Peking Duck :: Page 2 :: All Things Andy Gavin

Archive for Peking Duck – Page 2

Eating Beijing – Dadong

Aug17

Restaurant: Dadong Roast Duck (Nanxincang)

Location: 1-2 Nanxincang Guoji Dasha, 22A Dongsishitiao, Dongcheng district, Beijing 100007, China. +86 10 5169 0329

Date: July 29, 2018

Cuisine: Beijing Chinese, specializing in roast duck

Rating: Superior (and lean) duck

Our 15 day trip to China begins auspiciously (in Beijing) with a trip to a branch of the granddaddy of serious Beijing Roast Duck places, Dadong.

This is the Nanxicang branch. I was at Dadong in 2008, but it was definitely a different (less modern) branch. Or they redid considerably.

The decor is very contemporary and everything is “fancy.”

Down to the duck chopstick holders!

Salad. Not sure I’ve ever had a salad in China before, and this one was some kind of dandelion leaf and radishes. No dressing really too. Sort of bracing.

Asparagus. Pretty much what it looks like.

Then comes the duck, along with the professional duck carver. He even had an assistant in tow.

Close up on the lovely bird which was puffed with air, lovingly basted, and fire roasted.

The guy knows how to carve.

Beijing duck. We got 2 platter of meat and skin.

And heads and legs (not pictured).

At Dadong, everyone gets their own condiment tray.

Plus there are pancakes.

And sesame buns. They showed us how to dip the skin in sugar and which condiments to put in which carbohydrate. Although the bun is good, I prefer the pancake, as it distracts less from the duck/hoison awesomeness. Dadong’s duck is crispy and ultra lean. Really perfectly cooked and delicious, but not fatty.

Duck soup. Not the biggest thrill. It never is. Just a bone broth.

Bean sprouts. Looks boring, but these were actually excellent. Must have been the perfect amount of oil.

This trip included A LOT of dumplings, so we had to get started right away with some steamed vegetable dumplings.

And cabbage and egg fried rice.

Plus a fresh whole fish in brown sauce with garlic and mushrooms. I’ve never had this exact sauce before and it was a little like a tangy gravy. Quite good actually but unexpected.

Mysterious bland sweet Chinese dessert soup. No thanks.

Dry ice fruit plate looked cool.

Beijing embraces the 21st century

Now-a-days in Beijing and Shanghai there are a lot of restaurants that have modernized their look and feel while staying fundamentally Chinese. This is certainly the case with Dadong and its lavish plating and epic sized picture menu. But the execution was also very good — particularly on the standout item, the Beijing Duck. This and Country Kitchen set my new standard for Peking/Beijing duck. If these are now a 10, the best places in the SGV are mere 7s. I wish I’d had a few more days in Beijing just so I could try 1949, Duck de Chine and a few other top duck places. We managed 2 in 3 days.

For my catalog of more Chinese in China, click here.

By: agavin
Comments (1)

Posted in: Food

Tagged as: Beiing, Beiing Duck, Chinese Food, Eating Beijing, Eating China, Peking Duck

Late Night Longo

Apr09

Restaurant: Longo Seafood Restaurant

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

Date: February 11 & June 10, 2018 and June 12 & November 6 & December 11, 2022

Cuisine: Cantonese Chinese

Rating: Great Meal, Good Deal

The first week of February (2018) 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. Since then I’ve been many many times and this is a composite post of at least 5 or 6 dinners.

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

It’s one of these big formal Cantonese places.

Tanks with live seafood.

There is a big glitzy menu too, but this one is more compact.

They have tons of private rooms. Some even have their own “en suite” bathrooms.

Peanuts.

Cucumbers with a spicy bean paste.

Chicken Feet. Of course Yarom has to slip in his chicken feet to satisfy his foot fetish. These are the extra un-seasoned buggers. Pretty much no one else touched them.

Chili oil.

Cold plate. Jellyfish, Honey BBQ Pork, roast chicken, roasted pork belly. The jellyfish was spicy and first rate with nice texture. The honey BBQ pork was sweet, soft, and delicious. The pork belly had a bit of porky quality and nice crispy skin. I didn’t try the chicken but people loved it.

Sweet sauce, sugar, and hoisin.

The geoduck alive.
Geoduck and lobster sashimi. The lobster had a nice texture but almost no flavor. The geoduck, however, was incredible again with chewy clam texture and an almost sublime “of the sea” briny quality.

Wasabi and soy for the sashimi.

Fried geoduck neck, salt & pepper style. Some of the best fried clams I’ve had (again). Super light and crunchy with that chewy clam center.

Peking Duck (2/11/18). The meat was very good. This was a bun place and they serve the classic “Pseudo Peking Duck“. 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.

Duck Meat. Sometimes they also serve the meat separately. depends. I’m not sure I actually got any of this. Looks pretty juicy, like the Cantonese roast duck that it is.

Condiments. I didn’t get to try as they were on the other side of our very large and very slow lazy susan. Again it was served with buns which are vastly inferior to pancakes. But still it was overall a very tasty duck — if not the real peking duck experience.

Duck Lettuce Cups. Totally PF Changs style but actually quite enjoyable. Nice flavor and crunch. The hoisin here is sweet and doesn’t have the punch that a good Beijing place hoisin does.

Lettuce for the duck.

Fried Squab. Super delicious with crispy skin and very dark rich meat.

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

What happened to piggy?

Macau Style Pork Belly. Piggy with nice crispy skin. Good stuff. This is what you get if you can’t handle a whole pig!

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.

Clams with green pepper.

Scallops with snap peas. Lovely.

Frog with Chili Peppers. It was not spicy at all but the frog had a reaally nice flavor and the bones weren’t too anoying. Fish + Chicken vibe in great sauce.

Sweet buns to “calm the spice from the frog.” People loved these and they were very fluffy.

Here comes the giant King Crab!

Brian shows off the scale.

More live seafood on a different night.

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

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

King Crab Legs, steamed with garlic, on glass noodles. Super tender, sweet, and garlicky. Fabulous. Others raved about the noodles (which I avoided due to carbs).

Close up of that tender goodness.

King Crab Egg Custard (2/11/18 and others). This was actually the best version of this I’ve had. The custard was silky and infused with sweet soy and there were very substantial chunks of crab meat. Totally addictive.
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.

King Crab Body, Typhoon Style. One of the best crab bodies I’ve had. Tons of meat, very sweet and still moist. The fry was very tasty with lots of garlic flavor, but was as much a bread crumb fest as garlic. This wasn’t the crack-like pure garlic crunch.

Crab fried rice (6/10/18). Great stuff!

Black Pepper Lobster. This is the head and legs part of the lobster — we ate the tail raw. It was okay, certainly well cooked, but the sauce wasn’t particularly peppery and the parts of the lobster we had (mostly legs) are a little tough to get the meat out of.

Fried tofu with mushrooms and broccoli (2/11/18 & 6/10/18). Very nice actually. Love the delicate sauce.

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.

Walnut shrimp (6/10/18). Fairly light, mayo forward version.

Sole with black bean sauce (6/10/18). Turned out to be moderately spicy!

Braised pork belly with preserved vegetables. Rich!

Filet Mignon with mushrooms. The mushrooms were great but the beef was kind of chewy. Yarom substituted this for the pork belly with preserved veggies which we supposed to have (a great dish). The beef was meh.

Pepper lamb chops. Not sure I get this dish.

Pea tendrils with garlic (2/11/18).

Ung choy (6/10/18).

Preserved fish eggs fried rice (2/11/18). Nice and salty.

Vegetable fried rice (6/10/18).

Yang Chow Fried Rice.

Simple lo mein (6/10/18). A lot of the Chinese food amateurs enjoyed this.

Seafood chow mein (6/10/18). I always love this dish.

Beef chow mein (crispy). I just ate the beef but it had that tasty MSG soft tenderized beef.

Weird sweet bean soup (2/11/18).

Another weird bean soup.

Walnut soup (6/10/18). MUCH much better than the bean soup — actually kind of pleasant.

Sweet Soup. Interesting textures and a sort of medicinal quality, it was just sweet with almost no flavor. Weird like most Chinese desserts. There were goji berries and some sort of sea plant with a jellyfish-like texture.

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).

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.

More gelato.

Triple Chocolate Cloud Gelato – The base is made with Valrhona 62% Satilla Chocolate and then layered with Dark Chocolate Cream Cheese Ganache and chopped Oreos! — 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 #Valrhona #chocolate #oreos #ganache #icing #NestléCrunch

Bloody Apple Pie Gelato — A Tahitian Vanilla Custard base layered with my house-made cinnamon bourbon apple pie filling, house-made Vanilla Caramel Blood, and house-made Grave Soil Charcoal Graham Crackers (GF) — 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 #applepie #apple #cinnamon #caramel #GrahamCracker #halloween

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.

In 2022 (and once so far in 2023) I went to Longo a whole mess of times. The meal follows a certain pattern, but it’s a great place for fresh seafood and lots of good Chinese eats. And the fact that they have big private rooms where they let you be loud, obnoxious, and do your wine thing is awesome!

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:

By: agavin
Comments (2)

Posted in: Food

Tagged as: BYOG, Cantonese cuisine, Chinese cuisine, Gelato, Longo, Longo Seafood, Peking Duck, SGV, suckling pig, Sweet Milk, Wine

Dragged out for Duck

Jul17

Restaurant: Duck House [1, 2]

Location: 501 S Atlantic Blvd, Monterey Park, CA 91754. (626) 284-3227

Date: June 11, 2017

Cuisine: Chinese

Rating: Interesting stuff

Big surprise that for my birthday dinner I chose — you guessed it — Chinese food! And because it was my birthday I managed to drag the rest of my family all the way out to the SGV. I went for a return to Duck House (previous recent visit here), as they have Peking Duck (no duh), it’s on the west side of Alhambra, and because it isn’t spicy or too weird. But I did pre-order a bunch of interesting dishes.

From my cellar: NV Demière-Ansiot Champagne Grand Cru Brut Blanc de Blancs. VM 91. Vivid yellow. Bright, mineral-accented aromas of orange, pear, anise and white flowers are lifted by a gingery topnote. Lively and precise, offering intense orchard and citrus fruit flavors and a hint of buttered toast. Shows impressive clarity and mineral cut on the finish, with the pear and floral notes echoing. This elegant Champagne should age well on its balance.

Slightly sweet soy marinated chicken wings. Always on the table here to start. Boney and cold, but nice taste.

My 8 year-old tried these fried buns. Basically the soft bao dough fried with sweetened condensed milk on the side.

2005 Seigneurie de Posanges Savigny-lès-Beaune. Not a bad young village.

Peking Duck. Served here with the meat and skin. We had it only 1 way, but two ducks. This is solid, but Tasty Duck and a few others have slightly better duck. Mostly I think they just need better Hoisin.

Egg with tofu. My wife liked this. Steamed egg with tofu and a vegetarian brown sauce.

Eggplant with garlic. A little mushy, and not as spicy/garlicky as the best Szechuan versions, but certainly nice.

Sweet and Pungent shrimp. Basically fried shrimp in sweet and sour sauce. Love it!

Vegetable crispy lo mein. With the sauce on the side.

Here is the sauce. Lots of ginger.

From my cellar: 2008 Domaine William Fèvre Chablis Grand Cru Bougros Cote de Bouguerots. BH 96. An exceptionally elegant high-toned and strikingly layered nose of oyster shell, mineral reduction and perfumed cool green fruit is extremely seductive and serves as a fascinating introduction to the concentrated, serious and powerful yet refined flavors that ooze a fine minerality on the mouth coating and hugely long finish. This is blessed with buckets of sap that completely buffer the firm acid spine. This is a flat out great effort that is indisputably a “wow” wine.

Treasure Island, which somehow I keep mis-remembering as “buried treasure.” This was a special pre-order dish and I’ve never had its like before. Napa cabbage smothered (it’s huge) in egg yolk and crab meat sauce. Topped with goji berries. Unusual. Very mild and pleasant, but certainly a LOT of cabbage.

Steamed black cod. For the healthy folk.

2004 Domaine de la Janasse Châteauneuf-du-Pape Vieilles Vignes. VM 95. Opaque ruby. Incredibly powerful bouquet encompasses cherry, blackberry, cassis, candied plum, dark chocolate, licorice and garrigue Positively mouthfilling, with potent, liqueur-like dark fruit, licorice and mocha flavors, but also with surprising freshness and cut. As weighty as this is, there’s a sense of elegance, too. Finishes juicy, sweet and impressively long, with persistent cassis and blackberry flavors. Wow!

Jan, your ass is big!

Buddah’s chicken. Another special order dish. Whole roast chicken stuffed with seafood, taro, and I don’t know what and smothered in brown sauce.

Inside it’s like Chinese Thanksgiving! Cool texture.

2014 Caymus Cabernet Sauvignon. Can we say vanilla?

Sticky rice with BBQ eel. I don’t know why they always have this dish at duck houses, but they do.

Truffle Lobster. Can’t go wrong with a giant fried lobster in truffle sauce!

I was far too stuffed for cake, so had to have my candle in some eel rice!

Overall, a fun night and great to share it with the family and friends. Not sure I need to order the Treasure Island again, but it was very interesting. The sauce was actually great over rice, but there was so much of it!

For more LA dining reviews click here.

By: agavin
Comments (4)

Posted in: Food

Tagged as: Chinese cuisine, Duck House, Peking Duck, SGV, Wine

Best BBQ Ever?

Mar13

Restaurant: Sham Tseng BBQ

Location:634 Garvey Ave, Monterey Park, CA 91754. (626) 289-4858

Date: February 12 & October 22, 2017 & July 21, 2019 & November 13, 2022

Cuisine: Chinese BBQ

Rating: Best BBQ fowl and pig!

One of the first Hedonist Chinese diners I ever went to — 5 or more years ago! — was at Sham Tseng, but back when they had a different location.

Now that is closed and they have only (I think) their original location — which we have been to a whole mess of times.

It’s not much to look at, a sort of BBQ shack.

Check out the glamour!

But we had the “private room” — I’m chuckling even now. Back in the parking lot, in this sort of strip mall hooker motel like apartment building, up the shady stairs…

Down the creepy hall…

And even mysteriously for lease is…

The glorious interior two room “palace.”

Oh yeah!

On a night in 2022.

Various sauces.

Peanuts.

Beef tendon and pig ear. Not my favorites. I actually love beef tendon, but in spicy sauce where it’s chew is complemented by some flavor.

Corn Soup (7/21/19). A corn egg drop soup. Light and delicious.

Jeff ordered a Pig Head for the fun of it.

