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Great Lunches Now At Hong Kong Saigon Seafood Sunnyvale Too!

CYL | May 25, 200602:00 PM

On our first visit to HKSSH when it first opened, the dim sum was good but not spectacular. Changes have come about rapidly. There are now huge crowds waiting to be seated at noon every day for dim sum. HKSSH obviously must have improved their ways and have gotten their act together! The hustle and bustling crowds are 90% young Silicon Valley Asians. The noise level in Sunnyvale at high noon is now an ear deafening loud and loud!

We have since returned for regular lunch with rice visits twice. The menu of our first lunch was:
1. *Surf Clam w/String Bean & Preserved Vegetable – a very tasty sauce combining the contrasting saltiness of black beans with piquant sweetness of preserved mustard (mui choy) and crunchy beans. The plentiful accompanying slices of clams had nice, abalone-like, chewiness; this dish was very well done!
2. ^Stewed Lamb Brisket w/Dried Bean Curd Skin – had large pieces of tender lamb and black mushrooms
3. ^Salted Fish & Diced Chicken w/Tofu – clay pot with noticebly nice pieces of salt fish and firm nuggets of chicken ever present throughout. Cubes of tofu were firm; sauce was tasty. Best version of compared to any other places tried.

The first lnuch with rice was so impressive, we have already gone back a second time! The menu:
1. *Sauteed Soya Duck With Chinese Brocolli – tasty roast duck pieces with small crunchy pieces of slim “guy lan” sliced on a bias – mistaken it for asparagus at first glance.
2. *Fish Fillet w/Fresh Lily Bulb & Shredded Lotus Root – large pieces of fish fillet combined with finely slivered combination of crunchy, sweet vegetables
3. #Sauteed Minced Beef w/Bitter Melon & Egg White – very smooth and sweet blend, even with the bitter melon!
4. ^Stewed Beef Brisket & Turnip In Soup – huge tureen (four of us had at least two helpings each), piping hot thermally, slightly spicy (sprinkled with sliced Jalanpeno), large tenders pieces of beef with marbling (gnow nom) and daikon, a very warming clear, but tasty broth with just the right punch of hotness!

* Introductory “sieu chow” recommendation - table card listing
# Saigon Village Special - regular menu
^ Clay pot dishes - regular menu

All lunch dishes were visually pleasing, having eye-opening appeal when first introduced to the table. They typically had unusual and imaginative ingredients that were magically transformed into deliciously tasty combinations. The size of the dishes were surprisingly medium large to large too and there was no skimping of the premium quality ingredients. The skillfulness of the cook was readily apparent. Dishes were slightly pricey compared to the average Chinese restaurant, but there was proportionate value in what you get. We were impressed beyond expectations from our first somewhat disappointing visit for dim sum; the difference was like night and day. Our lunches were all extremely enjoyable, unique, and exceptional. I’d have to say that our Sunnyvale HKSSH lunch experiences thus far validates the ravings accorded to the Richmond HKSSH on Chowhound.com. I am pleased that there is such a quality Cantonese restaurant so close to those of us in the South Bay. It more than suitably replaces the prior tenant Parc Hong Kong Restaurant, which was no slouch either!

BTW, on my first visit, there were 10 live coral trouts in the tanks. On the second trip, it was down to three. Yesterday, there were none. At Tin Tin Chinese market in Cupertino yesterday, I spied swimming coral trout selling for $50 a pound! (I’d have to do a lot of practice runs to develop my home cooking skills with lots of basa fillet, tilapia, catfish, and snapper before I dare bring home even a small live coral trout!) On my previous visit to HKSSH, I also observed three live sea urchins in the tank. Yesterday, there were also some small hairy crabs. Who are the gourmets in Sunnyvale that are consuming all the exotic goodies around the premises?

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