HOME > Chowhound > Los Angeles Area >

Discussion

Seafood Village, you can get the same menu at lunch as at dinner ?

  • k

I'll probably be in the area for lunch in a few days which is why I'm asking.

They don't serve dim sum at lunch, do they ?

And the one to hit up is the Temple City one rather than the Monterey Park location right ????

Thanks.

  1. Click to Upload a photo (10 MB limit)
Delete
  1. Seafood Village does NOT serve dim sum. I'm pretty sure you can order the same items for both dinner and lunch, but I don't have their menu with me to be 100% certain.

    I recommend the Temple City one--parking is easier, and it's a bit bigger. Park in the lot behind the restaurant and enter through the entrance there. That's where the waitstaff will greet you. If you go through the front door on Las Tunas, they'll ignore you, and you'll need to walk to the parking lot entrance anyway.

    1. Thanks.

      What would you guys also recommend beyond the house special crab ? Esp I might be solo-dining it for lunch.

      6 Replies
      1. re: kevin

        It's not a good solo place.

        Invite your best friend TonyC for lunch at least.

        1. re: kevin

          I would definitely not go solo

          try to get some friends to go, otherwise you may either not get to try anything, or have enough leftovers for days.

          1. re: kevin

            just had the crab last week $9/lb 3 lb minimum. might be a lot for one person.

            1. re: barryc

              it went up 2 bucks from a few weeks ago.

              1. re: ns1

                darn it.

                so it's 11 bucks. now.

                by the time i get there in a week, it will prolly be uup to 12 bucks. so a three pounder, and another dish, and the dessert, and a couple sodas.

                damn, about a 65 dollar meal. for one, check please !

                1. re: kevin

                  at that rate i would go for the garlic prawns.

          2. Probably can't go wrong ordering like the Taiwanese bloggers

            http://www.eatplusshop.com/2011/11/se...

            http://mr3mins.blogspot.com/2013/02/l...

            Bitter melon stir fried clams does indeed look interesting, ditto for the soya marinated squid/tofu/intestines combo app.

            But I agree, unless you have a crazy appetite, a restaurant like this needs several people to partake and be able to sample many dishes. Gather a crew.

            84 Replies
            1. re: K K

              In this link:

              http://www.eatplusshop.com/2011/11/se...

              There are 7 pictures do you happen to have an English translation for each picture, thanks.

              The first one is obviously the special crab. Well, I may just grab the crab and one other dish, if I'm going on my own.

              1. re: kevin

                避風塘炒蟹 - typhoon shelter crab. The house signature and 避風塘 (typhoon shelter) is the name of the restaurant in Chinese.

                滷水魷魚拼豆腐跟大腸 - soya marinated squid with tofu and pork intestine

                生蠔煎蛋 - oyster omlette (a Chiu Chow Cantonese influence)

                鱈魚 - cod

                蓮藕燉牛尾 - lotus root stewed ox tails

                next photo is stir fried large pea sprout

                dessert is 白果芋泥 which is ginko with ground taro paste (taro "mud") and there's "snow ear" funghi. Taro mud is a very old style Chiu Chow Cantonese dessert. But it looks more like a dessert soup with taro as a condiment rather than the base.

                1. re: K K

                  I'm going to print this out and take it with me in case there aren't any English translations on the menu.

                  Thanks KK.

                  1. re: K K

                    And these are exactly the dishes I want to get inlculding the crab, the cod, and the oyster omlette and the taro paste dessert.

                    That should be plenty just for me, me thinks.

                    1. re: K K

                      "滷水"

                      yess I was looking for this method! I wonder what other items they have prepped that way.

                      1. re: blimpbinge

                        They definitely do duck as well that way.

                        Teochew's menu (City of Industry) from yelp photos looks like they offer soya marinated goose web feet, wings, and kidney, pig tripe and pig intestines (but no goose breast meat or leg or neck....)

                        1. re: blimpbinge

                          RE: 滷水

                          All sorts of offals and sweetbreads are offered soy brined/marinted. They're not always on the menu, but offered as specials on the placards that dot each table.

                          I don't go for lunch, but that's always been the case during dinner service.

                          1. re: ns1

                            Does Seafood Village have a window where you can see the deli meats and butcher (bbq and soy marinated)? If so that's the best indication of what's available to order. Or just ask what "lo shui" items are available.

