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Archive for Lunasia

Ambrosia Salad Madness

Apr06

Restaurant: Lunasia [1, 2, 3, 4]

Location: 500 West Main Street Suite A, Alhambra, CA 91801. (626) 308-3222

Date: February 25, 2018

Cuisine: Cantonese Chinese

Rating: Fine Cantonese

_

Every couple months our friend Tony Lau organizes a Cantonese banquet and he always manages to get really interesting stuff out of the restaurant.

Tonight he took us back to Lunasia, where I’ve been several times, mostly for dim sum — but they do Cantonese banquet too.

We had the private room — actually this wasn’t big enough so they opened it up and gave us an even larger space.

Nice tea pot.

Peanuts of course.

And candied walnuts.

They gave us some random dim sum like these chewy rice buns with pork. Very nice texture actually.

Tofu causeway style. I’ve had a lot of seafood causeway style, but never tofu. It was pretty good though, if salty.

Sauces.

A little dim sum plate. Left to right: har gow, spring roll, and truffle shui mai. All good, especially the truffle one, but the problem was that in their effort to individually plate for 12+ people the dim sum grew cold.

Shrimp salad. A whacky combination of shrimp, apple, strawberries, melon, and mayo! Like Ambrosia Salad — whacky!

The individual plating trend continues, by the way, as each person got one of dish pictured!

More sauces.

Stuffed little game bird. Very nice crispy bird with a gamey flavor.

And stuffed with sticky rice. Delicious.

King crab with rice noodles. Pretty dish and delicious in one of those delicate white sauces.

Lamb chop. Very tasty but a touch over-cooked.

Fried sea bass and fried bean curd. Delicious, but a large portion.

I brought some of my artisanal gelato.

Blueberry Cheesecake Gelato – a cheesecake base with French blueberries layered with graham cracker crumble and topped with house-made blueberry coulis. I should have dressed the top with some graham and some fresh blueberries but I went nuts with the coulis and took up all the space!

Turmeric Latte Gelato – milk base steeped in turmeric with a touch of cinnamon, cardamon, and ginger! And yep, that yellow is all natural.

Pretty colors!

A chewy crispy rice ball filled with egg yolk custard — surprisingly delicious for a Chinese dessert.

Weird almond soup pastry — not very good at all, but it is a Chinese dessert.

Food was quite good but the individual plating was not nearly as good as family style. It looks nice, but the dishes are a little cold and the portions way too large per dish so that even with the relatively small number of dishes above (for me) I was incredibly stuffed.

But still, a super fun evening!

For more LA Chinese dining reviews click here,

List of wines below:












Related posts:

  1. Hunan Chili Madness
  2. Totoraku Double Meat Madness
  3. World Seafood is Elite
  4. Mercado Madness
  5. Melisse Madness
By: agavin
Comments (1)
Posted in: Food
Tagged as: BYOG, Cantonese cuisine, Gelato, Lunasia, Lunasia Chinese Cuisine, Tony Lau, Wine

Sauvage by Moonlight

Aug19

Restaurant: Lunasia [1, 2, 3]

Location: 500 West Main Street Suite A, Alhambra, CA 91801. (626) 308-3222

Date: August 14, 2015

Cuisine: Cantonese Chinese

Rating: Fine Cantonese

_

About once a year the Sauvages lunch group heads down to some wine friendly SGV Chinese restaurant for some fun filled Cantonese.

Flight 0: Les Amuses

2013 Château Miraval Côtes de Provence Rosé. VM 90. Pale orange. Fresh tangerine, strawberry and white flowers on the fragrant, mineral-accented nose. Silky and precise, offering tangy red fruit flavors that are lifted and sharpened by a white pepper nuance. Finishes clean, nervy and long, with excellent clarity and lingering minerality. This suave wine has the power to work with rich foods and the energy to give pleasure by itself.

agavin: a decent provencal rose. The big claim to fame is the Brad Pitt / Angelina Jolie connection.

Typical sauce: mustard, chili, and XO (fermented shellfish with a bit of chili).