Suckling pig. Now this some seriously amazing pig. Super little, incredibly crispy skin, super tender meat. Sham Tseng knows how to BBQ!

Oink!

Garlic, Ginger, and Scallion Lobster on Chow Mein. The lobster sauce was very nice with a great ginger flavor. The lobster meat itself was well cooked. However, the lobster was tiny and so there was almost no tail and it was hard to get the meat out of the body. The crispy noodles were insanely good.

Lobster in black pepper sauce. Fine, although not their speciality.

Lobster with garlic ginger sauce and noodles (7/21/19). This was a better lobster prep for them, although a bit of a tough beast, the sauce on the noodles was excellent.

Roast goose (2 pictures). This was an incredible dish too. Super moist and great crunchy skin. Eaten with the sweet orange sauce.

Pigs Feet. Yarom ordered the pig’s feet again. Gross. No meat. Only the flabby gelatenous bits and bone. Extremely sweet soy sauce similar to a Shanghai style sauce.

Crispy pig leg (front). Incredibly delicious crispy bits of pig with a healthy big or porcine goodness. Great dish.

Fried bits (7/21/19), including tofu, chewy chicken bits, and maybe squid.

Walnut Shrimp. Some of the most delicious walnut shrimp. Super super puffy fry and loaded with sugary mayo. Certainly a guilty pleasure.

Egg yolk salt shrimp. A little too heavy for my taste.

Salted Egg Yolk Crab. A frozen Dungeness Crab because Yarom was too cheap to pay for the much better live crab. The fry was very heavy, grainy, salty, with a bit of funky fish sauce taste. I didn’t like it at all. The meat was meally and fell apart. Not a good dish.

Fried fish bits with garlic. Not bad.

Different fish bits with green onion (7/21/19). Really delicious.

This chili oil isn’t nearly as good as mine.

7 flavor lamb chop. Actually spicy, well done, very tender, and really really tasty. These were so good they must have been rolled in “flavor” (MSG). Hard not to like.

Roast chicken. Some of the best straight up chicken I’ve had! Again cooked perfectly.

Salt and lemon for the bird.

Roast Squab. Very nice crispy and meaty squab. Excellent.

Hyper fried pork or such. Actually pretty darn tasty.

The party spread even to the staff.

Green beans. Fine.

Chinese broccoli (10/22/17). Fairly typical Chinese green.

Pea tendrils with garlic (10/22/17). I like this kind of colon sweeper better.

Chinese broccoli (and regular broccoli?) with mushrooms in velvet sauce (7/21/19).

Rice noodles with chicken (10/22/17). Vaguely sweet.

Singapore noodles. Nice version of this curry flavored dish.

Fried rice with everything.

Shrimp fried rice.

Fried rice with salty fish and chicken.

Ma Po tofu. Not very spicy sort of goopy version.

Eggs with Tomato. Gross version. Tasted like they dumped ketchup and straight sugar in the dish. Incredibly sweet — which was gross. This dish can be nice when it isn’t sweet.

Buns and sauce for the peking duck!

Peking duck. Some more stunning poultry! Fabulous and as good as Tasty Duck.

Different presentation on 10/22/17.

Duck meat.

t

Steam fish. A bit dull, but perfectly cooked.

Beef stew (7/21/19). Don’t know what else to call this, but pretty much… beef stew.

Beef Tendon Curry. I really enjoyed this dish. The tendons were almost all tendon which isn’t for everyone and while the curry wasn’t as awesome as the Henry’s version of this same dish it was quite good. Certainly an excellent dish.

Chewy fried rice balls with red bean inside (10/22/17). What historically passed for dessert in China.

Lemon meringue pie. Yep. Not sure why, but it was fine.

Confetti cake. Even odder.

Radical new flavor: Gianduja Extra Virgin Olive Oil — a tricky high fat EVOO base made with 2014 Giuseppe Quintarelli Olive Oil and layered with house-made Piedmontese Hazelnut and Valrhona Chocolate Ganache — 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 #evoo #OiliveOil #Quintarelli #SavorySweet #ganache #valrhona #chocolate #hazelnut

Italian Lemon Cookie Meringue Pie — Limoncello Zabaione base with lemon cookie flavor mixed with Italian Lemon Creme Cookies and Sicilian Candied Lemon and topped with house-made toasted 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 #lemon #LemonCookie #cookie #Sicily #Sorento #Limoncello #Meringue #LemonMeringuePie

Triple Chocolate Cloud, Basque Cheesecake, and Limon au Current.

Overall the private room is a fun time at Sham Tseng — although it almost guarantees the dreaded “2 table” vibe which I think severely reduces the fun at SGV Chinese. Downstairs is a crowded mess and basically 2 tops. And while most of their non-BBQ dishes are just fine (solid, but nothing amazing), their BBQ poultry and pig is off the charts great — really really good.

On the 11/13/22 meal it was even more clear how much of a division there was between their BBQ (birds and pig) dishes and the rest. All of the former: whole pig, pig leg, duck, squab, goose, chicken were fabulous, first in class, but the seafood dishes kinda sucked. Plus some totally bad or wasteoid dishes like the bad eggs and the soy sauce pig’s feet. The ordering was not particularly well planned.

Still, with the right care this can be an amazing and special place.

For more crazy Hedonist dinners here!

For more LA Chinese dining reviews click here.

Remnants from a table of old folks too senior to finish their food hedonist style.

Below is a slew of wines. I’m feeling too lazy to catalog them:

I brought the Rav.

And I brought this too. Not enough fruit.

By: agavin
Comments (2)

Posted in: Food

Tagged as: Chinese BBQ, hedonists, Peking Duck, Sham Tseng, suckling pig

Top Island Seafood

Jan06

Restaurant: Top Island Seafood

Location: The Marketplace, 740 Valley Blvd, Alhambra, CA 91801. (626) 300-9898

Date: December 29, 2016 & July 17, 2017 and March 10 & September 15 and December 22, 2019

Cuisine: Cantonese Chinese

Rating: Great — and great value — Cantonese

The San Gabriel Valley is just oozing with new Chinese Restaurants to try.

And no category is more crowded than the Cantonese Banquet House. Top Island fits right in the middle of this pack, offering up all the luxury ingredients in a big format at reasonable prices. Look at that sign on the left, lobster for $8.99!

And check out “party like it’s 1989” cove lighting in the giant banquet hall!

And a big pano of it.

2002 Gardet Champagne Cuvée Charles Gardet.

Boiled peanuts.

Sweet and sour goose webs (3/10/19). Goose webs are goose feet. These had the weird texture, but a really nice interesting sour flavor.

BBQ pork and jellyfish (3/10/19). Awesome sweet BBQ pork and first class jellyfish. Not all jellyfish is that great but this one was.

The super deluxe BBQ plate (earlier and 12/22/19) with pork, chicken, jellyfish, pork hock/foot and more (9/15/19)!

Westlake Beef Soup (9/15/19 and 12/22/19). Really addictive soft textured mix of ground beef (or maybe pork), tofu, egg white etc. Very mild but delicious.

NV Jean-Noel Haton Champagne Grande Réserve.

Walnut shrimp. Sure it’s a white guy dish, but this was delicious.

Salt and Pepper squid (9/15/19). Tasty calamari.

Salt and pepper shrimp (9/15/19 and 12/22/19). Someone doesn’t know how to mix up the preps. Very salty, but delicious.

Fish filets with black bean sauce (3/10/19). Really nice light fish.

2006 Paul Hobbs Pinot Noir Hyde Vineyard. VM 89. Dark red. Subdued, brooding aromas of dark cherry and chocolate. Fresher red and dark berry flavors are brightened by zesty minerals and given grip by dusty tannins. Finishes with very good persistence but limited definition. A serious, deeply concentrated style of pinot that needs some cellar time to loosen up.

Peking Duck (earlier and 3/10/19 and 9/15/19 and 12/22/19). This particular duck came with buns instead of pancakes. These were really nice buns, smaller than some. The meat was great, as good as any LA peking duck.

The skin was in the first picture, most of the meat was here. Needed more hoisin sauce as usual.

The “meat” section of this duck is actually pretty edible. Some places it’s just a carcass.

Duck second way (3/10/19 and 12/22/19).

Zoom on the second way (12/22/19).

You put this in the lettuce cups and add hoisin. Nice crunch.

2013 Boundary Breaks Vineyard Riesling No. 198 Reserve. VM 90. Quite reduced on the nose, with slightly shy aromas of Asian pear, white pepper, champagne mango and chamomile. The palate is quite honeyed and coats the cheeks and tongue in a soft layer of sweet fruit. A strong acidity keeps the palate in motion and prevents the wine from feeling fat. 58 grams per liter of residual sugar.

2012 Domaine de l’Ecu (Guy Bossard) Muscadet de Sèvre-et-Maine Taurus. The top broke off (the glass!) and so few of us dared try it for fear of broken glass.

From my cellar: 2006 Henri Boillot Meursault 1er Cru Charmes. VM 93. Ripe peach, orange and hazelnut on the nose; a real essence of Charmes. Then opulent, sweet and rich but with very good inner-mouth tension to the ripe peach flavor. A seamless, highly concentrated wine with a wonderfully silky texture and a very long, fruit-driven finish. This fruit was harvested early, noted Boillot.

Seb brought: 2005 Didier Dagueneau Pouilly-Fumé Silex. 92+. There is no doubting this is Sauvignon blanc – it has that straight out green grass, a bit of lime, definitely very crisp although not tart. When NZ makes SB, this is what they are going for I think. Very well done version of that style.

Lobster noodles. A solid lobster dish. Maybe a touch “fishy” and while the noodles looked gross, they tasted great with the drippings.
2012 Giesen Pinot Noir The Brothers. VM 90. Bright medium red. Perfumed aromas of strawberry, rose petal and spices. Juicy and intense, offering very good concentration to its brambly red berry and cherry flavors. Finishes with firm but smooth tannins and very good tactile persistence.

Lobster Causeway style. Covered in crunchy garlic bits. Awesome! We ate the salty garlic by itself too afterward.

Dungeness Crab with garlic sauce (3/10/19). Very light fry. Delicious sauce and shell was soft enough you could crunch through it.

We didn’t have the King Crab the first couple of times I went but we should have. So we got one on 3/10/19. Only $17 a pound or something!

King crab causeway style (3/10/19 and 9/15/19 and 12/22/19). Might have been fried but those garlic bits were so good!

King crab with garlic (3/10/19 and 9/15/19 and 12/22/19). Tender and delicious.

Conch. Chewy and interesting.

Curried Meat. Can’t remember which meat, maybe beef or mutton. Pretty delicious though.

Fried pork chop. I didn’t love the oily taste.

Sweet and sour pork chops (3/10/19 and 9/15/19). MUCH better than the oily ones.

Roast pork with crispy skin (12/22/19). Really great meat flavor and nice crispy skin.

Seb brought: 2010 Marcassin Pinot Noir Blue-Slide Ridge Vineyard. 95 points. In a great place. A showy wine highlighting ripe red fragrant fruits with a sweet edgy appeal. Quite pretty for a large scale pinot as slightly faded sour cherry fruits are well integrated with bright acidity and baking spice. Finishes really lasts. Quality stuff.

Pigeon (earlier and 3/10/19 and 9/15/19 and 12/22/19). Straight from the Promenade — but actually quite nice.

100 Flower Chicken (12/22/19). This is pressed chicken with crispy skin and shrimp paste. This particular version was excellent, quite awesome.

Chopped pork and string beans. Classic dish. Excellent verison with crunchy beans and lots of pork.

Chinese greens. tasty (surprisingly).

A different tasty green (3/10/19 and 9/15/19).

Stalks with Chinese sausage (3/10/19 and 12/22/19). Love that salty/sweet sausage. Offsets the fibrous stalks nicely.

A different type of stalky vegetable (12/22/19).

Fried tofu (3/10/19). Similar garlic crunch to the causeway style.

2015 Château Doisy-Daëne Grand Vin Sec. 93 points. Tasted like Durian! Very dry and very interesting.

Fried sweet and sour fish. Not bad. Typical orange sauce.

Fried rice.

Yin yang fried rice (earlier and 9/15/19 and 12/22/19). Fried rice is underneath and covered with pork and shrimp sauces. Delicious!

2002 Chateau Montelena Cabernet Sauvignon The Montelena Estate. VM 93. Good deep ruby-red. Highly aromatic nose combines musky redcurrant and tobacco. Plush, broad and fine-grained; atypically sexy and showy for this wine, in much the same way that Montelena’s basic 2002 Napa cabernet is unusually pliant and rich. Finishes with big, dusty, but rather suave tannins. This offers early accessibility but has the material and structure for extended aging. The alcohol here is 14.3%, the highest since the 1978, which was 14.4%.

Chicken chow mein. I love these crispy noodle dishes. Great and very addictive once the sauce softens the noodles.

Adam brought: 2004 Harlan Estate Proprietary Red Wine. Parker 98. Another rating identical to that which was given in 2007 (when first tasted from bottle), the 2004 Harlan Estate is performing essentially the way I suggested in 2007 as it is one of the more precocious and accessible of the Harlan Estate wines to date. A great showing at this retrospective, this wine, which seems like a hypothetical blend of a Pauillac, St.-Estephe and Graves, represents around 1,500 cases from 40 acres of beautifully manicured hillside vineyards overlooking Oakville. Still dense purple to the rim, with notes of creme de cassis, charcoal, blackberry and sweet toast, the wine is full-bodied and voluptuously textured with the tannins largely resolved. But the density and richness suggest this wine can go a long, long way, even though the window for drinking it seems open and inviting already. A world-class, first-growth wine if there ever was one from Napa, this is simply an exquisite Harlan Estate that has atypically reached mid to late adolescence at the age of ten. That is great given the fact that these are 30- to 40-year wines – possibly even half-century wines. Drink it over the next 30 years.

Black pepper beef (earlier and 9/15/19). Vietnamese style dish, quite good.

French style beef with mushrooms (3/10/19). Very tender flavorful beef.

Steamed fish with ginger and soy. Too plain for my taste.

Coconut buns (earlier and 3/10/19).

Buns with pepper or something (12/22/19). Very plain buns with the dusted seasoning. Hmm.

I brought some pistachio gelato from home (which I made).

Red bean soup for dessert. Looked like the output of a bad case of food poisoning.

Close up 9/15/19.