                            As far as the cod? Can't really tell from the pic (unless the menu characters show more than just "cod fish"). From experience, it's usually baked. If there's a smokey flavor to it, maybe they do smoke it a bit.

                            These guys can probably do a black pepper stir fried lobster (or crab) in the vein of Newport's.

                            1. re: ns1

                              "How's that cod prepared?"

                              I cannot tell...but my guess is oven baked/"smoked" (which is pretty common at Canto restaurants in NorCal) or pan fried.

                            2. re: K K

                              dman, i'm ready for a re-visit for the typhoon shelter crab.

                              i think i'm now a believer.

                              and the prices are way way way more reasonable than at sea harbour for crab.

                          2. re: K K

                            besides crab, the golden fried rice is a must order...really good

                            their lo sui is decent although good lo sui is hard to find in the US and theirs is probably better than most here

                              1. re: ipsedixit

                                oh yah? this place in arcadia? http://www.yelp.com/biz/cozy-cafe-arc...

                                ive gotten a little snobby about 鹵水 after last time in Asia bc i made it a focus when i was in HK (and hence i remembered how good it can be

                                )

                                https://www.lauhound.com/2012/09/tak-...

                                https://www.lauhound.com/2012/08/hung...

                                1. re: Lau

                                  Yah.

                                  But don't go china and hk on me ... :-)

                                    1. re: Lau

                                      Also, what's in oyster sauce with the abalone dish ?

                                      is there meat in oyster sauce ?

                                      thanks.

                                      and are you guys a fan of the sea cucumber at Seafood Village ????

                              2. re: Lau

                                what is lo sui ?

                                Also, what's in oyster sauce with the abalone dish ?

                                is there meat in oyster sauce ?

                                thanks.

                                and are you guys a fan of the sea cucumber at Seafood Village ????

                                1. re: kevin

                                  Lo sui / lu shui is a sauce for making lu wei, braised/stewed meats.

                                  1. re: PeterCC

                                    I see.

                                    so it can come with a variety of dishes ?

                                    What's the sauce made of ?

                                    Is it usually on braised abalone, braised sea cucumber, braised scallops and conpoy, etc ?

                                    Thanks Pete.

                                    1. re: kevin

                                      I believe it's what's used to make lu rou and lu dan (stewed meats and egg). It's similar to what's used to make hong shao rou (red braised pork). I don't think it's usually used on seafood.

                                      To keep it "in the family", I'll link to a recipe on CH so you can see what some typical ingredients are: http://chowhound.chow.com/topics/681170.

                                      1. re: PeterCC

                                        Keep it in the family ?

                                        Ok, I'll check out that link but I'm usually wary of the Cooking board.

                                        We're here to eat. Eat like a trencherman on a serious binge that is.

                                          1. re: PeterCC

                                            Oh, cool.

                                            Instead of like sending me to wikie pedia or something of that nature ?

                                            by the way, remember you asked me if there was ever a love connection on chow hound, i can't remember the thread where it was asked, but read this link from years ago (mainly the bottom, under chris g.):

                                            http://chowhound.chow.com/topics/59640

                                            1. re: kevin

                                              That's a cool story. Did you go to his wedding rehearsal dinner?

                                          2. re: kevin

                                            binge you say!?

                                            I'm here to eat also.. horrible at cooking.. for now..

                                            1. re: blimpbinge

                                              Sorry, sometimes binge like instead of having a three-martini lunch, you merely have three lunches.

                                              For instance, you grab sushi and copious amounts of sake at Kiriko, then ramen at Tsjuita, some food (which some think is quite crappy) at ROC, and then maybe a burger and fries at plan check followed by a couple mixed drinks and then churros at churros caliente along with the hot chocolate.

                                    2. re: kevin

                                      Lo Sui 滷水 is the Cantonese term referring to the Chiu Chow style marinade.

                                      Lu Jir 滷汁 is the Mandarin equivalent. Why the Cantos/Chiu Chow's call it "water" and the Taiwanese "juice" or "sauce" is another matter. But this is the term used frequently in Taiwan and in Hakka Taiwanese cooking (and at night markets that specialize in simmered/marinated eats 滷味, lu wei in Mandarin, or "lo mei" in Cantonese).