Flight 1: Radical Riesling


2011 Domaine Ostertag Riesling Muenchberg. VM 92. Pale straw. Sweet chamomile, anise and licorice notes complicate very ripe pear jelly and Golden Delicious apple on the nose and palate. Dense and suave in the mouth, with smooth flavors of ripe citrus, chamomile and minerals carrying through on the very long finish. Like many of Ostertag’s wines, this one comes across as unctuous yet very fresh, thanks to firm acidity and chewy buffering extract. Ostertag owns two parcels in this grand cru, mostly in the central part of the cru, which is exposed full south. The average age of the vines is almost 50 years, and you can tell from the wine’s rich texture and depth of flavor that this is a true vieilles vignes bottling.

From my cellar: 2011 Prager Riesling Smaragd Klaus. VM 91. Rich aromas of vineyard peach, passion fruit and acacia honey. Tautly strung on the palate, with juicy apricot fruit wound around a vibrant backbone. The wine’s discreet residual sugar is disguised by abundant minerals and a lemony nuance. With a long finish featuring yellow plum and wet rocks, this riesling shows good balance in spite of its 14% alcohol.

2002 Schloss Vollrads Riesling Kabinett. 89 points. Deep Golden Yellow, Crisp and fruity
Very tasty.

Jumbo shrimp har gow. As good a version as I’ve had.

Jumbo pork siu mai. Perhaps more succulent and tender than many.

Spring roll. Perfectly fine. I forgot to photo one at the beginning and had to make due with this unappetizing “after the fact” image.

Flight 2: Alsace Alpha


2012 Domaine Weinbach Riesling Schlossberg. VM 92. Luminous straw-green. Delicate aromas of nectarine, lemon verbena and jasmine are complicated by racy minerality. Deep, dense, clean flavors of white stone fruits and aromatic herbs are penetrating and very long, with the finish showing an obvious saline edge. Made from vines grown on the higher slopes of the Schlossberg hill, this wine is always characterized by ripe, floral acidity and rarely expresses fusel aromas, especially when young.

2005 Domaine Weinbach Riesling Cuvée Ste. Catherine. VM 91+. Pale green. Complex aromas of citrus skin, ripe peach and spices, with a tangy whiff of botrytis. Spicy, dense and rich but quite backward and wound-up. This, too, is classically dry in style, with nearly exotic mace and nutmeg notes perking up the palate. Finishes very dry and very long, with flavors of pineapple and dusty stone. Penetrating and rather austere-in need of aging. This is mostly from the bottom of the Schlossberg, but 20% of the wine comes from outside the grand cru border.

In the back, Turnip roll. A light flakey pastry stuffed with turnip and onion. Quiet nice actually, if a little heavy.

Front and center, BBQ pork. My favorite type, sweet and flavorful.

To the right, BBQ roast duck. Great except for all the bones (which are usual).

Duck sauce. Good on the pork too if you like to double down on your sweet.

Flight 3: Hot in the South


2004 Chapoutier Ermitage Cuvee de l’Oree. Parker 99. A wine that tastes akin to liquid rocks as well as white currants and quince is the light golden 2004 Ermitage Cuvee de l’Oree. This is a fabulous wine, with blockbuster intensity and richness. This is the kind of wine that may last 50-100 years, but of course most readers will opt for earlier consumption.

agavin: Parker loves these, and I own a whole bunch, but I’m not really feeling the love. They are so high alcohol.

2007 Guigal Condrieu la Doriane. Parker 95. This full-bodied white was aged in one-third new oak and two-thirds tank. One hundred percent of the 2007 Condrieu La Doriane is vinified in new oak, and put through malolactic. It is then aged for 11 months prior to bottling. Absolutely exquisite, with the oak pushed to the background, this wine’s fruit character is dominated by apricots, peaches, honeysuckle, and marmalade. The beautiful floral and honeyed fruit aromatics are followed by a sumptuous, full-bodied white that is never heavy (because of good acidity) or flabby. Consume it over the next 2-3 years.

