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Archive for Sweet Milk

LQ Seafood Tower

Jun02

Restaurant: Laurent Quenioux [1, 2, 3, 4, 5, 6]

Location: Near Pasadena

Date: April 25, 2018

Cuisine: Modern French

Rating: Truffles!

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Six and a half years ago Foodie Club co-organizer Erick and I put together one of our more legendary dinners, the Bistro LQ Trufflumpagus. Ever since then we periodically trek out to visit our friend Chef Laurent for some kind of extravaganza — and tonight it’s his legendary seafood tower — plus tons of other goodies.

Chef Laurent Quenioux grew up in Sologne, France, where he developed a passion for food. As a young boy, Quenioux and his father would hunt duck, partridge, and rabbit. Then, he and his mother would prepare her favorite recipes in the kitchen. Eventually, Quenioux left home to embark on an apprenticeship where he trained in some of Europe’s finest kitchens. Quenioux spent time at Maxim’s, Bistro De Paris and La Ciboulette in Paris, before moving on to Negresco in Nice and LaBonne Auberge in Antibe.

In the early 1980s, Quenioux made a move to the United States with a team from L‘Oasis at La Napoule to open The Regency Club in Los Angeles. In 1985, he introduced the celebrated and award-winning 7th Street Bistro in downtown Los Angeles. In the early 2000s, Quenioux debuted the cozy Bistro K in Pasadena and in 2009, Bistro LQ in Beverly Hills. At Bistro LQ, Quenioux set new standards for cuisine in Southern California with his Farmer’s Market-driven kitchen and an emphasis on value and fun.

These days Laurent mostly hosts popups in his own backyard! We took the whole evening for some epic craziness. Some of my friends visiting from the Netherlands are pictured above.

A serene environment.

From my cellar: 2015 Jacques Perritaz Cidrerie du Vulcain Apple Transparente.

Erick designed our special menu.

Erick brought: 1996 de Venoge Champagne Brut Louis XV. 91 points. A bit over the hill.

Bread with flavored Normandy butters.

From my cellar (to pair with Foie): 1990 Royal Tokaji Wine Co. Tokaji Aszú 5 Puttonyos Betsek. RJ 93.  From 500 ml – light medium orange brown color with dark orange lights; very aromatic, mature, orange marmalade, baked apricot, light mushroom, light tobacco, smoky orange syrup nose; mature, tasty, orange marmalade, baked apricot, light mushroom, light tobacco, smoky orange syrup, blood orange, orange honey palate with medium-plus acidity; very long finish 93+ points

Sautéed Foie Gras. Mangoes, ginger, Green bar distillery Vodka jus. An incredible (and huge) chunk of the decadent liver.

From my cellar: NV Drappier Champagne Rosé Brut Nature Dosage Zero. BH 90. The color is paler than that of the regular brut rosé. A pretty and slightly more elegant nose features a similar aromatic profile but with more evident yeast character. There is fine intensity to the delicious and vibrant flavors that are supported by a firm and definitely finer mousse, all wrapped in a bone dry and youthfully austere finish where a hint of bitter cherry pit appears. This won’t be for everyone as the dryness is pronounced; I happen to like it but it would be fair to say that this is not a charmer. With that said, a few years of bottle age should serve to round off the austerity and add a bit of depth as well.

From my cellar: 2012 Prager Grüner Veltliner Smaragd Achleiten. AG 90. The restrained nose slowly reveals apple, orange zest, white pepper and wet slate. A taut spine gives lift to the rich texture, but the melon fruit and dried spice flavors are still tightly sealed. Well-balanced and showing noteworthy depth and structure, this veltliner is only just beginning to show its refreshing drinkability.

Toast with Dungeness Crab Rouille and avocado. Super crab salad avocado toast!

Haddock Branade. I love smoked haddock.

Main Lobster brioche. Like a lobster roll in a (big) bite.

From my cellar: 2012 Prager Riesling Federspiel Steinriegl. 95 points.

Scallops Ceviche Tostada.

Spot prawns. Would you believe that everything you just say was all part of the FIRST (of 9!) courses? These were sort of like the sweet shrimp sushi with fried head — but all on one plate. Delicious.

From my cellar: 2014 Királyudvar Furmint Tokaji Sec. 90 points. Dried apple, and then some fruit, and kinda delicious.

Someone else brought this funny cloudy California white.

Puff pastry with wild mushroom, dill, and seafood mixto. Awesome! Like a mini lobster pot pie.