                                      To those of Cantonese extraction 滷味 (Lo Mei) is sometimes used as a substitution when cussing out someone and their mother, so there is some snickering, because Lo Mei sounds like Lo Mo (your ol' mom).

                                      But they essentially mean the same thing, Lo Sui or Lu Jir.

                                      For Chiu Chow Cantonese marinades, this is the master stock, handed down generations and basically the heart and soul of all braised/marinated dishes. Recipes differ between vendors (many closely guarded secrets) but more or less have very similar ingredients: soy sauce, spring onions, shallots, star anise, dried citrus peel, cassia bark, sand ginger, Szechuan peppercorn, garlic, ginger, and maybe dried mushrooms. The master stock is always brought to a proper temperature or a light boil, then the meat (goose, duck, pork, tofu, egg etc) are braised in it.

                                      This lo sui master stock is synonymous to really old traditional style sushi-ya's that have a base stock (nijiru) for braising sea eel, or using it as a reduction to make tsume (the sauce for anago, boiled down from anago bones) or the really kickass sushi-ya's will also have a separate sauce for clams (made from clams).

                                      Braised abalone DOES NOT use this kind of master stock. That stock is comprised of mature chicken, Chinese ham, maybe conpoy/dried scallops. A little cornstarch will thicken it, and it is possible to use some high quality oyster sauce as well to darken it.

                                      This video shows executive chef Leung at 2 Michelin star Ah Yat Harbor View restaurant in Tsim Sa Tsui, Hong Kong (Forum Restaurant's sister place) braising abalone and the ingredients he lists for the master stock

                                      http://www.youtube.com/watch?v=tYkcX8...

                                        1. re: K K

                                          Thanks, I was hoping someone would improve on my dumbed down explanation (dumbed down because of my lack of knowledge, not because I don't think kevin would understand).

                                          1. re: K K

                                            Thanks man, yes, exceptional post.

                                            what's in oyster sauce ?

                                            i didn't know the seafood is braised with pork meat ?

                                            1. re: kevin

                                              FWIW, braising implies that the meat is seared/browned first (mailliard reaction) before being cooked slowly with low moist heat. you can slow cook meat without browning it first and the term braisiing would not apply.

                                              1. re: barryc

                                                you are correct and i dont believe they are brown it first, but everyone always refers to it as braised which maybe a mistake, but that's how people always describe it (it is however cooked at a low heat)

                                              2. re: kevin

                                                Is that serious question? Oyster is the main ingredient in higher-quality oyster sauce.

                                                1. re: raytamsgv

                                                  Like duck in duck sauce? *ducks* ;-)

                                                  1. re: raytamsgv

                                                    I've never tasted any oyster in oyster sauce, so this is news to me...

                                                    1. re: ns1

                                                      "Lee Kum Kee™ Premium Oyster Flavored Sauce is specially made from the finest oyster extracts. With its rich oyster taste, this all-purpose seasoning sauce enhances the taste and appearance of any dish."

                                                      1. re: blimpbinge

                                                        I now consider myself properly educated

                                                        http://en.wikipedia.org/wiki/Oyster_s...

                                                        ""True" oyster sauce of good quality should be made by condensing oyster extracts, the white broth produced by boiling oysters in water. This opaque broth, similar to the colour of clam juice found in supermarkets, is then reduced until a desired viscosity has been reached and the liquid has caramelized to a brown colour.[5] No other additives, not even salt, should be added to the sauce, since the oysters should provide all the savoury flavour. However, this method is prohibitively expensive."

                                                        So where do I find legit oyster sauce, since LKK oyster sauce has other stuff in it.

                                                        LKK ingredients: Oyster Extractives, Sugar, Water, Monosodium Glutamate As A Flavour Enhancer, Salt, Modified Corn Starch, Wheat Flour, Caramel Colour

                                                        1. re: ns1

                                                          What is your definition of a "legit" oyster sauce?

                                                          1. re: raytamsgv

                                                            One that meets the following criteria:

                                                            "No other additives, not even salt, should be added to the sauce, since the oysters should provide all the savoury flavour."

                                                            Of course, if "legit" oyster sauce is $20/bottle then f that.

                                                            1. re: ns1

                                                              LKK is commonly used by cantonese, it's pretty legit.

                                                              1. re: blimpbinge

                                                                so where can I get LKK ?

