FoodZealot
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Directly after a visit to 888 Seafood, we popped over to Mission 261 for a few more bites and several pots of jasmine tea.
The exterior:
Inside, there are many different sized and different styled rooms, instead of the single monstrous banquet hall like many dim sum restaurants. I think the building used to house several different shops or restaurants, so there are different architectural details in each area. The room we sat in had very high ceilings and a large projection screen of the Golf Channel.
At Mission 261, the ordering is done off of a menu, rather than the cart parade. We ordered taro puffs, shaped like birds (peanuts for the beak and black sesame for the eyes). I love these things anyway, and the presentation was cool.
Black Cod Dumplings - containing some imitation crabmeat, which is a bit disappointing. Wrapper was tender, thinly rolled and fresh.
Custard buns - The bun was a bit tough and heavy. Surprisingly, the filling was not quite as eggy as would be expected. More like pastry cream.
Fried "mochi" balls with red bean filling. jschyun and Mark figured out that there's a problem on the menu - the English says "Lotus seed filling" but they don't serve those at all. Apparently it says Red Bean filling in Chinese, so Chinese speakers/readers are getting the right thing.
Coconut pudding- smooth and mild. The pudding at 888 Seafood has more intense coconut taste but it's not as smooth, and I like 888's version better (sorry, no photo of it in the other thread).
It was a good day. I ended up having 2 breakfasts, a late lunch at Chung King (thanks for the tip, tissue), I went to 2 supermarkets and an Asian restaurant supply in San Gabriel, plus another run in the evening to 99 Ranch to make Mexican food for some friends.
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Sorry I can't help much with recs - I haven't been to Joe's myself. There's a place called Amuse which happens to be near Joe's that also gets good mentions, but I haven't been there myself either.
If you were willing to go a bit further, Santa Monica has a lot more dining choices.
But on the cab ride to Venice, I would guess closer to $20-25 off peak or more if between 5:30 and 7pm - that area can get congested during rush hour. You'll be on Hawaii time, so you might consider a later (like 9pm, which would feel like 6pm for you) dinner at Joe's. Good luck.
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As usual, please correct any inaccuracies, misidentifications, or misspellings in the post.
The exterior:
jschyun and Mark indulged my curiosity - we ordered a few standards - shiu mai (excellent), shrimp har gow (good), char siu bao (good) - and we also tried some less familiar (to me) dishes. Unfortunately, my hearing is quite bad, the room is noisy, and I don't speak any Chinese dialects, so I missed a lot of what the servers were saying.
Green bell pepper topped with ground chicken(?)
Bittermelon stuffed with pork - I try bittermelon all the time, thinking that maybe I haven't had a good version of it, but ...
Shiitake (?) mushrooms stuffed with shrimp
Taro puffs with chicken (?) and vegetables - I love these. The exterior melts away a little during frying, leaving a lacy crust. The filling was a little more on the creamy/savory side than I'm used to, but still very nice.
Tripe in fermented bean sauce with chili paste - a little chewier than I'd like, and the sauce didn't match, IMHO
Shrimp and vegetable bao - nice bun texture, lightly fried. Yet, I wanted this to be a little better than it was.
Custard buns - custard filling inside of layered bao dough, steamed. Very good.
Char siu bao - nice, fluffy, tender dough, but the filling was a little too gloppy for my taste
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adobohead, I hope that we didn't miss you somehow, or you were there but gave up on us and went home... We got a table right away and sat down, but we kept getting up to try and find you.
I have some pictures and comments which I'll post later today. I had a great day exploring San Gabriel and Monterey Park.
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In this week's LA Weekly, I just read this:
"I’ve always suspected that Koreans conceive of pho as a jazzier version of sullongtang, a soothing, unseasoned broth so bone-intensive that it is practically incandescent in its whiteness. It is an aesthetic, admittedly, but not necessarily one I share."
Just for the record, I don't know any Koreans, living in Korea or in L.A. that think that pho is a jazzed up version of sulleongtang. To me this sounds like he thinks Koreans are so stupid, they can't conceive of understanding the concept of pho without translating it into something Korean. Yeah, I'm not a big fan of Koreatown pho, but I also know that nobody thinks it is a "jazzier version of" sullongtang, which is a totally Korean dish.