2012 Andre Perret Condrieu. Parker 92. Moving to his Condrieus, the 2012 Condrieu (aged in equal parts barrel and tank) offers up classic lychee nut, flowers and tangerine aromas and flavors, medium-bodied richness, and brilliant purity of fruit. Possessing a perfect mix of freshness and richness, with vibrant acidity and loads of fruit, it should drink nicely for 4-5 years.

Shrimp lettuce cup. The plum sauce unfortunately came AFTER I had finished the roll. Nice crunch to it though.

Stir-fried lobster w/ black pepper sauce. A nice lobster.

Flight 4: Rhone Rampage


1999 Chapoutier Chateauneuf du Pape la Bernardine. Parker 89-91. The 1999 Chateauneuf du Pape La Bernardine offers a sweet perfume of jammy black cherries, cassis, licorice, and minerals, moderate tannin, medium to full body, and excellent ripeness as well as flesh. It will age well for 10-12 years.

2000 Domaine de la Grange des Peres VDP de l’Herault. Parker 94. Profound aromas of peppered blackberries, and garrigue emanate from the glass of the 2000 Vin de Pays de l’Herault (red). This juicy, fresh, concentrated wine is a powerfully elegant beauty. Dark cherries, black raspberries, flowers, and assorted red fruits are found in its seamless personality as well as in its luxurious finish. Anticipated maturity: now-2014.

2004 Domaine Tempier Bandol Rouge Cuvee Cabassaou. Parker 91. The nose stubbornly refuses to charm: surly, introspective with faint scents of forest floor, damp moss, leather and blackberry. The palate is full-bodied, very backward, dense and at the moment just lacking some cohesion. But I am sure this will meld together with ageing but it just lacks a little persistency on the finish. Drinking 2015-2022.

Stir fried frog. With whole garlic, mushrooms, and sweet Chinese sausage. Tasted great, although the look of the frog legs in this sauce wasn’t the most attractive thing I’ve ever seen.

Flight 5: Power of the Priorat


2004 Clos Mogador. Parker 96+. Clos Mogador is produced by the esteemed Rene Barbier who has hit homeruns in both 2003 and 2004. The 2004 Clos Mogador has a more saturated purple color than the 2003 as well as a more expressive perfume of mocha, coffee, and flowers (violets) in addition to toasty oak, earth, and blue and black fruits. More extracted and backward than the 2003, it demands a decade of cellaring and should drink well for an additional 20 years. The 2004 is a tour de force.

2001 Costers del Siurana Clos de l’Obac. Parker 91. This unfiltered blend of Cabernet Sauvignon, Grenache, Syrah, Merlot, and Carignan, aged for 14 months in new French oak, and bottled unfiltered, boasts a deep purple color along with a pure bouquet of raspberries, blueberries, wet stones, and toasty, subtle vanillin. Medium-bodied with outstanding concentration, impressive elegance, and a nice texture, this tight but promising 2001 should hit its prime in 2-4 years, and last for 12-15.

2003 Alvaro Palacios L’Ermita. Parker 94-97. I tasted a ready-to-be-bottled tank sample of the 2003 L’Ermita. Typically there are 400-500 cases of this blockbuster, but because of the vintage’s tiny crop as well as a severe triage, only 240 cases were produced. This superb effort displays a black/blue/purple color along with a huge nose of creme de cassis, flowers, crushed rocks, and a hint of smoke. The wine is full-bodied and opulent, with tremendous structure, great definition and purity, and a huge, but elegant, persistent finish. It will benefit from another 1-2 years of bottle age, and last for 15 plus.

agavin: someone brought out the big guns!

On the left, fried frog. Really great crispy garlic fry. Few bones. One of the best frog preps I’ve had.

On the right “french beef.” Sweet and beefy. Good with the wine.

Asparagus. Sort of the prep for Szechuan string beans, but with asparagus.