After my advanced gelato class, trying a slightly new pistachio formulation — Pistachio Madeline Gelato — base uses my same awesome Pistachios from Bronte Sicily but also a small amount of egg yolk for extra body. I baked the Madelines from scratch and soaked them in hand made Grand Mariner syrup — made by me for @sweetmilkgelato — oh my! — #SweetMilkGelato #gelato #IceCream #NomNom #dessert #Pistachio #lemon #orange #Sicily #GrandMariner #Madeline #cookie #baking

Getting whacky — Thai Peanut Coconut Lime Chili Gelato — Salty peanuts, Thai coconut cream, lime zest, and serrano chillies — made by me for @sweetmilkgelato — almost too spicy! — #SweetMilkGelato #gelato #IceCream #NomNom #dessert #chili #spicy #thai #peanut #coconut #lime #SavorySweet #Serrano

9/15/19 two more gelati:

Cherry Cioccolato Fondente Gelato — working to squeeze the most chocolate humanly possible into a dairy gelato. This is 70% cocoa Valrhona and 100% Callebaut Chocolate base is my best yet — only 17% milk it has an INTENSE chocolate taste, plus house-made White Chocolate Amareno Cherry Ganache rounds it out — made by me for @sweetmilkgelato — #dessert #icecream #FrozenDessert #nomnom #dessertlovers #dessertporn #icecreamlovers #gelatoitaliano #foodporn #gelatolover #food #foodgasm #foodblogger #dessertgasm #desserttime #foodphotography #gelatoartigianale #gelatomania #dessertlover #icecream #icecreamlovers #chocolate #valrhona #Callebaut #cherry #amareno

Matcha Almond Latte Gelato – Ceremonial Matcha Green Tea and Sicilian Noto Romano Almond gelato base — made by me for @sweetmilkgelato –#dessert #icecream #FrozenDessert #nomnom #dessertlovers #dessertporn #icecreamlovers #gelatoitaliano #foodporn #gelatolover #food #foodgasm #foodblogger #dessertgasm #desserttime #foodphotography #gelatoartigianale #gelatomania #dessertlover #icecream #icecreamlovers #almond #matcha #GreenTea #Sicily

I like how they tagged Yarom’s chair with the bills.

Great wine lineup tonight (for Chinese).
The big boy with the manager.

Overall, a great time and really solid meal. Orignally, I thought Top Island isn’t in the league with Elite or such for high end Cantonese, but this whole feast was $35 a person with tax and tip! So considering with had Peking Duck, Lobster etc and it was all very tasty this was a steal. All the dishes were enjoyable and they have a huge menu. Plus, as Yarom says, “they treated us like Pharaohs.” I.e. we had great service as they were very warm and brought out all the dishes “slowly” (by Chinese standards). Too bad they don’t have this sort of quality on the Westside!

I also must chime in that in light of our 3/10/19 dinner I have to upgrade Top Island to one of the best SGV Cantonese places. The service is really great. They brought us our dishes in a carefully selected (wine friendly) order, one at a time. The prices on sometimes expensive things like lobster and king crab are really fabulous, and overall dish quality is extremely high. Almost every dish was excellent that night (and on a previous trip a couple weeks before I missed). Great place!

For the 9/15/19 and 12/22/19 dinner I continue my thinking that Top Island has a really top notch Cantonese kitchen. Food is really really good. Service is great too, although the place is a bit of a zoo given how big and popular it is. Our 12/22/19 was a hilarious CF of a dinner though — not in any way the restaurant’s fault. We had a table they said seated 12-14, which really seated about 10-12 (and 12 was pushing it) and then ended up with 15 people (because it’s hard to manage the numbers at these things). We were so packed in at this table, sitting an extra foot away so the chairs made it around. But most problematically, with 15 people the dishes only got around to about 12ish — and so it turned into a “lord of the flies” style frenzy. Total chaos — if a touch amusing.

For more LA Chinese dining reviews click here.

or more crazy Hedonist dinners here!

And a bunch of wines from the second night:

12/22/19 wines:

By: agavin
Comments (1)

Posted in: Food

Tagged as: BYOG, Cantonese cuisine, Chinese cuisine, crab, Gelato, hedonists, Lobster, Peking Duck, san Gabriel valley, SGV, Top Island, Top Island Seafood

Tasty Duck X 4

Mar16

Restaurant: Tasty Duck [1, 2, 3, 4]

Location: 1039 E Valley Blvd. Ste B102. San Gabriel, CA 91776. (626) 572-3885

Date: February 28, 2015

Cuisine: Chinese

Rating: Great Duck!

Tasty Duck is a regular spot with my Hedonist food and wine club.

The interior is jammed and the turnover is high. There isn’t even a space inch to stand while waiting for a table as the serves need what little space there is to reach the tables. Although tonight being Sunday, the crowds died down by 8pm.

NV Billecart-Salmon Champagne Brut Rosé. VM 92. Pale orange. High-pitched red berry, orange zest and jasmine aromas, with suave mineral and smoky lees notes adding complexity. Spicy and precise on the palate, showing very good punch to its strawberry and bitter cherry flavors. Opens up smoothly with air and picks up a bitter rhubarb quality that lingers onto the long, tightly focused finish. This bottling showed more brawny character than many past renditions of this cuvée, but with no lack of vivacity.

The main event: Peking Duck. Not only was this delectable, with fantastic crispy skin and delicate meat, but it’s artfully arranged. We had two plates of these per table and it was a feeding frenzy!

Here are the traditional accompaniments, starting with excellent pancakes. One mystery question I must ask: why do Chinese restaurants insist on putting far too few pancakes and too little hoisin sauce on the table?

A pancake in the making. For some reason tonight the hoisin seemed saltier and less sweet than usual, so wasn’t quite as good. The meat was awesome as always.

From my cellar: 2011 Coche-Dury Bourgogne Blanc. VM 88. The 2011 Bourgogne is an excellent introduction to the domaine. Tension, energy and focus are the signatures in a wine that announces the Coche-Dury house style beautifully. Citrus and white flowers abound on the finish.

agavin: I brought this way overkill pedigree, which had a long citrus finish. Very nice.

Cold appetizers. Spicy beef, seaweed salad, cold chicken.

2006 Sine Qua Non The Hoodoo Man. VM 94. Sine Qua Non’s 2006 White Wine The Hoodoo Man is insanely beautiful. Remarkably fresh for a nine year old white, the 2006 The Hoodoo Man will change readers’ perceptions about what California white wines are and can be. A rich mélange of apricot, peach, honey and exotic white flowers graces the palate as this voluptuous, intense, yet remarkably vibrant wine shows off its utterly compelling personality. Slightly reductive, the 2006 needs a good bit of air. Today, the 2006 shows no signs whatsoever of fading. It should continue to drink well for another 5-10 years. The Hoodoo Man can only be called an absolute triumph in viticulture and winemaking. Time and again, I thought I had mixed up my glasses and that this was 2013 White Wine Résisté. The Hoodoo Man is 39% Roussanne, 31% Viognier and 30% Chardonnay; 75% from John Alban’s vineyard and 25% from Eleven Confessions. The wine was aged in 58% new oak, the rest 1-2 year-old barrels and a dollop of stainless steel.

French style Beef. Extremely tender and delicious, almost sweet, morsels of filet.

2012 Maurice Schoech Riesling Kaefferkopf. Middle dry.

Their interesting take on “walnut shrimp.” The fried shrimp, sweet mayo sauce, and walnuts is supplemented with pineapple! Not my favorite rendition of this dish. Still good, but I can live without the pineapple. We’ve gotten spoiled.

2012 Dönnhoff Oberhäuser Leistenberg Riesling Kabinett. Vinous 87. Nectarine, pine nuts and lemon oil on the nose. Delicate tropical fruit flavors are brightened by a salty twang. Refreshing acidity gives a feminine character to the finish. Nicely balanced.

Duck part 2 (with bean sprouts).

2010 Cherry Pie (Hundred Acre) Pinot Noir Stanly Ranch Vineyard. VM 90. The appropriately named 2010 Cherry Pie offers up juicy red cherries, mint, cinnamon and cloves. In this vintage, the Cherry Pie has tons of energy and minerality to support the racy, sleek fruit. Sweet floral notes add lift on the finish. The 2010 is a gorgeous, exuberant Cherry Pie with great balance and overall harmony.

agavin: a very contentious wine at the table. Ron and I thought it tasted like cherry cough syrup. Way too high alcohol for pinot noir to my Burgundy pallet. Those who like more of a sledgehammer to the face loved it.

Some amazing Shanghai style soup dumplings (XLB). Tasty little morsels stuffed with pork and broth. We got 2 orders of these.

2012 Louis Jadot Gevrey-Chambertin. Burghound 89-91. A ripe yet markedly cool and restrained nose offers up notes of cassis, spice, earth, underbrush and menthol. There is a lovely mineral streak to the rich and relatively large-scaled flavors that possess excellent mid-palate concentration and plenty of verve on the complex and impressively persistent finish. This is a fine Gevrey villages and worth your attention plus it is sufficiently pliant to enjoy young but should reward longer term cellaring as well.

agavin: just super young one note village Burg. Not bad, but way too primary for my taste.

Simple vegetables. These barely had sauce, but yet were surprisingly yummy. They did have an “oil” flavor (in a good way) and were very light and crunchy.

2009 Château Branaire-Ducru. VM 92+. Red with a pale rim. The fruity nose hints at macerated red cherries, bitter chocolate and dried herbs. Then big, fat and soft on the palate, with fresh, harmonious acidity providing adequate lift to the black cherry, chocolate and sweet spice flavors. The long, plush finish offers a concentrated coffee and red fruit cocktail quality. Still very young and likely to develop more complexity. As good as this is, Branaire-Ducru is one estate where the 2010 will likely turn out to better than the 2009.

A very nice mixed fried rice.

2013 Sine Qua Non Grenache ♀. Super massive and extracted grape juice.

Pork hock. Some kind of crazy pig leg. Some serious fat here and the skin was a bit mushy, but the meat fell off the bone and was incredibly tender and delicious.

See the meat.

Giving her the bone!

2009 E. Guigal Châteauneuf-du-Pape. VM 92. Deep red. Potent cherry, redcurrant and floral scents are given a musky, earthy touch by a hint of rhubarb. Sappy, sweet and broad on entry, then tighter in the mid-palate, offering bitter cherry and raspberry preserve flavors and a touch of licorice. The clinging finish is shaped by silky, even tannins and given bite by a hint of cracked pepper.

Corn soup. Meat, peas, corn, carrots, egg. Super simple. Incredibly delicious. I don’t know what it was about this soup, both flavor and texture, but I had 3 bowls!

1994 Bodegas Muga Rioja Torre Muga. VM 94+. Bright, deep red. Expressive aromas of red- and blackcurrant, plum, tar, tobacco, and nutty, spicy oak. Sweet entry, then very concentrated and silky; really expands in the mouth. Strong acidity gives the flavors a penetrating, lively quality. Very long, subtle finishing flavors supported by firm but not harsh tannins. As suave as this extremely impressive wine is right now, it will be better for several years of additional bottle aging.

agavin: certainly my red wine of the night, as it had age and complexity. Really nice.

Lamb with green onions. A nice tender lamb.

2006 Inniskillin Vidal Icewine Niagara Peninsula VQA. GV94+. #1; COLOR-medium to dark golden; NOSE-pineapple jam exploding; apricot; mango; exotic; this is seductive; gorgeous nose; canned peaches; PALATE-huge viscosity; almost like cream; completely coats your palate; gorgeous pineapple; peach and apricot; the delicious factor is simply off the charts; virtually almost impossible not to like this; the fruit is fantastic; I would like a little more acidity, but this is delicious

Crispy whole red cod with sweet and sour sauce. A really nice fish, but VERY sweet and VERY fried.

2013 Larkin Cabernet Franc.
Beef rolls with BBQ beef and cilantro. Really nice, tasted like rolled up Pho. The shell was a bit chewy and tough, which detracted.

Overall, another fantastic meal. Tasty Duck isn’t the most adventurous SGV place, but they do an excellent job. They were super friendly and willing to serve us the dishes one at a time over a long period. Tonight was better than on some of the overcrowded Saturday’s when they don’t have as much bandwidth for us.

The duck was first rate, as good as Peking duck gets — more or less. Although I was disappointed in the hoisin tonight. Some other dishes, like the pork hock, and the XLB were amazing too. A few others just so so, like the shrimp. Tasty Duck is all about the duck.

Also, as usual for Chinese, the order of the food is so crazy from a wine perspective nothing really matches up right.

For more Hedonist adventures or

For more LA Chinese reviews click here.

By: agavin
Comments (4)

Posted in: Food

Tagged as: hedonists, Peking Duck, SGV, Tasty Duck

Forget the Duck Soup, More Meat!

Mar04

Restaurant: Tasty Duck [1, 2, 3]

Location: 1039 E Valley Blvd. Ste B102. San Gabriel, CA 91776. (626) 572-3885

Date: February 28, 2015

Cuisine: Chinese

Rating: Great Duck!

Tasty Duck is a regular spot with my Hedonist food and wine club. Tonight is not only duck night, but “high” (or at least higher) end wine night.

The interior is jammed and the turnover is high. There isn’t even a space inch to stand while waiting for a table as the serves need what little space there is to reach the tables.

NV Charles Mignon Champagne Cuvée Comte de Marne Millésime Grand Cru. 90 points. Medium(-) lemon, fine sub-mm bubbles enamanating from numerous point sources. Medium(-) aromas of lemon, cooked green apple and biscuit. Dry, medium(+) tart acidity, medium(-) body and alcohol (@12.5% abv). Medium flavors of green apple, lemon, mineral, and touch honey/biscuit. Focused finish, medium length with cutting finish. Soft delicate mousse. Great as aperitif.

Hoisin sauce and green onions.

From my cellar: 2000 Domaine Ramonet Bienvenues-Bâtard-Montrachet. Burghound 93. Surprisingly open and expressive with wonderfully complex and nuanced aromas that reveal a dazzling array of floral and fruit elements followed by rich, ripe and somewhat more full-bodied flavors than usual but the additional weight is more than buffered by the racy finishing acidity and almost painfully intense back end. This is presently a good deal more forward than the ’00 Bâtard though there is clearly enough material to suggest that this will benefit from another 3 to perhaps 5 years in the cellar.

agavin: our bottle was round, open, with caramel notes. Mature and delicious.

Cumin lamb. Strong, but not spicy. A typical specimen, but with tender flavorful lamb. Some places border on mouton.

A 1971 Riesling Kabinett. I can’t even find this on Cellar Tracker. I think this was more than a bit past by my standards.

Their interesting take on “walnut shrimp.” The fried shrimp, sweet mayo sauce, and walnuts is supplemented with pineapple! Not my favorite rendition of this dish. We’ve gotten spoiled.

