Plums Cafe - Costa Mesa, CA

(Pictures taken with my Canon PowerShot SD100.)

Breakfast may be the most important meal of the day, but it's got nothing on brunch for sheer decadence. If you're normally an early bird, like I am, it's the perfect counterpoint to a rewarding morning of sloth. Usually get up at 6:00am to go to work? Leave the alarm on and enjoy that extra special feeling you get when you turn it off, realize you can sleep in as late as you want, then roll over and sleep some more. Once you've reached the point where further sleep just isn't physically possible, it's brunch time!



My favorite place to saunter on over to during these rare moments of sinful shirking is Plums Cafe. Started over twenty years ago by Kim Jorgenson, a health-conscious Oregonian with a deep commitment to slow food, regionally sourced products, and community outreach, Plums Cafe has become a well-known hotspot amongst Central Orange County locals. It also happens to be in the same strip mall as Frenzy Sushi, which regular readers will recognize as my sushi restaurant of choice. I like it when good food clusters together.



On weekends, Plums Cafe is packed with some of the hottest Orange County bodies you've ever seen off the small screen. This is where the trendy people come to eat, sporting fashionably rumpled hair and the latest in designer casual. There's a definite scene here, but that's never stopped me from my pursuit of good food. Besides, this panda's got some game.



With amazing crowds come amazing waits. The average time required to get a table on the weekend seems to be 30-40 minutes, although waits of close to an hour are not unheard of. There's doesn't seem to be a pattern to the rushes, either. I usually go around the same time on Saturdays, and I never know how long it will take for me to get a table. Once I'm in, though, everything moves very quickly. Service is fast, friendly, and startlingly efficient. The last time I was at Plums, I counted no less than one server for every three tables. My drink glasses were never empty, I only had to lift a hand to have someone materialize, and my order arrived promptly. At Plums, they almost literally wait on you hand and foot, yet you never feel rushed. There may be a crowd of people outside waiting for the next free table, but there's never any pressure from the staff to leave once you've gotten your food.



The food, of course, is what it's really all about. "Ambience" (decor + cute girls) may help me enjoy my visit more, but the quality of the food is what determines whether or not I'll be back. Besides, with Cat (a cute girl) as my regular dining companion, my evaluations of ambience are usually limited to the decor.

The food at Plums Cafe, then, is what keeps me coming back. There's a careful attention to product quality and freshness that shows in everything they serve. A simple slice of toast, served complimentary with almost every dish, is the perfect example. Thick and crusty, with a chewy crumb and excellent texture, their whole grain bread is the perfect vehicle for the tart, Northwest berry preserves. Scrape on a little butter if you're feeling particularly naughty.



My favorite dish is the Campfire Trout. An entire trout is butterflied, dredged in cornmeal, and pan fried to crisp, golden perfection. A squeeze from the adjacent lemon wedge, cleverly cut to control the direction the juice falls, completes the picture. It's served with two strips of thick-cut, maple-cured pepper bacon from Oregon, a heaping pile of country potatoes laced with rosemary and parsley, and two eggs cooked to order. I like getting my eggs over easy so that the runny yolks ooze over the crunchy, fluffy, perfectly salted potatoes when broken.



For those in the mood for something more nostalgic, the Buttermilk Pancakes, with their crisp edges and delicate, airy crumb, are a real treat. Lightly dusted with powdered sugar, both the sugar and the pancakes melt away on the tongue, leaving a slight twang from the buttermilk. The maple syrup provided is practically redundant, as is the pat of butter that only serves to weigh down this otherwise heavenly confection.



Of course, what's brunch without a tasty beverage? Cat prefers their Lemonade, a refreshing concoction that avoids being too sweet, too tart, or watered down.



On the other hand, I like to start my weekends with something bracing and, preferably, alcoholic. Unfortunately, I can't recommend the Bloody Mary at Plums Cafe. It may have an attractive combination of colors, but it's lacking in tomato flavor, is in desperate need of more celery salt, and is made with such a strong brand of vodka that it feels like you're sipping ketchup-flavored rubbing alcohol. This was the only strike-out that crossed our table when I took the pictures for this review. I was able to redeem the experience by contemplating what I would normally have been doing in the office but wasn't, one of my favorite weekend pastimes.