Flight D: Sweet Finish


2003 Dönnhoff Niederhäuser Hermannshöhle Riesling Auslese. VM 93. Birch beer and pungent brown spices in the nose. Enormously rich, with a hint of caramelization, yet only subtly sweet in overall impression. Peach jam with candied lemon zest, herbal essences, and brothy meat and mineral depths. Firmer in feel than this year’s Brucke Auslese #19, and apt to unfold over a long period.

My cup of tea! Actually it’s the Donnhoff.

Macao Egg Custard. This version was a little eggy, but good.

Sesame mochi ball with bean paste. Nice texture and a really good bean paste. Too bad I don’t digest beans like I used to.

A mango soup, very refreshing.

First off, I have to say this may be my first (regular) Chinese meal that was individually plated. Impressive.

Second, we had a LOT of great straight up Cantonese here and some fun wines with a lot of variety. I thought the dry rieslings paired best, but some of the reds were fabulous wines. Oh, how I love the SGV.

For more LA Chinese dining reviews click here,

Related posts:

  1. Sauvage Republique
  2. Feasting Lunasia
  3. Châteauneuf-du-Pape in the Sun
  4. Sauvages – East Borough
  5. Sauvages in the Forest
By: agavin
Comments (0)
Posted in: Food
Tagged as: Cantonese, Chinese cuisine, Lunasia, Sauvages, Wine

Lunasia Dim Sum

Jun23

Restaurant: Lunasia [1, 2, 3]

Location: 500 West Main Street Suite A, Alhambra, CA 91801. (626) 308-3222

Date: April 29, 2014

Cuisine: Cantonese Dim Sum

Rating: Excellent

_

My brother and I continue our epic quest to sample all the top San Gabriel Valley dim sum restaurants. I’ve actually been to Lunasia before, for a big Cantonese Banquet, but this is my first trip here for dim sum (which is really their specialty).




Pictures are helpful, even for a dim sum veteran.


Jumbo shrimp har gow. As good a version as I’ve had.


Jumbo pork siu mai. Perhaps more succulent and tender than many.


Spinach shrimp dumplings. I’d swear these also had scallops in them. Interesting (and tasty). A different mealier texture to the skin.


Baked chicken bun. Full of meat and flavor, probably a bit better than at King Hua.


BBQ pork buns. Excellent rendition. Shanghai #1 might have the best of these.


Pork dumplings. This is the sticky fried mochi variety. They are slightly sweeter and have a wonderful texture.


Shrimp rice noodles. Great sauce and a nice version of this dish too.


Crispy Shrimp Roll. These have a lovely light crunchy texture. They came with a mayo! But I thought they went better with the sweet duck sauce.


Shanghai pork dumplings (XLB). The inside of these favorites (and we got 3 tins) were filled with really solid little pork balls. They tasted great, but Elite’s were certainly better (with a lighter thinner skin).


Hong Kong Roasted Duck. Tasty, but a little boney.


Duck sauce for the duck.


Sticky rice wrap. The classic lotus leaf wrapped sticky rice.


Here is the inside. I know it’s not the loveliest, but it was good.


Pan-fried vermicelli Singapore Style. My brother and I got this dish as kids — and it’s still just as good.


Egg yolk buns. Like Chinese Cadbury Eggs!


Sweet yolk inside! Kinda different, and very sweet.


Macao Egg Custard. This version was a little eggy.

Overall, another fabulous dim sum place. It’s hard to say which is best among Shanghai #1, Elite, King Hua, and this, as each has certain dishes they do better. Really just an embarrassment of riches.

For more LA Chinese dining reviews click here.