1976 Hugel et Fils Gewurztraminer Vendange Tardive SGN Sélectionneé par Jean Hugel. 92 points. Metallic nose like wet pennies with some candied nuts. Earthy funk initially this really started gaining weight in the glass coming up with some ripe red apple notes later on. Still good and interesting to drink.

agavin: this one was pretty good, if fully mature.

Sauteed A Chop. We had no idea what “a chop” was but it’s apparently some kind of boc choy? Anywhichway it was a pretty good garlicky green.

From my cellar: 1990 Georges Noellat Nuits St. Georges 1er Cru Les Boudots. agavin 89. At first this was lean with a bit of a funky/cork vibe. After about 30 minutes this blew off and I found it rather nice and enjoyable, if fully mature.

Crispy whole red cod with sweet and sour sauce. A really nice fish, similar to a couple weeks ago at the Shanghai place.

2007 Forey Père et Fils Nuits St. Georges 1er Cru Les Perrières. Burghound 90. Here the aromas run more toward cassis flowers along with pretty and wild red berry fruits that are followed by rich, full and quite minerally middle weight flavors that are beautifully detailed, textured and solidly persistent, all wrapped in a subtle oak influenced finish. I like the intensity here and the balance is impeccable and if not a wine of great depth, there is enough here to be more than just interesting.

Some amazing Shanghai style soup dumplings (XLB). Tasty little morsels stuffed with pork and broth. We got about 4 orders of these.

2006 Kosta Browne Pinot Noir Russian River Valley. Burghound 87. A high-toned raspberry and cranberry fruit nose that also displays subtle spice and menthol hints introduces round, supple and easy to like flavors up until the finish that is overtly warm if attractively sappy. Be sure to keep this cool because the warmth really comes up if the temperature rises even slightly.

2011 Tamarack Cellars Cabernet Sauvignon. 89 points. Plum notes, pepper spell on opening, strong tannins. Decanted for 4 hours and opened up. Probably should not decant more than an hour.

French style Beef. Extremely tender and delicious, almost sweet, morsels of filet.

2011 Charles Krug Winery (Peter Mondavi Family) Cabernet Sauvignon Yountville. 86 points. The heavy tastes were present: some cocoa, some tobacco, some rose hip. But none of the lighter stuff needed to even it out. The nose was quite nice and lighter than the palate. Mouthfeel was a bit too sharp.

Sticky rice with BBQ eel. A new dish. The eel was great. The rice had a nice texture, but the flavor was a bit earthy?

2005 Canon la Gaffeliere. Parker 94. For opulence, decadence, and sexiness, this 2005 is hard to resist. One of the vintage’s most flamboyant efforts, it is a gorgeous blend of 55% Merlot, 35% Cabernet Franc, and 10% Cabernet Sauvignon. With a stunningly exotic nose of espresso roast, a juicy meat and herb concoction, spice box, chocolate, incense, and copious quantities of sweet, ripe black cherry and blackberry fruit, this full-throttle St.-Emilion exhibits good structure (because of the vintage’s sound acid levels) and high, but velvety tannin. It is a brilliant effort from proprietor Stephan von Neipperg. I would not discount its aging potential as the 1990, which I thought would have a short aging curve, is still going strong at age 18. The 2005 should easily last 20-25 years. Anticipated maturity: 2012-2030.

Oyster mushrooms. These looks and felt a bit like Shanghai rice cakes. They were pretty delicious though.

2008 Alban Vineyards Grenache. Parker 93-95. The 2008 Grenache is just plain beautiful at this stage. A striking bouquet redolent of dark red fruit, flowers and spices melds into a core of textured fruit. This is all purity and finesse. I can hardly wait to taste the finished wine. This is very fresh for a wine that has been in barrel for nearly three years. The 2008 Grenache is 98% Grenache and 2% Syrah. Anticipated maturity: 2016-2018.

Beef rolls with BBQ beef and cilantro. Really nice, tasted like rolled up Pho. The shell was a bit chewy and tough, which detracted.

2004 Dal Forno Romano Valpolicella Superiore. Parker 93. Sweet, open aromatics lead to hints of dark blueberries, blackberries, spices and minerals as the 2004 Valpolicella Superiore gradually opens in the glass. Today the wine comes across as shut down, but the imposing tannins are also rather fine, suggesting that with time the wine’s inner sweetness will gradually emerge. Readers who want to try their luck with this wine earlier should open the bottle a good eight hours or so prior to drinking it. Anticipated maturity: 2012-2019.

agavin: even having been open and decanted for hours, it was still massive.

Pork hock. Some kind of crazy pig leg. Some serious fat here and the skin was a bit mushy, but the meat fell off the bone and was incredibly tender and delicious.

A very nice mixed fried rice.

This ancient 1959 Beerenaulese came out like motor oil. Ridiculously dark. It wasn’t perfectly balanced, but it was surprisingly likable if you have a taste for the sweet and thick like I do.

Pan fried noodles. A bit greasy, but okay.

1989 Raymond-Lafon. Parker 91-92. The 1989 exhibits aromas of honeyed pineapple/tropical fruit and toasty new oak, as well as an exotic, flashy perfume that is not as pronounced in either the 1990 or 1988. The 1989 exhibits less botrytis than the other two vintages. The wine possesses an opulent, full-bodied, exotic, lavishly rich personality, moderate sweetness, and huge quantity of extract, glycerin, and alcohol in its finish. The wine is also extremely young and unevolved. Anticipated maturity: 2000-2025.

agavin: Nice, although a little unbalanced.

Overall, another fantastic meal. The total damage, including tax and a whopping 30% tip was $42 a person! “Inflated” because of our multiple ducks. They were very friendly and willing to serve us the dishes one at a time over a long period, but the restaurant was a bit over busy and the duck came the microsecond we sat down. It was frustrating to be dealing with opening the wine, pictures, and the like and to be launched into the feeding frenzy. In previous trips we’ve had the cold appetizers. Then they got going a little too fast with the food. We had to tell them to slow down (which they did). Plus as we were jammed into the back corner and there was only one narrow entrance point the overworked servers had trouble handling the “basics” like water, plate changes and the like. As the place emptied out they caught up a bit. They certainly try hard and are extremely nice. It was just too crowded and too little space.

The duck was first rate, as good as Peking duck gets — more or less. Some other dishes, like the pork hock, and the XLB were amazing too. A few others just so so, like the shrimp. The eel was interesting, and a nice addition. Tasty Duck is all about the duck.

For more Hedonist adventures or

For more LA Chinese reviews click here.

Instead of the mild Chinese desserts we headed over to Salju for some shave ice:

Pineapple snow with passion fruit, almond jelly, blackberries, and boba.

Mango snow with strawberries, blueberries, passion fruit syrup and almond jelly.

Coffee snow with coffee jelly, syrup, and almond jelly.

Coconut snow with peanut butter cups, egg custard, and condensed milk.

Green tea snow with chocolate chips.

By: agavin
Comments (1)

Posted in: Food

Tagged as: Alhambra, California, Chinese cuisine, hedonists, Hoisin sauce, Peking Duck, pork, Salju, Tasty Duck, Wine

Elite New Years

Feb27

Restaurant: Elite Restaurant [1, 2, 3]

Location: 700 S Atlantic Blvd, Monterey Park, CA 91754. (626) 282-9998

Date: February 22, 2015

Cuisine: Cantonese Banquet

Rating: Elite!

Elite is well known as one of great LA’s top dimsum places, but less well known is how great a Cantonese banquet place it is. For Chinese New Year, my Hedonist group decided to put this to the test.

We took over one of the private rooms with two tables and a big set menu.

2004 Domaine Carneros Brut. 88 points. Outstanding! Crisp and refreshing, not sweet – right amount of ‘dry’. Very well balanced!

NV Laurent-Perrier Champagne Grand Siècle. 93 points. Rich, deep complex nose; apples, caramel, lite dough/yeast nose; a real bouquet, no pure flavors; Intense mth!, foamy bubbles, grt. long fin.–balanced, elegant, and classic.

2005 Louis Roederer Champagne Cristal Brut. AG 92-94. Bright yellow-gold. Heady floral-accented citrus and orchard fruits on the nose, with smoky mineral and floral overtones adding complexity. Velvety and chewy in texture, offering deep, juicy orange and poached pear flavors and suave honey and chamomile nuances. Blends precision with power, finishing with a distinct mineral quality and excellent persistence.

Peanuts on the table start off many a real Chinese meal.

2009 Château Le Puy Côtes de Francs Marie Cecile. 95 points. Acidity and sweetness comes together at once and balance, young but seductive, a little bit dense after 60 mins. It’s not delicious but very very good indeed, I love it…actually. Aftertaste is spicy finished but elegant, perfume, layers, dimensions, warm and beautifully dry and long….very long finished.

Suckling pig. We preordered this little fellow. He’s kinda sad, but he sure tasted great. Really just a fabulous bit of pork and cracklings. As good as any suckling pig I’ve had.

Salt and slightly sweet brown sauce for the pig.

From my cellar: 1999 Louis Jadot Corton-Charlemagne Domaine des Héritiers Louis Jadot. Tanzer 94+. Subtly complex, precise aromas of apple, pear, minerals, mace and nutmeg. Gripping, vibrant and dense, with compelling vinosity and strong acidity. Offers captivating inner-mouth perfume of white flowers. Almost tannic on the back end, but has the sheer buffering material to stand up to the powerful structure and acids. A brilliant wine, finishing with a wonderfully tactile quality and superb length and grip.

2011 Rhys Chardonnay Horseshoe Vineyard. AG 93+. A model of precision, finesse and delineation, the 2011 Chardonnay Horseshoe Vineyard bristles with the essence of honey, white truffle, orange peel and nectarine. The 2011 needs a few years to drop some of its baby fat, but the direction it is likely to take becomes apparent with time in the glass. Watching the wine literally become crystalline and pure with air is quite an amazing experience.

Walnut shrimp. A white guy dish, but very tasty nonetheless. This one was fairly heavily fried, with light mayo. Served very hot.

2001 Sine Qua Non Albino. Tanzer 89. Perfumed aromas of tropical fruits, honey, oatmeal and nutty oak. Sweet and silky in the mouth, with apricot, peach and nutty oak flavors along with more exotic hints of mango and pineapple. Quite oaky on the back end, with a slightly dry, cyanic edge and a flavor of toasted almond. More dominated by its wood than most recent vintages of the Sine Qua Non white blend.

agavin: unfortunately, our bottle was totally oxidized and gone 🙁

2011 DuMOL Chardonnay Chloe. Tanzer 93+. Bright yellow, a bit less lucid than the Estate, which had already been racked off its lees. Captivating, sharply delineated aromas of citrus peel, orange marmalade and iodine. Large-scaled, sweet and thick with extract; wonderfully full, plush and seamless. Ripe lemon-candy acidity frames and intensifies the wine’s citrus and stone fruit flavors. These Ritchie Vineyard vines were planted to an old Wente clone in 1972.

2010 Kongsgaard Chardonnay. Tanzer 95. Very bright yellow-gold, a bit less deep than the 2011. Expressive aromas of tangerine, hazelnutty lees and sexy oak. The palate boasts great richness and sweetness, with a wonderfully sappy character to its explosive soft citrus and stone fruit flavors. Comes across as sweeter than the 2011, but harmonious acidity gives it beautiful balance. The 2010s finished their alcohol fermentations up to 16 months after the vintage, later than the malos, noted Kongsgaard, adding that this has given them a lot of weight. But this wine finishes bright and very long, with a firm spine of acidity.

Fried fish. Like super fish and chips (minus the chips).

2011 Marcassin Pinot Noir Marcassin Vineyard. 92 points. A lot of people loved this. To me, while there was a strong ripe fruit undercurrent, the heavy heavy oaking dominated.

2004 Kistler Pinot Noir Cuvée Catherine. Josh Raynolds 93. Dark violet. Intensely aromatic nose offers powerful blackberry and plum compote aromas. Very fresh in the mouth (the pH is 3.4, Kistler says), with vibrant red and dark berry flavors and taut minerality. Dry, focused and pure on the finish, with outstanding persistence and lingering dark berry flavors. Serious pinot: a great marriage of sweet fruit and soil tones.

2009 Rex Hill Pinot Noir Willamette Valley. Josh Raynolds 88. Bright red. Spicy raspberry and red cherry aromas are complicated by lively floral and herbal qualities. Sappy and round, with sweet red fruit and candied rose flavors, supple tannins and subtle spiciness. This open-knit pinot finishes with a touch of heat.

Roast pigeon. Succulent little birds, heads and all.

From my cellar: 1995 Louis Jadot Echezeaux. Tanzer 88. Impressive deep ruby-red. Perfumed, slightly candied aromas of red berries and smoky, charred oak. Supple and sweet, but a wine of only moderate intensity. Finishes with slightly dry tannins.

2005 Dupont-Tisserandot Gevrey-Chambertin 1er Cru Les Cazetiers. Burghound 92. A very ripe extract of black pinot fruit nose liberally laced with cassis and warm earth nuances introduces rich, full and mouth coating flavors that are equally ripe, powerful, textured and explosive on the hugely long finish. This is impressive with a real sense of volume in the mouth and clearly built to age.

Lobster! Some awesome tender lobster in garlic pepper sauce. A milder sauce than at some places, which allowed the lobster meat flavor to come through.

2003 Rosenblum Cellars Zinfandel Reserve St. Peter’s Church Vineyard.

Peking duck. Well at least the skin of the peking duck, with little folding buns, crispy shrimp chips, and green onions.

The duck was okay. Not as good as some Beijing places.

2007 Le Vieux Donjon Châteauneuf-du-Pape. Josh Raynolds 93-96. Glass-staining ruby. Highly expressive, exotically perfumed bouquet of black raspberry, potpourri, smoky minerals and anise. A smooth, silky midweight with flavors of sweet red and dark berries complicated by notes of candied flowers and zesty minerals. Really clings on the finish, with the red fruit flavors refusing to let up.

2005 Le Vieux Donjon Châteauneuf-du-Pape. Josh Raynolds 94. Deep ruby. Seductively aromatic bouquet of red and dark berries, fresh flowers and minerals, with subtle garrigue and baking spice character. A round, creamy midweight with deep, sweet raspberry and blackcurrant flavors and a finish featuring gently gripping tannins and excellent smoky persistence. More civilized and fruity than the 2006 and 2004 releases from this top producer.

Eggplant. This is the typical sizzling (Szechuan) eggplant. Great stuff. Soft without being mushy with a nice garlicky flavor.

