![]() The Beef Hotplate with Sliced beef and Eggplant drenched in a spicy hot bean sauce is also good.įor dessert we had the very unusual steamed custard buns which in all my years, of eating Chinese, I have never seen before. We tried the Sweet and Sour Pork which disappeared in an instant, as well as the Eggplant Claypot redolent with rich spicy Szechuan sauce and ultra tender tofu. Vegetable dishes are available for vegetarians and a variety of congee or rice porridge combinations. With plenty of feedback from local customers, it changes to please the clients and it is looking good. The menu is now in its fourth incarnation, even though the restaurant is still new. Various prawn and grouper dishes complete the seafood selection. ![]() Soups include double boiled chicken soup and the perennial favourite, Hot and Sour seafood soup as well as Chicken and Sweet Corn Soup. Then there is the Dim Sum which comes with al the favourite choices – Jiaozi ( pan seared pork and prawn mince dumplings, pork buns, Sui Mai (pork and prawn dumplings), fried wantans, and Har Gow (delicious steamed prawn dumplings)! The chewy pork Spareribs come Chinese style, cooked with the tangy salted black beans that do so well with the succulent meat. Look out for the roasted duck or pork or chicken, Crispy pork belly, and the BBQ Combination. All the fat juicy ducks are imported from outside Bali. Other tempting items include Peking Duck, complete with pancakes and the much beloved Hoisin Sauce and a choice of ways to cook the remaining meat after the crispy skin has been devoured. The restaurant has been discovered by upmarket Chinese tourists who patronize it well – a sure sign that the food is up to scratch. The menu is eclectic and even contains such specialty items as chicken feet, which surprisingly, Anthony told us, sells well. It all looks good and while the air conditioning is less than you expect in a Chinese eatery, the food quality more than compensates. He has also cooked in Singapore and he knows his stuff. The number one Chef is from Ipoh in Malaysia, a city known for its excellent food. The well equipped kitchen can be viewed through the large glass window, where genuine Chinese chefs go through their paces. ![]() A little Chinoiserie and girls trotting about in well fitting, bright red Cheong Sam add a touch of the exotic. Owner Anthony of the Viceroy fame decided he wanted to eat good Chinese without the bother of going south! SO right there in the midst of Jl Dewi Sita the Golden Monkey stands proudly!ĭécor is pretty much what you would expect in a chinese restaurant. Finally! Chinese cuisine has come to Ubud. But Chan says he plans to eventually offer the full menu, or close to it, in Walnut Creek. Dynasty Bistro favorites, like the glazed Princess Prawns and spicy Northern-style noodles, are still on the menu.Īt 58 seats, the Walnut Creek restaurant is a fraction of Alameda’s 500-seat banquet hall. ![]() In addition to dim sum, that includes live seafood, including lobster with ginger and scallions, whole Peking duck and specialties like fried chicken feet with black bean sauce. There are 20 types of freshly-wrapped steamed, fried or baked dumplings and 14 types of chow mein.Ĭhan’s decision to shutter Dynasty Bistro was partly a result of the pandemic - he opened it in 2019 - but he also wanted to use the space to bring a little more authenticity to Walnut Creek, he says. For now, the menu is a reduced version of the Alameda restaurant’s menu, but still encyclopedic. daily, with dinner service from 5 to 8 p.m. The restaurant, located at 1841 Ygnacio Valley Road, is open from 11 a.m. Last month, owner David Chan opened a second East Ocean Seafood Restaurant inside his former Dynasty Bistro restaurant in Ygnacio Plaza. Now, the venerable Alameda restaurant is bringing its Hong Kong-style cuisine to Walnut Creek. East Ocean Seafood Restaurant has been the dim sum destination in the East Bay for 40 years.
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