Restaurant: NBC Seafood Restaurant
Location: 404 S Atlantic Blvd, Monterey Park, CA 91754. (626) 282-2323
Date: April 19, 2025
Cuisine: Cantonese
Rating: Great lunch
My friend Trenton invited me to this celebratory banquet lunch with his family — which was awesome — but I didn’t require too much arm twisting to drive out to the SGV.
It’s been a while since I was at NBC. Huge private room too.
The menu at NBC Seafood Restaurant showcases a variety of Chinese dishes, highlighting fresh seafood and roast meats. The offerings include succulent preparations like fried prawns with honey walnuts, whole roasted ducks, and lobster dishes, complemented by unique sides such as special fried rice wrapped in lotus leaves.
Billecart-Salmon, renowned for their precision and finesse, presents the Brut Sous Bois, a Champagne from the famed Épernay region, crafted from the exceptional 2012 vintage. This beautiful blend of Chardonnay and Pinot Noir showcases a rich complexity, with notes of toasted bread, hazelnuts, and hints of ripe stone fruits. Its creamy texture and vibrant acidity make it an ideal pairing for dishes like seafood risotto or roasted chicken.
The 2012 vintage lends a lovely maturation to this wine, resulting in a well-balanced structure that harmonizes the fruit and oak influences. With a sensational pimento and limestone minerality, the Brut Sous Bois can elegantly complement creamy cheeses or truffle-infused entrées, making it a versatile choice for festive occasions.
Roasted suckling pig. Expect glassy, crackling skin over tender, milky-sweet meat, rich yet delicate. The contrast of shattering crunch and juicy succulence is the whole point.
Walnut shrimp. Always a guilty pleasure. Crisp-fried shrimp in a sweet, creamy glaze with candied walnuts—rich, crunchy, and a little decadent.
Pan-fried scallops, mushrooms, and vegetables. Nice and crunchy. Sweet, tender scallops with a golden sear meet earthy mushrooms and crisp veg, giving a clean, savory bite.
Dried scallops in seafood soup. Briny-sweet and rich in umami, the scallops deepen the broth with savory intensity while the soup stays clean and gently oceanic. Tender morsels add a light chew against the silky warmth.
Baked lobster with ginger and green onions. The meat is tender and sweet, with warming ginger and the fresh bite of green onions. Baking adds a gentle char and concentrates the savory juices, perfuming each bite.
Grey sole, double-style. Never had this exact version—it was really great. The meat itself was on top with lots of ginger. Underneath were crispy-fried sole bones. The delicate, silky fish plays against the salty, shattering crunch of the bones, with the ginger giving a bright, warming lift.
Crispy fried whole chicken. Golden, shatteringly crisp skin with juicy meat underneath—simple, satisfying, and meant for sharing.
Whole roasted (pseudo) Peking duck. Crisp skin and juicy meat make it simple and satisfying.
Buns for the duck. Steamed, pillowy, and lightly sweet, they cradle the rich duck and sauce without stealing the spotlight.
Buns for the duck.
At the heart of this culinary offering lies the sumptuous roast duck, its golden-brown skin glistening with a tantalizing sheen, creating a rich and savory experience.
Special fried rice wrapped with lotus leaves. Really fabulous rice dish. The lotus leaf lends a gentle, tea-like aroma and subtle earthiness, keeping the grains moist and distinct.
Red bean soup. Depending on the tradition, it ranges from gently sweet and silky to hearty and savory, with the beans lending a creamy body and cozy, earthy depth.
Here we celebrate a vibrant gathering of family, friends, food enthusiasts, each contributing their unique flavor to this unforgettable meal.
Awesome day Trenton!
