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Archive for Longo Seafood

Long Lunch at Longo

May16

Restaurant: Longo Seafood Restaurant [1, 2]

Location: 7540 Garvey Ave, Rosemead, CA 91770.  (626) 280-8188

Date: April 10, 2018

Cuisine: Cantonese Chinese

Rating: Amazing Lunch

_

A couple weeks ago I had dinner at a new Cantonese place in the SGV. Jonathan Gold wrote it up and our dinner was great. So I jumped on the opportunity to meet a few Babykillers and some Instagram wine folks out there again for lunch — really as part of a SGV double header (I had dinner later at Newport Seafood).


Longo is on Garvey right next to the Longo Toyota. Lol.

It’s one of these big formal Cantonese places.


But we had the generously sized private room.

A nice side table for getting the wines ready.

This was lunch, and dimsum time, but we ordered some regular banquet food too. Including the incredibly priced $25ish a pound live King Crab! This one was smaller, because we weren’t a huge group.

They brought out all the sauces. Love the XO!

1993 Moët & Chandon Champagne Cuvée Dom Pérignon. VM 91. Understated, pure aromas of musky stone, orange, smoke and truffle. Full, ripe and harmonious; not a huge or superconcentrated wine but quite subtle and fine, with brisk, juicy flavors of orange and minerals. Lingering, ripe finish.

NV Jérôme Prévost La Closerie Fac-Simile. VM 94. Jérôme Prévost’s NV (2012) Rosé Fac-simile is flat-out delicious. In this vintage, the Fac-simile is decidedly lifted and understated in style, with gorgeous aromatics and lovely overall balance. The Pinot fruit is incredibly expressive, but the 2012 is not a wine of impact, rather it is a Champagne that draws the taster in with its allure. Prévost only makes his 100% Pinot Meunier Rosé Fac-simile in top vintages, which makes it one of Champagne’s rare birds. After the disappointing 2011, the 2012 put things back on track.

agavin: really tremendous, on the dry side, rose.

1996 Piper-Heidsieck Champagne Brut Millésimé. 90 points. Not a lot of bubbles left in this one – has become quite a mature champagne. It’s good drinking at the moment, but nothing in the glass wowed me. An enjoyable drink nevertheless and still some nice acidity/lemon/sherbert at the end of the palate. I would drink these up now.

1995 Charles Heidsieck Champagne Blanc des Millénaires. VM 95. The 1995 Brut Blanc des Millenaires shows just how compelling this often overlooked vintage can be. Layers of lemon, pastry spices, crushed rocks and savory herbs literally jump from the glass in this exquisite, perfumed, beautifully delineated Champagne. The 1995 shows lovely flavor complexity and nuance from its extended time in bottle, yet it also retains plenty of freshness, verve and acidity. This is a great showing from Charles Heidsieck. The 1995 was made before the tenure of the house’s current team, headed by CEO Cécile Bonnefond. It will be very interesting to see what develops at this historic property over the coming years.

NV Laurent-Perrier Champagne Grand Siècle Grande Cuvée. 93 points. from the latest lot, mostly 2002 and a bit of ’99 and ’98. Took a bit of time to open out completely; honeyed flowers mixed with bits of toffee, caramel and almond shadings. Poached yellow orchard fruits, apple and pear, long line of acidity, shows more width and concentration with air time. This bottle was tighter than others I have had recently. 93-94 points.

NV Emmanuel Brochet Champagne Le Mont Benoit Extra Brut. VM 93. The NV Extra Brut Le Mont Benoit 1er Cru is terrific. Dried flowers, almonds, dried pears and chamomile are some of the many notes that flesh out. Ample, broad and creamy, with plenty of depth from the red grapes that make up most of the blend, the Mont Benoit is terrific today. Specifically, the Mont Benoit is rich and vinous on the palate, yet also remains wonderfully light on its feet. Don’t miss it. Disgorged April 2016. Dosage 4 grams per liter.

Great Macau style roast pork.

Perfect with rose Champagne!

The crab came back in stages, first stir fried with salty egg yolk. Pipping hot.

And so delicious it warranted a close up.