2004 Pax Syrah The Terraces Alder Springs Vineyard. Tanzer 90+. Saturated medium ruby. Extremely unevolved nose features some exotic suggestions of apricot, peach and spice. Powerful, firmly built and superripe, with penetrating acidity and a distinct peppery element from the fermentation with the stems. Strong in tannic acidity, notes Mahle. As ripe as this is, there’s nothing heavy about it. Still, this very juicy, tight wine is distinctly edgy today and is dominated by its spine. Needs patience.

Duck meat. After we only got the skin, we were wondering what happened to the meat. It came back with the “duck sauce.”

2005 Vinedos de Mancuso Vino de la Tierra Valdejalón.

Egg shrimp. These shrimp were breaded with a special coating of duck yolk. A lot of people liked them but they were too pasty and rich for my taste.

2005 Cos d’Estournel. Parker 98. While I am not convinced the 2005 Cos d’Estournel will eclipse the compelling 2003 Cos, it is unquestionably another superb classic from proprietor Michel Reybier and his brilliant winemaker, Jean-Guillaume Prats. Made from an unusually high percentage of Cabernet Sauvignon (78%) and the balance mostly Merlot with a tiny dollop of Cabernet Franc, this superb effort requires plenty of time in the bottle. It boasts an inky/purple color as well as a glorious perfume of licorice, Asian spices, creme de cassis, blackberries, and toasty oak. This full-bodied St.-Estephe is exceptionally powerful, pure, and dense with a layered mid-palate that builds like a skyscraper. While there are massive tannins, they are remarkably velvety and well-integrated in this big, backstrapping effort that should enjoy an unusually long life. Forget it for 8-10 years, and drink it between 2017-2040.

Pea shoots. Colon sweeper! But quite nice actually.

1987 Ritchie Creek Cabernet Sauvignon. RJ 94. Rich, ripe, fruity nose, opened great, tasty, touch of pepper on the palate, long finish.

agavin: our bottle was in great shape. very nice.

Fried rice. The meat was beef satay, which is a new one and very slightly Singaporean in style, but it was good.

2010 Miner Family The Oracle. 91 points. nose of black cherry fruit, earth and a touch of cassis, more of the same on the palate, best wine tasted today at Miner, mouth filling, delicious and sweet like cherry jam preserves, medium/big body and a long finish.

Spring chicken. As in ain’t no spring chicken. But this one was. Actually, it was one of the best chicken’s I’ve had. Really perfectly tender and moist.

Singapore style noodles. While I like the usual Elite crispy noodles better, these were enjoyable too.

2011 Mollydooker Shiraz The Velvet Glove. Parker 97. Very deep purple-black in color, the 2011 Velvet Glove is chock full of ripe and spicy blackberries, fresh blueberries and creme de cassis aromas that are accented by Chinese five spice notes and hints of chocolate, vanilla and some tar. Full-bodied, it is ripe and rich with a nice line of acid and medium-firm, fine-grained tannins. Concentrated and persistent on the finish, it shows beautiful elegance and freshness and is a nicely delineated and expressive example of the varietal and its regional home. However, it needs another year or more in bottle. Drink it from 2015 to 2025+.

Fried fish. This guy had a ton of meat on him. Relatively light too for fried.

1997 Chateau Montelena Viognier Late Harvest. 85 points. Sweet, but a bit akilter.

Mango pudding. Awesome. With that silky smooth texture and mango flavor, it almost had bubblegum undertones. I ate three.

Walnut soup. Never had this before. Hot walnut soup. Yep. Not my favorite.

Another awesome Chinese feast. A lot of these dishes were stunning, like the pig and the chicken. The private room was great and we had even better than usual (for Chinese) wines. Certainly a massive and massively enjoyable blow out.

Afterward, just two blocks away, is one of my favorite foot massage places!

For more LA Chinese reviews click here.

By: agavin
Comments (1)

Posted in: Food

Tagged as: Elite Restaurant, hedonists, Lobster, Peking Duck, suckling pig, Wine

Palace of Pepper

Dec29

Restaurant: Chuan Ren Bai Wei

Location: 6420 Rosemead Blvd. San Gabriel, CA 91775. (626) 286-5508

Date: December 28, 2014 & June 16, 2015

Cuisine: Beijing / Szechuan Chinese

Rating: Great!

Just six months ago I ate in this same space, but it was a different Chinese restaurant at the time, Beijing Duck House. Now, due to the rising popularity of Szechuan cuisine it has been rebooted. It still looks the same. It still serves Peking Duck. But there’s a lot more pepper on the menu.

2012 Gérard Boulay Sancerre La Comtesse Monts Damnés. IWC 93. Bright yellow. Spicy aromas of tangerine, lemongrass and cardamom, with a subtle floral twist. Tightly wound, offering citrus and spice flavors, with excellent clarity and finesse. The tenacious finish is long, saline and pure. This is one of the finest Sancerres of the vintage.

Boiled peanuts. On the table at most real Chinese restaurants.

Cold appetizers. Shredded potato. Cured spicy meats and cabbage. Beef tendon.

Water. The mason jar is one little tidbit of trend that has crept into this otherwise fairly old school SGV place.

2005 Gérard Raphet Gevrey-Chambertin 1er Cru Lavaux St. Jacques. Burghound 91-93. A gorgeous and seductive mix of red pinot, raspberry, cool minerality and a touch of earth complements to perfection the full, rich, deep, serious and intense flavors that manage to pull off being powerful and concentrated yet supple and delicious without compromising in the slightest the balance, which is not easy to do. A really lovely 1er that offers grand cru quality.

They have a real duck carver.

Peking duck. This was one of the better peking duck’s we’ve had. Maybe not quite so good as Tasty Duck, but the meat was fabulous. The skin could have been a tad crispier, but the hoison sauce was top notch.

On our second visit the duck came in this cute duck plate.

Awesome hoisin sauce.

Pancakes and condiments.

Leftover skin is for some reason placed on a separate plate.

2011 Louis Jadot Meursault Les Narvaux. 90 points. Nice strong vanilla notes.

The second of the “3 ways” for Peking duck is the duck soup.

Duck soup. A mild but pleasant broth with bits of meat and tofu.

Duck lettuce cups. The third of the ways. Not really that exciting.

House pancake. A nice fluffy bit of fresh bread with a little sweetness.

2004 Newton Chardonnay Unfiltered. 90 points. Well integrated with pear and apple notes and overtones of oak and vanilla, but not cloyingly so… Great body, mouthfeel and smooth finish.

Bean noodles. This is mixed up and the mung bean noodles are coated in a peanuty/spicy/tangy sauce. The sauce was awesome, with a bit of a mustard component. The tofu had a spongy texture, but the dish was overall quite nice.

Pork fried rice.

It’s evil cousin, chicken fried rice.

Spicy and sour glass noodles. I love this dish, with it’s heat, both hot and numbing, and strange vinegar tang. Not for the mild mannered or uninitiated.

You can see the noodles here. And the pepper!

2013 Errazuriz Chardonnay Wild Ferment Aconcagua Costa. 90 points. On the nose, a bit of young Burgundy-like tar on the nose in addition to some lively tropical fruit. Rich fruit on the palate, along with the aforementioned tar in the background. Nice acidic foil that is approachable now but should contribute to aging this a bit. Very approachable and enjoyable now, but I suspect better and more integrated in 2+ years.

Sweet corn. Pretty much what it looks like.

Cumin lamb. A really nice version of this dish. A lot of good lamb flavor.

Sizzling beef. Isn’t the animal-shaped dish cute?

2007 Dönnhoff Schloßböckelheimer Felsenberg Riesling Felsentürmchen Spätlese. 91 points. Ripe apples, nectarine and slight tinned peach aromas dominating. A slight struck flint quality and also some creamy notes. In the mouth the flavours of ripe, but slightly tart, red apple is to the fore – on this tasting the acidity is a little spiky for the residual sugar but it really is very good. Fresh and lovely, I think this wine has a long life ahead of it.

Whole fish in peppers. The last part of the name is true. There wasn’t so much fish, even if the pan was huge.

But there sure were a lot of peppers, peanuts, lotus root, garlic and the like. The sauce was actually pretty darn good (and hot).

Fish with two chilies. Under that mound of tangy chili sauce (in green and red) is another fish. It was pretty darn good.

1998 Nikolaihof Riesling Federspiel Steinriesler. 93 points. Light on its feet, pure, focused with bright citrus and pear fruit, a stony mineral undercurrent, and gentle floral and high toned herbal accents. Seamless and very polished on the palate.

Kung Pao Chicken. This slightly unusual take on the classic was hot AND sweet. Very interesting, and delicious!

Spicy chicken. This classic triple fried dry woked chicken was amazing. It was hot in both ways, and full of intense fried flavor. Very salty.

Have a few peppers!

Sweet and sour spareribs. Bony, very fried, and quite tasty.

2005 Faiveley Nuits St. Georges 1er Cru Les Chaignots. Burghound 88-91. Strong wood influence currently dominates the dark berry and black raspberry-infused nose that precedes the somewhat woody medium weight flavors that are round and sweet with fine depth and complexity but the wood is not subtle and it causes me to question whether it will cause the finish to eventually dry out?

Spicy noodles. Kind of a pepper noodle soup with bacon.

Dan dan mein. Tasty, but way way too soup to really be proper dan dan. The sauce on the mung bean noodles was closer.

2011 Faiveley Monthélie Les Champs-Fulliot. IWC 89-91. Good bright red. Vibrant aromas of cherry and pungent minerals convey a strong limestone character. Then sappy and serious on the palate, richer and deeper but less open than the Duresses. Finishes with big, rich tannins and noteworthy persistence. Very suave and structured Monthelie with good mid-term aging potential.

Shredded potato. The more or less typical Hunan / Szechuan version of this dish.

Vegetable dry hot pot. Mostly cauliflower. Nice spicy flavor. Similar to the dish (and only dish) served at Tasty Dining.

More peppers! Perhaps you sense a theme.

2007 Domaine de la Mordoree Chateauneuf du Pape Cuvee de la Reine des Bois. Parker 97. Evolving beautifully, the 2007 Chateauneuf du Pape Cuvee de La Reine des Bois has shed some of its crazy tannin and is showing a more layered, voluptuous profile. Possessing beautiful kirsch, blackberry, candied licorice, flowers and lavender, it offers knockout richness and decadence to go with brilliant purity of fruit, superb concentration, and a full-bodied, layered mouthfeel. While I don’t think it matches the ’01 or ’10, it’s an incredible bottle of wine that can be consumed anytime over the coming 10-15 years.

Lamb skewers. Nice cumin flavor.

MaPo tofu. One of my favorites in general. This was a fine rendition. Not the best I’ve ever had, but certainly still had that nice soft texture and gradual heat.

2010 DeRose Zinfandel Dryfarmed Old Vines Cedolini Vineyard.

Dumplings. Very nice straight up steamed potstickers. No sauce was in evidence, so we made due with Hoisin.

Kung Pao shrimp. Same sauce as the chicken above. Fabulous dish actually, even if not totally typical (with that spicy sweet vibe).

Fish filet boiled with green peppers. I couldn’t resist photoing this at a neighboring table. This is a Szechuan classic, with more of an emphasis on the numbing peppercorns (see them floating in the broth?).

Mixed Szechwan skewers. Little random bits in hot sauce.

Morning glory / Ong choy. Or some similar colon sweeper.

Overall, another highly enjoyable Chinese meal. The duck was on par with Tasty Duck and the other dishes were arguably better. This place was good before, and it’s even better now. Really, this was some very enjoyable food. A number of dishes were off the charts like the “spicy chicken.”

It should be noted that service was very good. On our second visit, our server Lulu did a fabulous job handling our “chaos.” She helped out with the ordering, managed the pacing well (not always the case at Chinese) and along with the other staff really were on point replacing plates, providing napkins, and the like. At one point when I was hunting for toothpicks she even went and brought some on a plate!

After all that heat we felt the need to cool off with a pair of massive shave ices:

Mango shaved ice with almond jelly, mango jelly, strawberries, and vanilla ice cream.

Strawberry shaved ice with almond jelly, vanilla ice cream, and honey boba.

Rose tea.

Then finished off with a nice foot massage next door. Ah, the SGV.

For more LA Chinese dining reviews click here.

or more crazy Hedonist dinners here!

By: agavin
Comments (1)

Posted in: Food

Tagged as: Chinese cuisine, Chuan Ren Bai Wei, hedonists, Hoisin sauce, mapo tofu, Peking Duck, Sichuan, spicy, Szechuan Chinese, Wine

Ring the Ji Rong Gong

Dec21

Restaurant: Ji Rong

Location: 8450 East Valley Boulevard #115, Rosemead, CA 91770. (626) 280-8600

Date: December 14, 2014 and September 3, 2018 & January 13, 2019 & February 2, 2020 & February 27, 2022

Cuisine: Beijing Chinese

Rating: Solid

More Chinese food, it never gets old. We tried out Ji Rong, another Beijing style place is Rosemead back in 2014 and then after a long gap I returned in 2018, 2019, and 2020.

More or less the usual decor.

Pretty big main room.

There are some “private” rooms off to the side, which offer some privacy, but the dividers are open lattice and offer no sound dampening.

The left side private room is a bit more “private”.

Pretty menu.

From my cellar: 2011 Louis Jadot Meursault Les Narvaux. 92 points. Nice young white Burg with a ton of vanilla on both the nose and palette.

Cold sliced pig’s foot. Rubbery.

Sea Cucumber and Vegetable Jelly (2/27/22). A bit bland.

Spicy Jellyfish (2/27/22). Amazing.

Cold spicy mung bean noodles (9/3/18 & 2/1/20). I love this tangy dish for its slippery texture and great balance.

Crab flavored black fungus (2/1/20) – as you’d expect.

Bean curd salad (2/1/20).

Cold spicy chicken (2/1/20) – lots of flavor and a good dose of heat.

Cold sliced spicy beef (9/3/18 & 2/27/22). A bit of heat, cornbeef/tendony meat, lots of cilantro.

Marinated barley, mushrooms, and beancurd (1/13/19). Unusual sweet and soy flavor and chewy texture. Delicious.

Hot and sour soup (2/1/20) – very nice version of the classic.

2014 Cloudy Bay Sauvignon Blanc.

Noodle salad. This mix of mustard, sesame, cilantro, cucumber, and a weird jellyfish noodle is all scrambled and actually quite delicious. It has a bit of a kick and fresh taste.

