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Din Tai Fung Dumpling House

Dec21

Location: 1108 S. Baldwin Ave., Arcadia,California 91007. (626)574-7068

Date: December 8, 2011 & February 28, 2012

Rating: Amazing Taipei spinoff

I love dimsum so much I was willing to drive 45 minutes out into the wilds of Arcadia to try this place. And it was well worth the journey. The “juicy pork dumplings” alone were worth the price of admission.

Classical Arcadia was a place of legendary beauty, filled with bucolic green hills, lazy shepherds, and nubile nymphs. Arcadia Ca features strip malls.

The chefs hard at work in their little glass tank.

Din Tai Fung is so popular we had to wait 30 minutes on a random thursday at 1pm. But they are nothing if not organized. The staff all wear secret service ear pieces and our order was taken before we even sat.

The huge menu. And it has pictures!

Some stuff appears to be take out friendly.

The setup of chopsticks, tea cup, and ginger.

Marinated cucumber in a sort of garlic ponzu type sauce. Nice and crunchy, but I was saving room.

“Hot and Sour Soup (pork).” A well implemented version of the classic.

“Seaweed and Bean Curd in Vinegar dressing.” Interesting “salad”.

Chicken and veggie bits over noodles. Looks bland enough but it tasted great.

“Juicy pork dumplings.” These are sometimes called Shanghai style “soup” dumplings. I’ve had lots of them but these were easily the best ever. These succulent little mouthfuls were superbly balanced.

“Shrimp and Pork Wonton with Spicy Sauce.” This was absolutely delicious. The dumpling could have been almost anything as the sauce made it more about texture than flavor, but they would have been good plain too.

“Pork sticky rice .”

This sticky log of rice contained bonus roast pork. Yum yum. You’ll notice the DTF food is heavy on both the carbs AND the pork.

“Noodle with mince pork sauce.” This was yummy too, although I have had better of this dish — in Xian China.

“Noode with spicy sauce.” This was actually tastier than the pork ones as the sauce had this nice spicy vinegar tang.

“Braised beef soup.” You can’t see them, but the soup is filled with more of the spaghetti-like noodles. The beef tasted like short rib.

“Vegetarian dumplings.” These were some of the better veggie dumplings I’ve had. Still, they don’t hold a candle to the meaty ones.

“Shrimp Fried Noodle.”

“Pork and Shrimp Shu-mai.” Not only did these look great, but they tasted fantastic. These were my second favorite after the straight pork ones.

“Shanghai rice cake with chicken.” This tasted fine (like soy sauce, in a good way). The rice cake has a weird chewy texture, not unlike jellyfish. It was actually kind of fun.

“Pork buns.”

Unlike the typical BBQ pork buns, these just had the slightly spiced (buy yummy) pork balls inside, not the sweet red BBQ pork. Still good.

“Juicy Pork & Crab dumplings.” Like the pork ones, but with a slightly weird crab aftertaste. We all preferred the plain pork ones, but I still happily kicked back about 5 of these.

“Sautéed mustard cabbage with garlic.” Fine for what it was. Boring!

“Sauteed Bok Choy with Garlic.” You’d swear it was the same as the mustard greens, and you’d be wrong!

“Pork Chop Fried Rice.” Pretty much exactly what you’d expect.

Yum yum, drown that baby!

“Fish dumplings.” I haven’t had a lot of fish dumplings, but these were superb! Almost as good as the pork. Well not quite, but they were really good.

Now the dessert buns. First the “black sesame.”

This were really good, with a sweet nutty taste. The bun itself is identical to the pork bun.

Then two other experimental types: “sweet taro” and “red bean.” All were pleasant, but the taro was like a bun stuffed with whipped sweet mash potato and the red bean — well like red bean.

Some kind of specialty “sweet rice” with bits of fruit and red bean paste.

I actually enjoyed this dessert. It’s sickly sweet with a peculiar Chinese flavor and very sticky.

Overall, Din Tai Fun was awesome. I’m so hungry just writing up this post and I want to go back right away. I don’t want to drive the better part of an hour just this second, but I want the “juicy pork dumplings.” It’s also a good deal. Four of us completely polished off the above. And yeah we pigged out. And it cost like $65!

For more LA dining reviews click here.

By: agavin
Comments (7)

Posted in: Food

Tagged as: China, Chinese, Chinese cuisine, Chinese Food, dimsum, Din Tai Fung, Din Tai Fung Dumpling House, dumpling, Dumpling House, Hot and Sour Soup, Noodle, pork, Restaraunt, Restaurant Review, Shanghai, Taipei

Mark’s Duck House

Apr29

Restaurant: Mark’s Duck House [1, 2]

Location: 6184 Arlington Blvd # A, Falls Church, VA 22044 703-532-2125

Date: April 23, 2011

Cuisine: Cantonese Chinese

Rating: Very very good cantonese.

ANY CHARACTER HERE

This seeming hole in the wall in Falls Church Virginia features some of the best Cantonese food I’ve had in the states. So much so that wine guru (and foodie) Robert Parker is constantly eating (and tasting) here.