Fortunately, I also had this fragrant pot of Ginger & Ginseng Green Tea, which helped wash away both the bitter aftertaste from the Bloody Mary and any remaining thoughts about work. After all, I still had the good part of a day ahead of me, glittering with promise in the spring sunshine.


Plums Cafe - Where both the food and the scenery are first rate. This is the brunch place in Central Orange County. It's worth the wait, but you might want to bring a book, just in case.


Bill (for two)

Lemonade - 2.50
Side of Bacon (2 strips) - 3.00
Buttermilk Pancakes - 8.00
Campfire Trout - 15.00
Brunch Entree Upgrade (Coffee or tea and your choice of a glass of champagne, a Bloody Mary, or a Mimosa) - 5.00

Tax - 2.52
Tip - 5.00

Total - 40.02


Flavor: A
Ambience: B+
Service: A
ROI: B

Overall: A-


Plums Cafe
369 E 17th St Ste 8
Costa Mesa, CA 92627
1-949-722-7586
http://www.plumscafe.com

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Seafood World (Dim Sum Series) - Westminster, CA

Seafood World (Dim Sum Series) - Westminster, CA [Eating]

(Pictures taken with my Canon PowerShot SD100.

As promised, here's the next review in my Dim Sum Series. Given the length of this puppy, you can see why writing it was such a difficult birth.

The first two introductory paragraphs are the same in all articles in this series. Feel free to skip down to the first picture if you've already read them.)

Dim sum restaurants are a hotly contested topic amongst Orange County foodies. Every person has their favorite, and defends it with an almost rabid intensity on the message boards. Read any thread and you'll find that Seafood World, Seafood Paradise, and Dragon Phoenix Palace in Little Saigon will have invariably emerged as top contenders. It's a certainty that someone will mention China Garden in Irvine as an acceptable alternative, and bash other restaurants like Furiwa. If it's a slow day on the Net, you might even see armed encampments form, arguing vociferously as to whether or not Dragon Phoenix has fallen from grace and been surpassed by Seafood World, or if new dim sum restaurant X holds a candle to any of the perennial favorites. The answer is invariably "no".

The most passionate flamers are locals who grew up eating at a particular restaurant, delivering their judgments about all of the others as if their opinions carry the weight of the ages, and launching verbal tirades against those of different dim sum faiths. It's difficult, then, for a dim sum newcomer in Orange County to gauge the veracity of any of the statements and decide which dim sum restaurant to visit. This is why I chose to start my Dim Sum Series. As a relatively recent arrival to Orange County, I'm impartial when it comes to local dim sum restaurants. I don't have any favorites. I just want to give my readers enough information to make an informed decision when choosing a dim sum dining location. Take everything I say with a dab of chili oil. I'm just a guy who likes food. Ultimately, the best way to decide if a restaurant is worth eating at is to try it yourself.


(Really really white.)

Located in a sterile shopping center at the corner of Brookhurst and McFadden, Seafood World is a Little Saigon institution, and consistently touted as one of the top three dim sum restaurants in Orange County. Discussion boards are abuzz with comments about this restaurant, and about how the dim sum has gotten even better in recent years. In order to properly assail this purported palace of gastronomic delight, I assembled a party of doughty dim sum devotees.

• elonweis - Cantonese cuisine aficionado, dear friend, and my girl Friday, her dim sum expertise is invaluable. If I was an effete hobbit with an evil ring and a death wish, she'd be my faithful gardener.


• Alphanarf - Elonweis's younger brother, who happens to be cursed with a deathly shellfish allergies. If it's good enough for him to risk anaphylactic shock, it's got to be pretty damn good. Wants the dim sum, he does. Wants it, precious.


• Prinny - Elonweis's pet elf and significant other. His eating philosophy focuses on quantity over quality and value for money. Prinny is very handy when calculating ROI.


• Jpathomas (a.k.a. Stitch) - Our grumpy Gandalf with a heart of gold, Stitch is the biggest fan of small plates I know. His gastric bypass several years back means his ideal meal is one with tiny portions and endless variety. Dim sum is practically tailor-made for him.


• Angel - Stitch's heavenly wife has the patience of a saint. She also has the convenient habit of rolling her eyes and making rapturous noises when she eats something particularly good. I never have to ask her if she likes a dish.

