El Cerrito: L & L Chinese Seafood Restaurant - Dim Sum, congee and sliced pumpkin in plum sauce
- rworange Nov 9, 2009 09:50 AM
The sturgeon fillet congee was very good. The congee was the right consistancy, richly flavored and nicley topped with a sprinkle of fresh cilantro and green onion. The delicate slices of sturgeion were very fresh and generous. A small dish of salted peanuts came with the congee.
Dim sum is served daily until 3pm. However if you ask they will make some items such as dumplings after hours.
The service is very nice but they have only been open two days and there were still a few very minor things to work out.
L & L takes over China House which was formerly Golden Dynasty. I never made it to either but I have to guess that other than the new good luck plants not much has changed decor-wise. There were two tanks of live fish.
The chef's sister oversees the servers, all woman. There's a sort of comfortable, relaxed homey atmosphere. She said her brother got his certification in China and worked at a restaurant there before coming to the US and workng at verious Bay Area restaurants for quite a few years. I'll leave it to Chowhounds to get the details.
She is very welcoming to people who are not Chinese. She spent a bit of time chatting with me and another woman discussing dishes on the menu. I said once crab season started I'd probably be back for the Dungeness crab with pumpkin sauce. She mentioned that crab could be prepared in other ways that weren't on the menu. She liked it done simply.
Per my recent lack of luck with pumpkin dishes ... they didn't have pumpkin yet.
I'll put a few of the other dishes in the first reply.
L & L Chinese Seafood Restaurant
10140 San Pablo Ave, El Cerrito, CA 94530
Here's a few items from the menu
There is a menu of 54 dim sum dishes plus two more handwritten in Chinese. Prices run from $2.20 - $4.50 with most in the two dollar range.
The usuals are there plus
- Rice sheet rolls (plain, beef, bbq pork, shrimp or with donut)
- Lobster with cheese turnover
- Zhong shan shrimp dumpling
- Spiced jelly fish
- Sugar cane pudding banh bo
- Seasonal fruit pudding
- Malasian cake
- Chow zhou dumpling
Given my lack of in-depth dim sum knowledge, some of these are probably on other menus.
The regular menu has a lot of dishes with fish heads and
- Scented bean curd (a polite name for stinky tofu?)
- Diced roasted duck lettuce wraps
- French style beef fillet
- Beef stew with clear broth
- Clams with wine clay pot
- L & L chef's imperial chicken
- Steamed cherry stone clams with vermicellin and minced garlic
- Bay Fung Tong style stir fried crab (seasonal)
- Stir fried crab with salted egg yolk (seasonal)
- Fish fillet with Thai style sauce
- Thai style chicken feet
- Beef shortribs with Korean style sauce
- Beef chow fun with satay sauce
- Malaysian style chow fun
- Stir fried frog with salty egg yolk
- Honey walnut prawns with mango sauce
- Ox Tail with red wine
- Lamb stew and bean curd clay pot
- Smoked seabass
- Hung Tao Yee won ton
There's even a low fat section that includes
- Mixed mushrooms clay pot
- Mustard greens with imperial ham soup
The $5.75 lunch specials (11 am - 3 pm) are served with house soup and a choice of steamed rice, fried rice or chow mein). They are the usual Chinese lunch items but there is scrambled egg and bbq pork.
I went in for an early 5:30 dinner last night with two starving, grumpy teens. We ordered their favorites; WestLake Soup not overly vinagery, beef chow fun dry with only a sprinkling of bean sprouts, stirfry beef with broccoli definitely a light touch, nice presentation with veggies still crunchy and half a roast duck generous portion not fatty, but a lean, "skinny" duck. The beef in both dishes was tender, but could be more flavorful. They ran out of Chinese broccoli so be sure to ask. Overall, the food was light and the veggies were crunchy. The bill came to $34. and they are giving an introductory 10% off. I didn't have time to ask if this discount was for all meals. We'll be back to try the dim sum lunch. Waitress said the owners previously had a restaurant in Oakland Chinatown. L & L has promise for solid Cantonese fare in El Cerrito.
