Typhoon style lobster. 4 lb Maine lobster. Cooked so perfect that the meat was succulent and tender. This convinces you that anyone who says larger lobsters aren’t tender just don’t know how to cook lobster.
Loofa with konyaku noodles, wood ear mushrooms, and sausage. This was new for us and wow was it good. Loofa was the thin kind with ridges and a bit crisp and a bit sweet. The broth was outstanding. Highly recommend.
Not pictured was an egg white fried rice with dried scallops. Excellent.
Total damage was $225 with the lobster being 1/2 the price.
Not if dim sum is paying the rent. I see many Cantonese places that have middling evening crowds but dim sum is like trying to get on the Beijing Subway
None of the high end Cantonese restaurants in the SGV are very busy on Saturday night. Not Elite, not Sea Harbour, not King Hua, not Shi Hai etc. They’re either flocking to the cheaper places like Tasty Garden, Mama Lu’s, Seafood Palace or 5 Star, or to the lobster places like Newport Seafood or Boston Lobster.
If that’s not where they make their money you have to wonder about their incentive to maintain standards: in terms of paying chefs, getting the best ingredients etc.
