Chowdown Report - Louie's California Chinese
Nine of us showed up for a Chowdown on this gray SF day at Louie’s California Chinese Restaurant. This is not your noisy, bustling Hong Kong style Dim Sum parlor with carts laden with items being paraded in front of dinners. Though large, it had a film-noir forties feel to it (Bogart and Bacall smoking cigarettes while nursing martinis at a corner table would not have seemed out of place in Louie’s faded ambiance), a land-that-time (as well as patrons) seemed to have forgotten: The nine of us comprised about just a bit less than half the diners at lunch. Since no rolling carts were there to entice us, we ordered from the menu with decidedly expert help from Yimster whose fluency in the language was an asset.
Here is what we had:
Chicken Claws in Black Bean Sauce – often not a favorite of non-Asian diners but these were eagerly eaten by all. I would have preferred them a bit crunchier
Bee’s Nest Taro Puff – those balls of taro with outsides looking like shredded wheat.
Zhou Zhou Dumplings – shredded pork and peanuts.
Pan Fried Sweet Corn Cake – these sounded exciting to me but were not especially tasty or exciting. . It just seemed like eating a polenta pancake.
Black Sesame Soft Balls – a popular Dim Sum item. Great texture and I liked the taste though I guess others did not because many went uneaten.
Seafood Lettuce Wrap – mixed seafood and vermicelli noodles –good taste and texture – that each diner wraps in large Iceberg lettuce leaves and seasons with Hoisin Sauce. I liked this a lot.
Har Gow – what’s a Dim sum meal w/o Har Gow?
Salty Pepper Squid – this was my favorite dish. Perfectly crunchy, just the right texture, and served with diced hot green peppers, tomatoes. I could have eaten a huge bowl of these.
Abalone Sauce – sadly no abalone but the sauce from abalone in a dish of pre-fried wheat noodles (Ifou?), sliced green onions and mushrooms. Seemed a crowd pleaser.
Tea-Smoked Duck – we order this at Yimster’s suggestion who said it was the best in the city. A large platter of smoky dark duck slices which we placed on little white flour circular flat rolls to make a sandwich and garnished with sliced green onions and Hoisin Sauce. This was my 2nd favorite dish of all
Price per person incl tip for 9 of us was $20/person.
Louie's California Chinese
646 Washington Street, San Francisco, CA 94111-2106
This is a go to spot for cheap work lunch for my co-workers and I. One of the best dim sum deals.
My favorite dishes there include several not eaten at your chowdown:
The shrimp stuffed eggplant which is always nicely carmelized.
Bean Curd wrap
Pan-fried bun (like a gai bao, steamed and then pan fried on the bottom)
Shrimp and Chive Dumplings
Paper wrapped chicken
Thanks for starting the thread! I ran in for lunch (after confusing the address with that of Louie's Dim Sum on Stockton) and ran out to catch a meeting, but in between I was impressed by the tea-smoked duck and the abalone noodles and sauce.
The taro puff texture and taste were a bit off to me, and the wrappers on our dumplings were so sticky that I don't think any made it to my plate entirely intact. If I returned, I'd definitely invest again in the duck and its excellent crispy skin.
Louie's Dim Sum
1242 Stockton St, San Francisco, CA 94133
I agree that dim sum is not Louie's strong point. If I could eat dim sum there .would a lot of places ahead of Louie's in my mind. But the strong points is ordering off the main menu and knowing what to order of items is season and not on the menu.
The Tea Smoked Duck is one of the best to come to mind.
The Abalone Sauce Noodles is also very good.
As for dumplings falling apart can be caused trying to move them before the have cold off a little (if they are too hot then they will fall apart) or the one serving you is not skillful enough to pick them up with breaking the skin.
Wish we had enough lead time for the Smoked Sea Bass. Maybe next time.
Thanks to Melaine and Osho for hosting and letting me crash the party. As it turn out I replaced Ruth.
I'd concur with others that the duck and noodles were the standouts. I also enjoyed the seafood lettuce wraps and the molten black sesame puffs.
The tea-smoked duck had good flavor and nice, crisp skin (Melanie suggested it might have been deep-fried to get the crisp skin, which isn't the traditional preparation, and it did seem so from the texture).
Yimster described how the e-fu with abalone sauce is made: When dried abalone is steamed to rehydrate it, its essence drips down to the bottom of the pot, and that is used in the sauce to braise the e-fu noodles, which have been first fried.
While the shrimp in the har gau was good, the wrappers were too thick, and I thought the fried dim-sum items (corn cakes and chicken feet) were too oily.
re: Caitlin McGrath
Echoing praise for the duck and the noodles. I liked the extra smokiness of the duck and the resilience of the noodles -- rare for noodles that have been braised.
The deep-fried dim sum items were the most problematic. Taro balls were heavy and lacked the wispy threads that the best versions have. And I did not care for the squid -- too much batter for my taste.
But, man, that duck. Mmm.
re: david kaplan
True - as a regular the top dim sum is the eggplant and the bean curd roll.
I never order the Har Gow (heavy) or taro (greasy). The sho mei is ok, my friends like it, but I don't care for the five spice flavor.
Their sesame balls (fried) are very crisp and we usually order some type of noodle (chow fun or pan-fried noodles) to go with our dim sum