Clam nage with sorrel. Amazing clammy broth.

Soft shell crab (fried of course).

Grilled Monterey Bay Squid with green garlic. This dish I didn’t love as it with very briny.

Manilla Clams with Chorizo and Epazote. Amazing clam and sausage. Laurent’s clams are great.

1990 Domaine Fabien Coche Meursault 1er Cru Charmes. 93 points. Coche from another mother.

From my cellar: 1985 Nicolas Potel Puligny-Montrachet 1er Cru Les Combettes. 88 points. Not the best of my bottles from this batch. This one not dead yet but it had lost most of that zippiness. All fatness, honeycomb and butterscotch. For those who like really mature white burg this may still be ok but if you are sensitive to oxidation then it really is time to drink up unless you lucked out with some very pristine bottles.

Now comes the main event, the incomparable seafood tower

But first the sauces: mustard, aioli, horseradish, spicy mayo, mignonette.

The top level with crabs, lobster, clams, prawns, crayfish and more.

And we continue down to the bottle level with abalone, clams, oysters, winkles, and more.


And we had one for two people!

There was fresh uni too. And at this point, my flash batteries went out (eek) and I stupidly had no backups in my bag, so the photos are much higher ISO. This is how I left MY tower.

This is how everyone else left theirs. Wimps!

From my cellar: 2009 Chapelle St. Theodoric Châteauneuf-du-Pape Les Sablons. AG 91. Deep ruby. Redcurrant and cherry scents are complemented by dried rose and garrigue A juicy, red-fruited midweight, accented by a slightly tart edge to its tangy cherry and floral pastille flavors. The brisk finish offers good clarity and cut, with silky tannins arriving late.

Apricot Lane Farms Spring Lamb 3 Ways. Braised lamb neck spring roll, lamb “noisette”, roasted lamb shoulder, preserved lemon emulsion, ras el hanout scented cordycep, dates puree with cumin. The spring roll was the best part.

Someone brought this Spanish.

Braised Wagyu Miyazake Short Rib. Bourguignon Style. Pasta Handkerchief, confit cipollini onions & green garlic, black chanterelles.

I think Larry brought the Penfolds Pinot Noir Bin 23.

Mini Cassoulet. Tarbais Beans slow cooked for 7 hours, Toulouse Sausage, garlic sausage, duck leg confit, smoked pork belly bacon style, confit duck gizzard. This dish is also a stunner. One of Laurent’s specialties and well worth it for the sausage alone!

Les Fromages.

Trio of Sweet Milk Gelato (made by me) plated by Laurent. Flavors are: Pineapple Rosemary Sorbetto, Lavender Blueberry Gelato, and Brillat-Savarin Gelato with Sicilian Candied Orange

Chocolate Cremeux. White chocolate coconut cheese cake, coconut ice cream, matcha meringue, chocolat chips. Laurent is amazing with these kind of desserts — basically a chocolate coconut cheesecake, but deconstructed into many textures.
 On the right is Chef Laurent and behind him his busy crew.

This was another seriously epic night. We didn’t go too crazy with the wines since there were a lot of non wine people — there were plenty bottles, but more “normal” wines for us — but the food was absolutely over the top both in quantity and quality. Bravo Laurent.

For more LA Foodie Club dining reviews click here.

Related posts:

  1. SGV Nights – Seafood Palace
  2. Top Island Seafood
  3. New Bay Seafood
  4. Lincoln Seafood Restaurant
  5. Shanghai #1 Seafood Village
By: agavin
Comments (0)
Posted in: Food
Tagged as: Avocado Toast, bistro lq, BYOG, crab, Foodie Club, Gelato, Laurent Quenioux, Lobster, Pasadena, Seafood, Seafood Tower, shrimp, Sweet Milk, Uni, Wine

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

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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.

IMG_6093It’s one of these big formal Cantonese places.

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Tanks with live seafood.

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

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

Peanuts.

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Cucumbers with a spicy bean paste.

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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.

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Chili oil.

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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.
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Sweet sauce, sugar, and hoisin.

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The geoduck alive.1A4A8289
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.
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Wasabi and soy for the sashimi.
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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.

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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.

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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.

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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.

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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.

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Lettuce for the duck.

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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?

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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.

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Clams with green pepper.

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Scallops with snap peas. Lovely.

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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.

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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.

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More live seafood on a different night.

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

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Crab Legs with garlic (2/11/18 & 6/10/18) which was awesome.1A4A8316

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.