Related posts:

  1. Feasting Lunasia
  2. Din Tai Fung Dumpling House
  3. Dim Sum is Shanghai #1
  4. More Modern Dim Sum
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By: agavin
Comments (1)
Posted in: Food
Tagged as: Alhambra California, Cantonese cuisine, Chinese cuisine, Dim sum, dimsum, Har Gow, Lunasia, san Gabriel valley, Shanghai, Steamed Pork and Shrimp Dumplings (Shao Mai)

Feasting Lunasia

Feb13

Restaurant: Lunasia [1, 2, 3]

Location: 500 West Main Street Suite A, Alhambra, CA 91801. (626) 308-3222

Date: February 9, 2014

Cuisine: Cantonese Chinese

Rating: Fine Banquet Cantonese

_

Another week, another Hedonist Chinese extravaganza in the SGV. Up this time, Lunasia, usually known for its all day dimsum. But tonight we’re here for Cantonese banquet.


In a lovely private room. Lunasia is definitely much better looking than many of the local places.


2011 Hatzidakis Winery Assyrtiko. 89 points. Fantastic minerality, great acidity, just a touch of florality on the nose, and just a touch of salinity. The one trick is that you must follow: You must serve this wine between 45 and 52 degrees. At 56 degrees, you lose the minerality, and it seems flabby and unbalanced. But serve it at the right temperature, and wow!


Candied walnuts on the table.


From my cellar: 1990 Mommessin Vosne-Romanée 1er Cru Les Suchots. 93 points. Lovely nose of sweet cherry fruit, barnyard, and spice, more of the same on the palate, tasted young, rich with great complexity, medium body, medium/long finish.

Our bottle was quite nice.


Yarom brought in both boar and venison that he personally killed, and the chef prepared it in various forms. There are two kinds of BBQ chops, some sliced (boar?) meat, and ground boar balls deep fried. This was one of the best preps we’ve yet had from these animals, and we’ve had several (here and here).


2006 Sine Qua Non Autrement Dit. 90 points. Very nice blueberry/strawberry nose. not hot on the nose. really nice full palate and mouthfeel with a nice mix of red and blue fruits, and integrated earthiness. did not noticably detect any heat or wood on this. certainly a bigger and different type of rose, but this bottle was nicely restrained and seemed in good balance tonight.

This is a very expensive, but very nice rose.


Stir-fried lobster w/ black pepper sauce.


2008 Lucien Le Moine Nuits St. Georges 1er Cru Les Vaucrains. Burghound 89-92. A background hint of wood does not compromise the clear reading of the equally pungent and complex nose that is much more animale in character and this character also suffuses the textured, powerful and precise big-bodied flavors that, like the Les Cailles, also lean out somewhat on the otherwise linear and exceptionally long finish. Also like the Les Cailles, my predicted range assumes with this will flesh out with more time in barrel.

Young, but very good.


Various kinds of pork. An almost ham like roast pork in the back (Macau Roasted Pig’s feet?) and a sliced brown sauce version in the front — both delicious. It’s possible the foreground was actually abalone. I’m not sure (it was very tender though).


Some hot chili oil and an unusual (to me) seafood based “fish or scallop” sauce with an extremely unami flavor.


From my cellar: 1994 Bollig-Lehnert Piesporter Goldtröpfchen Riesling Auslese. 92 points. The sweetness had pleasantly faded, but it had extremely nice petrol notes.


Bullfrog with chilies. Good for frog, although one of the more mild dishes tonight.


2005 Hans Wirsching Iphöfer Kronsberg Riesling Spätlese trocken. 90 points. Dry. Green-tinged, straw yellow –maturing. High extract/alcohol (14%). Expressive nose, peach and citrus fruit plus a touch of classic ‘Petrol’ Riesling character. (Small tartrate crystals in this bottle). Very concentrated, rich, spicy, peach and ripe apples, taught minerality and very fine acidity. Very attractive, maturing wine that is great to drink now or in 2-3 years.


Some steamed vegetables with fish cake.


Crab in a special (curry?) fermented sauce. Very tasty, although hard to break into.


1999 Paul Hobbs Pinot Noir Cuvée Agustina Hyde Vineyard. IWC 85. Medium-full ruby. Extractive, oaky aromas of roasted black fruits, tar, bourbon, meat and eucalyptus oil. Fat and full, but the bitter cherry, tar and menthol flavors come across as roasted and tired. Finishes with smooth tannins, but I don’t find much pinot perfume or charm here.

