Apparently the Cantonese Chinese community already knows about this place, still under the radar for most folks.
It's located inside a nondescript strip mall, and you couldn't tell from the inside that the head chef Boson Yum (and possibly the only chef) has an extremely impressive resume, with experience that includes
-Grand Hyatt Hotel Hong Kong
- Fook Yuen (Millbrae)
- HK Flower Lounge (Millbrae)
- ABC Seafood (Foster City)
-South China Seafood Village (SF)
Here is the restaurant's website, along with pdf's of the menu
A glance at the menu shows that this man is skilled in upwards of 10 lobster dishes and 10 crab dishes. In addition to that he apparently can make the style of Cantonese in Hong Kong (like speakeasy's and private kitchen). All for an affordable price.
His specialty dish is "Under The Bridge" spicy crab, which is actually not spicy at all. Stir fried with a ton of garlic flakes as well as red chili's, and what looked to be a hint of black bean sauce. This was different visually than what Anthony Bourdain had in No Reservations: Hong Kong (at the original "Under Bridge" crab in Causeway Bay). He also makes typhoon shelter crab, but everyone and their brother is doing it these days, so the effort to replicate somethign unique with a true flavor of Hong Kong, is appreciated.
The Jakarta style crab had very mild curry flavor, listed as spicy on the menu, but it didn't even tickle one bit. A little bit of onions and a few other seasonings. Very messy eating with fingers as the sauce is like liquid butter. The restaurant provided 6 steamed buns to help soak up the sauce, and a side dish of lemon tea (used for rinsing the fingers).
The salted egg yolk crab was another highlight. Perfect lightly salted mild batter thin layer that sunk in through the shell, which tricked the tastebuds with savory outside and sweet on the inside (the crab meat).
There were other dishes sampled that while were good, did not blow me away. Stir fried pea sporuts with garlic was done well, as was the yin yang fried rice.
Yum's Bistro does have a rotating white board, and as of this week. So whatever you see on the website is likely not being offered (e.g. the basil clams)
- dried mountain yam ostrich
- a dish made with frog
- black bean bitter melon catfish claypot
- roasted squab
- bean sprouts chives "Malay" style stir fried pork neck (could be the jowl cut) - this one was quite good and unusual
- lamb brisket clay pot (and it looked like they provided the portable gas burner at the table to keep it toasty), and comes with a side of veg, although at a whooping $18.
plus five other items I can't quite remember.
This place ends up being cheaper than the competition, given its remoteness/location. Quality food by a very skilled chef. Though service can be a bit slow, and especially the pacing of the dishes, so be prepared for a wait.
There are other dishes that can be pre-ordered from what I learned
- high end steamed fish (grouper or something in cantonese called Lung Dung). They only stock mahn choe (black bass).
- geoduck served several ways
- Chiu Chow style cold crab
and basically anything you can think of that's within reason. I hear he makes a killer HK style curry beef brisket clay pot (that needs to be pre-ordered to slow cook overnight).
If you are a fan of Andy Wai's cooking (sadly he no longer has a Cantonese chef gig) then you will like Boson Yum's cooking. If you are not bothered by the service and slow pacing overall (e.g. if you have a large party and you order 4 crabs), then it should be good.
The crab dishes are roughly $22 per. Could go as high as $26 for bigger crabs. There is a separate white board for the seafood prices.
4906 Paseo Padre Pkwy
(between Capulet Rd & Deep Creek Rd)
Fremont, CA 94555
by Maryse Chevriere | Food is a major part of my life. I’m more on top of dining and restaurant news than world news. My...
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