigh, one front leg with shoulder, ribs, belly and neck. The meat readily fall off the bones. Most of the goat were served skinless. I think only the belly has a bit of crispy skin on. Overall the milk-fed goat was very juicy, very lean and very tender. No gaminess whatsoever can be detected.
The goat was served with roasted baby carrots, couscous along with harissa and a yogurt sauce. Either sauce greatly compliment the goat.
We brought our own 2009 Barolo to match the Tar and Roses theme. We had our server offered a glass for the chef. The chef/owner came out to thank us after the meal.
By the way, there were way more meat that the five of us can eat.
The remainder half of the goat, were packed neatly into three 8" to go boxes.

Hole in The Wall Fish & Chips

The "fish with seaweed" at Mama Lu (either location on Garvey) @ $6 per order is a close approximation of an above average crispy batter fried fish. They clearly indicated on the menu that the fish used is Basa, an imported farmed catfish.
Also both Mama Lu's locations are know for their generous portions besides their above average XLB which I have heard are closely resemble if not the same as XLB from Din Sin World.

lotus root with sticky rice

Both Shanghai Bamboo House in Monrovia and Shanghai #1 Seafood in San Gabriel have them on their menu. They are both sweet appetizers and served sliced and either slightly chilled or at room temperature.

Late Autumn Crab-Fest at Shunji Japanese Cuisine: A Pictorial Essay

Do you know where Shunji-san sources his Shanghai hairy mitten crab. I have not seen them in markets for decades.

White Truffle Tasting @ Saam

I do not have super human memory nor super human appetite. Each of the courses is just a bite or two. At the end of the meal, Saam present each diner with a printed list of what was served to take home. If the meal were ordered with wine pairing, a list of which wine were served with which course was also included.

Where can I find Chinese turkey in the SGV? - the 2013 edition

My friends invited me to carve a turkey for an early Thanksgiving Turkey meal today. I have both the experience and the tools.
They had bought their turkey from Empress Harbor Seafood Restaurant in Monterey Park.
Price is average. ~$50 for a 12-14 lb bird with gravy and sticky rice sides. Both the gravy and the sticky rice looked less than desirable. So I do not know how they tasted.
However, I was surprised to find that the bird had a gorgeous, evenly golden brown crisp skin that appeared to have been deep-fried. However, none of the breast and leg meat nor the inside cavity had any signs of darkening usually associated with cooking a turkey using the deep-frying method. Taste wise, the turkey must have been brined and therefore very tasty and moist.
I guess that they must have first roasted the bird and then quickly deep-frying briefly to crisp the skin.
The bird fed 8 of us. No leftover what so ever.

White Truffle Tasting @ Saam

As I have indicated earlier, I am surprised with the proud statement of the use of truffle oil in several of the first few courses .
But if they had prepared something else molecularly and call it truffle oil, they deserve my less than good comments.
I have never tasted truffle oil nor dishes prepared with it before.