Cooking Papa is a Hong Kong-style food stall restaurant. Friends in the Bay Area said that this Cantonese cuisine is very upright, beside a beautiful lake. The author also saw it in Cantonese Restaurant in the top ten Cantonese restaurants in the Bay Area. In the column.When I went to Beijia for a long weekend, I specially went to taste with my old friends. The variety of dishes is very rich. When I look at the menu, I only call for it. I want to order it.
Cooking Papa Restaurant is located on the Foster City Lake between San Francisco and San Jose. The author and my four friends went at nearly eight o'clock on Saturday night and waited 40 minutes position. After picking the number, we went around the lake for a small circle, the sunset was beautiful, the wind was pleasant, and the other side was the Oracle headquarters. In the same plaza, there is also a Chatime milk tea shop, holding a cup of milk tea to chat with old friends, and quickly passed away waiting time. A friend said that the door opens at 5 o'clock. If you don't want to wait, it will be just 5 o'clock.
Although the brine duck is brine, the duck meat is very fresh and fragrant. It is not greasy and praised. Although it is Cantonese, there is also Peking Duck in the menu.
Hong Kong style fried intestine noodles, a very traditional Hong Kong style dim sum, with soft and tender sausage noodles wrapped in crispy churros. This sausage powder is soft and tender, but the fritters are not crispy enough. The ingredients are only sesame, and the flavor level is not rich enough (compared to those fried sausages with onion ham).
I like salt and pepper squid. The frying time is just right, not greasy and fragrant enough. The amount of seasoning is also just right, bite into the mouthful of squid, not the salty seasoning.
The Hong Kong style curry sirloin is still very Hong Kong style. One is that the soup is plentiful, and no dried juice is collected when cooking. The second is that the spicy taste is very light. Cooking Papa's burdock is also soft and tender. Boys who can't eat enough Cantonese food to eat are recommended.
Because we need to order a vegetarian dish, we chose a three-cup tofu pot with mellow taste, Hong Kong-style sweet and spicy, and the vegetables are soothing.
Cooking Papa's Xiao Long Tang Bao is not as juicy as the skin of Jiangsu and Zhejiang, but the flavour of the meat is in place and it is worth a try.
Dry-fried Niuhe is a dish that can test the skills of Cantonese chefs. It is also one of the dishes that the author who likes Cantonese cuisine must order in Cantonese restaurants. The author's own basic requirements for dried fried Niuhe are fried dried juice, bright and not greasy. On top of this, the Pho should be smooth. The foregoing requirements are generally achievable in Cantonese restaurants (or else it is really impossible to establish a good foothold in rivers and lakes). Cooking Papa also fulfilled the requirements of the third level. It has scorching incense, which means that the heat is just over 0.1 degrees. The author manually gave a thumbs up to this dry fried Niuhe.
In general, the author thinks that Cooking Papa Restaurant is suitable for home-style meals and family gatherings from the perspectives of price, taste, and environment. Eaters who don't want to line up or want to see the lake view by the window, go early.
Good Cooking (Cooking Papa Restaurant)
Address:949A Edgewater Blvd, Foster City, CA 94404
parking:Parking Plaza
Business hours:Mon- Fri 11 am-2: 30 pm; Mon- Sun 5 pm-9: 30 pm; Sat- Sun 10:30 am-3 pm
phone:(650) 577-1830 (Advance reservations are available)