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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.1A0A9880
Crab parts fried with salty yolk (6/10/18). As I’ve several times found, this isn’t my favorite prep. A bit too salty and with that grainy yolky texture.

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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.

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

 

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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.
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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.
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Walnut shrimp (6/10/18). Fairly light, mayo forward version.
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Sole with black bean sauce (6/10/18). Turned out to be moderately spicy!

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Braised pork belly with preserved vegetables. Rich!

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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.

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Pepper lamb chops. Not sure I get this dish.

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

Preserved fish eggs fried rice (2/11/18). Nice and salty.
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Vegetable fried rice (6/10/18).

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Yang Chow Fried Rice.
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Simple lo mein (6/10/18). A lot of the Chinese food amateurs enjoyed this.
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Seafood chow mein (6/10/18). I always love this dish.

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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).

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

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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.
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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).
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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.

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More gelato.

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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

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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?

 

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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.

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







6/10/18 dinner wines:
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Related posts:

  1. Late Night Medicine
  2. SGV Nights – Seafood Palace
  3. Elite Wine Night
  4. World Seafood is Elite
  5. Top Island Seafood
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

SGV Nights – Seafood Palace

Oct27

Restaurant: Seafood Palace

Location: 684 W Garvey Ave. Monterey Park, CA 91754. (626) 289-0088

Date: September 24, 2017, July 14, 2019, and October 24, 2021

Cuisine: Chaozhou Chinese

Rating: One of LA’s best (and most authentic) Chaozhou places

_

My Hedonist group has been coming here for years, same location, same food, different name – formerly Seafood Village.

It’s actually in the mini-mall with Sham Tsem and the “hooker motel secret room” (see the post I linked in this sentence). Mysteriously, even thought he “construction” period transforming Seafood Village into Seafood Palace was like a year there is no apparent update. It’s still the same over-lit drop ceiling “palace” as before.

Pickled onions and boiled peanuts on the table.
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Jellyfish (7/14/19 and 10/24/21). Nice crunchy texture.

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Sliced cold pig’s feet (7/14/19). A bit gelatinous, but surprisingly delicious. Better sliced like this than whole!

Special order turtle soup. Since we had turtle soup at World Seafood Yarom has been determined to try it again.

The broth is delicate and savory, with an almost tea-like taste.

And all the crud that made the broth is as follows: bits of turtle, turtle fat, chicken feet, ginger, organs, god only knows. We actually picked at this repulsive looking plate and the meat was quite tasty.

We also selected two large lobsters.

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Chaozhou style duck (2017 and 7/14/19 and 10/24/21). Sort of like the duck version of Hainan chicken.

A vinegar sweet sauce for the duck.

Roast pigeon (2017 and 7/14/19 and 10/24/21). Tasty little fellows.

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Causeway style shrimp (7/14/19). Whole prawns crusted in garlic. Super delicious and so well cooked they could be munched whole.


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This is what most people come here for, the house special Chiu Chow Style Crab (Dungeness) – (2017 and 7/14/19 and 10/24/21). This is basically battered crab, fried with chilies and lots of garlic. I’ve also heard this called “Causeway Style.” Good stuff with lots of flavor. You end up sucking out the meat or just chewing on through.

House special garlic lobster. Not causeway style, but very tasty.

Roast pork (2017 and 7/14/19 and 10/24/21). Cured like a pastrami and very flavorful — also quite fatty as you would expect.

Scallion omelet (2017 and 7/14/19 and 10/24/21). Eggs and green onions.

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Special fried fish (2017 and 7/14/19 and 10/24/21). Lots of garlic flavor. Simple, but extremely tasty.

Mutton curry. Very strong flavored (but delicious) meat in a nice mild curry sauce.

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Bean curd with duck in Chui Chow brown sauce (10/24/21).

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Oxtail and lilly bulb with brown sauce (10/24/21). Star anise and black cardamon.
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Lettuce Cup Chicken (7/14/19). Yeah, PF Chang’s didn’t invent it wholesale!

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The lettuce cups and hoisin sauce.

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Frog with chives (10/24/21). Delicious.

Chilies with ground pork (2017 and 7/14/19 and 10/24/21). I’ve never seen Jalepenos per se in China, but they do have lots of peppers. Regardless, this was a fabulous dish as the pork was cooked in a great black bean sauce and the combination of the mild heat and the slightly sweet meat was wonderful.

Special Chiu Chow Style “lettuce” (2017 and 7/14/19). Evidently a classic. It head a bit of a porky taste so there must have been something in there with the veggies. Not bad.

