ps99472
New member
http://www.yelp.com/biz/emperor-noodle-san-gabriel
Tasty, probably the dish to get here, the sesame crust bottom is very savory, and the skin of the 'bao' is not thick like other places, very thin and there's soup inside as well. Not overstuffed with meat filling, thumbs up.
Cheaper than DTF at around $5, but still not as good as DTF. The XLB skin is still too thick, and tastes doughy. Filling is ok, has soup. I can buy frozen ones and steam at home and it would taste like this.
Loved this simple dish when I was a kid and now my kid loves it. Simple sauteed shrimp (rice wine, salt? what else?). A tad overstarched so a little gooey, but the wok fire taste is there.
Pork belly, this dish takes skill. Not sure how much prep, but the pork consistency is perfect. Almost like meat candy. Maybe they dry age it a little? Hard to describe, have to try to experience.
My go to dish, they have the yellow leeks version. Plate of this, bowl of rice and I'm happy. This is home.
So I wasn't expecting much driving up to SG to eat here. It's a block down from Newport Seafood and across the street from the veggie place. Easily missed driving down Las Tunas. They have their own (kinda) parking lot in the back, which is a plus. The restaurant itself is small but with high ceilings so its not cramped. Walking in I was expecting mainland chinese owned shaghainese restaurant with subpar ingredients like Spicy City/Chong Qing. But then I saw the b/w photos on the wall:
Last photo dated 1932! But that's simplified chinese? So these are reprints. But still cool. Believe these are all around Shanghai. Lots of european architecture. This last photo got me thinking:
The owner of this restaurant has a picture of possibly the US embassy in Shanghai in the 1930s (see the US flag and KMT/Taiwan flag in the background, the lady with the hat is white and the chinese dudes all have western haircuts). Doubt any recent mainland immigrants would put up a picture of old KMTs
If you're ever in this part of SG, bring cash (no CCs), stop buy for the pan fried shanghai baos, and some chinese history!
Tasty, probably the dish to get here, the sesame crust bottom is very savory, and the skin of the 'bao' is not thick like other places, very thin and there's soup inside as well. Not overstuffed with meat filling, thumbs up.
Cheaper than DTF at around $5, but still not as good as DTF. The XLB skin is still too thick, and tastes doughy. Filling is ok, has soup. I can buy frozen ones and steam at home and it would taste like this.
Loved this simple dish when I was a kid and now my kid loves it. Simple sauteed shrimp (rice wine, salt? what else?). A tad overstarched so a little gooey, but the wok fire taste is there.
Pork belly, this dish takes skill. Not sure how much prep, but the pork consistency is perfect. Almost like meat candy. Maybe they dry age it a little? Hard to describe, have to try to experience.
My go to dish, they have the yellow leeks version. Plate of this, bowl of rice and I'm happy. This is home.
So I wasn't expecting much driving up to SG to eat here. It's a block down from Newport Seafood and across the street from the veggie place. Easily missed driving down Las Tunas. They have their own (kinda) parking lot in the back, which is a plus. The restaurant itself is small but with high ceilings so its not cramped. Walking in I was expecting mainland chinese owned shaghainese restaurant with subpar ingredients like Spicy City/Chong Qing. But then I saw the b/w photos on the wall:
Last photo dated 1932! But that's simplified chinese? So these are reprints. But still cool. Believe these are all around Shanghai. Lots of european architecture. This last photo got me thinking:
The owner of this restaurant has a picture of possibly the US embassy in Shanghai in the 1930s (see the US flag and KMT/Taiwan flag in the background, the lady with the hat is white and the chinese dudes all have western haircuts). Doubt any recent mainland immigrants would put up a picture of old KMTs
If you're ever in this part of SG, bring cash (no CCs), stop buy for the pan fried shanghai baos, and some chinese history!