Location: 755 W Garvey Ave. Monterey Park, CA 91754. (626) 282-3318
Date: December 5, 2021
Cuisine: Cantonese Chinese
Rating: Great Banquet
This is the first official Tony Lau dinner since the pandemic and Tony took us back to Capital Seafood in the SGV. The first time we were there with him the place was mobbed and hosting a huge Chinese wedding. This time the main dining room was completely deserted — maybe 1 table.
Suckling pig. Tough, chewy, and with a very piggy taste.
Lobster with ginger and scallions. The noodles underneath were delicious soaked with the sauce.
Lettuce cup with minced shrimp.
The lettuce and hoisin.
Roast goose. Really awesome with the sweet sauce.
Stir fried squid with shrimp paste (shrimp paste has a very pungent n strong flavor, either you love it or think it’s awful, just like people hate blue cheese)
Stir fried chives and crispy taro. Delicious. The taro reminds me a bit of potato sticks.
French style beef. Super tender. Not sure why Tony always orders this.
Salty crab fried rice. Also delicious.
Almond soup. Chinese desserts are always a bit weird.
Almond Cardamom Gelato — Sicilian Noto Romano Almonds with Cardamom and Cinnamon infused milk — Incredible! — 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 #almond #cardamom #cinnamon
This was a nice meal, except my hand hurt because I had fallen on my bike the previous day and “contused my thumb” — but that has nothing to do with the food, which was quite good. Pretty classic ordering from Tony, but it was all tasty and we had a fabulous time in our rowdy private room. Big two table gang. I’m not a huge fan of two tables but if you have to have them they are better in a big private room like this as it’s easy to move around.
Capital is a sort of “old school” (for the SGV) type of place with a bit of an 1980s or early 1990s vibe, but it still turns out very solid Cantonese banquet food.