Also, sulleongtang is not an unseasoned broth, it's a long cooked beef broth, with some shin bones thrown in to add gelatine to get that thick, unctous lusciousness. You season it at the table, with some sea salt and chopped scallions. Therefore, if it's unseasoned, that's your own damn fault. I normally like JG's articles, and i'm not really that picky or interested in details, but I just couldn't let this one go.
I re-read the original article. Just to play devil's advocate, I think it could also be read as an overly ornate, and insufficiently qualified way of saying, "I hypothesize that when some Koreans make pho, their closest culinary analogy is Korean sullongtang with more stuff added in it, sullongtang being an intentionally unadorned Korean broth made from beef bones. While this appears to be the case from my experiences with pho made by Koreans, I don't agree with it." Not nearly as interesting to read.
It's a bogus way of stating a theory anyway, because he's sets up an idea which he attributes to another nationality of people, then trashes it. If he had said he noticed that pho made by Koreans seems (in his considerable experience) to be too much like sullongtang, it would be a more defensible statement.
In general, I think it's natural to and can be valid to draw analogies between things that are unknown to things that are more familiar. But if it's an easy trap to start using assumed shortcuts instead of thoughtful, well-qualified parallels.
However, I reserve my right to make poorly supported assertions based on imperfect, anecdotal, empirical data for the sake of entertainment.
~Tad
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888 Sea Food Restaurant
8450 Valley Blvd Ste 121
Rosemead, CA 91770-1681
Phone: (626) 573-1888
This Saturday, the 15th. Who's in? Shall we say 11am?
Ok, I won't be checking the thread in the morning, but I'll see you all at the restaurant. My guests are waffling, so I might end up being solo.
jschyun and I will attempt to get there a few minutes early, but please try to be there at 11am. Thanks.
~Tad
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Thanks to the tip from dfunghi, some friends and I were able to make a pilgrimage to Leo's Bar-B-Cue before it closes tomorrow, Saturday, May 15th, 2004. It's worth doing if you can.
It's a take out only place, so unless you care to eat stand and eat along the counter outside next to the parking lot, you'll have to take it somewhere else to eat it.
A message thanking the community.
For 7 people: 3 full slabs of pork spareribs, 1 slab (7 bones) of beef ribs, rib tips, a whole chicken, sliced beef, and beef links. Plus, beans, cole slaw, collard greens, potato salad, cornbread, a whole loaf plus 4 slices of white bread and mild, medium and hot sauce. Don't worry, we had enough food because we also got peach cobbler and mini sweet potato pies. [grin]
On the plate:
Of course, we intentionally ordered a lot so we could all have some for today. It's good 'que, and I regretfully wish I had been going there all these years. I forgot to ask while I was there, but it seems to be Texas style BBQ with pork ribs added onto the offerings. The meat could be seasoned a bit more, but it's the real deal, honest, slow and low, pit-smoked meat, which leaves the meat with some toothsomeness. I'll take a real flavor and little chewing any day over that pre-cooked, fall-off-the-bone faux-que.
The sauces are well-spiced and have a nice balance of vinegar and a little sweetness. I also like that heat of the hot version comes on slowly, yet has good chile flavor, rather than being instant pain without gain.
Apparently, it's the sad but common demise for a BBQ joint, the namesake passed on a few years ago, and though they've kept on for a while, no one in the family wants to continue the tradition.
What a shame it is to see Leo's close, because it really is good.
~Tad
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Too bad you guys can't make it, but we'll do our best without you. So far we have:
jschyun +1
fz +1
adobohead
mongo +1 (maybe)
Anyone else care to join us?
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Personally, I think the reason that the reason big chain restaurants/franchises seem to be so selective is that a) they have experience with what kind of site can generate and support the amount of income needed for their business plan (they have fewer unknowns), and b) they have the financial resources to either wait for, develop or acquire the locations that suit those requirements. i.e., I think a bad location is a negative that can be overcome, but chains don't usually have to take that risk and so they don't.
On the other hand, small business owners often have to take secondary or tertiary locations for their lower rent or more favorable terms, and use that to succeed in spite of their location. Money saved on rent can be "used" to differentiate oneself on lower prices, better quality food, toward general financial stability, etc. I suppose you can try to look at it as an "opportunity" or your angle on success.
