In recent years, Trieu Chau/Chiu Chow cuisine has been the latest SoCal Chinese food trend. Trieu Chau (I'm going by the Vietnamese pronunciation here) is the eastern region of Canton/Guang Dong province. Trieu Chau cuisine is less oily than standard Cantonese fare, features more poaching or steaming or braising, and more seafood. Every item we ordered was excellent. Slightly more delicate in preparation if you will.
I couldn't find a menu for the breakdown, but if I recall correctly, total cost of everything we ordered here was slightly more than $100. Very reasonable when you consider that the crab was a good chunk of that price.
Complimentary peanuts and pickles.
One of my favorites, crab and egg drop soup. Very delicate and tasty.
The house special crab. Lightly battered, fried, with garlic and onions. Similar to the house special crab at Macau Street in Monterey Park but kicked up a notch. The crab retained its delicate sweetness, while the seasonings were so tasty that my brother ate it with plain rice. The crab was big and meaty, the claws already cracked for ease in eating.
This was goose on a bed of boiled peanuts, one of the restaurant's specialties.
Poached chicken with Chinese Green Onion and Cilantro Dipping Sauce. While the chicken didn't bowl me over, the dipping sauce definitely did.
Goose feet braised with lotus root. Yum! The lotus root retained its delicacy while absorbing the goose feet flavors.
Sauteed pea greens for the veggie and health-conscious.
Beef hot pot. One of the house specialties.
Beef chow fun with dry soy sauce. Remember what I said about Trieu Chau cuisine being lighter? This standard Cantonese dish looks so oily in comparison to all the other dishes huh? Still tasty, but just oilier in comparison to everything else we ordered that night.
The crab fried rice was sooooo good! Lots of delicate crab pieces, less oil than I'm used to seeing in fried rice. We scraped this plate clean.
Not sure what this is called but this taro paste, gingko nuts, and water chestnuts dessert is my very favorite Trieu Chau dessert.
This was the restaurant's complimentary dessert, which is almost the same thing, minus the taro paste. And yes, the sweet taro paste made all the difference.
Crystal steamed buns. I can't quite remember the flavors, I'm guessing almond, green tea, black sesame, and egg custard? They were all very yummy although I think a bit overpriced.
So if you think you know Cantonese food, think again. Trieu Chau cuisine is a more delicate touch that's slightly healthier as well. The restaurant is small, so be prepared for a wait at peak times.
9669 Las Tunas Dr.
Temple City, CA 91780
11 a.m. to 1 a.m.
1 year ago today, Rau Muong Xao Toi Chao (Vietnamese Water Spinach Sauteed with Garlic and Fermented Bean Curd).