2001 Reichsgraf von Kesselstatt Kaseler Nies’chen Riesling Spätlese. 91 points. Oily petrol, quince, marmalade notes in a light yellow hue. Electric acid framing lychee, flaked slate, pineapple, kumquat, apricot and lime. Excellent at this age. Slightest secondary notes of overripe fermenting fruit evident.

Pork pie (Sep 2018, 1/13/19, and 2/27/22). Yum. This was an okay but not stellar pie, but the dish is so delicious in general that it was great.

See the inside.

2007 Joh. Jos. Prüm Bernkasteler Badstube Riesling Spätlese. IWC 90. Fresh bouquet of bosc pear and acacia blossom. The palate offers a delicate sweetness, with an attractive interplay of apricot and saline soil tones. This rich spatlese finishes with lipsmacking elegance.

Peking duck (every-time). This was a solid duck. Probably around the same quality as Tasty Duck and with a very generous portion of meat. They do refuse to give you the bones and other parts except as soup.

The usual condiments. They were fresh and the plum sauce was good.

There are pancakes and duck legs. Pancakes are always better than buns.

A pancake prior to rolling.

And the usual boring duck soup. The only place I know of with a genuinely good duck soup is Shanghailander.

2007 Dönnhoff Schloßböckelheimer Felsenberg Riesling Felsentürmchen Spätlese. 92 points. Bright light canary yellow color; bright, floral, apple nose; tasty, solid, ripe apple, ripe citrus palate; medium-plus finish

Beef roll. I’ve had better beef rolls and I’ve had worse. It was tasty though. Dough was good.

Steamed chicken in Hunan Sauce (2/1/20) – lots of ginger, very ugly, and tons of boney little bits to chew on. I don’t think I would order this again.

From my cellar: 1999 Domaine Henri Gouges Nuits St. Georges 1er Cru Les Saint Georges. IWC 94. Full, bright, saturated medium ruby. Knockout nose of black fruits, minerals, espresso, roasted meat, licorice, violet pastille and menthol. Huge but utterly lively and suave. A sappy, perfumed wine of great intensity and inner-mouth lift. Very complex and perfectly balanced. Vibrant finish features smooth, toothcoating tannins and superb persistence. Les Saint-Georges of grand cru quality.

Dungeness Crab with Garlic and Ginger sauce (1/13/19). I don’t always love Chinese crab because it can be hard to get into but this was an awesome one. The sauce was so lick smacking good it was worth chewing the shell.

House still spicy lobster (1/13/19 and 2/1/20). Very good lobster prep, but not worth the extra cost. Other places have better lobster (and it’s common).

Clams with ginger and garlic (1/13/19). Any tasty seafood dish.

Scallops with garlic (2/27/22). Good.

Braised Croaker (2/27/22). Nice, garlicky.

Sweet and sour fish filets (1/13/19 and 2/27/22). When Seb wasn’t looking I ordered these tasty/sweet fried goodies. He likes a steamed whole fish — boring! (although I do like the whole fish in chilies)

Fish filets (2/1/20). I didn’t try these as they were at the pescatarian table.

Walnut shrimp (2/1/20) – lots of mayo and very fried.

Fried pumpkin (early and 2/27/22). Some loved this dish, I thought it was just ok.

Ma Po Tofu. In general one of my favorite dishes and this one was solidly good. Some Szechuan peppercorn heat. A little salty, but good.

2011 Hilliard Bruce Pinot Noir Sky. IWC 92. While there is a trace of reduction here as well it’s noticeably less pronounced and doesn’t really mask the mix of upper and lower level aromas that include menthol and crushed leaf as well as cassis, dark currant and soft spice elements. The supple and vibrant middle weight flavors possess good detail as well as reasonably good complexity on the intense, clean and again ever-so-mildly edge and austere but persistent finish. While a bit more technically correct this will also need a few years of cellaring to allow the tannins and acidity to harmonize.

Lamb and cabbage soup. Surprisingly tasty.

2005 Château Rob Valentin. 93 points. Smooth and silky with soft fruits and hints of earth.

Pork. I like this dish in general. This implementation was mediocre, but it did have these interesting tofu “band-aides” to wrap the meat in.

Shredded pork (1/13/19). This is a different pork dish.

2005 Paul Autard Chateauneuf du Pape Cuvee la Cote Ronde. Parker 94. The 2005 Chateauneuf du Pape Cuvee La Cote Ronde is undeniably the best wine Autard has made since the 1998 rendition of this cuvee. This got a big “Wow!” when I smelled it. A stunning nose of black truffles, melted licorice, blackberries, and sweet cherries is followed by a multi-dimensional, multi-layered, full-bodied wine with tremendous power, richness, and a hint of barrique. One could say this is modern, but the Provencal personality jumps from the glass of this meaty, dense wine. Give it 2-3 years of bottle age and drink it over the following 15+ years.

Szechuan eggplant. Good, but Beijing Tasty had a better version.

Shrimp with glass noodles. Interesting, and quite good.

Pork belly. Bland and fatty.

Second time with this dish, which is braised pork belly with preserved vegetables (9/3/18) and I loved it. I do (nowadays) love the contrast between the slightly sweet succulent pork and the salty vegetables.

Beef fried rice. Delicious and not greasy.

Spicy beef with celery. This dish was very hot. The beef had a nice flavor though and I enjoyed it a lot.

House special pancake. Croissant-like texture. Greasy and without flavor.

Shrimp dry hot pot (2/27/22).

Whole fried fish with chilies (9/3/18 and 2/1/20). Delicious fish. Sauce I’ve had better, but it was still very good. In 2/1/20 the sauce was better, more mala. The veggies, like lotus root, were great too.

Crispy fried aromatic lamb ribs (9/3/18 & 1/13/19). Not a lot of meat, but awesome flavor to gnaw on.

Dung Po Whole Pig Elbow (2/1/20 and 2/27/22) – this was an awesome dish, if a bit jiggly. Lots of fat and very tender meat, but it was really all about the salty sauce of ground pork, preserved vegetables, and tons of ginger and garlic.

Tender (fatty) meat and incredible umami sauce. This dish was an 11 for us Chinese style fans.

Kung Pao Beef (2/27/22).

Pea tendrils with garlic (2/1/20) – very nice.

Mixed vegetables (9/3/18). Light flavor and great texture.

String beans (9/3/18). Always good and these had some nice crunch.

Spicy Cabbage (1/13/19 and 2/1/20 and 2/27/22). I love this dish. There must be pork or something in the sauce as it’s so delicious.

Plain noodles (9/3/18) for my son.

Bean curd with Jalepenos and pork (2/27/22).

Veggie fried rice (9/3/18). Not as good as the meat one, but still a tasty fried rice (how can you go wrong?).

XLB soup dumplings (9/3/18 and 2/1/20). Quite solid soup dumplings. Skins a little thicker than at an absolutely first rate specialist place like this, but still we ordered a second round.

Sauce for the dumplings.

Sicily via Sonoma – Goat Cheese Gelato with house-made Blackberry Honey Coulis and Marzipan Brownies (Sep 2018) — this was a new recipe I concocted for @sweetmilkgelato – Milk and Chevre are both from Sonoma, although I couldn’t get the chevre completly melted so there is still a chalky quality to the base. Blackberries are from Avignon. Raw Honey from California. Marzipan made with Sicilian Noto Romano Almonds and Amaretto. #SweetMilkGelato #gelato #dessert #icecream #FrozenDessert #SummerTime #marzipan #almonds #amaretto #Chevre #GoatCheese #Blackberries #honey #cake #sonoma #brownies.

My gelati from 1/13/19:

Torta di Frutta alla Mandorla Siciliana Gelato (Sicilian Fruit & Almond Tart) made by me for @sweetmilkgelato — toasted Sicilian almond base with Homemade Sicilian Marzipan Cake and Candied Sicilian Lemons & Oranges — #SweetMilkGelato #gelato #almond #ToastedAlmond #Mandorla #lemon #orange #cake #AlmondCake #CandiedFruit

Blackberry Passionfruit Amaro Sorbetto! — like a frozen aperitivo — made by me for @sweetmilkgelato — #SweetMilkGelato #gelato #dessert #icecream #FrozenDessert #blackberry #passionfruit #amaro #cocktail #sorbet #sorbetto

My gelati from 2/1/20:

Peppered Lemongrass Ginger Creme Brûlée Gelato — A blended milk and Thai coconut cream base steeped with lemongrass and ginger and then juiced up with yuzu and black pepper. For sugar, I used coconut palm sugar and even torched the top! — created 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 #lemongrass #ginger #CremeBrûlée #BlackPepper #coconut #yuzu

Mud Pie Gelato — Hot brewed espresso gelato with house-made milk chocolate coffee ganache and crushed Oreos — made by me for @sweetmilkgelato — the gluttonous classic made even more gluttonus! — #dessert #icecream #FrozenDessert #nomnom #dessertlovers #dessertporn #icecreamlovers #gelatoitaliano #foodporn #gelatolover #food #foodgasm #foodblogger #dessertgasm #desserttime #foodphotography #gelatoartigianale #gelatomania #dessertlover #icecream #icecreamlovers #chocolate #valrhona #espresso #coffee #oreo #MudPie

Cthulhu Chocolate Hazelnut Gelato (2/27/22) – The base is made with Valrhona 62% Satilla Chocolate and then layered with house-made Hazelnut Fudge Sauce and Toffifay Eyes! — 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 #Valrhona #chocolate #hazelnut #fudge #toffifay

Overall, 2014 impression of Ji Rong was just fine. Few dishes were standouts and a bunch were mediocre, but few were terrible either. The menu is a little overly Beijing only for my taste and even includes various Chinese American favorites like orange chicken. Still, an enjoyable meal. Even fair Chinese is good. Peking duck was quite good.

Returning in 2018 I thought they had improved. Maybe I know how to order better, but almost all the dishes were quite good and the duck was as good as I’ve had in the SGV, particularly since Tasty Duck has slid a bit.

In 2019 and 2020 this impression continued. Duck was excellent, probably the best in the SGV right now — although I wish someone would open a real serious Peking Duck place with table-side carving and a wood-fire oven, like this. Most other dishes were very good and they have a big interesting menu. Particularly standouts on 2/1/20 were cold spicy mung bean noodles, peking duck, whole spicy fish, hot and sour soup, and pig elbow.

In 2022 after the pandemic this was still the case. Our 2/27/22 meal was fabulous in all ways, both the duck and most of the other dishes.

After dinner in 2014, and an excellent Foot Massage, we went next door for this mega mango shaved ice with almond jelly, ice cream, and strawberries.

I’m not sure you appreciate the size of the thing.

For more LA Chinese dining reviews click here,

or more crazy Hedonist dinners here!

Seb actually brought this (mediocre) wine two weeks in a row!

Wines from 2/1/20:

By: agavin
Comments (3)

Posted in: Food

Tagged as: Chinese cuisine, hedonists, Ji Rong, Peking Duck

Century City Heat

Sep26

Restaurant: Meizhou Dongpo

Location: Century City Mall Dining Deck. (310) 788-0120

Date: September 9 & 18, 2014 and October 27, 2017 and March 8, 2020 and August 15, 2022

Cuisine: Beijing/Szechuan Chinese

Rating: Good to have on the westside, and now as good as some in the SGV

My faithful readers know I frequently venture out to the SGV for great Chinese, but I’m always looking for a fix closer to him. So when I heard (back in 2014) there was an actual Szechuan place in the Century City mall I went right on over. I’ve been a couple of times and more recently for a 6 person dinner in March of 2020 (on the eve of the pandemic) and a big gang dinner in August of 2022.

Yeah, it’s a big premium American mall!

Meizhou Donpo (sure doesn’t roll off the Western tongue). I’ve been told this is a high end (like Houstons) chain in China that has opened a branch here. This must reflect the influx of Chinese tourists into LA. All good in my view.

The interior is sort of new Chinese mall-swank.

They also have a huge patio (where we ate in 2020 and 2022).

Smashed cucumber with garlic (3/8/20 & 8/15/22). This was an excellent multi-dimensional cucumber salad. A bit of tangy, lots of garlic, and a little spice.

Sausage plate (3/8/20 & 8/15/22). Four different types of pork sausage. Some spicy. All very tasty.

Chicken potstickers (3/8/20). Pretty much as you imagine.

Cold chicken with ratan pepper (3/8/20). Very delicious boiled chicken with that numbing and bright green flavor.

Cold mung bean noodles with chili (3/8/20). This was a spectacular version of this Chengdu street dish. Tons of flavor and a hot of heat.

Cold noodles with spicy chicken (8/15/22). You mix it up and douse in the sauce. Quite nice cold noodle dish with good texture and flavor.

Beef tendon soup (3/8/20). I didn’t try it.

The lunch special comes with hot and sour soup (2014). I’m always a fan and this was a straight up classic version, with more heat than most American ones normally have.

Then I had to try all the Schezuan classics: Dan dan noodles (2014). Not your totally typical take on it, as it’s fairly wet. Most authentic ones I’ve had you mix up and are a tad drier. Still, this had a nice chili + schezuan peppercorn taste. It was hot, but not really hot. Just a mild burn. Not so much of the nutty flavor.

Cold Szechuan Noodles (2014). These are closer to what I usually think of for Dan Dan noodles. They had a nice chili oil spice, but maybe no meat.

Sweet potato glass noodles in hot and sour sauce. (10/27/17). In general, I love this dish because of its spicy/tangy balance. For example at Beijing Tasty. This version, unfortunately, looks ok, but has no balance. It wasn’t that hot. Wasn’t that tangy. Mostly it was just salty. This seems to be a problem at MZDP.

Numb taste wontons (2014 and 10/27/17 and 3/8/20). They just called these Szechuan Wontons, but they’re supposed to be numb taste. Great flavor. Sauce was a little sweet but boy was it tasty.

Not too hot, and a really savory pork filling.

Ma Po Tofu (lunch special) (2014). Also on the plate: rice, string beans, squash, spring roll. The beans were great, but the tofu was a bit salty (MSG I think) and not too hot or numbing. Okay flavor, but the most disappointing of the dishes, particularly given how when done right this is one of my favorite dishes ever.

Peking Duck (2014). Because peking duck is so important, I’m going to SEPARATELY write up my thoughts in 2014 and 2020. This duck is expensive compared to the SGV, although they do sell a half duck (which is what we got).

The usual condiments.

And pancakes.

The meat in 2014. This duck looked great, but the hoisin was a little salty and lacking in that plummy punch and somehow the meat felt a little flat or flabby.

Duck soup (2014). Comes with the duck (optionally). Very straight up and dull.

