Location: 111 N Atlantic Blvd #350, Monterey Park, CA 91754. (626) 888-5188
Date: October 20, 2019
Cuisine: Cantonese Chinese
Rating: Very solid banquet Chinese
Our friend Derek has been the manager variously at Elite Seafood, World Seafood, and China Red. Tonight we return for one of those awesome Tony Lau special Cantonese feasts.
Now he’s helping open up Monterey Park newcomer, Tang Gong.
Tang Gong is upstairs in the Northwest Corner of the busy Garvey/Atlantic intersection.
In an era when the Cantonese Palaces are closing, it’s rare to have a new one opening up — including all the glitzy Hong Kong style trappings. These places cater (haha) to big Chinese weddings.
We had a nice single table private room with lots of space.
On the table to start, candied walnuts (yummy) and peanuts.
Conch with shrimp paste. Nice chew, crunch from the celery, and a bit of yummy “shrimpy” flavor from the paste.
Cantonese hot sauce and mustard.
Scallop covered in shrimp paste. One of these pan fried dishes that is related to a dimsum dish. A whole scallop covered in shrimp “macnugget” material.
Salt and pepper prawns. Super delicious huge prawns so deeply fried that you eat the whole thing shell and all.
Whole suckling pig. Awesome and porcine.
Yarom (right) and Tony Lau (left) with their bones.
Cantonese style Peking duck. Served with buns, hoisin, etc. Not as good as real Peking duck — as it’s not so crispy — but still delicious.
Roast chicken. Super moist. Some of the best chicken I’ve had in a long time.
Black pepper beef with asparagus. Always wine friendly, if a touch “boring.” Very tender.
Roast quail. Always excellent.
Garlicky Greens. Great, perfect for the colon.
Chard with egg and mushrooms. Now I’ve never had this Chinese vegetable dish before. It had a slightly sweet and sour (more sour) taste. I preferred the classic garlicky greens but this was certainly interesting.
Crispy egg noodles.
Beef topping for the noodles.
The noodles with the topping.
More noodles with beef and bean sprouts. Carby, but delicious.
Mochi-type balls with red bean (the dark ones) and custard (the light one). I LOVED the custard flavored ones. Really nice jelly consistency and rich custard inside.
Red bean and coconut jelly. Loved these too. I always like these weird smooth jiggly Chinese desserts. Some of my favorite Chinese desserts.
Nocciola Caramello Budino Gelato — Nocciola custard base made with Pure PGI Piedmont hazelnut paste, infused with house-made caramel (instead of sugar) then mixed with toffee and topped with Toffifay — made by me for @sweetmilkgelato — so good it’s an instant signature flavor –#SweetMilkGelato #gelato #dessert #icecream #FrozenDessert #nomnom #dessertlovers #dessertporn #icecreamlovers #gelatoitaliano #foodporn #gelatolover #food #foodgasm #foodblogger #dessertgasm #desserttime #foodphotography #gelatoartigianale #gelatomania #dessertlover #icecream #icecreamlovers #hazelnut #nocciola #caramel #caramello #toffee #toffifay
Key Lime Pie Gelato – base is a key lime egg custard, layered with house-made frozen graham cracker and covered with house-made meringue — made by me for @sweetmilkgelato — #SweetMilkGelato #gelato #dessert #icecream #FrozenDessert #nomnom #dessertlovers #dessertporn #icecreamlovers #gelatoitaliano #foodporn #gelatolover #food #foodgasm #foodblogger #dessertgasm #desserttime #foodphotography #gelatoartigianale #gelatomania #dessertlover #icecream #icecreamlovers #KeyLime #lime #custard #meringue #GrahamCracker #cookie
Overall, very solid new place. Service (thanks Derek) was of course perfect. We loved the private room. Tony always does a great job of planning the menu and tonight was no exception. Lots of classics and lots of interesting new dishes. Highlights were the crispy prawn, chicken, duck (of course), pig, scallop with shrimp and more.