Koi Palace: Excellent Chinese Seafood in an Elegant Setting

As Koi Palace customers say, once you've tried seafood at this excellent restaurant, you will know what true seafood is. Koi Palace's serves the best fresh seafood prepared in traditional Cantonese way. Dim sum and Chinese Hotpot are also served at certain times of the day. Chef Kam-Chiu Leung The Master Chefs from Hong Kong have the combined experience of 80 years of Southern & Northern Chinese culinary art and restaurant professionalism that stand behind the quality. Executive Chef Kam-Chiu Leung was recently invited to participate as one of the Bay Area’s vest restaurant chefs in the “Hay Yin” Asian Fusion Cook Off, sponsored by KOIT radio in San Francisco, at the prestigious Asian Art Museum. Warm and Comfortable Environment At Koi Palace customers discover a welcome refuge from the demanding world. Koi Palace offers a modern, stylishly decorated space, muted shades of gray, yellow and rose, faux marble tables with laquered “Lazy Susan” in the center. The stylish dining room has a seating capacity of 400. There is an extravagant Fountain with a stone and wooden bridge inside the doors of The Palace, with a tranquil pond with little darting Koi completing this beautiful scene. The Menu To keep the seafood fresh Koi Palace has spared no expense to built a 1500 gallon glass fish tank prominently displayed at the restau-rant's entrance. Fresh fish and shellfish are replenished every day. They choose the simplest preparation-steaming, which is one of the great techniques in classic Chinese cooking. Excellent Service As many Asian restaurants, the meal in Koi Palace begins with tea, but here it's a specialty. Waiters fill handsome black pots with one of many complimentary teas, such as oolong, jasmine or chrysanthemum, and then place them over a candle to keep the tea warm. Service manages to be both formal and friendly. A team of waiters will bring the dishes to the table, and serve the meal. Plates are constantly whisked away and replaced with clean ones; teapots are frequently refilled. But the staff is also congenial, happily recommending dishes and describing ingredients that may be left off the menu. Duel Cuisine Specialty Koi Palace is also unique in taking dim sum to a whole new level. On top of the traditional offerings such as har gow --shrimp dumplings, cha siu bao -- BBQ pork buns, gwoon tong gao -- shark's fin dumplings in soup etc, it also has its own creations such as lobster dumplings. Quick Facts Koi Palace Serramonte Plaza 365 Gellert Blvd, Daly City CA 94015 Tel: 650.992.9000 http://www.koipalace.com/ References: http://sfgate.com/chronicle/, http://www.koipalace.com/ What to Eat at Koi Palace The Shanghai crab ``two-ways'' - easily big enough to feed two people -- features a mound of fresh crabmeat sauteed with green onions, salty shreds of dried scallops and egg whites, which give the dish a fluffy texture. This is surrounded by legs of fried crab in a salt-spice batter. The contrasting flavors -- intensely rich to sea-sweet -make for a wonderful combination. The Chef’s “Seafood Specials” include Stone Oyster Sashimi, Golden Fried Oyster, Poached Geoduck Clam, Geoduck Clam Sashimi, Steamed Pacific Scallop (on half shell), Golden Fried Oyster, Salty Spicy Soft-shell Crab (2 pieces), and Honey Glazed Walnut Prawn. A popular dish is the Smoked Alaskan Sea Bass, a slab of creamy fish glazed in the jarring red of Chinese barbequed pork, with a sweet mayonnaise accompaniment.