1999 Paul Hobbs Pinot Noir Cuvée Agustina Hyde Vineyard. Parker 94. Paul Hobbs fashioned a potentially monumental 1999 Pinot Noir Cuvee Agustina. An opaque ruby/purple color is followed by a sweet nose of blackberries, cherry liqueur, smoke, forest floor, and toast scents. The wine is terrific on the palate, with multiple layers, great purity, and a prodigious finish. It is made from the Calera clone (the crop size was 0.2 tons per acre), this expensive but blockbuster Pinot was aged 16 months in 100% new French oak, and bottled with neither fining nor filtration. This powerful, intense effort, will require 2-3 years to display its varietal character. This is a Pinot Noir for gluttons.

For a new world pinot, this was a nice wine, certainly way better than Tanzer’s 85, although I think Parker with his new world bias is too generous. I’d probably rate it around 92 points, like a decent premier cru. Spectator gives it a 92.


French style beef. Tender filet mignon.


Stringbeans with pork. A very good example of this type.


2005 Sine Qua Non Pinot Noir Over & Out. IWC 92. Ruby-red. Exotically perfumed nose features energetic raspberry and blackberry scents complicated by cinnamon, mace and fresh rose. Plush and sweet, offering powerful red and dark berry flavors, suave tannins and impressively chewy finishing grip. Less a pinot than a Sine Qua Non wine, and that’s not a bad thing.

Well made, but way way too much oak (as usual for new world pinots).


Peking duck with the soft buns. This was a pretty awesome meaty example.


And the hoison and scallions.


2001 Shirvington Shiraz. Parker 98. The 2001 Shiraz may be even more momentous than the Cabernet Sauvignon. There are nearly 1,000 cases of this blockbuster, opulently-styled, black beauty. Its inky/purple color is followed by an exceptional bouquet of black fruits, espresso roast, charcoal, and smoke. With great ripeness, intensity, purity, that fabulous seamless texture the Marquis team routinely obtains, and a finish that lasts more than a minute, it should offer profound drinking for at least a decade.

I really don’t see what Parker sees in these massive New World Shiraz. It’s fine, but just searing grape.


Chinese Broccoli with bean curd or bamboo shoots?


2000 Domaine Weinbach Tokay Pinot Gris Altenbourg Cuvée Laurence. 93 points.  Color: Light golden yellow. Smell: Stone fruits, mineral, and roasted apples/pears. Taste: A melange of stone and tropical fruits with an underpinning of minerals that ebb and flow over a long finish. Overall: Outstanding!! Words won’t do this wine justice…several of us got stuck tasting, and re-tasting this wine through out the evening. Medium body, med+ fruit, med-high acidity, and a long glorious finish.


Someone brought this chocolate filled with poprocks!


A mango soup, very refreshing.


Red bean “soup.” Not my thing.


Of course we headed over to Salju Dessert for some awesome. Above banana peanut-butter Nutella crepe.


A super fruity one with coconut snow and various tropicals.


Almonds and berries.

An unexpected nightcap:

1986 Lafaurie-Peyraguey. Parker 92. A wonderful bouquet of pineapples, smoky nuts, honeysuckle, and other flowers soars from the glass. In the mouth, the wine is rich, with the essence of apricots, pineapples, and other tropical fruits. The acidity is crisp, giving the wine great definition and clarity. The finish is sweet, honeyed, and long. This beautifully made Sauternes is one of my favorites from the 1986 vintage.

For more LA dining reviews click here,

or more crazy Hedonist dinners here!

Related posts:

  1. Friday Night Feasting
  2. New Bay Seafood
  3. Phong Dinh – Hedonists go Vietnamese
  4. Newport Special Seafood
  5. Coconut Curried Snails?
By: agavin
Comments (1)
Posted in: Food
Tagged as: Alhambra California, Cantonese, Chinese cuisine, hedonists, Lunasia, Lunasia Chinese Cuisine, san Gabriel valley, Wine
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