Triumphal Palace dim sum in Alhambra - thank you 'hounds!
- Clare K Nov 20, 2006 04:46 PM
At your suggestion, I tried the Triumphal Palace restaurant in Alhambra Sunday morning. The service was efficient and courteous, and the dim sum was amazing.
Spareribs with black bean sauce: Not for the faint of stomach, more because they do not look like what you'd expect. The flesh is very light pink and white, and they are more like nubs of bone with meat around them vs. spareribs you can pick up with your fingers. My friend initially was a tad hesitant, but after trying one, declared the flavor and texture to be incredible. It's chewy and fatty and really has everything about pork that I love.
Pork Chiu-Mai: Plump and moist, with piece of shrimp and ground pork. Delicious.
Pan Fried Turnip Cake: One of my all-time, dim sum faves. I love the tangy flavor of the turnip and the thin, fried crust.
Deep Fried Sesame Balls: Filled with sweet beans and covered in sesame. The rice-based dough is chewy and really gives you something to sink your teeth into.
Steamed BBQ Pork Bun: As light as a cloud, filled with a sweet and savory pork mixture. One of my favorites.
Deep Fried Chicken Wings: Flavorful, and not greasy in the least. However, the portion was just too big, and sadly we could not finish more than half. I would have loved a sauce with it, though.
Shrimp Egg Roll: Nothing but juicy shrimp and crispy fried egg roll skin. The way it should be. Not a spec of grease - amazing.
This was more than enough food for two, and the total was $27.00 for everything, plus tea. I just ate at Ton Kiang, in San Francisco, last week, and it was $50 for the same amount of food. And their dim sum paled in comparison to Triumphal Palace.
I will definitely be going back. Thanks for the recommendation!
Glad you enjoyed it.
Next time, it's on to the more adventurous stuff, like chicken feet, fried prawn heads, fish maw, etc.
Good to hear your experience. The barbecued duck here is one of the best I've ever had--crispy skin with moist flavorful meat.
re: David Kahn
You just fill out a form with what you want, and they put it into the computer so the kitchen comes out with your order. I find this much more appealing than cart-style...since cart means you have to be on the ball and flag waiters down and hope to see what you're looking for. I have to say that though it was very crowded, the service was very efficient. We got one of the last tables and we arrived at around 10:30 a.m.
Great review and happy to hear of your great meal at TP. I heartily agree about their succulent pie gwat (excuse my butchering, i.e., the little pork ribs in black bean sauce) too. Easily the meatiest and most flavorful version I've had in the U.S.
TP is always dependable and one of our favorites. There are many more items to try that are on and off the menu.