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Parc Hong Kong (Sunnyvale) report

Alice Patis | Oct 27, 200506:38 PM

Today, I lunched with a few hounds at Parc Hong Kong for dim sum, some of the $6.99 specials, and steamed egg custard.

Here are the dishes we had; some of these names are just descriptive words rather than the real name, so I hope the others can correct me if I'm wrong with any of these names:

Dim Sum:
Shrimp cheung fun (wide rice noodle sheets)
Mock goose (tofu skin roll)
Stuffed tofu skin rolls over mushroom sauce
Mini pan fried steamed buns with pork and cabbage inside
Dry steamed "wontons"
XLB (no juice)

$6.99 Specials:
Thai-style fried fish
Claypot pork (thick bacon cuts)

Steamed egg custard with whole clams

I'll give some comments here and wait for the others to chime in before I add more.

My favorite of the dim sum was the stuffed tofu skin roll over mushroom sauce. The mock goose has a complex smokey taste I love (and is the reason I often come here for dim sum). Dim sum overall seemed a bit weaker than the excellent experiences I've had here before.

I loved the homey, ultra flavorful, rich tasting but not greasy claypot pork "bacon". With the minced pickled greens (dua chua), its taste was almost vietnamese. There are 3 steps to this dish: deep frying the slab of bacon to get the fat layer of skin crunchy; steaming it until the fat drips all out, then cooking in the claypot with the greens.

The thai-style fish was fried to a nice crunchiness, but I wasn't excited by the thick sweet sauce (personal distaste for sweet preps).

I died and went to heaven with the steamed egg custard. This is just what I was looking for, a truly well done version, before attempting to make it at home. It was so silky, not a single air bubble in sight. The broth was not strong but just right. The clams did not give the custard a clammy smell at all, and the custard did not have that yolk-heavy taste that I don't like in some egg preparations. This dish is a steal at $12.

Best of all was talking with the other hounds and getting tips from Yimster. I learned a "shortcut method" for making mock goose have a smokey taste like the version here (only it doesn't seem very short & easy in my mind). Oh, and this time instead of looking away for 4 seconds, I looked down for 2 seconds to eat something from my bowl, and missed half of Yimster's deboning the fish while leaving all of the meat intact. So I still don't know how he does it, but his skill has now become legendary so I guess it will have to remain a mystery. Thanks for the great lunch, guys!

Parc Hong Kong
1135 Lawrence Expwy (at Lakehaven, 1 light north of 101)

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