You can spot an authentic Chinese restaurant by the unassuming facade.

The minimalist decor.

The menu of sketchy meat cuts unsuited to white-bread American taste.

And the rack of roast ducks!

This was a late night family dinner, so Chinese beer seemed to suite the mood.

I’ve loved hot and sour soup since I was a kid, and this is an exemplary example. Basically perfect.

Classic Har Gow, little shrimp dumplings wrapped in rice pastry. Delectable too, as good as at various Dim Sum joints like Ping Pong, The Palace, or Xino.

They even have their own special sweet and vinegary soy for them.

And the deadly hot chili oil.

But there is one real reason why one goes to a restaurant named “Mark’s Duck House.” The pecking duck! Crispy roast whole duck is carved off the bone and brought to the table.

With the traditional scallions.

And my all time favorite, the plum sauce. This stuff has a sweet and tangy quality typical of Chinese cuisine that I just can’t get enough of.

All of the ingredients are combined in a pancake.

And then rolled into a burrito like shape. This is a delectable mix of textures and flavors. The rich duck meat, the crispy skin, the hot dripping fat off the duck, the tangy sauce, the scallions, the dry texture of the pancake. Yum! And this is as good a duck as I’ve had in the states. We wen’t to a place in Bejing a couple years back where we had three whole ducks each done a slightly different way and flayed at the table by a master carver who could have had a part in Kill Bill. That was some serious duck, and slightly better. Still, you don’t have to go all the way to China for great duck like this.

Lobster, causeway style, in crispy garlic, chillies, and chives. I’d never had this exact dish before, but it was wonderful. The closest I’ve had was at a Chinese friends 20-some course wedding banquet where the lobster was sauteed in a ginger garlic sauce. This version is dry (more or less), a little bit hot, and vary garlicky. But damn good!

Sauteed chive blossoms in oil and garlic. We asked the waiter for a vegetable recommend and out came this seasonal dish. Chive blossoms. I didn’t even know there was such a thing, and it looks like a big pile of chives. It turned out to be one of my favorite Chinese vegetable dishes in the states. Again in China I had some crazy good stuff, including one or two great all vegetable meals, but these were nice and garlicky again, piping hot.

Mark’s Duck House never fails to disappoint, but the menu is gigantic and potentially perilous. There are like 12 pages of densely packed dishes. Abalone, sea cucumbers, shark fin, you name it. One time a couple years ago we ordered oysters in garlic and ginger sauce and got this plate with three monstrous oyster beasts we nicknamed the “Grenades.” Each was about the size of a World War II weapon of the same name. Just the meat of the oyster, the size of a grenade!

By: agavin
Comments (1)

Posted in: Food

Tagged as: Cantonese cuisine, Chinese cuisine, Cooking, Dim sum, Falls Church, Falls Church Virginia, Har Gow, Home, Hot and Sour Soup, Lobster, Mark's Duck House, Peking Duck, Restaurant, Restaurant Review, side dishes, vegetarian

Christmas is for Dim Sum

Dec26

Restaurant: The Palace

Location: 11701 Wilshire Blvd, Second Floor, Los Angeles, CA. 310-979-3377.

Date: Dec 25, 2010

Cuisine: Chinese Dimsum

As we don’t celebrate Christmas, and very few restaurants are open, Chinese is a long standing tradition. These days we go to Dim Sum. For those of you who have lived in a culinary hole for the last couple decades, Dim Sum is a Cantonese brunch tradition in which tasty little delectables are served on carts. Dim Sum is hard to find on the westside, and this particular place recently changed owners and names. It’s actually slightly better in its current incarnation, although they may offer less items at current. This is a pretty traditional or classic implementation of the cuisine. Last month I reviewed Ping Pong in Washington DC which offered a more expensive but updated variant.

This, for example, is the “fried stuff” cart.

And this young lady is organizing some of the “steamed stuff” carts.

There are condiments too. Vinegar, Chinese mustard, hot sauce, soy sauce, and tea — which isn’t really a condiment but is certainly present at every Chinese meal I’ve ever had.

We don’t go in so much for the fried, but these are shrimp and scallop rolls with sesame seeds.

Shrimp and scallop dumplings (pounded rice batter) with cilantro.

Vegetarian dumplings shaped like Hamantash.

One of my favorites — and readily available. Pork shumai.

Another classic, Har Gow. These are shrimp pockets. They are very light. Dim Sum is also often VERY hot in a physical sense. Seared oral tissue is a significant hazard.

Shrimp, scallop, and some other green.

Shrimp and scallop. You may notice a trend.

Curried shrimp balls. This is shrimp chopped up, reconstituted, and covered in curry sauce.

Tofo stuffed with vegetables. Surprisingly tasty.

Another classic, sticky rice wrapped in lotus leaf.

Inside is a blob of rice filled with various bits of meat, vegetable, and egg.

