Saturday, March 3, 2007

chewing @ chef chu's

We dined at Chef Chu's with an old friend and her ex-pastry chef buddy the other night. The ex-chef had some hilarious stories to share about working for the upper ranks of the US government.

We started with a vegetarian hot and sour soup. The soup had good flavor, but it relied too heavily on pepper for heat. Our dining companions, one being from the mid-West, the other from the East Coast, were not use to that much pepper in their food, enjoying the soup, and mopping their brows.

After the soup we had vegetarian goose and spicy pickled cucumber. The veg goose reminded me of mock duck that I'd had elsewhere, only more dense and more 'meat like' flavoring. The cucumbers are always good, but sweeter than spicy.

Next came the special lobster in sauce with noodles, all pieces and parts of the lobster proudly displayed. Everyone else said the dish was delish!

At this point everyone was ready for a bucket to make room! Out came a whole fish, deep fried, topped with a spicy sauce, my veg Singapore "style" noodles, seasonal asparagus sauteed with garlic and the kid's candied pecans with prawns. I can only attest for the asparagus and noodles, they were quite good.

Everyone shared an order of fried banana with ice cream for dessert.

Dinner was pretty good. Chef Chu's is not the ultimate destination for Chinese food in the Bay Area, but it is good and always consistent.

Chef Chu's
1067 N. San Antonio Road
Los Altos, CA 94022

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