Archive for January, 2010

188蚊有乜食 – Restaurant Peony 屋崙牡丹閣

Saturday, January 23rd, 2010

The U.S. chapter of the SFX Alumni Association have been holding annual Xmas/Chinese New Year events in the Bay area for more than ten years. This year we have a pre-Chinese-New-year luncheon at Restaurant Peony (牡丹閣) in Oakland. Thanks to the relationship of Sun Lau 劉新棠 (T77) with restaurant management, we got a spacious private room which was big for our four tables at a  cost of US$188 (plus tax and service) per table. The restaurant could have made more money by filling this room with six to eight tables for dim sum customers on this Saturday when there were people waiting outside.

How was the food? Not great but not bad. Obviously, we didn’t have any expensive dishes for US$188 but we got everything for a decent meal (社團菜): appetizer, soup, chicken, duck, fish, pork, vegetable, etc. 正所謂大魚大肉,劏雞殺鴨。 Most importantly, we got a nice place to meet with old friends and teacher for three hours.

Look forward to seeing everybody again next year.

Take a look at the following video clips to find long-lost friends:

Good old 陳 Sir (綽號「老鼠陳」) is still healthy and energetic.

In case your internet connection is not fast enough for the above HD clips, try these alternative links:



鮑仔現身舊金山 – Hong Kong Flower Lounge 香滿樓海鮮酒家

Saturday, January 9th, 2010

It was almost 40 years ago when I last saw Alan Paau (鮑紹琦); we went our separate ways after finishing Form 6 at SFXC in 1970. Just by luck, we reconnected a couple of months ago through Philip Chan who was also our classmate. Alan happens to be in the Bay area for the weekend and we take the opportunity to taste the dim sum at Hong Kong Flower Lounge in Millbrae with a few other SFX alumni.

The food was pretty good at reasonable price (we spent US$100 for six). Most importantly, we got to meet with an old friend. As far as I can remember, Alan was a Band 仔 who spent most of his time playing guitar and singing in dance parties. He now is the Vice Provost for Technology Transfer and Economic Development at Cornell University in charge of sucking blood out of hard-working researchers who come up with new, world-changing inventions.

If you want to get in touch with Alan, send me a message and I will forward his business card. Following is a video of Alan telling us what has been doing all these years.

In case you have problem viewing the above video clip, try this

or this link:

川豊 Eel at Narita (by Wallace)

Friday, January 8th, 2010

The Tang’s food explorers had a lay-over in the Tokyo-Narita area and found a “Unagi” restaurant in Narita’s old town.

What makes it so special?  This restaurant serves BBQ eel only!  Just eel………….no kidding…….the only other additions are soup and rice of your choice.  Plus the BBQ eel was freshly killed, cleaned, and cooked over charcoal in front of the customers.  Tatami seating (traditional Japanese seating with no chairs).

Saigon at Stanley 赤柱西貢越南餐廳 (by Wallace)

Thursday, January 7th, 2010

Usually in rating a restaurant, we consider (1) 味道 (2) 環境 (3) 服務 (4) 衛生.  The Tang’s food explorers recommend “Saigon” restaurant located in Stanley Bay, Hong Kong because of the 環境, 環境, and 環境.  The interior design of this restaurant makes you feel the fusion of French and Vietnamese cultures.  Sitting “outdoor” will let you enjoy the relaxing Stanley Bay.  Be the lazy person and have a simple and relaxing lunch!

Hot Pot House 火鍋館 (by Wallace)

Thursday, January 7th, 2010

In our Hong Kong  trip during 2009 Thanksgiving Holidays, we had a very nice 火鍋 dinner at “火鍋館” located in North Point.  Wallace Lam (my friend) is one of the owners of this 火鍋館, which was grand open a week before our visit.

Wallace Lam used to be my bandmate playing music together in Hong Kong back to the 80’s.  Later on we were housemates in Los Angeles while attending USC.  This dinner was kinda a reunion of my “old” friends including Kinney (SFX), Cookie (Fresno), Bun (USC), and Wallace Lam (USC).   There is an “old saying” that the best food and wine are the ones when you are enjoying with GOOD FRIENDS.  I can tell this dinner was one of the BEST!

Pretty impressed about the 八寶牛皇 which is a combination of different parts of a cow….from the throat, neck, back, tummy, to thigh and leg……

Jin Sho 陣匠 Revisited

Thursday, January 7th, 2010

We wanted to have sushi for lunch two days ago and decided to go back to Jin Sho in Palo Alto again. Each of us ordered an appetizer followed by two orders of Sushi Special. At the end, we had three rolls to fill everybody’s stomach. Quality of food was as good as we had a couple of months ago and we will definitely be coming back again and again.

The Yellow Tail with Jalpeno was a dish of garlic and jalapeno on top of sliced yellow tail served with yuzu soy. The Oyster Bar consisted of three tiny but delicious oysters with different sauces. Tuna Sashimi Salad was seared tuna with black pepper and organic mixed greens with onion soy dressing.

The sushi were fresh and tasty, just a little bit more crunchy than what we have at our favorite place. My daughter likes it this way though.

The spice in the rolls made them different from what I usually have and I like it. They look good too.

As in most traditional Japanese restaurants, service here was very good. The place was pretty much full when we got there at 12:45pm – looks like it will be around for a long time.

Food Crime Alert – Terrible Egg Nuggets 雞蛋仔 at Quickly

Wednesday, January 6th, 2010

After a mediocre dim sum lunch at Mayflower at Milpitas Square, Phyllis wanted to have a cup of Pearl Milk Tea (珍珠奶茶). We walked over to Quickly in the same shopping center. While waiting for the milk tea, Phyllis saw somebody buying egg nuggets (雞蛋仔) and she wanted that too – she last had egg nuggets in Hong Kong about 15 years ago and still remembers the taste.

While this guy was making the egg nuggets, I noticed that he took a long time (about a minute) to pour the “dough mix” into the utensil – that process should never take more than a few seconds. That was a strong sign that he hadn’t don’t that too many times. What followed was even more shocking. He closed the utensil, put it on the stove and walked away to do something else. Anybody who has egg nuggets before knows that you have to turn it over from time to time to make sure that the dough is evenly burned. He didn’t do any of that. After about five minutes, he opened the gadget and put the cake of egg nuggets in a paper bag and handed it to us.

The result was the ugliest egg nuggets I have ever seen in my life. We went back to tell him that these egg nuggets didn’t look right. Guess what he said, “This is how it is because you want it quickly.” I was so shocked that I didn’t ask him how he would do it if we gave him an hour. By the way, we never asked him to rush when we ordered.

I told him that these egg nuggets looked that way because  he never turned the utensil. His answer to that was even more enlightening. He said that “it” would explode if he turned the gadget over. I wasn’t sure whether he meant the egg nuggets would explode or the utensil would explode. At this point, I realized that he would not admit any wrong doing because he most likely had never seen real egg nuggets before in his life. We just left because we were in a hurry and also I needed these deformed egg nuggets for the pictures.

This guy spoke Mandarin but I couldn’t tell whether he was from Taiwan or the Mainland.