Peking Duck (3/8/20). We ordered two whole ducks for 6 people! They carve it tableside.

This is half a duck (2020). We had four of these plates. This was some of the best peking duck I’ve had in a while. About the same quality as the excellent NC Peking Duck. It’s cut in the modern style with much of the meat combined with the skin. It was super succulent and juicy. The skin could have been just a touch more crispy. But the pancakes were great and the overall combo delicious.

Peking Duck (8/15/22). Skin was very good and the meat was a tiny bit dry but tasty. Pancakes are perfect. Biggest problem is that the hoisin isn’t quite sweet/strong enough. But still in the top five ducks. Tonight they cut it for us the “meat and skin” way (because Yarom requested it), but he can also cut it together which I think I prefer. The duck itself is from long island and isn’t as fatty as a Chinese duck (not available). A detailed discussion of Peking Duck can be found in my Ultimate Peking Duck Guide.

Condiments for the peking duck.

The duck here comes with ultra-thin pancakes — as always much better than the buns.

Bones (3/8/20) from the duck meat.

Duck bones fried with garlic and cumin (3/8/20 & 8/15/22). This was a stunning dish. There was a lot of bone, but the crispy fry was amazingly tasty.

Stir fried shrimp (3/8/20). This may look simple, but the shrimp was super succulent and well cooked. Delicious.

Sole Filet with green onions (3/8/20). Very lovely as well with nice thick filets. Lots of “flavor” (MSG).

Sole filet with pickled cabbage (8/15/22). Dish of the night. The spicy/numbing/tangy “soup” with pickled chilis was first rate. Lemony flavor.

Scallops with vermicelli (3/8/20 & 8/15/22). A nice dish, but not my absolute favorite of the night. Interesting. Scallops maybe a touch overcooked but the sauce was very good.

Live lobster with secret house sauce (8/15/22). It included garlic, ginger, butter and a touch of cheese. Very silky and light with extremely well cooked lobster you could actually taste.

Aromatic fried chicken with chilies (10/27/17). Another typical Szechuan dish. This version wasn’t that spicy (despite all the peppers) and was notably sweet. It was still pretty good though, but the balance was off.

Szechuan green beans (2014). Tasty rendition of this dish.

Bacon brocollini (8/15/22). Not very good at all, mostly because of the American brocoli.

Garlic Eggplant (10/27/17 & 8/15/22). A 7/10 version of the dish. Not as much super garlicky flavor as there should be, but good nonetheless. In 2022, nice but a little sweet. Texture was very good though.

Kung Pao Shrimp (2014 or 2017). Very nice. A bit of heat and lots of peanuts.

Boiled beef in chilis (2014 and 3/8/20 & 8/15/22). A classic Szechuan type dish. While this wasn’t inferno hot like the best ones in the SGV it did have a bit of Szechuan peppercorn and a nice flavor.

Sautéed Chinese Tomahawk (8/15/22). A bit weird and overcooked, but tasty enough with the sauce.

Braised pork hock with special sauce (8/15/22). Super delicious umami/msg/savory sauce. Rocked. “Special” obviously means MSG.

Fried rice with chicken (3/8/20).

Fried rice with shrimp (3/8/20). Slightly more moist than the chicken dish.

Mango Passionfruit Sorbetto – 56% mango, 44% passionfruit, plus a bit of Amaro to offset the mango — 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 #sorbetto #mango #passionfruit #amaro

Overall writing in 2014 and 2017, I’m psyched to have Meizhou Dongpo, despite it being a bit blander, saltier, (and more expensive) than the SGV Szechuan places. It’s tasty enough and close. Too bad it’s inside the mall, because parking and getting into that beast is a nightmare. I hate that parking lot. It’s the biggest most confusing mall parking I’ve ever been too. Every direction looks the same. Ditto with the mall. I’m always getting turned around in there. Too bad the balance is off on the dishes. Service was a little slow/sloppy too on 10/27/17. The very first time I was here it was very nice, so maybe it’s just hit or miss.

Coming back for a 6-7 person dinner on 3/8/20 I had a vastly improved experience. Almost every dish was very good, some great. The peking duck was first rate. Really really good. Many of the appetizers were awesome too like the green chili chicken and cold mung bean noodles. Flavors were far less salty and much more balanced. Service was fairly good too and we had a nice large table outside on the terrace. They were super nice to us too, particularly about the corkage. I’ll have to try again to see if this is consistent, but I am raising my overall opinion substantially. On this particular night at least, this was as good as many SGV places (but certainly not as good as the best). Really a great option. The menu is nice, but not super large either.

Continuing in 2022, standards were pretty close to that of 2020. Our duck wasn’t quite as good because Yarom “made them” cut it with the skin all separate, which usually makes the meat dry. And they keep altering the menu slightly and some favorite dishes have gone away. But overall quality was very high, certainly great for the Westside. Dish consistency is just a bit random as they are a big place and probably have several chefs.

For more LA Chinese reviews click here.

The mall is also home to a mini Grom, which is a solid chain gelato place. I reviewed one in New York here.

Hazelnut on the left, cafe expresso on the right. Texture was perfect. Flavors were about 8/10. Very good gelato for America. I wish they had more flavor variety in the store though.

Wines from the 3/8/20 dinner:

By: agavin
Comments (1)

Posted in: Food

Tagged as: Chinese cuisine, Gelato, Grom, Meizhou Dongpo, Peking Duck, Szechuan Chinese, Tofu, Wonton

Lucky Ducky

Jun19

Restaurant: Beijing Duck House

Location: 6420 Rosemead Blvd. San Gabriel, CA 91775. (626) 286-5508

Date: June 14, 2014

Cuisine: Beijing Chinese

Rating: Tasty stuff

This is my third time this week out to the SGV for scrumptious Chinese. My mother apparently ate a lot of Chinese when she was pregnant with me (true) and I’ve loved it ever since I was a kid.

Tonight’s entry is Beijing Duck House which is funny enough, a Beijing style restaurant specializing in… you guessed it… Peking Duck!

The room is typical enough.

2002 Delamotte Champagne Blanc de Blancs Millésimé. IWC 92. Pale yellow-gold. Fresh citrus and orchard fruit aromas are complicated by notes of gingerbread, white flowers and sweet butter. Toasty lees and mineral qualities gain power with air, adding depth to the wine’s gently sweet pear, honey and tangerine flavors. At once rich and lively, finishing with excellent clarity and alluring mineral and floral character. This Champagne, which I’ve tasted from three different disgorgements now, is proving that it’s built for the long haul.

Marinated cucumbers, mushrooms, and boiled peanuts. This dish had an almost Vietnamese flavor too it with the slightly sweet sauce and the strong cilantro notes. Yummy.

Beef tendon. A cold dish, the tendon was chewy and the meat parts some kind of cured beef. The beef was delicious and there was a good bit of heat to the dish, plus the cilantro.

1999 Forey Père et Fils Vosne-Romanée 1er Cru Les Gaudichots. Burghound 88. Less expressive and open than the ’99 Les St. Georges without the forbidding firmness of the Petits Monts. This still has plenty of the pinot baby fat and the substantial tannins are completely wrapped though there is sufficient structure to permit this to improve for a decade. Pure, long and pretty.

agavin: needs a little more time to open.

The duck comes up early. Our professional carver gets to work.

Beijing Duck. The meat itself served with the pancakes in the background.

And the condiments: spring onion, cucumber, jicama/radish, and the plum sauce.

All elements are combined into the pancake. Delicious and greasy as always!

2009 Maison Roche de Bellene Savigny-lès-Beaune Vieilles Vignes. BH 86-89. Here the nose is bursting with Savigny-style earth on the ripe and pretty red pinot fruit nose that introduces nicely rich, round and fleshy middle weight flavors that are also admirably delicious and while there is a touch of rusticity to the supporting tannins, the overall impression is a straightforward wine that should drink well relatively early.

agavin: surprisingly drinkable for being so young.

Duck second way. Bits of duck meat and vegetables in lettuce wrap.

Add a little plum sauce and one is good to go. PF Changs eat your heart out.

2005 Longoria Pinot Noir Fe Ciega Vineyard. Burghound 92. A really lovely nose of beautifully complex and deeply pitched red berry fruit complements the rich and ripe medium full flavors that display a fine sense of restraint and underlying reserve as well as a gamy hint, all wrapped in a moderately structured finish and fine balance. This will clearly be capable of mid-term aging and as I say, this is indeed ripe but it’s the restraint and focus that really sets it apart from the typical pinot. Recommended.

Duck Soup. This is the third way. Boney bits of duck (with meat) are cooked up in a duck version of chicken soup.

It looks normal enough in the bowl. And it basically tastes like slightly rich chicken soup.

A neighboring table featured all sorts of unusual goodies so I took a few shots.

Like duck feet and wings!

1999 Domaine du Pegau Chateauneuf du Pape Cuvee Reservee. Parker 92. A powerful, concentrated 1999 Chateauneuf du Papes was produced at Chateau Pegau. The dense ruby/purple-colored 1999 Chateauneuf du Pape Cuvee Reservee boasts a powerful bouquet of pepper, garrigue, black fruits, and earth. Full-bodied and expansive, with sweet tannin giving it a more open-knit, accessible style than most young vintages of Pegau, this is a wine to drink while waiting for the 1998 and 1995 to become fully mature. Like all of this estate’s red wines, it was bottled with neither fining nor filtration.

agavin: This had a barnyard quality. It went well with the lamb below, but got to me after a bit.

Cumin lamb. Skewers of tasty lamb loaded with cumin.

2004 Domaine Zind Humbrecht Riesling Clos Hauserer. Parker 87. The many insufficiently attentive wine aficionados who can be heard lamenting a supposed absence chez Zind-Humbrecht of dry wine should have their mouths rinsed out repeatedly with the 2004 Riesling Clos Hauserer! (And, by the say, it is the Humbrechts, not I, who have re-introduced the Umlaut.) Mint, boxwood and lime zest on the nose suggest a Sauvignon. Firm acidity, peach pit bitterness, adamantly chalky minerality, and almost explosive acidity in the mouth make for a brash and relatively spare impression, despite palpable thickness of extract and sense of amplitude. Humbrecht imagines that if he planted Riesling in the Goldert, this is the sort of wine it would become. These grapes were very ripe – “turning blue- in fact, he says – but the deeper the roots go into the mother chalk (and these vines now average thirty years of age) the longer, he claims, the wine requires to unclench, even in a less acid-retentive vintage than this. Plan not to even revisit this wine for two or three years.

agavin: disappointingly austere

Dumplings. Standard Beijing dumplings with vinegar. Shanghai XLB are better, but these are certainly tasty too.

1994 Zind-Humbrecht Pinot Gris Heimbourg Vendange Tardive. RJ Wine 95. I love extremely young ZH wines for their youthful vigor. As they age, some gets a bit to heavy and cloying showing a hint of alcohol. Also the beauty of a great desert wine is the airy/cotton candy like palate. This was an exceptional showing. Nicely focused nose displaying yellow peach, dry mango, apricot and sweeten ice tea. Lovely airy palate. The wine remains quite fresh and precise despite the dense fruit a la D’Yquem. Lovely showing.
I highly recommend.

agavin: awesome!

Corn. The sauce here had some added sugar and I found it too sweet. Otherwise, it was basically succotash.

BBQ Pork. Can anyone say bacon? I picked off most of the fat/skin later but the meat was sweet and super tasty.

2007 Nikolaihof Riesling Reserve Steiner Hund. RJ Wine 93. So serene, delicate and understated; this is a wine that really needs time and air to show its best. It’s utterly compelling though with an amazing purity to the fresh fruit flavours, greener herbal and leafy accents and a base of pure stone beneath the fruit.

Sweet and sour fried fish. Super awesome version of this typical dish.

1994 Grgich Hills Zinfandel Sonoma County. 92 points. Dark fruit, prunes. Very lively.

Spicy eggplant. In a delicious garlic sauce.

1995 L’Ecole No. 41 Merlot Seven Hills Vineyard. 91 points. Immediately greeted by the rich unbelievably ripe cassis perfume which sets you up for a fruit bomb, but instead the wine was very poised and restrained on the palate. Tannins are fully integrated at this stage which rewards with a velvet mouthfeel. High quality fruit here which showcases the brilliance of Seven Hills. These should be drank now. For me I’m beginning to understand L’Ecole now because they are shy, backwards and sometimes austere in youth as they reward so much with age.

Pig’s feet. Not my favorite.

Mixed fried rice. Simple and delicious.

Cabbage and glass noodles. This Chinese hot coleslaw is rather delicious.

Frog hot pot. Probably close to the Wuman dry hot pot, this had a bit of heat. It was fine, but not the best dish of the night.

Overall, another highly enjoyable Chinese meal. The duck was on par with Tasty Duck and the other dishes were arguably better. I like the Beijing style and some of these dishes were fabulous. Perhaps Beijing Restaurant is a little better within this style, but then again, there is the duck!

For more LA Chinese dining reviews click here.

or more crazy Hedonist dinners here!

By: agavin
Comments (2)

Posted in: Food

Tagged as: Beijing, Beijing Duck House, duck, hedonists, Peking Duck, poultry, Soups and Stews, Wine

Tasty Duck Will Bring You Luck

Sep30

Restaurant: Tasty Duck [1, 2, 3]

Location: 1039 E Valley Blvd. Ste B102. San Gabriel, CA 91776. (626) 572-3885

Date: September 28, 2013

Cuisine: Chinese

Rating: Great Duck!

My Hedonist food and wine club loves the SGV. This community 20 minutes East of Downtown LA boasts a staggering array of good Chinese restaurants and Tasty Duck is one of our regular spots. Even though its intensely crowded, we shoe horned 23 people in on a busy Saturday night. Of course this meant 11-12 people at tables meant for 8-10, but what’s a little elbow in your pancake among friends?

NV Pierre Péters Champagne Blanc de Blancs Brut Cuvée de Réserve. Burghound 93. A stunningly elegant nose of pure floral, Granny Smith apples, spice and freshly sliced lemon complements to perfection the intense and equally pure flavors that possess excellent punch like remain delicate and ultra-refined on the balanced and persistent finish. The supporting mousse displays a very find bead and the overall impression is one of subtlety and grace. Not only is this a wonderful effort but the value it offers it beyond stunning.

Cold appetizers: Jellyfish (top left), wine chicken (top), and beef (bottom). This kind of plate is very traditional in China. The beef was my favorite, marinated, a bit salty, and smoky.

Some white Bordeaux that was beyond gone. Too bad!

The main event: Peking Duck. Not only was this delectable, with fantastic crispy skin and delicate meat, but it’s artfully arranged. We had two plates of these per table and it was a feeding frenzy!

