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Apr 25, 2012 08:43 PM

Yuet Foo Seafood in El Cerrito

Last night dinner: delicious spicy lobster in ground pork sauce, $14.95 for a whole lobster, too much for me. Husband was eating dry fried curried vermicelli, called something other than Singapore noodles--it's his favorite dish.

Hadn't eaten here before, tried on a whim. Owner and hostess super pleasant. Will return for other fish preparations.

Yuet Foo Seafood
10350 San Pablo
El Cerrito

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  1. Was the ground pork sauce thickened with beaten egg? I ask because I would love to find Lobster Cantonese, an old-fashioned dish that has disappeared from the current restaurant repertoire. Here's a 1987 recipe that's pretty classic, if the black beans are omitted.

    5 Replies
    1. re: Melanie Wong

      the old school Cantonese places in this area used that prep with the black beans for a menu standard, 'shrimp with lobster sauce', a concession to having more constant access to shrimp than to lobster of course. 'lobster Cantonese' should be well within the capability of a good cook at any of the places with a live lobster tank, if the diner can negotiate a non-menu item with the staff.

      1. re: moto

        It's funny, I don't recall the versions of my childhood having much in the way of black beans in them. Or if they were present, they must have been just a smattering. But what I object to even more is the tendency to add frozen peas and carrots, as well as bell peppers.

      2. re: Melanie Wong

        No egg in it to my recollection and it was spicy, not Cantonese. However, I bet the chef would make that for you if you asked. Wolfe went for an early dinner and apparently he didn't get to split the two lobster order (sounds like the wife wasn't there--she's very accomodating) so he had shrimp with lobster sauce with tea for the lunch plate cost of $6.75. "Shrimp perfectly cooked and mixed veggies were crisp."

        I really, really am impressed with the food there though it's not the kind of authentic China Village is. First time in a long time I'm totally happy to eat at a Chinese restaurant rather than Thai/Lao/Vietnamese. Hopefully this won't mean it will disappoint soon.

        1. re: rccola

          Thanks, touch is often more important than a specific list of ingredients. Sounds like Yuet Foo has that down.

          1. re: Melanie Wong

            They do have some unusual/traditional dishes I've rarely seen: pig's stomach with preserved muster (sic) and sweet hasma coconut shell (I had to look up "hasma" and found it was fat collected from near a frog's fallopian tubes and a traditional Chinese ingredient) and steamed head & stoma under live fish. Lots of congee, including with frog and dried scallop and dry oyster preserved egg and salted pork. They had a lot of shark's fin and other dried seafood ingredient dishes but the menu I took home has these crossed out. They make sweet rice stuffed chicken, which I'd like to try. My main problem is I'm usually with my husband who is NOT an adventurous eater.

      3. I also had a competent meal there, crisp noodles with mixed seafood. It was almost as good as the one at L&L. I was surprised, though, at how empty the place was for Saturday lunch. L&L was typically packed.

        2 Replies
        1. re: ernie in berkeley

          I find the food to be better than at L&L but alas, no dim sum, which is what I and most of the local patrons seem to crave on the weekends. The dim sum at L&L was mighty good, Not too greasy, dough not too thick but not too thin, either, fillings fresh. Miss the turnip cakes and the sticky rice.

          I have a bad feeling about them never re-opening. The old dim sum chef from HK must be gone by now.