(Seen better days.)

Angel and Stitch have been regulars at Seafood World for years. Since we'd chosen to go on a Sunday, they recommended showing up right when the restaurant opened to beat the after church rush. It was a good thought. We were able to get in without any wait whatsoever, a fact I became thankful for as the restaurant filled up around us.


(Not fooling around.)

The dim sum selection was disappointing. After all the posts I'd read online about Seafood World's recent renaissance, I was expecting to be wowed by a glittering array of innovative eats. Instead, I found a small set of classic steamed and fried dim sum dishes; familiar and definitely not exciting.


Shao Mai (Pork Meatball Dumplings)

On the up side, most of the items that I sampled at Seafood World were well made, demonstrating a consistent level of quality. I was particularly fond of the steamed items, all of which arrived perfectly cooked. The resilient, yet delicate, texture of the dumpling wrappers was quite impressive.


Xia Jiao (Shrimp Dumplings)

On the down side, nothing stood out for me flavor-wise. While I didn't taste anything that was obviously past its expiration date, I also didn't get a sense of freshness in any of the items. Everything was just slightly shy of being bland. What I really detected was an overwhelming greasiness in all of the dishes, even the steamed items.


Yu Jue (Fried Taro Cake)

The fried items were particularly bad. I had a very hard time finishing them. Everything I tried seemed soaked in cooking oil, which is how I felt after I'd eaten them; soaked in oil. I’m surprised I didn't break out with the world's worst acne attack afterwards or need a triple bypass.

Both Elonweis and Alphanarf advanced the theory that the frying oil Seafood World was using wasn't hot enough. Those two would know. The dim sum their mother makes are so perfect that I'd apprentice myself to her if I could. I've never been able to find a taste in any restaurant comparable to what she produces in her kitchen.


Hun Dun (Steamed Wontons)

Seafood World's service was pretty good. Flagging down passing carts wasn't an issue, and getting drink refills was surprisingly easy for a dim sum restaurant, although anyone used to the more solicitous, Western style of service might not be as satisfied. One touch that gained Seafood World high marks was the regular changing of dirty dishes. Periodically, a server would come by and replace our plates with fresh ones. It was a nice touch.

We were eating family style, so everyone got a little bit of everything on the table. Here's a breakdown of what crossed my plate. Since I wasn't able to score a menu, I can't give you the fancy name Seafood World uses for each item. Instead, I'm using the common name for each dim sum. For example, many dim sum restaurants call their shrimp dumplings Shui Jing Xia Jiao Huang (Crystal Shrimp Treasures). I, and most normal people, just ask for Xia Jiao (Shrimp Dumplings). You're getting the un-glossy version of the names today.


Cha Shao Bao (Steamed BBQ Pork Bun)

There was a nice balance between savory and sweet in the BBQ pork. The bun was a bit drier than I was expecting, but the ratio between meat and starch was spot on. However, I know of several mass market brands available in the frozen food aisles of most large Asian groceries that offer a comparable product when microwaved, so I probably wouldn't order this again.


Sin Jok Guen (Bean Curd Skin Roll)

That's the Cantonese name for this dish since I actually don't know the Mandarin. But, the English name for it should probably be "Horrible". Traditionally, Sin Jok Guen are made by wrapping a mixture of seasoned ground pork, shrimp, and mushrooms in a resilient bean curd skins, deep frying them, then braising or steaming them in Chinese brown sauce. The resulting dish is a magnificent symphony of contrasting textures and flavors. It's one of my favorite dishes.

Seafood World's Sin Jok Guen stood out as the most poorly made dish on the entire table. A properly made Sin Jok Guen should not fall apart when picked up. It should neither be practically tasteless, nor should it leave a visible laver of oil in its serving dish. It was very disappointing.


Feng Jua (lit. Phoenix Claw but really Chicken Foot)

On the other hand, the Feng Jua, which undergoes roughly the same cooking process as the Sin Jok Guen, was excellent. The skin and tendons had been carefully rendered to a jelly-like consistency, allowing them to be sucked right off of the bone. It was like drinking a rich, unctuous gravy. They're not for the faint of heart. Stitch tried one like a trooper, but ended up passing it on to me after his first bite.


