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San Francisco Bay Area Fusion

WBLP - Chef Yung Le's Fusion

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WBLP - Chef Yung Le's Fusion

Paul H | Mar 5, 2003 08:54 PM

I have enlisted a "Sancho Panza" from my office and we have embarked on our noble quest. We plan on visiting all of the independent restaurants along Winchester Boulevard from Highway 280 to Highway 85 in search of the perfect lunch spot. The perfect lunch spot as you all know, is delicious, fast and cheap. The "Winchester Boulevard Lunch Project" (WBLP) will sip soup, dissect tacos, gobble golubskys, chew cilantro, and poke around in pho until the truth is found.

Today’s visit was to the recently discussed “Chef Yung Le’s Fusion” where they have a Mission Statement! It reads “The mission of Chef Yung Le’s FUSION restaurant is to server a culturally diverse community a creative menu consisting of fresh produce, meats and seafood in a comfortable atmosphere.”

Chef Le’s has been open for four months and is more upscale in decorations, china and table appointments than a more common Chinese place. All of the tables have linen napkins, a spoon, a fork, and chopsticks.

The menu is made up of Chinese, Thai, Malaysian, Japanese, Vietnamese and “Whatever” dishes. Some examples, so that you can get an idea of what is being offered include: Wasabi Noodles with chopped scallions, ginger, garlic, sesame seeds, julienne cucumbers and slices of pork tenderloin --- seasoned with chili flakes and wasabi; Salmon in Green Curry Sauce; Sweet and Sour Pork; Pumpkin Seed Pesto Chicken; Mi Quang: Rice noodles wok fried with garlic, garlic chives, bean sprouts, five spice pork tenderloin and prawn. Get the idea?

Lunch started with soup. It consisted of tofu blocks, sliced shitake mushrooms and scallions in a correct, but not spicy broth. It was not exciting, but it was honest soup, and it was free with the meal.

We ordered two appetizers and two entrees for the three of us (a last minute volunteer joined the team). First was a Vegetable Samosa which looked like a spring roll, but tasted like a samosa. It was served with a cilantro sauce and was quite tasty but a little bland. Though they were deep fried, they were not greasy.

Next we had Crispy Spring Rolls served with lettuce leaves and mint. These were also tasty.

Next came Crisp Long Beans “Stir fried long beans in a lemongrass sauce, garnished with crisp shallots, plus tofu.” These were excellent. Although I couldn’t detect any hint of lemongrass, the sauce was thick, slightly sweet and a good match with the slightly caramelized beans and perfectly fresh tofu.

We also had Yellow Chicken Curry, described on the menu as “Chicken and potatoes stewed in a rich homemade curry paste and coconut milk.” This was definitely chicken and potatoes in a yellow curry sauce. The "rich" part I missed. There was nothing wrong with it, but it was decidedly bland.

The meal came with a big bowl of steamed Chinese short grain rice, which was more than ample for the three of us. The total was $28 including tax and tip.

We left some of the rice and some of the curry, so what we were served was sufficiently filling. For $9.33 each, I’d say it was a good value.

My overall impression was that they are competent here, but a bit bland. The diverse community I think they are aiming at is short and tall Americans. It was a safe place and a good value, but I don’t have an overwhelming urge to go back for lunch tomorrow. Anyway, that won’t happen, there are many restaurants on Winchester Blvd.

Chef Yung Le’s Fusion. 1317 South Winchester Blvd. Campbell, CA (in the strip mall on the SW corner of Winchester and Payne).

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