While Kirk is out of the country, Cathy posts the most, but today Ed (from Yuma) posts about an old favorite with a new name.
Tina had some slack time at work, so she and I drove up to LA for a few days. During the day we went to LACMA, the Getty, and the Huntington where we especially enjoyed the Chinese Garden: 
We stayed at the Hilton on Valley Boulevard in San Gabriel. That meant a lot of windshield time to LACMA and especially the Getty, but it also meant that we could have dinners in the San Gabriel Valley, which is a very good thing.
In particular, we wanted to go to Seafood Village in Temple city where we ate several times in the past, but that restaurant (as well as the one in Monterey Park) has been renamed Seafood Palace. Had the quality changed? In addition, we’d always ordered the special deep-fried crab, an amazing dish, but this visit we wanted to see what else the kitchen could do. We went there twice for dinner.
Both times we parked in the large lot behind the restaurant and entered through the back door: 
One evening, we ordered a bottle of white wine; Seafood Palace had only two white wines, but we were happy with the Emmolo Napa Valley Sauvignon Blanc: 
It was complex, medium bodied, and dry – remarkably sophisticated with a very fair markup.
The first dish we ordered, the crab and fish maw soup, arrived in a large attractive bowl: 
Wonderful soup. Imagine an egg drop soup with crab flavored broth packed with almost chewy, semi-gelatinous, and mildly flavored fish maws (air bladders). So good we each had three little cups: 
This squid dish, salty baked squid I think it's called, really doesn't look baked: 
The very light and somewhat salty crust has a bit of a crispy crunch and a touch of chili heat. The squid itself was remarkably tender. The tasty cephalopods were topped with slices of jalapenos and scallions and were served with white pepper and red vinegar.
The garlic fried snow fish (alias black cod, sablefish, butterfish) had an equally light breading and was moist, rich, and properly flaky: 
Very well prepared. Not greasy at all, the fresh flavor of the fish accented with garlic.
One of our favorite dishes was the chiu chow scallops and asparagus: 
Chiu Chow (various spellings) refers to cookery in the style of Chaozhou (various spellings), a city at the northern coastal apex of Guangdong province. In many ways the cuisine is similar to Cantonese but shows distinct Southeast Asian influences.
The asparagus was thick, fresh, moist, and cut perfectly. The large sliced scallops balanced the vegetable well and the mildly spicy sauce brought everything together. Even the scallions and roasted spinach leaves made small contributions.
We also loved the oysters cooked with scallions and ginger: 
Scallions are often underappreciated, but here the fresh green onions became the main vegetable. I also liked the numerous oysters, mildly funky with that taste that reminds me of estuaries or small backwater coves. The ginger likewise was abundant, and the presentation emphasized the similarity of knobby and irregular ginger roots and bumpy and uneven oysters. Sort of a culinary pun.
The braised chiu chow duck was a little more problematic: 
Every piece of duck was a bony piece of duck. The sauce was strongly flavored with ginger and leek, but I detected a slight odd herbal note and cornstarch. The hot pieces of duck were also hard for me to eat with chopsticks, lips, teeth, and tongue alone. The next day, however, in the privacy of our hotel room, Tina and I used our hands to devour the pieces of cold leftover duck, so I guess the duck was pretty good after all.
On one visit, we had the house special fried rice: 
It was interesting, permeated with seafood flavors but light in texture. There were small clouds of egg white, thin slices of asparagus, scattered shards of crab, and occasional bits of shrimp. The rice matched well with the food, but it was the only thing that seemed kind of high-priced ($13.99).
Overall, however, Tina and I were delighted with Seafood Palace. The service was generally good even though the young man serving our wine didn't seem quite sure how to do it; nonetheless, he and the other servers consistently did well. If you want to see costs of the two meals etc., here is meal #1 : 
#2: 
Thanks for reading.