These are pork “crepes” (ripe noodles). As I’ve been eating Dim Sum for over 30 years, as kids we used to call this “slime” (we meant it as a compliment). It has a jiggly consistency. I still love it. They come in various “flavors,” this one being “pork slime.” “Shrimp slime” is also ver popular. The sauce is a somewhat sweet soy.

Steamed pork buns. These fluffy rice flower buns are stuffed with a red tinted BBQ pork. Essentially they are BBQ pork sandwiches.

For desert pineapple bun. These buttery pastries are stuffed with a very yolky egg custard.

Same place, new sign. This is solid Dim Sum. I’ve certainly had better, but in LA you have to travel pretty far east for amazing Dim Sum. The current chef also makes some really really good “soup dumplings,” but they ran out on Christmas eve and none were available. We were crushed. Four of us also pigged out (or maybe shrimped out) for $67.

By: agavin
Comments (4)

Posted in: Food

Tagged as: Chinese, Chinese cuisine, Christmas, Dessert, Dim sum, dumplings, Food, Hamantash, Har Gow, Restaurant, scallop, shrimp, side dishes, Tofo, vegetarian

Food as Art: Ping Pong

Dec04

Restaurant: Ping Pong

Location: 900 7th Street NW. District of Columbia 20001. 202-506-3740

Date: Dec 01, 2010

Cuisine: Chinese Dim Sum

I’ve been going to Dim Sum for thirty-odd years, and it’s long been one of my favorite cuisines. Basically, this follows from the “law of appetizers,” which reads: “appetizers are always better than the main course.” Dim Sum is all “appetizers.” Ping Pong represents a modernization of the traditional Dim Sum concept. There are no carts, everything is made fresh to order, and there are modern variants on traditional favorites. Most of this is good, and they did a great job. The only downside is that it’s about twice as expensive as a hole-in-the-wall traditional place. However, particularly if you have a vegetarian in the party (traditional Dim Sim is nigh on impossible to appreciate as a vegetarian), it can be worth it.

The menu and our order. I like this “check your order” type menu, like an old school sushi menu.

Jasmine tea, the way they do it in China. The ball expands.

Into a pretty flower. Ping Pong has a very extensive drink menu, alchoholic and non.

Sauces are essential at Dim Sum. These are two kind of chilies. They had good soy, vinegar, etc. The odd missing one, which we asked for, but they didn’t have, was Chinese mustard. I love Chinese mustard.

Baked pork puff. This is a standard, and they did a great job of it. The pastry was buttery, and the pork sweet.

Here is an example of a welcome “modernization.” A vegetable puff. Same dough, but inside was honey-roasted vegetables. These did a pretty good approximation.

Vegetarian spring rolls, with a very nice sweet and sour sauce.

Spare ribs. Ultra soft (and fatty), with a very nice sweet flavor.

Asian leaf and three mushroom salad.

Crispy hoisin duck rolls. Tasty. Who could tell what was inside, but it had a nice meatiness to it. Like a duck taquito.

The tower of steamers begin to arrive. I personally love the steamed dumplings best of all. In China I had a 64 course Tang Dynasty style Dim Sum meal that was one of the best meals of my life.

Classic lotus leaf wrapped sticky rice. An excellent example of the species. The rice is mixed with pork, chicken etc.

Crabmeat and prawn, what’s not to like. Also very hot! They are steamed after all.

Classic Pork Shu Mai. I made the mistake of getting greedy on these and could barely taste them as I seared off my tongue. What I did taste seemed good.

This is a bunch of seafood and vegetable cooked on a griddle. A sort of Chinese seafood sausage. They call it a seafood cake. My father and I ordered these at random from an entirely non-English speaking greasy griddle at a rooftop restaurant in Shaimen China. These were better.

“Crab, shrimp, and scallop, carrot pastry.” These were great too, with the shell almost like a fresh ravioli.

Jumbo shrimp and coriander dumplings. Light and succulent. The coriander mixed it up a little.

Spicy pork dumplings. I loved these, and they have a significant kick. Basically ground pork spiced with Schezuan peppers. In Western China we would get these at hotel breakfasts.

Classic “Har Gau,” or shrimp in a light translucent pastry. Yum, but I missed the mustard.

Vegetable and beans in black bean sauce over coconut rice. Kinda light a high end weight watchers dinner.

Another example of a modernized lightened classic. Vegetable steamed bun, with sauteed vegetables and fresh baby corn. Really good. Almost as good as the pork version.

Spinach and mushroom pan fried dumpling, in crispy wheat flour pastry. Almost like meat.

Spicy Basil, rice noodles and chili. Interesting flavors.

My favorite of the meal, “black prawn, garlic and shrimp, black squid ink pastry.” There was a succulent sweetness that complimented the shrimp brilliantly.

The decor too is modernized as compared to your traditional place.

I was impressed with Ping Pong. On average the dishes were fresher than you get in the typical cart driven place, and the introduction of new flavors was very subtly but nicely done. I particularly appreciated having really well done vegetarian versions of classics. Bravo!