Shao Mai (Pork Meatball Dumpling)

The Shao Mai were thick and meaty with a pleasant mouth-feel. I found them a little bland. However, they seemed to go over well with everyone else.


Guo Tie (Potsticker)

The Guo Tie were juicy, but also bland. I enjoyed the thick, chewy skin and crunchy, pan-fried bits. But, I was a little turned off by the mild sourness I detected in the ground pork filling. Normally, that sourness is provided by Chinese black vinegar, which is used to counteract the richness of the seasoned pork and fried wrapper. However, when the sourness is practically the only flavor I can taste other than the pork, it becomes a distraction.


Hun Dun (Steamed Wonton)

I've always been a big fan of Cantonese-style wontons in wonton soup, where ground pork and green onions are used to accent the flavors of a large, juicy shrimp encased in a tender wrapper. The Chinese cook who came up with the idea of using meat to season meat was a genius. My problem has always been not enough wontons and too much cabbage in the soup. So, a basket of Seafood World's steamed wontons is exactly what I've been looking for. I have no complaints with their rendition.


Zha Hun Dun (Deep Fried Wontons)

However, the deep fried version of the same wonton is a culinary abomination that qualifies as a crime against humanity. One bite and my mouth was practically filled with cooking oil. The sugary mayonnaise sauce made the dish even heavier and added a cloying sweetness that nauseated me.


Pi Dan Shou Rou Zhou (Rice Porridge with Preserved Egg and Pork)

To clear my palate after those ghastly, fried wontons, I got a single serving of Pi Dan Shou Rou Zhou for myself. A light, creamy porridge made from rice and chicken broth flavored with salt, bits of preserved duck egg, pork shreds, and green onions, it was just what I needed to wash away the grease coating my tongue. I acquired a taste for this dish from my mother, and I daresay she would have approved of Seafood World's version. She would not have approved of the fried wontons.


Xia Jiao (Shrimp Dumpling)

The Xia Jiao were the real stars of the table. The skins had just the right amount of chew, and the shrimp were large, plump, and flavorful. After Angel did her eye-rolling moan thing, which I've frankly always found a little naughty, we ordered several baskets. They had to be good, right? Right.


Jiu Cai Xia Jiao (Shrimp and Chinese Chive Dumpling)

The regular shrimp dumplings were so good that we also snagged a few baskets of Jiu Cai Xia Jiao. The mild bitterness of the Chinese chives really brought out the natural sweetness of the shrimp. While both the Xia Jiao and Jiu Cai Xia Jiao were similar in construction, they each had a very distinctive taste.


Jiu Huang Xia Jiao (Shrimp and Chinese Leek Dumpling)

We also scored a few baskets of Jiu Huang Xia Jiao. Here, the Chinese leeks added to the richness of the shrimp the salty seasoning. This was probably my favorite out of the three shrimp dumpling variations we tried. They all elicited moans from of pleasure from Angel, who was in dim sum heaven.


Zhu Rou Yuan (Pork Meatball)

For fun, and because we thought they're be easier for Stitch to digest, we ordered two different kinds of steamed Chinese meatballs. The pork meatball was made with roughly chopped pork and seasoned with soy sauce, rice wine, sugar, ginger, and sesame oil. It was pretty dense, with a fair number of gristly bits. I thought it tasted a lot like Shao Mai filling.


Xia Yuan (Shrimp Meatball)

The second meatball was made from shrimp pounded into a fine paste and seasoned. It had a soft, spongy texture and a mild flavor. I grew up eating these types of meatballs. I liked sticking a chopstick into them and eating them like meat lollipops. Stitch wasn't impressed with either.


Yu Jue (Fried Taro Cake)

I wanted to give the fried items at Seafood World one more chance. This time, I selected the Yu Jue, another of my favorite dishes, and was pleasantly surprised. The surface was light and crispy, containing a strongly seasoned paste of taro root, dried shrimp, and ground pork surrounding a large shrimp. However, the greasiness of the dish was enough to make what would have been a good item mediocre. After this experience, I washed my hands of anything fried at Seafood World.


Pai Gu (Pork Chops in Black Bean Sauce)

We weren't quite done yet, though. Someone else had snagged a plate of Pai Gu, deep fried pork chops steamed in a sauce made from chilies and fermented soy beans. I'm not fond of this dish, but I did my part. The pork was tender and the seasoning was spicy and complex. I'm just not a fan of all the little bone bits.