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Rice porridge soup (7/14/19). A sort of congee-like concoction.

Special glass noodles with meat (earlier and 10/24/21).

Salty garlic fried rice. Excellent fried rice with a salty fishy taste.

White guy shrimp (aka walnut shrimp). Very heavy mayo’d version.

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Scallion beef (7/14/19). Slightly different, very succulent.

Cumin lamb or beef. Really tasty full flavored nuggets. Pretty tender too.

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Sweet and source pork nibblets (10/24/21).
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Sweet and sour pork ribs (7/14/19). Someone ordered the sauce on the side. Salty crunchy pork slabs (with some bone) with the sweet sticky stuff.

Chili sauce.

As usual now-a-days I brought some home made gelati from Sweet Milk, my private gelato label. Green Apple Moscato Sorbetto.

Rosemary Chocolate Gelato. Valrhona chocolate and milk infused with rosemary from my own garden.
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The 7/14/19 gelati:

Chocolate Peanut Pretzel Gelato — testing a new 80% chocolate fondant base made with Valrhona and Callebaut Chocolates — then layered that with a house made salty peanut pretzel ganache — you can’t see the base, it’s under the 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 #peanut #chocolate #valrhona #Callebaut #ganache #pretzel

Testing out two variants on a theme, first one: Bellini Sorbetto! — French White Peaches and Prosecco — made by me for @sweetmilkgelato — I love the Pozzetti (round tubs), but I do need to figure out how to decorate the small batches in an attractive way — #SweetMilkGelato #gelato #dessert #icecream #FrozenDessert #nomnom #dessertlovers #dessertporn #icecreamlovers #gelatoitaliano #foodporn #gelatolover #food #foodgasm #foodblogger #dessertgasm #desserttime #foodphotography #gelatoartigianale #gelatomania #dessertlover #icecream #icecreamlovers #sorbetto #Bellini #peach #Prosecco

Testing out two variants on a theme, second one: Dark Mimosa Sorbetto! — Blood Orange and Valencia Orange juice mixed with Prosecco — made by me for @sweetmilkgelato — I love the Pozzetti (round tubs), but I do need to figure out how to decorate the small batches in an attractive way — #SweetMilkGelato #gelato #dessert #icecream #FrozenDessert #nomnom #dessertlovers #dessertporn #icecreamlovers #gelatoitaliano #foodporn #gelatolover #food #foodgasm #foodblogger #dessertgasm #desserttime #foodphotography #gelatoartigianale #gelatomania #dessertlover #icecream #icecreamlovers #sorbetto #Mimosa #orange #bloodorange #Prosecco

The 10/24/21 gelati:
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Strawberries & Mascar-Creamy Gelato — A base infused with Mascarpone Cheese then blended with house-made Strawberry Curd — created by me for @sweetmilkgelato — my vain attempts to pipe a pretty decoration on top were uttery foiled by timing –#SweetMilkGelato #gelato #dessert #icecream #FrozenDessert #nomnom #dessertlovers #dessertporn #icecreamlovers #gelatoitaliano #foodporn #gelatolover #food #foodgasm #foodblogger #dessertgasm #desserttime #foodphotography #gelatoartigianale #gelatomania #dessertlover #icecream #icecreamlovers #cheesecake #mascarpone #cheese #strawberry #cream

 

Overall, Seafood Palace is just like Seafood Village and there is nothing wrong with that because it’s still great. Last time we had a few “more interesting” dishes and in 2017 there was a LOT of fried. Still, awesome meal!

Back again on 7/14/19 I thought execution was even better. This is probably my favorite Chaozhou place — a bit like Cantonese but not exactly the same, slightly more “unusual”. Lots of garlic!

Our return visit on 10/24/21 was also spectacular. Just a really great place.

It’s not really worth writing up the “motley cru” of wines that come to Chinese, so I’ll just list the photos here.




















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For more LA dining reviews click here.

For more LA Chinese dining reviews click here.

Related posts:

  1. Top Island Seafood
  2. New Bay Seafood
  3. Shanghai #1 Seafood Village
  4. Dinner at the Palace
  5. Palace of Pepper
By: agavin
Comments (1)
Posted in: Food
Tagged as: BYOG, Chaozhou Chinese cuisine, Chinese cuisine, Chinese Food, Gelato, hedonists, Lobster, san Gabriel valley, seafood palace, SGV, Sweet Milk, turtle soup, Wine
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