Chubbypanda.com - Restaurant Reviews, Original Recipes, Book Reviews, and Cooking Supplies

(Pictures for this review are courtesy of Elonweis on her Canon Powershot G7, Happy Hour on his Canon Rebel XTi, and my cousin, EdE, on his Canon Powershot SD750.

The wedding cake and the cake cutting will be described in a separate article later this week.)

(Original image taken by Elonweis, all rights reserved.)

Wooot! Chubbypanda.com is one year old. Yay!

I've really had a blast food blogging. There have been so many new foods, experiences, and awesome people who have made this truly wonderful. Thank you, all of you.


(Original image taken by Elonweis, all rights reserved.)

Nine years ago, I met a remarkable woman. She was intelligent, charming, vivacious, beautiful, and had a wicked sense of humor. A friend once likened her wit to a stiletto hiding in a feather duster; gentle yet pointed.

Nine years ago, I fell in love, and my world changed forever.


(Original image taken by Elonweis, all rights reserved. - On the left, my sister with pixelitis. On the right, Maniacal Penguin.)

Last month, Cat and I were finally married. It was the happiest moment of my life. Friends and family came pouring in from across the world. I've never felt so connected with, and loved by, everyone important to me. I knew Cat felt the same way. She was so radiant that her face was like a second sun lighting up whatever room she was in.


(Original image taken by EdE.)

The ceremony was short and sweet; an exchange of vows conducted by a judge who is a family friend. We were married by the ocean. It was a gorgeous day, but I only had eyes for her.


(Original image taken by Elonweis, all rights reserved.)

The pre-reception with wine and hors devours followed in the hotel courtyard. Cat and I missed it entirely, since we were off changing into our clothes for the reception. Luckily, Elonweis was roaming around with her trusty G7.


(Original image taken by Elonweis, all rights reserved. - Hors devours: Savory pastry puffs filled with Chinese BBQ pork.)

We'd chosen Furiwa Seafood Restaurant as our caterer. If you've read my review of our initial tasting at Furiwa, you'll know that I was uncertain about how well their service would be in the field due to the behavior of one of their catering associates. However, there was nothing to worry about. Furiwa really came through for us.


(Original image taken by Elonweis, all rights reserved. - Hors devours: Vegetarian egg rolls.)

When the catering manager we were working with at the hotel left and the new one balked at giving the caterers access to the kitchen and gas lines, Furiwa's manager, Ken Goh, went to bat for us. When we decided that we wanted hors devours for the pre-reception, instead of the fruit and cheese platter the hotel was going to provide, Furiwa got the job done on short notice. When we needed vegetarian plates for the reception and there turned out to be several surprise vegetarians who hadn't told us of their dietary preferences, Furiwa was able to accommodate these last minutes requests during dinner service without batting an eye.


(Original image taken by Elonweis, all rights reserved. - Hors devours: Cream cheese filled wontons. Very popular.)

Overall, I have very little to complain about the service Furiwa provided. They forgot to provide the rice dish after the appetizer platter, as we'd requested, so that guests could choose whether or not they wanted rice to accompany the other dishes. Having rice at the end of the meal might be traditional, but some of the guests actually commented on finding it hard to enjoy the banquet without rice. Also, it would have been nice if we'd been given the option of having the leftovers packed up for family and friends. I was honestly surprised that we weren't. However, the quality of the food was comparable to that served in their restaurant, no mean feat when catering in a remote location, and these were minor issues in an otherwise excellent evening.


(Original image taken by Elonweis, all rights reserved. - The gentleman without pixelitis is my grandfather.)

The reception was held in the hotel's grand ballroom. Chinese-style tables had been set up surrounding the large dance floor in the center.


(Original image taken by Elonweis, all rights reserved.)

Elonweis decorated each table using rose petals for us. Since there were thirteen tables, we'd made placards for each one that corresponded with an animal in the Chinese zodiac. Guests were directed to their table using these placards. Our table, the thirteenth, had a cat and a panda on it.


(Original image taken by Elonweis, all rights reserved.)