Dan Ta (Egg Tart)

For my grand finale, I got a pair of Dan Ta, one of my childhood favorites. Small pie shells are filled with an egg custard and baked. I really love the contrast between the buttery, flaky pie crust and smooth, sweet filling. It reminds me of weekend dim sum meals with my family after Chinese school.


(Yay! Lion statues!)


Seafood World - A solid contender. Reliable, but not inspired, and a little too greasy. Get there when they open on the weekends to avoid the after church or Chinese school crowds. Avoid all of the deep fried items. Stick to the steamed items, particularly those involving shrimp, and you won't be disappointed.


Bill (split amongst six people)

Per person with tax and tip ~ $24.00


Flavor: B
Ambience: B
Service: B-
ROI: B

Overall: B


Seafood World
15351 Brookhurst St, Suite 101-106
Westminster, CA 92683
1-714-531-5330



(I miss my mom in NorCal.)

When I was a child in Taiwan, my mother would let me climb all over the large lion statues in front of the construction company my grandfather owned. She used to tell me that the stone balls in their mouths were their tongues. Later on, I learned that the balls were supposed to represent pearls. But, whenever I see one of these statues, I still put my hand into its mouth to play with the "tongues", just as I did when I was little.

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Amato's Cheese Steaks & Hoagies - San Jose, CA

(Pictures taken with my Canon Rebel XTi.)


(Down to earth.)

When da boyz get together up in NorCal, there's only one place we want to go; Amato's Cheese Steaks & Hoagies. Opened in 1997, Amato's Cheese Steaks & Hoagies is the continuation of a sixty-five year-old family business. It rapidly became a favorite hangout for blue collar workers and families in the area, and the chosen dining location amongst my group of friends.


(Boy really likes this pose.)

As usual, the instigator of this meatastic gorge fest was none other than my good friend Ninjafuzz, master ninja and food model extraordinaire. Also along for some molten cheese lovin' were Semajim, VII XLII, and a nice chap we'll just call "Ninjafuzz's Old College Roomie". Cat had been invited to join the boys for a night out and, I must say, she held up very well against the raging storm of testosterone whirling around her.

Woooooooot! Testosterone!


(Sorta scary, isn't it.)

Amato's is known for good portions at great prices. One of their heaping baskets of crisp, golden fries is enough to satisfy three big eaters, yet will only set you back $2.75. That's a freakin' amazing deal even the Golden Arches can't beat.


(Maybe it's some sort of psychological complex.)

But, unlike the Hat, the food at Amato's isn't dripping with enough grease to style Luke Perry's hair. A meal at there will fill you up, not leave you groping frantically for your heart medication.


(The classic Cheese Steak Sandwich, "Shorty" sized.)

The sandwiches at Amato’s come in three, breathtaking sizes. A "Shorty" is seven inches, a "Half" is twelve inches, and a "Whole" is a whopping twenty-four inches. Most newbies make the mistake of ordering a "Half", since twelve inches is a pretty standard size for subs. However, the menu fails to convey a crucial point of reference; diameter. All of Amato's cheese steaks and hoagies are roughly three to four inches across. This means that a twelve-inch "Half" is roughly four hundred and sixty-two cubic inches of densely packed and delicious meat, cheese, and bread. I've seen grown men almost rupture themselves trying to finish one. Even for prodigious eaters, such as me, a "Shorty" is more than enough. Just don't plan on having any fries or onion rings. Slim girls like Cat should find someone to split a "Shorty" with.


(My fave, a Mushroom Cheese Steak, "Shorty" sized.)

Each cheese steak is a work of art. Pillowy rolls barely manage to contain an overwhelming amount of tender, thinly sliced beef smothered in creamy cheese. Every bite you take fills your mouth with savory juice, which is immediately sopped up by the bread. My only complaint is that I tend to find the meat a little bland, particularly for the meat and cheese to bread ratio. Bread that absorbent needs a strongly flavored filling or it can overwhelm the sandwich However, a quick dusting with the salt shaker and I'm in cheese steak heaven. I just wish they had a little Old Bay and Red Rooster Louisiana Hot Sauce on hand for my customizing pleasure.


(It won't fit!)


