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Jade Cathay Chinese Cuisine, San Jose

Melanie Wong Mar 10, 2013 10:09 PM

In another thread, KK mentions Jade Cathay in San Jose.
http://chowhound.chow.com/topics/8932...

Checking out the address and seeing photos of the building façade, I've figured out that it's the large Chinese place next to Izakaya Restaurant. So, I've walked by it before, but never ventured in.

What's good here?

Jade Cathay
1339 N 1st St
San Jose, CA 95110
(408) 392-9388
http://order.zonicordering.com/?str=j...

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  1. y
    yuko RE: Melanie Wong Mar 14, 2013 09:35 AM

    I've been to Jade Cathay few times with my co-workers who are all originally from Hong Kong as they all say it's better than HK Saigon, which used to be the place for us to go for a decent dim sum in Santa Clara, so I've only tried dim sum and no dinner. We get the usuals (i.e. har gao, siu mai, chicken feet, rice noodle rolls, etc.), plus lobster noodles. I also like their doufuhua. Once, I tried to order an item from their dinner menu because it sounded good - Lily bulbs with corn and pine nuts (松子玉米粒素炒鮮百合) but was told they didn't have it that day.

    1 Reply
    1. re: yuko
      Melanie Wong RE: yuko Mar 14, 2013 09:46 AM

      Thanks for the info, yuko. Lobster noodles always get my attention! I was surprised that there'd been no mentions of all of this place until KK brought it to our attention. Goes to show how scarce on the ground reports from San Jose have become. Doubly thankful to you for reporting in.

    2. j
      Jon914 RE: Melanie Wong Mar 14, 2013 06:06 PM

      KK might know a bit more about the background, but Jade Cathay is a reincarnation of the now closed King Crab restaurant in Milpitas (which has now been redone as a swanky second branch of Jang Su Jang) and is jointly headed by a manager from the San Jose Dynasty. We used to go to King Crab a lot in the early 2000's before it started its decline and sudden closure.

      I haven't been to Jade Cathay, but glancing at the Yelp pictures, the dinner dishes in particular bear some similarity to those of King Crab, so the lineage is there.

      Bearing that lineage in mind, I recall King Crab doing sauteed items decently (sauteed beef + pea sprouts / mushrooms / you choy / etc.), did a good short ribs dish, and their rice/noodles consistently had wok hay for a while. I'd stay away from poultry (steamed chicken, roast squab), which they consistently tended to overcook.

      1 Reply
      1. re: Jon914
        Melanie Wong RE: Jon914 Mar 15, 2013 11:51 PM

        Interesting, thanks for connecting the dots to the present.

        I wish we had a better way of keeping track of these ownership and chef movements in our local Chinese restaurants.

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