Restaurants & Bars

Louie's California Chinese (long)

Yimster | Nov 23, 200207:26 PM    

We had the following:
Mushroom Shui Mai 4 for 1.60. Freshly steamed, well made and there was a small amount of shrimp but the main item was the seasoned pork.
Har Gow 4 for 2.80. Freshly steamed, held together well and there were whole shrimps in the dumpling. Not overpowering favor just right.
Rice roll with shrimp 3 for 2.80. Fresh and there were whole shrimps in the filling. The doctor soy sauce was not overly sweet. Good stand stuff.
Pearl shrimp balls 4 2.20. This was the best steamed dish we had. This is not one of items that were selected in the dim sum tasting. It not always served at teahouses. It is not to make well. A shrimp ball is rolled in sweet rice to cover the top and then steamed. It has to be done right so that the ball is fully cooked and the sweet rice is over cooked.

We then had two high end dishes at $4.50 a dishes. Salt and Pepper Sea Bass and Squid. The sea bass was good but I think they were sliced too thin. While the squids were just prefect. The feet and body must have fried apart because they were just great. At home I have found that if I do it together one get over cooked waiting for the other.

Since Derek was not there I want to order the chicken feet to honor my fellow chowhound. They were one of the best I have had in a while not as good as Joy Luck in Cupertino, but better then any of the other teahouse we have had in the dim sum tasting in the North.
We finish with soft sesame seed ball (Chinese mochi) soft, hot and full of favor. My little wife told me she would eat the extra since I finish everything else.

Here at two big plus for this new teahouse. It was quiet we could talk without yelling. Good spacing, service was excellent and the staff meet all of our requests. I overhead the next table was not happy with one of their orders and the waitress took it back the kitchen and explain that the chef said that it was sticky like it was undercooked. She offer to reorder it or order another dish in it place. I think she took it off the ticket. A member of the wait staff offer to change our plates for clean plates. We only had one dish left so I did not change. When was the last time you got a change without asking for it.

I have also pickup their set dinner menu for a future dinner. They are in English and Chinese. They also offer private dining room for a very reasonable prices. I close here are two more pluses for this place. They honor the Gusto card at all time so I paid less than $30.00 for three with the 20% discount.
If you go there for dinner after 5:00PM you can park for two hours free at the Holiday Inn across the street for two hours or two hours anytime on the weekends.
Ken Lee the Assistant Manager was really helpful but letting me know that I could change or add to their set dinner menu for a minor charge.

To my Northern dim sum tasting team members, you may have wanted to pick this place for you low end teahouse. Even with Derek eating it would have been not much more.
In closing what more do you want discount, great layout and free packing. All things not found in San Francisco normally.

Louie's California Chinese Cuisine
646 Washington Street
San Francisco, CA
415 291 8038

Want to stay up to date with this post? Sign Up Now ›

More from Chowhound

The 7 Best Baking Ingredients to Buy from the Grocery Store, According to Pastry Chefs
Food News

The 7 Best Baking Ingredients to Buy from the Grocery Store, According to Pastry Chefs

by Alli Hoff Kosik | When it comes to the best baking ingredients, they're not necessarily expensive or hard to find—or...

13 Essential Apple Recipes for Fall
Recipe Round-Ups

13 Essential Apple Recipes for Fall

by Chowhound Editors | There are so many things to love about autumn rolling around again, especially apple season. Make...

The Ultimate 'Farewell Summer, Hello Fall' Food Guide
Recipe Round-Ups

The Ultimate 'Farewell Summer, Hello Fall' Food Guide

by Chowhound Editors | Early fall recipes can overlap a lot with late summer dishes; it's a transitional time period, and...

Ring in Fall with a Bowl of Creamy, Bacon-Studded Butter Beans
Food News

Ring in Fall with a Bowl of Creamy, Bacon-Studded Butter Beans

by Amy Schulman | Plucking a cookbook off the shelf is easy. But pulling one that’s guaranteed to bear a recipe that...

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.