Our dim sum crawl returned today to Koi Palace, six strong and ready for the famed crab dumplings with whole crab we missed last time ( http://chowhound.chow.com/topics/695577 ).
Our dishes included—
#157. Roasted Suckling Pig
#145. Pickled Veggie and Duck Gizzards
#148. Vegetarian Goose (Bean Curd Roulette)
#323. Chicken Feet in Black Bean Sauce
#341. Shrimp Dumpling (har gow)
#346. Shrimp in Crispy Tofu Wrap
#347. Crispy Fried Dough Stuffed Rice Roll
#371. Chi Chou Fried Taro Cake
#375. Special Aged Wine Poached Manila Clams
#376. Coffee Glazed Pork Sparerib
#378. Ginko with Pea Tendrils
#436. Crab Meat filled Dumpling w/ Whole Crab
#442. Black Sesame Glutinous Ball
#445. Crisp Egg Custard Tart
#461. Egg Yolk Lava Bun
#464. Sugar Egg Puff
We also had a boiled chicken dish but I’m not sure which menu # (if any) it was.
With an 18 per cent tip we paid $29 per person for a whole lot of very good food.
So that I don’t monopolize the early conversation as much as I have in my past dim sum posts I’ll limit myself to comments on a couple of dishes until others have had a chance to post, then add more later.
I enjoyed the crispiness and full flavor of the shrimp in crispy tofu wrap—I would definitely get this one again.
The chicken feet were soft and tender with a little something extra in the spicing that pleased me. Maybe it was just more star anise than is used elsewhere.
The crisp egg custard tart was the best of its kind I have had in a long time—very light filling with great flavor and light crust. I might still prefer the Portuguese style we had at Champagne a few weeks ago due to the brûlée technique but I put that item in a different category.
The crab was the main event for me. More on this later.
Koi Palace Restaurant
365 Gellert Blvd, Daly City, CA 94015
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