Amato's Cheese Steaks & Hoagies - For some of the best cheese steaks Silicon Valley has to offer. As some of the more blasphemous amongst us like to say, "It's like eating a piece of God's head." I don't know if I agree, but a good cheese steak can be a transcendental experience.


Bill (for two)

Cheese Steak Sandwich (Shorty) - 6.25
Mushroom Cheese Steak (Shorty) - 7.25
2 large drinks @ 1.76 - 3.00

Tax - 1.30
Tip - 3.00

Total - 20.80


Flavor: B
Ambience: C
Service: B
ROI: A+

Overall: B


Amato's Cheese Steaks & Hoagies
1162 Saratoga Ave.
San Jose, CA 95129
1-408-246-4007
http://www.amatoscheesesteaks.com

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M.V. Trading Company - Milpitas, CA [Supplying]

(Pictures taken with my Canon PowerShot SD800is.)

Cat and I are back from Northern California. It's going to take me a day or two to get caught up at the office and back in the swing of things. To my friends in NorCal, I had a blast. Can't wait to do it again. To my food blogger friends in NorCal, I didn't have time during this trip, but let's get together sometime.



While we were up north, I took the opportunity to show Cat some of my favorite shops. M. V. Trading Company is one I always enjoy browsing. I can't resist their extensive catalogue of kitchen goods.



I always feel like a kid in a candy store whenever I step through their doors and into the clutter. This store has every kitchen utensil you could possibly imagine. It's like one of those mysterious shops in early 20th century fairy tales, tucked away in a small alley and run by wizened old men with severe accents eager to peddle magical goods to bright-eyed children. I half expect to be sold a cage for a musically inclined cricket or a heavy wooden armchair with wings on each of its feet every time I walk in. Maybe a mummified monkey's paw...



Negotiating the narrow, claustrophobia inducing aisles at M. V. Trading Company takes some getting used to, as does their haphazard organizational style. Items are only thematically clustered together, stacked on top of one another in very tall shelves with little space for a chubby panda to squeeze between them. But, that's part of the fun. You never know what you'll find or where you'll find it.



Dishes, for example. Lots of dishes.



Including both fun items and fine earthenware imported from Japan. Some of this stuff can cost an arm and a leg in Japanese dishware stores, but at M. V. Trading Company, you can pick them up for a few toes each. I'm always tempted by cute kitty dishes.



If you're in a frugal mood, you can always go for their fine array of plastic dining vessels, familiar to any frequent visitor to Chinese and Vietnamese eateries. I don't think the pattern on those plates has changed in the past ten years.



Supplying Asian restaurants is M. V. Trading Company's bread and butter. They have everything you need to open up your very own, San Gabriel sticky, eatery. Plastic glasses in clear, matte, and matte brown, for starters.



The all-important, bill conveyance devices in an assortment of plastic and pleather, perfect for the discerning restaurateur.



Classy fish sauce, soy sauce, and rice vinegar dispensers. I think every restaurant in Little Saigon has these things. Of course, what M. V. Trading Company has for the dining room isn't nearly as exciting as what they have for the kitchen.



Sieves of all shapes and sizes, from every country and for every purpose. Makes me a want to boil something just so I can strain it.



Pans for the cook and baker, but not the candlestick maker. They don't take kindly to candlestick makers around these here parts. ... I really want those spring form cake pans.



Knives! I'm all kitted out already, but every time I hold a Chinese cleaver, I wanna cook something. Sometimes I get the feeling that in a past life, I was one of those fat Chinese butchers in the open air markets that go around shirtless in their leather aprons. Might explain my affinity for these choppers.



They have all sorts of cutlery and cutting boards here. The knife quality isn't particularly good, but I really dig the big chopping blocks. I think I saw an apron section a few aisles back...



Of course, no Chinese restaurant is complete without its little altar. No worries. M. V. Trading Company has you completely covered. They've got everything you need to set up a totally pimp altar, as well as all the paraphernalia for most of the major Chinese holidays.




M. V. Trading Company - Your one stop shop for cool, cute, or kitsch kitchen gear. Their prices are reasonable, and their selection is vast. Just pray that there isn't an earthquake when you're inside.


M.V. Trading Company
486 Barber Ln.
Milpitas, CA 95035
1-408-432-9899

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