Seafood Palace

Wednesday, April 18, 2012

We are not giving us on The Seafood Palace even through the new Doung Son now called the Golden Star has opened. There are several dishes at the Seafood Palace that are superior to Golden Star's. Plus the size of the restaurant and tables makes it better for a larger group. Golden Star is much smaller and will be more suited to a table of no more than 6. We could do 8 but it would be crowded. Because of all the wine we bring we need a table large enough to accommodate the wine.

We started off with a soup which I neglected to get the name of but it was a new one for us. It was sweet & spicy with noddles and vegetables,

Next came Shrimp with Snow Peas and Salt & Pepper Calamari. Both dishes were excellent.  I had
requested Oysters with Black Bean Sauce. Again and excellent dish. The seafood here is fresh and cooked just perfect.

Then a large platter of Peking Duck was brought out. A good dish but  I will say it  is better at Golden Star because they specialize in  duck.

Spicy Pork Strips, Beef with Fat Noddles and Barbequed Tofu with vegetables rounded out the meal.

For dessert we were served mango pudding. Frankly I prefer the fresh fruit. It cleanses the palate.

No sparkling wine showed up tonight. But we did have several whites on the table. 2007 Stolpman Sauvignon Blanc, 2007 Stolpman La Coppla Blanc, 2009 Brander Purisma Mountain Sauvignon Blanc and a 2008 Brown Estate Betelgeuse Sauvignon Blanc.

A 2008 Ronchi Di Ciallo Rosso, 2005 Fournier Spiga Ribera Del Duro, 2006 Andrew Murray Esperance, 2005 Clos Pepe Pinot Noir, 204 McKeon Phillips BPR Cabernet Sauvignon and a 2011 Artiste Fools In Love Blend rounded out the reds.

Quite a mixed bag of wines.

We have several people that had not attended one of these dinners in quite awhile. I try to rotate through the group so everyone gets a chance but sometimes its a matter of who is available that evening, People have complained because they want to be included in every dinner but the only two that are at every dinner is Henry & I. Henry knows the restaurant owners and gets treated very well. He also does the menu and ordering to ensure we get the best of the ingredients. If some seafood is not the best that evening they will let him know.  I do all the work of coordinating the people which frankly can be a real pain at times .

We enjoy these dinners and will be doing another one soon.