L & L Chinese Seafood Restaurant
10140 San Pablo Ave, El Cerrito, CA 94530
Dim sum for lunch today was as good as I've found anywhere, comparable to East Ocean in Alameda. Salt and pepper squid was light and not greasy, the shrimps wrapped in rice noodles were huge and slightly smoky, and taro balls were creamy and moist. Kind of chilly inside; bring a sweater.
I tried L&L for the first time last Wednesday. I don't remember the menu names of these dishes but my descriptions are close.
Zhongshan fish cake and gai lan stir fry. I've had a version of this at Asian Pearl in the Pacific East mall before but I don't remember the details too clearly because in the meantime I've also tried their fish cake and milk curd dish. A large fish cake is made from either dace or steelhead (I don't know the exact translation) and is fried before being sliced thin to go into the stir fry. No sauce, good wok flavor and the Chinese broccoli was cooked to the point of softening the crunch. The fish cake had a clear flavor of the type of fish used and was seasoned with white pepper.
Beef and mushroom stir fry. The beef had a good strong flavor but was from a very tough cut and some pieces had unchewable bits which might have been silver skin. From the texture it was clear that tenderizer was used but that can't help everything. The mix of mushrooms included beech, oyster, and shitake and it was all bound together will a flavorful sauce that probably had oyster sauce in it. The wok flavor was good and this could have been a very good dish if a better cut of beef was used.
Seafood claypot. This was ordered as a point of reference to compare the cook to the one at Chef Lau's in Oakland. The usual mix of various shellfish, pieces of rockfish, fried tofu, shitakes, and Chinese cabbage. The seafood was okay and the light brown sauce had a good flavor. Decent but I'd say that Chef Lau's is better.
L&L isn't the bargain that Chef Lau's is although the portions are quite a bit larger. No menu with every dish at the same price. No specials. I would like to see more Zhongshan specialties so that they can differentiate themselves. Not as pricey as Asian Pearl or Daimo and it's a good Cantonese addition to the area. Dinner business was slow. Only a couple tables were filled when I arrived and by 7pm only around four more tables were taken. Compare that to Chef Lau's, where last night it was half full at 5:45 and by 6:30 there were over a dozen people waiting for tables. Hopefully they can improve on the business beyond what seemed to be people who lived close by.
Got the 10% grand opening discount and was comped mango pudding.
No wo choy menu. I was hoping that there would be a 3 for $X menu with rice and soup of the day but maybe they think that it's not fancy enough. After all, they provide cloth napkins!
I was reading the wall specials at Chef Lau's and saw "pork [something] wrap/bao chicken" for $35 and wondered what the hell could that be. Turns out to be a chicken in a pig stomach. Still can't imagine what that could taste like.
We went for dim sum last weekend and really liked it. Almost an empty dining room shortly after 11:00, when they opened--it had filled up by the time we left, but this is definitely a less crowded, more low-key option than other local dim sum spots.
For me, the downside of ordering from a checklist (rather than carts) is that I always end up ordering too much food! I think I must have ordered 9 or 10 items for the two of us, but the bill still came out to less than $30. Great value here, and the food was very good. I'd say it was on par with East Ocean (in Alameda).
Overall, the food is less salty and less oily than most other dim sum places. There were a couple of items where I wished they'd seasoned a little bit more aggressively, but overall this was a good thing--especially on the fried dishes, like the taro dumplings, which were among the best I've had in the Bay Area. Not greasy at all. Likewise, the turnip cakes were DEFINITELY the best I've had in the area. Didn't come with any sauce (as is typical in other places), but it didn't need it, as it was already well-seasoned and had a generous amount of actual turnip (as opposed to empty filler).
