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Archive for Tang Gong

Tang Gong at Night

Nov29

Restaurant: Tang Gong [1, 2]

Location: 111 N Atlantic Blvd #350, Monterey Park, CA 91754. (626) 888-5188

Date: October 20, 2019

Cuisine: Cantonese Chinese

Rating: Very solid banquet Chinese

_

Our friend Derek has been the manager variously at Elite Seafood, World Seafood, and China Red. Tonight we return for one of those awesome Tony Lau special Cantonese feasts.
Unknown
Now he’s helping open up Monterey Park newcomer, Tang Gong.
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Tang Gong is upstairs in the Northwest Corner of the busy Garvey/Atlantic intersection.
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In an era when the Cantonese Palaces are closing, it’s rare to have a new one opening up — including all the glitzy Hong Kong style trappings. These places cater (haha) to big Chinese weddings.
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We had a nice single table private room with lots of space.
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On the table to start, candied walnuts (yummy) and peanuts.
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Conch with shrimp paste. Nice chew, crunch from the celery, and a bit of yummy “shrimpy” flavor from the paste.
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Cantonese hot sauce and mustard.
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Scallop covered in shrimp paste. One of these pan fried dishes that is related to a dimsum dish. A whole scallop covered in shrimp “macnugget” material.
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Salt and pepper prawns. Super delicious huge prawns so deeply fried that you eat the whole thing shell and all.
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Whole suckling pig. Awesome and porcine.
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Yarom (right) and Tony Lau (left) with their bones.
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Cantonese style Peking duck. Served with buns, hoisin, etc. Not as good as real Peking duck — as it’s not so crispy — but still delicious.
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Roast chicken. Super moist. Some of the best chicken I’ve had in a long time.
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Black pepper beef with asparagus. Always wine friendly, if a touch “boring.” Very tender.
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Roast quail. Always excellent.
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Garlicky Greens. Great, perfect for the colon.
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Chard with egg and mushrooms. Now I’ve never had this Chinese vegetable dish before. It had a slightly sweet and sour (more sour) taste. I preferred the classic garlicky greens but this was certainly interesting.
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Crispy egg noodles.
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Beef topping for the noodles.
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The noodles with the topping.
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More noodles with beef and bean sprouts. Carby, but delicious.
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Mochi-type balls with red bean (the dark ones) and custard (the light one). I LOVED the custard flavored ones. Really nice jelly consistency and rich custard inside.
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Red bean and coconut jelly. Loved these too. I always like these weird smooth jiggly Chinese desserts. Some of my favorite Chinese desserts.
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Nocciola Caramello Budino Gelato — Nocciola custard base made with Pure PGI Piedmont hazelnut paste, infused with house-made caramel (instead of sugar) then mixed with toffee and topped with Toffifay — made by me for @sweetmilkgelato — so good it’s an instant signature flavor –#SweetMilkGelato #gelato #dessert #icecream #FrozenDessert #nomnom #dessertlovers #dessertporn #icecreamlovers #gelatoitaliano #foodporn #gelatolover #food #foodgasm #foodblogger #dessertgasm #desserttime #foodphotography #gelatoartigianale #gelatomania #dessertlover #icecream #icecreamlovers #hazelnut #nocciola #caramel #caramello #toffee #toffifay

Key Lime Pie Gelato – base is a key lime egg custard, layered with house-made frozen graham cracker and covered with house-made 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 #KeyLime #lime #custard #meringue #GrahamCracker #cookie

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The manager Derek posing with Yarom.

Overall, very solid new place. Service (thanks Derek) was of course perfect. We loved the private room. Tony always does a great job of planning the menu and tonight was no exception. Lots of classics and lots of interesting new dishes. Highlights were the crispy prawn, chicken, duck (of course), pig, scallop with shrimp and more.

For more LA dining reviews click here,

For more LA Chinese dining reviews click here.

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Related posts:

  1. Ring in Tang Gong
  2. Late Night Longo
  3. Thai Tour – Night+Market Song
  4. Ring the Ji Rong Gong
  5. So Many Palaces, So Few Sundays
By: agavin
Comments (1)
Posted in: Food
Tagged as: BYOG, Chinese cuisine, Chinese Food, duck, Gelato, hedionists, SGV, suckling pig, Tang Gong, Tony Lau

