Capital Seafood Beverly Hills [Dim Sum]: A Pictorial Essay


#26

I’ve never gone to an SGV dim sum place on a weekday. Are they normally quite busy?


#27

Longo is typically full before 11:30am


#28

Agree!

There are some dim sum that reheat best, steamed (I’m talking about you, har gow!) but some you can carefully microwave with steam (aka the damp paper bowl or, a few drops of water on the plate and then covered.)

Shu mai (sp?) and sticky rice in lotus leaves microwave beautifully.

Hooray leftovers!


#29

And chicken feet MW perfectly.


#30

I’ll take your word for it :grin:


#31

we aaalways get double leaf wrapped rice for this reason. then we still have to fight the kid for it at home.


#32

The stick rice zongzi (tamales) takeout from Din Tai Fung work well also.


#33

Do you eat chicken feet? Have you ever eaten chicken feet?


#34

Can you blame the kid for having good taste?!


#35

Cath -

I do not eat chicken feet mostly cuz - I don’t eat chicken skin overall. Just don’t like the texture. (Unless it’s been deep fried so much that it’s like a very special potato chip. And then? Oooooo.)

Anyway, I figured that if I don’t like dark meat or chicken skin, odds are I will not like chicken feet, and have stayed away. (However my grandmother always included them in her chicken soup, I think for the extra gelatin they gave.)


#36

Well, THAT makes sense. I see so many non-Chinese who just blindly won’t try them.

As an aside, my WF sells both feet and necks.


#37

Thanks for appreciating my logic : )

As for feet and necks, so far I’ve been doing okay with just throwing the neck from the whole chicken (included in the pack) into the stock pot.

I’m just grateful I don’t have to burn the pinfeathers off, like my grandmothers had to do, in days gone by!


#38

BTW, unless boneless/skinless, I hate dark meat chicken. There’s so little meat on a foot that I don’t think I was aware of its ‘color.’

My ‘country’ grandmother used to ‘ring’ their necks. No, no, not me.


#39

Cath -

Again mostly? It’s the skin/texture thing, not the meat.

As for what your grandmother had to do? Oh no. No. Vegetarian I would be!

But I do know folks, of my age who grew up in farms and that’s just how that was, I get and respect that. Hugely. But I did not and am a wimp and so? No.

Night!


#40

Ditto!


#41

If you don’t already have a steamer, you can get a wire steamer rack that can convert a pot into a steamer. I think steaming results in a better taste, but I usually use a microwave out of convenience.


#42

Thanks. I do have bamboo steamers and agree that the results would be better. Also agree that I opt for convenience :slight_smile:


#43

J_L

Much, much thanks for the super-helpful essay. A couple of questions that I had after looking at the website.
It says dim sum hours for weekdays are 11:00 am - 3:00 pm. Does that mean they serve dim sum all day on the weekends, or not at all on the weekends (which would seem unbelievable)?

Also, are the non-dim sum items on the menu available all day on the weekends? If so, this would seem to be the dream restaurant for me and my SO - he does not like dim sum, I could eat it at any time of the day. The thought of me being able to get congee with roast duck and him able to get kun pao chicken at 4:00 in the afternoon on a Saturday seems to be heavenly - even it it’s not quite SGV quality.

thanks again!

-Roz


#44

Them are fighting words. Can’t stand white unless it’s been blitzed into a chicken salad w/ a decent amount of mayo.


#45

Never is my meat thermometer more important than with chicken breasts.