On the recommendation of one of East Bay friends 7 of us try a down home Cantonese restaurant in Oakland. Chef Laus located at 301 Harrison in Oakland. This place was recommended because of it fresh seafood. They have a good selection of live seafood for a small place.
We had the 78.00 family style dinner or as my East Bay friend calls it Chinese Soul Food.
Sturgeon cooked three ways.
The head of sturgeon was cooked in a Chinese Mustard Green Soup with lot of ginger to cover the muddy taste of the fish. But Mrs. Yimster really loved this dish, nothing like a bowl of hot soup on a cold night.
Salt and Pepper Sturgeon bones, the bones of sturgeon are petty soft and it was very interesting with a decent flavor.
Golden chives with Sturgeon fillets, a really winner in taste and presentation. The fish was cooked just perfectly. Mrs. Yimster says if you just want this dish you can get for around $20.00 or market price depend on how big the fish is.
Walnut prawns, a good version crispy prawns with a sweet sauce which used honey to provide sweetness.
Scallion and ginger crab, a good version.
Peking spareribs, very good in that it was made Northern Style because the agent used to make sweet and sour. Not the Cantonese version.
Crispy Chicken, a good version expect that it was well done and some Chinese like there chicken where the meat next bone to a little red.
The amount of food would have served eight people easily.
They have four set dinner and vast Chinese only menu with over hundred items on it. Which Mrs. Yimster and I are in the process of making Chowhound friendly. You will need to get the Chow news to get the real deal. Where else can you get the real stuff and the skinny on the Chinese only menu.
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