As for your question about this available space, I'll offer more questions that you may want to consider. Is the coffee/dessert place open in the morning when you'd be looking to do the bulk of your business? How well do they do? Have you sat and counted their patrons over several days? In the neighborhood, do both spouses work or is one at home, who might be a likely customer? Do people live in nice houses but have little disposable income, or do they have money to burn on convenience? All these questions are different ways of getting at this one: is there no breakfast/lunch place in the area because there's an unmet need or is it because people won't patronize it?
I hope that helps.
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888 Sea Food Restaurant
8450 Valley Blvd Ste 121
Rosemead, CA 91770-1681
Phone: (626) 573-1888
This Saturday, the 15th. Who's in? Shall we say 11am?
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Welcome to eGullet, laubowski.
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Unfortunately, entertainment value is a higher priority than accuracy for many reviewers and publications. FWIW, regarding JG or others, I find it's best to read through the hyperbole, consider the source, and the discount or amplify accordingly.
sidebar: skchai is on Oahu, not the Big Island.
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Dim sum crawl? I'm in.
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I think it's time for dim sum. Considering I haven't been here yet and jschyun's reports from Mission 261, I want to try 888 Seafood.
I'm suggesting next Saturday, May 15, 2004, but I'm willing to move it if more people can make it on a different date. Who's in?
~Tad
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Sadly, what was Ubon appears to be in the middle of remodeling or changing of hands?
Also, what was Airstream Diner now has a sign announcing that it is now called Joe Blow's Diner.
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I stopped by here a couple of weeks ago on a day I played hooky. It turned out to be appropriate, because as Willie mentioned, the place looks like it hasn't changed in 30 years. Here's the sign:
The menu is a little unusual in that they offer both 1/4 pound and 1/3 pound burgers, so you can get a single or double of either size. This is a single 1/3 pounder with bacon and avocado. I would have gotten onion rings, but they serve pre-made, frozen onion rings, so I went for extra crispy fries.
The burger was surprisingly lean and definitely cooked well done - but not a hockey puck by virtue of served immediately. Decent portion of avocado. The bacon was thin, greaseless and crispy. The bun could have been a little softer/fresher, but it wasn't stale. The fries were crisp, as requested (which scores points in my book - lots of places won't do them crisp even if you ask). I would guess they would also be accomodating of requests for a medium burger, but I'll have to try that next time.
There are better burgers in LA and in the nearby area, IMHO. Reminds me of a surfer's burger shack near the beach (although it's not) which has a de facto monopoly. Maybe not the best, but hot, cooked to order, and convenient. Satisfying, but not transcendent.
edited for better readability
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Thanks, RS & TN.
For the individual "Battle of the Masters" round the tallied results are: American Iron Chefs, 3, Japanese Iron Chefs, 0.
Any theories?
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I don't consider myself to be a health fanatic by any stretch, but I'm trying to take better care of myself. Having just returned from the Islands, strictly on an anecdotal level, I'd have to say that I would have a much more difficult time eating a healthy and balanced diet in Hawai`i. Granted, I live in freakish, image-conscious, diet of the week LA, and I don't eat enough veggies here either.
It seems like it's tougher if a family is in that suburban/warehouse shopping/fast food/just grab something quick kind of lifestyle. As has been mentioned, you might think that there'd be better choices because individual ethnic cuisines have their vegetable dishes, but it's as if a five year old got to choose the menu - the daily diet is all skewed to fatty, starchy, syrupy sweet sauces and few or no veggies. Technique has something to do with it too, because the fried stuff is just greas-zy. There's good produce in the supermarkets, but if it has to be made separately from the heat and serve meal, it doesn't get made.
Maybe my impressions are exacerbated by the warmth and humidity of the climate, which make me feel bloated and gross. And I just had a birthday, so I'm thinking like grumpy old man: "gunfunnit kids!"
~Tad
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I think they're on the right track with ICA. Initially, I agreed with most of what's been said so far. But now having watched all four and the behind the scenes show, some of my impressions have evolved.
I was gonna say to get rid of Kevin Brausch, but in watching the tag team finale, he's getting the hang of it. Basically, the floor reporter has to make a pest of him/herself.
Film the real results being announced, not two alternate endings. That's weak.
Feature Jill Novatt (the attractive pantry/stadium director) in any capacity - she could be the play by play announcer along with Alton's color commentary (which is basically the role she's playing behind the scenes anyway).