                                                                even this sauce sounds pretty fucking legit.

                                                              2. re: ns1

                                                                Come on, man.

                                                                When it comes to food, price is no object.

                                                                You should know that by now.

                                                                1. re: ns1

                                                                  I doubt that there would be any commercially-available "legit" oyster sauce.

                                                              3. re: ns1

                                                                I'm down to down that oyster sauce straight out of the can once I puncture the old-world canning mechanism (btw, who still makes the canned corned beef hash that you have to puncture the canning mechanism to open it ?)

                                                                This stuff sounds even better than I thought.

                                                                And glad I asked.

                                                                1. re: kevin

                                                                  you can find LKK oyster sauce at any asian supermarket...

                                                                2. re: ns1

                                                                  Even the famous "Pat Chun" brand in Hong Kong, famous for their vinegar where even local celeb chefs like Alvin Leung of Bo Innovation uses it in molecular fusion dishes...their bottled oyster sauce contains more or less the same ingredients but no additives. I believe some restaurants like Yung Kee in HK (famous for roast goose) seasons their own oyster sauce and maybe some really old school noodle shops when having it on the side for plates of gai lan.

                                                                  Might have a much harder time finding a restaurant that makes or seasons their own locally in SGV/LA. Can always ask the usual suspects like Sea Harbor/Elite...but I doubt they get requests to buy them. Plus it's not as sexy as XO chili sauce.

                                                            2. re: raytamsgv

                                                              Exactly. Is there lobster in lobster sauce? Don't think so.

                                                              1. re: mc michael

                                                                damn, mc, you beat me to the punch on that response.

                                                              2. re: raytamsgv

                                                                And how about "lobster sauce" ?

                                                                I know lobster sauce might only make a not so welcome guest appearance in Americanized, non-authentic, non-traditional Chinese food, but isn't that sauce composed merely of pork instead of lobster. ?

                                                                That's why I was asking. It was supposed to be a serious, legitimate question that was somewhat thought out. :)

                                                            3. re: K K

                                                              by the way, have been to Seafood Village in Temple City before ?

                                                              1. re: K K

                                                                Actually I stand slightly corrected about the term 滷水.

                                                                It is used not only in HK and it can have dual meaning, after doing a little more research (didn't want to mislead anyone).

                                                                The term has been noted to go as far back as the Qing Dynasty, according to Shanghai Lao Tien Lu 上海老天祿

                                                                http://www.laotienlu.com.tw/

                                                                which is headquartered in Xiemending District, Taipei (but originated in Shanghai and started in 1949). This is arguably the shrine of Lu Wei in Taipei attracting fans from all around, including celeb/movie/singers from Hong Kong. There are arguably just as tasty simmered marinated snacks at night markets sold by no brand name nobodies, but fame and recognition (and history) is hard to beat.

                                                                From their website, they quote a saying, 「 沏一壺上好香片,來一盤松子糕,配幾樣滷水,翹起二郎腿,聽一段小曲兒…」, a pot of good jasmine, a plate of pine nut cake, paired with several plates of lo shui, something about putting up a leg or two (or crossing them) and listening to a song, which describes the mood and atmosphere at the tea houses in Shanghai during the Qing Dynasty.

                                                                Lo Shui 滷水 is actually in another context, synonymous with 滷味, in that it can refer to the marinated offerings themselves, as opposed to Lo Shui 滷水 in reference to the master stock.

                                                                1. re: K K

                                                                  Thanks for the follow up, K K-pedia. :-)

                                                                  1. re: K K

                                                                    "Lo Shui 滷水 is actually in another context, synonymous with 滷味, in that it can refer to the marinated offerings themselves, as opposed to Lo Shui 滷水 in reference to the master stock."

                                                                    That was my understanding as well, as in, it can refer to the stock and the dishes. Though I did not know it goes that far back. Lets hope there are enough masters to keep it going for the future!

                                                                    I will now add lo tin luk to my next tw trip

                                                                2. re: kevin

                                                                  kevin - read this post, hung's is a very famous lo sui place in HK...i explain what it is and you can what ingredients he uses (he lists them);
                                                                  https://www.lauhound.com/2012/08/hung...