We began with the Five Star Appetizer Platter, a collection of Chinese cold cuts. Starting from the top, going clockwise, it contained poached shrimp tossed in a light cocktail sauce, five spice beef, bamboo clams in a spicy mustard sauce, salt steamed chicken, and pickled jellyfish in the center. The platter went over surprisingly well, even with normally non-adventurous eaters. The delicately infused beef, savory chicken, and familiar cocktail shrimp went quickly. The bamboo clams were a sleeper hit, although many people had no idea what they were eating. Even the sweet and tart pickled jellyfish, one of my favorite cold cuts, was decimated, although a number of the non-Asian guests assumed it was seaweed.


(Original image taken by Elonweis, all rights reserved.)

The Crab and Asparagus Soup was thick and richly flavored, yet light on the tongue and palate. It soothed us after the strongly seasoned appetizers and prepared us for rest of the banquet. I added a dash of white pepper to mine for some extra pep.


(Original image taken by Elonweis, all rights reserved.)

As expected, the Candied Walnut Shrimp was a huge success. Furiwa's version had a very refined citrus taste that helped cut the richness of the mayonnaise and honey used in the sauce. The candied walnuts added a sweet crunch and a bit of bitterness, which also helped to alleviate the heaviness of the dish.


(Original image taken by Elonweis, all rights reserved.)

Furiwa's French-style Crispy Beef has always been my favorite. Similar to Bo Luc Lac, a Vietnamese dish, this delicious mound of savory delight is created using only filet mignon, butter, salt, and cracked black pepper stir-fried together. The mastery lies in how these simple ingredients are elevated to a harmonious symphony of gastronomic glory through the skills of the chef. I will never stop loving this dish, just like I'll never stop loving my wife. Every time I taste it, I'll remember how happy I was on our wedding day.


(Original image taken by Elonweis, all rights reserved.)

Cat's favorite dish is Furiwa's Crispy Boneless Chicken with Shrimp Paste. A whole chicken is de-boned, seasoned, and coated with finely ground shrimp meat on the side without skin. The shrimp sausage is covered with panko crumbs and the entire bird is deep fried. The sexy meat on meat action offers a sinfully delightful combination of flavors and textures.


(Original image taken by Elonweis, all rights reserved.)

The Whole Steamed Fish was classically prepared and perfectly cooked. The gelatin in the bones had been drawn into the meat of the fish, making it amazingly moist and tender. The scent of scallions, ginger, and cilantro permeated the entire dish, and the steaming liquid made from rice wine and soy sauce was light and aromatic. Making the rounds after this course, I was delighted to see mostly bones at every table.


(Original image taken by Elonweis, all rights reserved.)

The fluffy Yang Chow Fried Rice had less protein than I would have liked, but arrived in an immense mound that insured any guests who were still hungry would leave satiated. I don't think any table managed to put a dent in this dish.


(Original image taken by Happy Hour.

Once the rice had been properly appreciated, Cat kicked off the evening by dancing with her father, who then handed her to me. We were far from graceful, but at least we managed not to trip or step on each other's toes. The guests seemed to enjoy it.


(Original image taken by Elonweis, all rights reserved.)

Afterwards, we danced the night away.


(Original image taken by Elonweis, all rights reserved. - Furiwa gets Waldensian's Seal of Approval.)

Furiwa Seafood Restaurant - I can honestly say that Furiwa Seafood Restaurant and Ken Goh were largely responsible for how well our wedding went. Kitchen staff drove up to San Pedro from Garden Grove with portable wok burners the day of the wedding and converted the hotel's catering facilities into a fully functioning Chinese kitchen. Ken was also on-site and managing service during the entire pre-reception and reception. They did everything they could to help make it a success. I would recommend them to any of my friends in need of wedding catering. Thank you Furiwa and Ken!


Flavor: A
Service: A
ROI: B

Overall: A-


Furiwa Seafood Restaurant
13826 Brookhurst St.
Garden Grove, CA 92843
1-714-534-3996


Read my original Furiwa review: Furiwa Seafood Restaurant (Super Post) - Garden Grove, CA [Eating]