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New Port Seafood in Cupertino

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New Port Seafood is the current occupant of the restaurant kitty-corner from Cupertino Village shopping center on the other side of Homestead. I’ve been to previous Hong Kong-style restaurants here. The newest iteration is a step up décor-wise and considerably cleaner with an accompanying uptick in price. Mom and I had a quick dinner here last month.

We started with one of the white board specials, steamed surf clam, $7.95. A good job on this, carefully sliced and cooked on point to highlight the bivalve’s sweet flesh.
http://www.flickr.com/photos/melaniew...
It was accompanied by a spicy soy sauce-based dip.
http://www.flickr.com/photos/melaniew...

Noticing that most of the tables had an order of red-cooked tofu with black mushroom and mustard green hearts, $10.50, we decided to try it. The mustard greens were somewhat stringy. The gravy was not as tasty as better versions and did not have sliced char siu. The braised tofu gushed oil with each bite.
http://www.flickr.com/photos/melaniew...

Final dish was yee mein with dried scallops and yellow chives, $12.95. Good flavor, but the overcooked noodles were too soft.
http://www.flickr.com/photos/melaniew...

When we walked out, I looked rather longingly in the direction of Cupertino Village, home of Joy Luck Palace. I’ve had much better meals there and at its step-down café where the same surf clam was $4.88 a year ago. The previous restaurants in this spot used to be priced at quite a discount to Joy Luck, providing a less expensive option in the neighborhood. Based on this meal, New Port Seafood does not compete on either food quality or price.

New Port Seafood
1696 S Wolfe Rd
Sunnyvale, CA 94087
(408) 737-9976

Lunch at cash-only Joy Luck Palace “Bistro”
http://chowhound.chow.com/topics/8965...

 
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  1. Since you mentioned the Joy Luck clams, Joy Luck's still offering the same surf clams but at a higher price of $5.88.

    On a recent-ish visit, we found the clams not to be as good as before. They oddly now plate them in a mini dish rather than in the shell, something I've never seen before but was the same for other tables. Disappointingly, it was a "dead" clam this time because it was a tinge sour and lacked its characteristic bounce and natural sweetness.

    It's part of a string of disappointing surf clams we've had recently around the area. Usual offenses include overcooking the clam, picking clams with too little meat or using subpar accompaniments (overcooked vermicelli, plain vs. chili-infused soy sauce, garlic that's too salty, etc.).