                                                                  its basically a soy sauce type of marinade / braising technique, you use on meats. its common in southern chinese cooking and specifically its a teochew / chiu chow technique although you see it in taiwan (very common), hong kong and singapore / malaysia. I believe you see it in taiwan bc taiwanese are actually mainly hokkien (southern fujian or minnan) which basically borders chao zhou. you see it in HK bc there was a huge influx of teochew people in HK during WW2. singapore / malaysia have alot of chiu chow / teochew people

                                                                  this video (while all in cantonese) show the process of how it's made. it's also usually a master stock meaning they just keep refilling it, so alot of chiu chow places in HK say their sauce is 50 years old and things like that
                                                                  http://www.youtube.com/watch?v=fLJpdp...

                                                                  last thing in HK they call it 滷水 lo sui (lu shui in mandarin), but just about everywhere else they call it 滷味 lu wei

                                                                  i absolutely love it btw but its hard to get a good version in the US, you really need to try it in asia. if you want some food porn this is the best version ive ever had: https://www.lauhound.com/2012/09/tak-...

                                                                  1. re: Lau

                                                                    Question for you educated hounds - isn't having a master stock some 50 years old...unsanitary?

                                                                    1. re: ns1

                                                                      Not if it's in constant use. Basically, since it's being reduced and replenished, eventually all traces of the original ingredients getting cycled out.

                                                                      It's kind of like the Heraclitus saying, "No man ever steps in the same river twice." It's the same river/stock but always changing.

                                                                      1. re: ns1

                                                                        A very legitimate question. I am not a chef so I can only take a swag. It is possible the master pot is always reducing, or boiled up and allowed to cool then boiled again (and the braising of meats and vegetables happens in between those cycles). The chef would just keep adding stock to it (never water to dilute) since the raw materials cooked in it adds more flavor to the stock.

                                                                        Might be hitting up at least one or two Chiu Chow restaurants in HK during the next trip...so I'll ask the chefs how they treat the master stock pot between end of the day to the start of business next day (and so forth).

                                                                        And the question of 滷味 lu wei (or lo mei) ... that terminology refers to the braised/simmered meats/vegetables themselves. It's a category, like roasties 燒味 as it is known in HK. Think of 味 as flavors, or flavors of the braise, interpreted as "types of".

                                                                        It is also entirely possible that a great Cantonese soy sauce chicken marinade is done in a somewhat similar manner. Of course we don't have Cantonese restaurants in California having decades old master sauce...probably just a batch made for a while, frozen, then defrosted per batch use. Who knows.

                                                                        1. re: K K

                                                                          "Might be hitting up at least one or two Chiu Chow restaurants in HK during the next trip...so I'll ask the chefs how they treat the master stock pot between end of the day to the start of business next day (and so forth)."

                                                                          Thanks - the question really boils down to "How do I replicate this at home, and do I want to?"

                                                                          1. re: ns1

                                                                            "... the question really boils down to... " I see what you did there!

                                                                            You'd either need to have a pot constantly going or, if this doesn't count as cheating, you could refrigerate the stock each night and use it again the next day. The key is to use enough of it each time so you're constantly replenishing it with fresh ingredients to avoid spoilage.

                                                                          2. re: K K

                                                                            would be curious to know the answer...although not really worried about it, never heard of anyone getting sick from lo sui stuff (as opposed to certain street foods like the intestine skewers which i have)

                                                                            K K - have you been to tak kee? you should go there if now, i liked it alot

                                                                            1. re: Lau

                                                                              now tell me a little about those intestine skewers too.

                                                                                1. re: blimpbinge

                                                                                  Damn, that looks good, cow intestine wrapped in a tomato or pepper ????

                                                                                  Thanks.

                                                                          3. re: ns1

                                                                            Question for you educated hounds - isn't having a master stock some 50 years old...unsanitary?
                                                                            ______________________

                                                                            So are most Chinese kitchens, and kitchen woks.

                                                                              1. re: PeterCC

                                                                                Yes, it used to be a fact that the lower the grade, starting with a "C", the better the food.

                                                                                1. re: PeterCC

                                                                                  If you mess with the sanitation too much, then the recipes are burdened, which takes away the flavor of the food.

                                                                                  It makes sense.

                                                                                2. re: ipsedixit

                                                                                  I don't mind, I just wanted to know.

                                                                                  1. re: ns1

                                                                                    It would get zapped by the Mods.