Then a bit of dimsum, their specialty lobster har gow. These were great, with a nice strong lobster flavor and light shell.

1999 Dominique Laurent Clos Vougeot. BH 88-91. Austere and regal in its reserve yet the density is breathtaking. A good deal more structured than the Clos de la Roche and not nearly as forward yet there is more finesse here than most young Clos de Vougeots offer. Solid in every respect.

On the house, roast duck. Very succulent, juicy, and delicious. Perfect with Red Burgundy.

2011 Domaine Roulot Meursault Les Narvaux. 92 points. Another cracking bottle from Roulot. He just keeps hitting them out of the park it seems.

2014 Domaine de Montille Corton-Charlemagne. VM 94. Bright yellow. Very ripe aromas of lemon oil, grilled nuts, toasted bread and brown spices. Fat, rich and very ripe, with mineral and spice flavors accented by lemon zest, lime and lavender. This initially struck me as weightier and less classic than the 2015, but the wine’s strong spine of stony acidity gives it terrific penetration and really frames and extends the fruit on the long finish. Still, this big, smooth wine is showing beautifully today. Winemaker Sieve notes that the south/southeast exposition of the vines gives this wine a crunchy fruit character along with considerable weight.

2016 Walter Scott Chardonnay Cuvée Anne. 92 points. Nice for a fake chard. The wine paired pretty well thanks to its terrific acidity. Loads of crisp yellow apple. I’m going to try to give this wine at least a year before opening another bottle. Delicious!

Crab round 2: King crab legs with garlic and rice noodles. Amazing!

And Crab Brûlée, what I call the crab meat egg custard in the crab shell.

From the dim sum menu, chicken feet in sweet soy.

Shrimp chow fun (rice crepe) with the new “twisted” style.

Fried chicken feet in red sauce.

Spare rib nibbles.

2016 The Standish Wine Company The Relic. 93 points. Some monster Syrah, but pretty good after 2+ hours in the decanter.

Chewy meat stuffed fried rice buns. These were nice versions.

Fried chicken cartilage. Chewy and delicious.

Truffle siu mai. The dumplings were good, but this canned truffle “relish” (more olive probably than truffle) actually diminished them. Might have been better with real truffle. As it was, just get the sui mai.

Spare rib and pumpkin chow fun. More twisted rice crepes, some made with special red rice!

Roast duck chow fun. Never had this combo. Also good, and I like the interesting “twisted” texture.

Seafood chow mein. The classic crispy egg noodles with seafood in a light sauce.

They plated this table-side.

The service was absolutely first rate. The manager above really took care of us. The food was great too. The pig and crab were as good as it gets and the crab was a total deal at only $25/lb. The duck was very good too as were a number of the other dishes. I would like to order more dimsum on a return to get a real feel for it, and we just had a few dumplings (all good) and the chow funs.

But the lunch itself was tremendous fun. The wines, particularly the champagnes were stellar and a great crew of people.

For more LA dining reviews click here.

For more LA Chinese dining reviews click here.

Related posts:

  1. Late Night Longo
  2. Ultimate New Bay Lunch
  3. Go Sushi Goes To Lunch
  4. Cocoa Island – Languorous Lunch
  5. Crafty Little Lunch
By: agavin
Comments (0)
Posted in: Food
Tagged as: Babykillers, Cantonese cuisine, Longo Seafood, SGV

Late Night Longo

Apr09

Restaurant: Longo Seafood Restaurant

Location: 7540 Garvey Ave, Rosemead, CA 91770.  (626) 280-8188

Date: February 11 & June 10, 2018

Cuisine: Cantonese Chinese

Rating: Great Meal, Good Deal

_

The first week of February my SGV radar was buzzing about a new Cantonese place in the SGV. I think because Jonathan Gold wrote it up and then several friends went. Mostly they were talking about the dim sum but most Cantonese places are really 2 in 1 with nighttime banquet service.

Longo is on Garvey right next to the Longo Toyota. Lol.

It’s one of these big formal Cantonese places.

Peanuts.

Peking Duck (2/11/18). The meat was very good. This was a bun place. People have their preferences as to buns vs pancakes. I like both, but pancakes allow you to eat more!