Ring in Tang Gong

Sep30

Restaurant: Tang Gong

Location: 111 N Atlantic Blvd #350, Monterey Park, CA 91754. (626) 888-5188

Date: August 14, 2019

Cuisine: Cantonese Dimsum

Rating: Great new made to order Dimsum

_

Our friend Derek has been the manager variously at Elite Seafood, World Seafood, and China Red.
Unknown
Now he’s helping open up Monterey Park newcomer, Tang Gong.
7U1A6033-Pano
In an era when the Cantonese Palaces are closing, it’s rare to have a new one opening up — including all the glitzy Hong Kong style trappings. These places cater (haha) to big Chinese weddings.
7U1A5897-Pano
And a huge private room (where we were located).
7U1A5896
Derek posing with Yarom.
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The dim sum menu. Like most Cantonese places, there is banquet at night. They had just opened a few days before when we arrived.
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Chicken Feet with House Sauce. Sometimes this is called XO sauce. It’s not exactly the same as regular XO sauce.
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Beef Tripe with Scallion and Ginger. Sounds gross. Looks gross. Tastes great. Chewy, yes. But delicious.
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Steamed Pork Ribs with Garlic. These also aren’t the best looking items in the world, and there are the little knuckle-like bones in there, but the meat taste was fantastic. Very juicy and full of pork flavor.
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Har Gow. Shrimp dumpling. Classic, straightforward, and enjoyable as always.

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Pork and Shrimp Shui Mai. I always order the classics when checking out a new place. These were solid, much like Elite’s.
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Fried Pork Dumpling. These have that chewy fried mochi shell and delicate pork inside. Really delicious.

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Sea Cucumber and Dried Scallop Dumpling. I hadn’t realized this was “in a soup” (should have looked at the pictures better). This makes it hard to share but it was scrumptious. Lots of interesting umami flavor.
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Pan Fried Leek Cake. There is some shrimp or something in here too. I love these for their greasy shell texture. Pretty much a “Beijing Pie.”

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XLB (Juicy Pork Bun). Soup filled lovelies. Solid renditions of these. Not the great kind you get at a specialty house where they make them constantly fresh, but still very enjoyable with the vinegar.
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Baked Crispy Pork Bun. 10/10. Light slightly sweet crispy shell, airy interior, and sweet BBQ pork. Awesome.
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Shredded Duck and Seat Pea Rice Roll. Interesting. The peas are either an interesting or distracting textural element alongside the chewy soft chow fun.
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BBQ Pork and Corn Rice Roll. More straightforward and I think I enjoyed a bit more.
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Seafood Salad Roll. Fried with a creamy “seafood salad” inside. Delicious though.
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Baked BBQ Pork Pastry. The buttery pastry version with the same BBQ pork.
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House special lobster. Good, typical.
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Peking Duck. The meat itself was good, although maybe it could have been a touch crispier. I prefer the pancakes to the buns, but the hoisin was good.
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Crispy BBQ Pork. Interesting pork pretty. Quite delicious.
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BBQ Chicken. Super succulent chicken.
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Traditional Beef Chow Fun. Pan fried noodles with beef.
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Braised E-Fu Mein. I liked these crispy noodles even better. Tons of flavor and very addictive (viva la grease!)

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Canton Style Steamed Greens. Very tasty.
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Beet Greens (you can see the purple color) steamed with garlic. These were more bitter and I didn’t like them as much as the straight up greens.
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White Chocolate Peanut Gelato — I hadn’t made a White Chocolate base in a while so in light of my rent “experiments” in chocolate took another pass at it — came out awesome, using all Valrhona Ivoire chocolate layered with house-made Peanut Dulcey Ganache — 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 #peanut #WhiteChocolate #valrhona #ganache

Hpnotiq Blue Hawaiian Sorbetto — like a frozen cocktail — made by me for @sweetmilkgelato — Thai Coconut Milk, Pineapple, Lime, and Hpnotiq liqueur –#SweetMilkGelato #gelato #dessert #icecream #FrozenDessert #nomnom #dessertlovers #dessertporn #icecreamlovers #gelatoitaliano #foodporn #gelatolover #food #foodgasm #foodblogger #dessertgasm #desserttime #foodphotography #gelatoartigianale #gelatomania #dessertlover #icecream #icecreamlovers #sorbetto #Hpnotiq #BlueHawaiian #pineapple #coconut #lime
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Overall, very solid new place. Service (thanks Derek) was of course perfect. We loved the big private room. Dimsum was “typical good” very much like Elite or Derek’s time at World Seafood. We didn’t have too much that was really novel, but the execution on all the typical dishes was excellent. I want to see how they settle into the rhythm of things in a couple weeks and return.

For more LA dining reviews click here,

For more LA Chinese dining reviews click here.

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Related posts:

  1. Ring the Ji Rong Gong
  2. World Seafood is Elite
  3. Capital Dim Sum
  4. So Many Palaces, So Few Sundays
  5. SGV Nights – Seafood Palace
By: agavin
Comments (1)
Posted in: Food
Tagged as: BYOG, Dim sum, dimsum, Gelato, hedonists, lunch, Lunch Quest, Monterey Park, SGV, Tang Gong, Tony Lau
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