Emerald Chinese Cuisine – Dim Sum Disaster – San Diego Food

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here ’ s a precursor to my stake. The carts are GONE. No ! ! !

Although San Diego blur sum could never come close to comparing to SGV ( San Gabriel Valley ) or the Bay ( SF or Oakland – Chinatown ), I felt my cravings could constantly be temporarily satisfied at Emerald Chinese Cuisine. They have been a raw material in the Convoy area for decades now and their prices were always decent. We had our go to dishes that were reasonably good here, but the last time we came by ( a month ago approximately ) we found the doors shut.

Reading: Emerald Chinese Cuisine – Dim Sum Disaster – San Diego Food

I was glad to see the closing was only temp due to remodeling. I figured that was a good thing since the restaurant was pretty run down by then. We ultimately made it back up yesterday and found a newly restaurant inside… literally .
Everything from the carpet, chairs, tables, ceilings, and wait staff have changed. Hmmm… looks nice, but am I going to like this ?
We sit down and the first thing we notice is there are only about half the people inside than normal. following it ’ second incredibly lull. Why ? Because there are no more carts and forte pushful chinese women hawking their dim kernel plates. What ! ? ? Although this has been a slow tendency trickling out of Hong Kong the by decade, I surely thought Emerald would be the concluding to convert. ( No cart is supposed to be “ higher class ” because the plates are served to you fresher… I don ’ t buy it. ) The way you order nowadays is to fill out a scan tron and give it to your server .

next, I look at their menu and my jaw drops. The price for tea is $ 1.50 per person now ( more than doubly before ). Checkout the blind union prices now too… super expensive. not excessively long ago, they would have specials on Mondays and Wednesdays where all sizes would be priced as a minor. I ’ thousand pretty certain those days are gone ! regardless, these prices are not sustainable in my opinion which they are going to find out very promptly .

We ordered our distinctive favorites, including har gow ( shrimp dumpings ), lo mai gai ( sticky rice ), har cheung ( rice noodles with shrimp ), and hom sui gok ( deep fried dumpling with anchor pork barrel and prawn ). I think the har cheung was the best of these and we liked the veggies on top. The har gow was o. The hom sui gok was smaller than earlier. And the lo mai gai was bland and deficient in relish .

I was excited to at least get a good pork siu mai ( open top steamed dumplings ) which is my front-runner. however, this was overcooked and the outside skin doughy ( shouldn ’ t happen ! ). The relish was barely o, but not better than ahead.

The ngao yok ( beef ball ) was besides good o. The texture was a sting inconsistent as there were a few hempen chunks in there that shouldn ’ deoxythymidine monophosphate have been .
And ultimately we tried their runt siu mai ( open top steamed dumplings ) which I did not care for at all. The skin on the outside was once again overcook and texture was a bit gluey. I ’ meter going to say without a shadow of a doubt the chef has changed ! Oh yeah, the menu is now more limited and a couple dishes my Dad requested were not even available .

As you can see we didn ’ t order excessively much. We had a couple add on items by and by, but guess how much it cost for 3 adults and two kids ? $ 70 ! ! Are you kidding me ?
The truth is I ’ ll be going elsewhere adjacent time ( credibly China Max ). Why the heck would we pay about double for a lower quality blur sum know ? Sorry Emerald, you ’ re going to have to figure out another way to finance your recast. And while I don ’ thymine know for indisputable, it surely seems like the ownership has changed hands. huge changes like this don ’ t typically find otherwise. I hope they figure it out someday, but it ’ south going to be quite awhile before I return .

As you can see flush my son was cook to leave !