Standards like char siu bao, chicken feet, siu mai, shrimp rice rolls, and har gow were all solid to very good. We ended up with some leftovers, but the food was still tasty heated up even a couple days later.
Friendly service, too, as far as dim sum places go. We'll be back to try the fish congee and some of the dim sum items we missed this time. Dungeness crab in pumpkin sauce sounds great for crab season.
Have enjoyed dim sum and a few of the dinner set menus here. Think I've enjoyed the dim sum here more than my opening week experience at East Bay Saigon.
I heard the daily lunch specials are pretty decent also. But if you order a single dim sum item to go w/ your lunch special, they'll tack on the dim sum tea fee.
I saw that same ad. I live nearby, so I went and asked about their hours. They said their hours will be 11am - 9:30pm, seven days a week.. Apparently, the ad hours were a misprint, but he said it was too late for them to correct it.
I can't wait because I've been going Daimo and Saigon restaurants over by Ranch 99.. They are just not the same. I like the food and personal service and family atmosphere L&L offered. Hopefully, the atmosphere and food will be the same.
I stopped by to take a look around tonight and a woman came out and said Hello ...... I asked her if she had any menus yet and she invited me in. I got a menu and she invited me to come back tomorrow ( July 4 ) for a party from 1- 3pm or was it 4pm ? Guess they're having a open house or something ....... will probably stop by tomorrow to get a little preview. I think it will be open to the public for those that are curious and can't wait until July 5th.
Dim sum today was as good as ever. I think they raised their prices, with the cheapest dim sum category at $3.00. It was crowded at noon, almost all of the banquet tables taken but a few four tops were free. After a year an a half, it was like coming home, and the waitresses even remembered me (water, no tea)!
re: ernie in berkeley
It's always nice when you "can go home" ...... glad to hear that it didn't lose it's charm. I was there for the pre-opening party on July 4th ..... it was mobbed ( free food will do that ) ...... they managed to keep with the crowds - no small feat. The piece of roast pork that I sampled was quite tasty and moist. Had a good chicken wing. I picked up a dim sum menu ....... S dishes are $2.40 M are $3.00 L are $3.60 K are $5.50
Had light lunch on Thursday-we used to eat there all the time when it was Golden Dynasty. Since that went away, we have not been overjoyed about any Chinese places in that part of town. Cha siu chow fun was very good, made 3 Chinese ladies happy. Also tried a couple dim sum that were good. Will be returning soon to see how they do with other dishes. There were about 6 roast duck hanging in the corner of the kitchen. Yum! Servers were very friendly and helpful although some didn't speak English. I'm talking myself into going back tonight.
First trip ever today. Dim sum was fine enough. Plate prices consistent with gordon's post. Turnip cake - very good. Rice noodle rolls w/pork - quite bland. The rest, for the most part "above Bay Area Average" and with the convenience, cleanliness and freshness factor (no carts - everything comes out hot), I'm glad to have the place nearby for the occasional fix. Staff was super friendly.
My last dim sum meal was at Tim Ho Wan a couple of weeks ago in Hong Kong, so I'm currently a "tough crowd to please!"
With an early afternoon appointment in El Cerrito, I had just enough time to grab a bite to eat today and wound up here. I misremembered the restaurant, and just figured out now that I meant to try Yuet Foo. L & L got my business because I came across it first as I headed north on San Pablo.
In any case, I had lobster on the brain as a treat for a crazy week. Today's price for lobster lo mein was $18.95, so I skipped the dim sum and went for the noodles.
Made with fut mein, wide egg noodles in between the width size of fetuccine and tagliatelle, the approximately 1-pound lobster was hacked and sauteed in the shell with ginger and garlic and bathed with stock. The noodles had wonderful silkiness across the palate and a satisfying firmness to the bite. The dish had too much liquid, one of the few times I wished for a little more thickening, as the juices needed more concentration and did not absorb fully into the noodles nor cling well. But tasty and satisfactory enough.