NOTE: On my second visit, for my birthday, June 2018, I had called ahead (twice) and reserved Peking Duck — but when I got there they told me “no duck, sold out” — clearly they had sold away my duck to the highest bidder as I saw some on tables! I was fairly irritated.

Suckling pig (half, 2/11/18 & 6/10/18). Perfect pig. Really, really crispy with nice pork flavor.

What happened to piggy?

Lamb stew (2/11/18 & 6/10/18). Interesting.

Fish with garlic on bok choy (2/11/18). The garlic made it really delicious actually.

Here comes the giant King Crab!

Brian shows off the scale.

El Crab returns wokked with vegetables. Stir fried crab (2/11/18).

1A0A9888
Crab Legs with garlic (2/11/18 & 6/10/18) which was awesome.

Close up of that tender goodness.

And as egg custard (2/11/18) in the body.
1A0A9880
Crab parts fried with salty yolk (6/10/18). As I’ve several times found, this isn’t my favorite prep. A bit too salty and with that grainy yolky texture.
1A0A9896
Crab fried rice (6/10/18). Great stuff!

Fried tofu with mushrooms and broccoli (2/11/18 & 6/10/18). Very nice actually. Love the delicate sauce.
1A0A9905
Kung pao chicken (6/10/18). A nice tasty version. I got some tame dishes on this day because we had a bunch of SGV noobs in the crowd.
1A0A9911
Walnut shrimp (6/10/18). Fairly light, mayo forward version.
1A0A9921
Sole with black bean sauce (6/10/18). Turned out to be moderately spicy!

Pea tendrils with garlic (2/11/18).
1A0A9927
Ung choy (6/10/18).

Preserved fish eggs fried rice (2/11/18). Nice and salty.
1A0A9863
Vegetable fried rice (6/10/18).
1A0A9866
Simple lo mein (6/10/18). A lot of the Chinese food amateurs enjoyed this.
1A0A9932
Seafood chow mein (6/10/18). I always love this dish.

Weird sweet bean soup (2/11/18).
1A0A9950
Walnut soup (6/10/18). MUCH much better than the bean soup — actually kind of pleasant.
1A0A9942
Custard buns (6/10/18) on the house. I enjoy these mild sweet things.

And a bit of cake (someone brought on 2/11/18).
1A0A9936
For my birthday dinner (6/10/18) I brought some Sweet Milk Gelato I made:

On the left, a new flavor: Limoncello Zabaione Gelato, an eggy frozen zabaione made with Sorento Limoncello.

On the right, Gluten Free Triple Chocolate Cloud, Valrhona chocolate base, Valrhona cream cheese fudge, and gluten free oreo substitutes.

Got crabs?

The service was absolutely first rate the first time we came (2/11/18). The manager above really took care of us. The food was great too. Not the best Cantonese banquet I’ve ever had but really very nice with a lot of first rate dishes. The pig and crab were as good as it gets and the crab was a total deal at only $19-25/lb. The duck was very good too as were a number of the other dishes.

The second time for dinner (6/10/18, I had been there another time for lunch), the service was a bit different. They were mobbed. I had called ahead (twice) and reserved Peking Duck — but when I got there they told me “no duck, sold out” — clearly they had sold away my duck to the highest bidder as I saw some on tables! I was fairly irritated. They also took a LONG time to come over and take our order. Once it got rolling they were reasonably attentive. Food was still good, but they could have done a way better job with us.

For more LA dining reviews click here.

For more LA Chinese dining reviews click here.

I’ll post but not bother elaborate on the wines:







6/10/18 dinner wines:
1A0A9845
1A0A9847
1A0A9857
1A0A9873
1A0A9881
1A0A9893
1A0A9935

Related posts:

  1. Late Night Medicine
  2. Elite Wine Night
  3. World Seafood is Elite
  4. SGV Nights – Seafood Palace
  5. Top Island Seafood
By: agavin
Comments (1)
Posted in: Food
Tagged as: BYOG, Cantonese cuisine, Chinese cuisine, Gelato, Longo, Longo Seafood, Peking Duck, SGV, suckling pig, Sweet Milk, Wine
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