                                                                                    1. re: ipsedixit

                                                                                      I ate lo sui goose and a ton of Chiu Chow dishes from a private kitchen in the 1980s in HK in my youth. The chef ran an office during the day and at night time it turned into a speakeasy, with customers coming by word of mouth. Illegal for sure back then. The "dishwasher" was a red bucket of tap water for rinsing plates, bowls, utensils within plain view. But nobody cared. I am still alive. The food was dope stuff of legends.

                                                                                      Just like nobody gets sick from eating cooked sea eel sushi brushed with master stock reduction.

                                                                                      1. re: K K

                                                                                        The "dishwasher" was a red bucket of tap water for rinsing plates, bowls, utensils within plain view.
                                                                                        ________________________________

                                                                                        If you were a street vendor in Taiwan people would call you an "anal clean freak".

                                                                              2. re: Lau

                                                                                damn, lau, that looks really good, maybe next time i'm in Hong Kong.

                                                                                How are the prices for the meal there at your food porn link ?

                                                                                And is it possible to get any of those dishes in the SGV ????

                                                                                thanks man.

                                                                                1. re: kevin

                                                                                  haha thanks sooo:

                                                                                  price:
                                                                                  - tak kee: probably get out for USD $25-30 depending on what you order
                                                                                  - hung's: you could get out for $10-15

                                                                                  tak kee:
                                                                                  - vinegar smoked anchovies: no i highly doubt you could they would be hard to find this exact style even in asia
                                                                                  - braised goose: yes you can find lo sui style meats, but it wont be anywhere near this quality (this is exceptionally good)
                                                                                  - baked fish in plum sauce: i doubt it, this is a house specialty and again not easy to find even in asia
                                                                                  - oyster congee: i havent seen chiu chow style congee here, but its def possible that it exists
                                                                                  - fried oyster pancake: they might have this at seafood village

                                                                                  Hung's:
                                                                                  - braised goose: same answer as Tak Kee
                                                                                  - chua lam noodles: no, this is a specific invention of hung's

                                                                                2. re: Lau

                                                                                  btw, is there somehwere, anywhere ?, to purchase XO sauce.

                                                                                  That would be pretty expensive if it were legitimate, correct ?

                                                                                  1. re: kevin

                                                                                    Koi Palace in Northern California makes their own XO sauce.
                                                                                    Not clear how much it is, but it is quite splendid.

                                                                                    Supermarket XO sauce is not worth it, the ones in the USA do not have Chinese Jing Hua ham which is a vital ingredient to the flavor. I would ask Sea Harbor or Elite if they sell it in jars (or before you buy, ask for a dish if you are eating stir fry or dim sum...e.g lo bak go/pan fried turnip cake).

                                                                                    Expensive would be the large XO sauce from Mandarin Hotel made by Man Wah (Hong Kong), about US$50 for a larger sized jar (equivalent to the amount of a supermarket jar purchase), good for a week if not frozen since it has no preservatives. Ming Court's XO sauce (2 Michelin star restaurant) was just a notch less expensive.

                                                                                    I did buy a jar for $15 from 老三陽, premiere Shanghainese grocery shop in HK...theirs had Shanghai mitten (hairy) crab roe mixed in. Truly dope stuff.

                                                                                    1. re: K K

                                                                                      dang, shanghai curry crab croe mixed in ?

                                                                                      That sounds beyond dope.

                                                                                      No joke.

                                                                                      Thanks for the update, KK.

                                                                                      You are a veritable treasure trove of Chinese culinary history.

                                                                                      1. re: K K

                                                                                        ::adds to my list of things to try at Koi Palace::

                                                                                        1. re: ns1

                                                                                          same here.

                                                                                          excpet it ain't in LA.

                                                                                        2. re: K K

                                                                                          agree with K K although you will notice that XO sauce tastes different from place to place. in HK alot of the well known better restaurants sell their own XO sauce (its not cheap as K K is pointing out). im not actually sure where the best place in LA would be to get it, but Sea Harbour and Elite and other large cantonese seafood restaurants would be the best place to start

                                                                                          btw speaking of dope, at fu sing in HK (one of my fav HK restaurants) during the hairy crab season they have hairy crab roe XLB...mind blowing, the filling blows any XLB filling ive ever had out of the water, so creamy and delicious

                                                                                          https://www.lauhound.com/2010/10/fu-s...