Here are the traditional accompaniments. Excellent pancakes, hoison sauce, and scallions and apple/pear. One mystery question I must ask: why do Chinese restaurants insist on putting far too few pancakes and too little hoison sauce on the table? We had to ask for refills about four times (which they happily brought).

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.

The best American rose I’ve yet had. Rather wonderful.

Cumin lamb. A typical specimen, but with tender flavorful lamb. Some places border on mouton.

2010 Samuel Billaud Chablis 1er Cru Montée de Tonnerre. Burghound 92. While there is a trace of exotic fruit to the otherwise very pure aromas of white flower, citrus, wet stone and seaweed, this offers ample Chablis character. There is an attractive succulence to the fleshy middle weight flavors that exude a fine minerality on the clean, dry, linear and overtly saline-infused finish. Like the straight Chablis, this too evidences a hint of bitterness though it should pass in time.

French style Beef. Extremely tender and delicious, almost sweet, morsels of filet.

1971 Weingut Paul Ayl Ayler Kupp Riesling Auslese Goldkapsel. Unfortunately a bit over the hill.

Some amazing Shanghai style soup dumplings. Tasty little morsels stuffed with pork and broth.

1994 Zind-Humbrecht Gewurztraminer Heimbourg Vendange Tardive. Parker 99! These wines are made in frightfully tiny quantities, and are so rich that they make Chateau d’Yquem look like an under-nourished wine. Truly the stuff of legends, these possess 15%-18% residual sugar. All three will age for 40-50 years, but will anyone wait that long? They are “off the charts” in terms of flavor extraction, balance, quality, and the lavish quantity of extract and intensity they possess.

Wine of the night for sure!

Look who’s coming to dinner!

Crispy whole red cod with sweet and sour sauce. A really nice fish, similar to a couple weeks ago at the Shanghai place.

Bok chow and I think mushrooms, hard to tell. Mild but very pleasant.

1990 Comte Armand Pommard 1er Cru Clos des Epeneaux. Burghound 90. Still deeply colored. An expressive, dense, indeed huge nose of roasted, ever-so-slightly stewed fruit that is already showing a great deal of secondary and even tertiary development while the muscular, rich, extracted and solidly complex flavors are underpinned by a tough, firm and very prominent tannic backbone. This is a dramatic bruiser of a wine but it’s not clear that it’s ever going to harmonize as the finish is completely dominated by the structure and given that the fruit is presently much more advanced than the evolution of the tannins, it’s a tough call to say whether the fruit will be able to stand the test of time and this most recent bottle gave no cause for optimism in this regard, indeed it seemed to confirm that this is probably a lost cause. Optimists will continue to hold the ’90 Epeneaux in the cellar as it will certainly be around 30 years from now though whether it will be any more balanced than it is now is the essential question.

Some kind of crazy pork cut. Some serious fat here and the skin was a bit mushy, but the meat fell off the bone and was incredibly tender and delicious.

1970 Bodegas El Coto Rioja Coto de Imaz. Surprisingly good for such an old non-riserva Rioja.

The proverbial, “duck soup” that is the last part of “duck three ways.” Mild and pleasant with some tofu and cabbage. I can also vouch that it was served hot, as a ladleful was poured across my hand and I had to soak my thumb in ice water all night.

Their interesting take on “walnut shrimp.” The fried shrimp, sweet mayo sauce, and walnuts is supplemented with pineapple!

Part of “duck three ways”: sprouts with bits of duck meat.

Yarom chomps on the pig bone.

Scallion pancakes.

A very nice mixed fried rice.

Beef rolls with BBQ beef and cilantro. Really nice, tasted like rolled up Pho.

Sweet egg drop soup.

Eye ball surprise anyone? Actually a very unusual dish. Like egg drop soup but sweet with these big tapioca balls. Pleasant, although continuing the general trend in which Chinese desserts bat about 50.

Overall, another fantastic meal. The total damage, including tax and a whopping 30% tip was $35 a person! “Inflated” because of our multiple ducks. The service was great (for Chinese). They were very friendly and willing to serve us the dishes one at a time over a long period . This is actually fairly unusual as a lot of Chinese restaurants like to slam you out in 45 minutes by dropping everything on the table at once. The duck was first rate, as good as Peking duck gets — more or less. The other dishes were good too, with almost all of them being very well executed and not greasy.

For more Hedonist adventures or

For more LA dining reviews click here.

Yarom with the owner

By: agavin
Comments (1)

Posted in: Food

Tagged as: Chinese cuisine, duck, Hedonism, Peking Duck, San Gabriel, San Gabriel California, san Gabriel valley, Tasty Duck, Valley Boulevard

Tasty Duck Lives up to its Name

May07

Restaurant: Tasty Duck [1, 2, 3]

Location: 1039 E Valley Blvd. Ste B102. San Gabriel, CA 91776. (626) 572-3885

Date: May 4, 2013

Cuisine: Chinese

Rating: Great Duck!

My Hedonist food and wine club loves the SGV. This community 20 minutes East of Downtown LA boasts a staggering array of good Chinese restaurants.

NV Pierre Peters Brut Blanc de Blancs Grand Cru Cuvee de Reserve. Parker 92. The NV Brut Blanc de Blancs Grand Cru Cuvee de Reserve is a gorgeous wine that captures the essence of Chardonnay in the Cote des Blancs. Pure, wiry and wonderfully expressive, the Cuvee de Reserve flows gracefully with layers of varietal fruit from start to finish. This shows superb clarity, depth and polish, particularly at the NV level. The current release is 65% 2007 and 35% reserve wines from a solera cuvee that contains 15 vintages. Roughly 2/3rds of the fruit comes from Mesnil, while the rest is from Cramant, Avize, Oger and Chouilly.

Cold appetizers: Jellyfish (top), wine chicken (right), and beef (left).

1971 Joh. Jos. Prüm Wehlener Sonnenuhr Riesling Auslese. Rated 93. On the nose, lots of petrol and cotton candy. On the palate, still some good acidity and sweetness, with lots of tangerine and apricot and a long finish. May be a bit past its prime (storage was not the best according to the person who brought it) but still a lovely wine.

The main event: Peking Duck. Not only was this delectable, with fantastic crispy skin and delicate meat, but it’s artfully arranged.

Here are the traditional accompaniments. Excellent pancakes, hoison sauce, and scallions and apple/pear.

1989 Joseph Drouhin Clos Vougeot.Rated 91. Nice. Spice box nose with decent fruit and silky tannins. Defenite develpemnt. Classy finesse with earthy tones and soft red berries. It took a good hour or two for the fruit to come out, but once it did it was very nice.

Eggplant.

2010 Van Volxem Kanzemer Altenberg Riesling Alte Reben. Parker 93. The stony mineral and piquantly nutty elements present in so many of this year’s Van Volxem offerings are only enhanced when it comes to the ancient-vines 2010 Kanzemer Altenberg Riesling Alte Reben, but so is citricity, to the point where this seems electrically-charged. Mint and green tea remind me a bit of the herbal side that comes out in so many Scharzhofberger of this vintage, while iris and hedge flowers add allure. A satin-textured and rich though vivacious palate impression leads to a clarion, vibratory finishing flavor interaction of floral, herbal, citrus, nut oil, and mineral notes. I would anticipate at least 12-15 years of excitement. Interestingly, at 11.8%, this is slightly lower in alcohol than the other non-sweet wines in the present collection, which are in the lower 12s.

Part of “duck three ways”: sprouts with bits of duck meat.

1996 Domaine Chauvenet-Chopin Nuits St Georges les Murgers. Parker 90-92. This medium-to-dark ruby-colored wine has an expressive nose of cassis, cherries, Asian spices, and minerals. This massive, chewy-textured, full-bodied, and plump wine is rich, concentrated, muscular, and crammed with super-ripe blackberries awash in toasty oak.

Some amazing Shanghai style soup dumplings. Tasty little morsels stuffed with pork and broth.

2005 Camille Giroud Latricieres Chambertin. Parker 93-94. The 2005 Latricieres-Chambertin (purchased partly as grapes and partly as wine) offers a clear, enticing nose of tiny purple plums, blueberries, lilies, beef marrow, and hints of caramel and vanilla. Polished and bright, it exudes the refinement that the Chapelle lacked, leading to a real rush of lingering sweet, caramel- and vanilla-tinged fruit in the finish. The tannins are abundant but ultra-refined. Sock this away for at least a decade and figure on at least an additional decade to hold.

Great wine, although a little young. After 30-60 minutes it opened up and drank very nicely.

Shanghai style BBQ pork ribs. Twice fried (deep and stir) in a sweet and sour sauce. Very good for this dish, with relatively little bone.

1997 Rene Rostaing Cote Rotie. Parker 86-88. The dark ruby-colored 1997 Cote Rotie Cuvee Classique is an evolved, forward, fat wine with cassis and raspberry fruit flavors, medium body, and an easy-going, succulent, luscious, straightforward appeal.

Nice pairing with the lamb below.

Cumin lamb. A typical specimen, but with tender flavorful lamb. Some places border on mouton.

The proverbial, “duck soup” that is the last part of “duck three ways.” Mild and pleasant with some tofu and cabbage.

Their interesting take on “walnut shrimp.” The fried shrimp, sweet mayo sauce, and walnuts is supplemented with pineapple!

Scallion pancakes.

2006 Bressan Schioppettino. Rated 92. Clear ruby in color, with medium plus intensity and moderate consistency. The nose is clean, with medium plus intensity. The nose is quite complex, with aromas of red fruit, orange rind, sage, thyme, menthol, rhubarb, angostura bitters, black pepper, anise, violet and pine forest floor. The nose is developing, of fine quality and constantly evolving in the glass. The palate is dry, with medium plus to pronounced acidity, and flavors generally consistent with the nose. Showing red fruit, peppery spice, herbs and bitter lemon. The alcohol is moderate (-) at 13%. Thee polyalcohols are smooth (-). The tannins are medium to medium plus. The minerality is moderate +. The body is medium +. The flavors are moderately intense +. The finish is moderately persistent +. The wine is moderately balanced; it is skewed slightly towards hardness. The acidity is quite high. It’s almost as a little bit of white wine had been blended in, but the tannins are defintely still there. The palate is fine overall. This wine is ready to drink and approaching maturity, but is likely to have a long drinking window thanks to its structure. It is moderately harmonious + and extremely food friendly.

Crispy whole red cod with sweet and sour sauce. A really nice fish, similar to a couple weeks ago at the Shanghai place.

Fried rice with pineapple, which felt more Thai.

y

Beef rolls with BBQ beef and cilantro. Really nice, tasted like rolled up Pho.

NV Minardi Vini Passito di Pantelleria. Rated 88. Not the most balanced Pantelleria I’ve ever had, and medium sweet, like a vin santo, but very pleasant and an excellent pairing with the mild but sweet Chinese desserts.

Red bean or black sesame (I wasn’t sure) pancakes. Tasty (for a Chinese dessert).

A gooey mochi and nut thingy.

Overall, another fantastic meal. The total damage, including tax and a whopping 30% tip was $32 a person! The service was great (for Chinese). They were very friendly and willing to serve us the dishes one at a time over three hours. This is actually fairly unusual as a lot of Chinese restaurants like to slam you out in 45 minutes by dropping everything on the table at once. The duck was first rate, as good as Peking duck gets — more or less. The other dishes were good too, with almost all of them being very well executed and not greasy.

For more Hedonist adventures or

For more LA dining reviews click here.

By: agavin
Comments (3)

Posted in: Food

Tagged as: Champagne, Chinese cuisine, hedonists, Peking Duck, San Gabriel California, Tasty Duck

Peking Duck at A-1 Chinese BBQ

Jun02

Restaurant: A-1 Chinese BBQ

Location: 2014 Pacific Coast Hwy. Lomita, CA 90717. (310) 325-6709

Date: May 19, 2012

Cuisine: Chinese

Rating: Great Duck

I recently joined a meetup.com foodie group and I noticed in the feed that people were talking about this place for great Peking Duck. I’ve long been a fan of the crispy foul, to the tune of eating it three nights in a row in Beijing, and it is scare represented on the Westside, so I thought a pilgrimage was in order.

If you decide to go you must call ahead to reserve/prep a duck. It takes too long for them to do to order.

This establishment is not about looks. It makes Din Tai Fung look like Cesar’s Palace.

Although, I do have to say the inside is one step up form Totoraku, and that is a high end joint!

Another great thing is: no liquor license, which means no corkage. Bring your own cork screw. This is a reliable (although not awesome) negotiant 1re cru. We had to drink it out of plastic “pizza hut style” glasses, so that didn’t help either.

NOTE: big menu, so keep scrolling for the food!

The menu is grungy and enormous.

We started with these “prawns with spicy salt, headless.” This is generally called “salt and pepper shrimp” and this particular version was one of the best I’ve had. I particularly appreciated the lack of head.

Then out rolled our feathered friend. He was carved back in the kitchen.

And served with the usual Hoisin sauce and the often seen in China but not as often here doughy buns instead of pancakes.

You put some sauce, some scallions, and some duck on the bun and enjoy. This was definitely some of the best duck I’ve had in California. The skin was perfectly crispy, and there was some, but not too much fat.

After this we switched it up to this awesome Rosso. “The 2009 Rosso di Montalcino is totally beautiful and elegant in its expressive bouquet, silky fruit and understated, harmonious personality. This is a wonderful, impeccable Rosso from Le Potazzine. Anticipated maturity: 2011-2017.”

This is “Chow Ma Mein” (I think). A spicy soup with noodles, shrimp, beef, chicken and various vegetables. It was good.

“Orange peel chicken.” Fairly typical of the type, but not bad.

“Dry braised string beans.” I like this dish when I usually have it, but this wasn’t the greatest version. It was too oily and lacking in garlicky punch.

“Sweet and sour pork.” The pork was a little tough, but flavorful. The sauce a bit goopy. Just so-so.

The check was awesome. $20 a person all in with tip.

Overall, the duck was fantastic, the shrimp and soup were very good, and the other dishes a bit mediocre. It was a very nice meal, and with a little more trial and error ordering probably could be totally first rate. I’m curious if any of you readers know any other places with great Peking Duck in LA. I’d love to find one that was 40 minutes from my house!

For more LA dining reviews click here.

By: agavin
Comments (3)

Posted in: Food

Tagged as: A-1 Chinese BBQ, Asia, Barbecue, bbq, Beijing, China, Chinese, Chinese cuisine, Hoisin sauce, Lomita, Peking Duck

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!