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Grandview Restaurant (long)


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Restaurants & Bars San Francisco Bay Area

Grandview Restaurant (long)

Lambert Yim | | Apr 30, 2002 12:57 PM

This is a followup on a posting by Melanie Wong on Hubei food. I want to say frist off this is the first time I have or anyone else who attended the dinner had with Hubei cooking.

Grandview is located at 1107 Howard Ave in Burlingame, CA in a retail area. From the outside it like a American-Chinese food restaurant, one that I would not walking.

When we arrive I started to talke to Jack Tien who mangaes the resturant. I told him we were interested in Hubei style food, but we were not very informed. I told him that I had only one dish which was Sweet rice steamed ground pork balls.

He was a great Host and guided us through the meal we order. The restaurant is setup like a fancy Western restaurant with great service. Unlike most Chinese resturants where they serve the food fast and the waitiers run off. The dinner was smooth paced for a long comfortable meal with waitier and busboys attend to all needs.

Jack made recommendstions and we as a group pick the dishes. We kind of over the pre-meal dishes and fill up before the main cousres. We will be back and only eat the entrees.

We start will with Hubei Style Fried Bagel, which was a bagel shaped bread with black sesame seed on top. It was pan fired and the taste was unlike bread with texture of bread.

Pan Fried Sweet Rice Cake: This was a sheet of sweet rice steamed and then lightly fried served with a Mean See sauce. Then was sweet and light.

Wuhan Sweet Rice with Sei Mai Dumpling: This was a sheet of sweet rice steamed with pork, chives and green onions and pan fried so that a light formed.

Japanese Dakon Pastry Cake: This is unlike the Chinese dakon cakes you get in a dim sum place. The shredded dakon mixed in shrimp and other meat and vegetables wrapped in a pastry crust and pan fried. Our were served hot off the pan and were great. Steam appeared when you open them.

Steamed Sweet Rice Pork Balls: This was a minced pork wrapped with sweet rice and steamed. This was not as fatty as the dim sum ball. It had a mild taste.

Fresh Winter Bamboo Shoot with Virginia ham and braised pork and tofu skin: This was a clear chicken broth with ginger. We soup warm the bones in the body. It was so good that I can not begin to describe it. You have to taste for yourself.

Art Climbing up the Tres: This is minced pork with Ming bean threads. This was to spicy without rice. The waitier recommeded we have rice, but we did not because we did not want to fill up. So I think that if we had rice it would have begin prefect.

Steamed Shao Lung Bao: This a classic Shanghai dishes. If it made right, when you bite into it a small amoount of soup fills you mouth. Well it did. The amount of meat was small but the taste was good.

Sesame paste noodle: We had a light noodle which cool our mouths after the hot dish below and the mince pork in the ants dishes was much better.

At this time we could not eat any more. We had just gotten started. But I think that we will have a Chowhound meal here at a later date.

We order two desserts:

Eight Treasuer Sweet Rice: This was not like any eight treasuer rice I have ever had. It was a mixture of American, chinese and Thai sweet rice. This was mixed with nuts and dried furit and grill on a flat surface.

Sweet Date and Red Bean pastry: Homemade red bean and Chinese sweet date filling in pastry crust grill on a flat surface.

They have a private dining room which we can have a Chowhound event in the near future. Jack I am sure will assist me in planning a meal. If you go on your own tell Jack that you read the posting and he will help you order. Jack also informed me that he has three chefs with Nothern roots. Shanghai, Hubei and I thinks Hunan. The Hubei chef is also a Chinese pastry chef.

The other attendee were Bonni and Joel (Jaweino), Larry, Barabara, Jan and Ken. This was the best of all thing good food, wine and best of good friends. '

As I said at the beinging this my frist time have Hubei food and I do not write well so I hope this helps.