I hope they're going to be making these fairly consistently. If so, another thing that I think would be very important is a permanent or semi-permanent judge - like the fortune teller or that blowhard actor guy. I think this is necessary because over time you can get a feel for someone's tastes and preferences, and whether they agree with yours. If all three judges are always new judges, as an audience member I can't get as much of a sense of how the food tastes, only how it looks.
Also in regard to judges, unfortunately, I think it also makes for better TV if you have someone like American Idol's Simon Cowell, to spur water cooler talk. "Did you hear what ____ said about the challenger's soup last night?" Steingarten might be good for that.
Ted Lowe was a good judge in his own way as well - very descriptive. Kerry Simon might be a good chef, but his critiques consisted of "I like this" and "This worked nicely," which isn't helpful to the viewers (but probably what I'd say too if I was eating that food).
For extra "street cred", it's probably a good idea to make references to the Japanese body of work. For instance, Julie Dreyfus was a guest judge in two of the original ICJs, and I think she would be an natural choice to appear on ICA. Try to get Ron Siegel as a challenger or judge.
~Tad
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Now on the corner of Wilshire Blvd. and 5th street in Santa Monica there sit two closed empty restaurants. Pollys and Zackys. Neither a big lose to the finer culinary world however Pollys had decent Cinnimon rolls for late night munchies, and both are sitting on prime locations. Zackys has been empty for ?? 10 years or so? Even PF Chang passed on the Zacky locale. Landlords must be insane. Or rich, or both.
D
Agreed, Zucky's location has got to be the most expensive 15 parking stalls (with 4000 sq ft of idle restaurant space attached) in LA.
As for Les Deux, I had two decent meals there, but yes, overpriced. I believe those owners are also involved with Union in Santa Monica (ex Rix, Bikini, Abiquiu space).
edit: premature postation
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And what brand were those jars of spices? Looked interesting, but it kind of reminded me of the Rachel Ray generic "Chicken Broth" with the fake labels.
Sorry for the late response to a question from early on, but those are the house-label bulk spices from Surfas Restaurant Supply in Los Angeles. It's a great place to shop.
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Apps were about $3-5, and entrees were about $9-14. My favorite items were the fried eggplant with yogurt & meat sauce appetizer and the eggplant and tomato "stew". Just to elaborate, the bread they served was pretty much like a dimpled foccacia.
It's a little bit of a hike from the westside, so I hope it lives up to your expectations.
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Some friends and I trekked out to Azeen's in Pasadena last week. We all enjoyed it - the food was tasty, the interior is nicely furnished, and the service was good. I was slightly disappointed in the bread, which seemed like it was a flatbread made in a bakery, but I was hoping for the large naan type breads I had read about. FWIW, one of my friends with us is of Afghan heritage, so we had her advice and guidance. Sorry, no pictures this time, but I'd definitely go back again at some point.
edit: rephrased Afghan heritage
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Unbelieveable depth of flavor!! [grin]
Of course, infused with Thai spices.
Nanbankan
in California: Dining
Posted · Edited by FoodZealot (log)
Captain Hongo, welcome to eGullet & the California board!
After a long lapse for no good reason, I recently started going to Nanbankan again, and I agree, it's excellent. I also get the lambchops - they're brilliant. Just sea salt and the smoke from Japanese charcoal.
nankotsu - the bit of meat & cartillage between the thigh and drumstick of a chicken - the knee
Asparagus wrapped in paperthin pork loin (each order is 2 skewers)
Last week, I happened to try Yakitoriya on Sawtelle, which tissue mentioned. My Japanese is rudimentary, but I think yakitori refers specifically to chicken on skewers, ya means shop or store. I was hoping that since it really is only chicken and duck on the menu , there would be some unusual parts of the chicken available. As far as I could tell, there aren't any exotic items like nankotsu. Chicken skin and liver are about as wild as it gets, FWIW. Nevertheless, everything is prepared well. I'd certainly be happy to eat there again, but I'd rather go to Nanbankan for the wider variety and better service (based on a first impression).
Sakura House on Washington Blvd near Walgrove is more directly comparable to Nanbankan, being kushiyaki (the more generic word for various skewered items, grilled), also good, but I prefer Nanbankan.
~Tad