Fun Playing With Chinese Food at Aristo Bistro

We recently enjoyed a Chinese meal so good, it's driven me back to blogging! In the Cleveland area, get thee to Aristo Bistro in Westlake if you enjoy authentic Chinese food! Their one page web site describes the menu as, "Eurasian American & Authentic Chinese Aristocrat Cuisine." I call it delicious.

Our foursome met for lunch, but we ordered off of both the "regular" and "Chinese" menus. Images of those menus can be seen beginning here.

We wanted to try the Seafood King & Fish Maw Soup, but they were out of fish maw that day. So, we settled for the Seafood King Soup - rich with scallops, calamari and shrimp that actually passed the tripolyphosphate sniff test, a velvety broth accented with corn, and egg drops, with just the right kick of white pepper. 

The soup comes in this one large size only, which was more than enough for four people and a bargain at $13.95.

We ordered our meal Chinese style, meaning communal plates to be served as they are finished by the kitchen without regard to course. First up, an exquisite version of Clams with Black Bean Sauce.

Tender, sweet Manila Clams were tossed with onion and hot chilies, then bathed in the most sophisticated black bean sauce I've ever tasted. With nary a bean to be seen, the flavor and umami blast of the fermented pods were infused into a delicate, spicy sauce. This dish cried out for white rice to soak up the gravy, and the cry was answered a few moments after the plate hit the table. It was good to the last drop.

The clams were followed by a half order of sauteed Snow Pea Tips. 

The preparation of the Pea Tips was perfect. Thoroughly cooked, yet still with bite, and just the right amount of a subtle garlic sauce to round it off.

One of our party was hankering for curry, so we chose this Curry and added pork (from the choice of multiple meats or veggie options, including duck) from the "World of Noodle/Pasta" portion of the menu. The curry was pungent but not too spicy. The noodles were served on the side. 

Finally, a whole, deep fried flounder, with the "Chef's Special Sauce" on the side.

I neglected to photograph the sauce, but it was a fairly thin textured soy-based sauce that softened and soaked into the fried bits very nicely. We devoured this!

We enjoyed a pot of Po Lei tea with our meal. It is a fermented tea, produced in China's Yunnan province. I found it a little funky for my palate, but I'm glad I tried it. Other tea options are Oolong, Chrysanthemum, and Jasmine. They have a lovely bar area and say they are waiting on a liquor permit.

Finally, a photo of the "Chinese" Menu page. It is separate from the "regular" 6 page menu (which also contains a number of "authentic" dishes, including the soup we enjoyed, as well as the "Lunch Specials" page). 

Unfortunately, their website offers nothing more than the contact information. There is, however, a Facebook page with photos and a little more content. https://www.facebook.com/aristoyummy/ 

My only caveat is that they do not always open at the stated opening times. The first time we met our friends there at noon on a Saturday (which should have been the opening time per the Facebook page), it was dark and locked, and we left after about 20 minutes. Reached by phone later that day, they apologized and said they sometimes are delayed in opening by shopping for fresh product. Even the day we dined there, they opened about 45 minutes after the posted starting time of 11am. So, it may be wise to call before you go.

Our lunch composed of dinner foods ran $80 and fed the four of us with some leftovers. A bargain, given the high quality of everything, but especially the fish and seafood.

Aristo Bistro is a true "mom and pop" type operation, in a small, yet elegant and clean space with plenty of parking (though no close Handicapped designated spots). Our group thoroughly enjoyed every dish we sampled and we are eagerly looking forward to more. I'm a sucker for fresh flounder (it was a staple dinner throughout my East Coast childhood). Shirley, our delightful host and server, suggested that next time, we try their special flounder presentation, where the fillets are removed and deep fried separately, then tossed with vegetables and sauce and plated over the fried skeleton. Yes, please!! There is also kebab, and Hong Kong style Black Pepper Sauce, another favorite of mine, on the menu. But if authentic Chinese isn't your thing, there are plenty of the more familiar Americanized Chinese dishes also on the menu, as well as Schnitzel (chicken, veal, or pork), burgers (including a Ramen Burger), and a Lobster Roll. Vegetarians and Vegans are also accommodated. 

I can't wait to renew my West Side passport and visit Aristo Bistro to play with more of their Cantonese-Inspired Cuisine!

Aristo Bistro
25124 Center Ridge Road
Westlake, Ohio 44145
(440) 455-9900
Open 7 days; check their Facebook page for hours (and call first if you are going early).

Fun Playing With Authentic Chinese Food In Solon

A few days ago, our old Magic Chef glass-covered gas cooktop gave it's all:

This led us to a series of take-outs and eat outs (and now that we've cleaned up the mess, to some crock pot and oven cookery). 

I've known that our local Hunan Solon has an authentic Chinese menu on their website, but honestly had never thought that highly about the food there. We hadn't eaten there in several years, but it was too cold to go far and it was dinnertime, so we tried it. And I'm so glad we did!

We started with a variation on one of my favorite dishes - Fish Maw and Crab Meat Chowder (usually, this soup has dried conpoy [scallop] rather than crab). This version had little cubes of tofu in it, and this "small" bowl is meant to serve at least 4 diners:

The only flaw in the dish was that some of the crab was dangerously close to the end of its time. The good news was that there were no chemical smells or nasty textures to the meat, but some of it was not at its freshest. Not a bad start for Solon.

Our next two choices also came off the Chinese Menu, which has characters and English translations for the dishes (I can't figure out how to link directly to the Chinese Menu, so just go the website and navigate to it):

Beef Ribs Strips in a Black Pepper Sauce

There is a Black Pepper Chicken on the regular menu, but leaving these marrow-filled bones in the dish definitely enhances the flavor. We gave this an "A."

Dou Mieu - pea leaves in Garlic Sauce

These were some big, heavy, pea leaves - but cooked perfectly with a light garlicky sauce that contrasted well against the peppery beef. A great choice.

We next selected item #57, "Stewed Side Pork, Preserved Vegetables, in Hot Pot." But our server insisted she had a dish we'd like even better (though we really wanted a "hot pot" or casserole dish because it was so cold). She brought over a menu all in characters, and said that if we loved real Chinese food, we had to try dish #CS9. How could we refuse?

Our reward for taking her recommendation was on this plate:

Luscious slabs of tender pork belly dredged in gentle seasonings, then finished with dried chilies sat regally atop more stir-fried green vegetables. We expected it to have a more spicy flavor than it did, but it didn't need a lot of heat. This dish will bring us back to Hunan Solon for sure. Our server insisted on our next visit we must try the whole fried Tilapia (swimming in a tank at the back of the house) with minced vegetables. That is now on the list, though the live lobsters in the tank situated in the freezing restaurant entryway also tempt. 

We had more than enough leftovers for a second dinner. Now, it will be on to the Crock Pots. But we'll be back to play with tasty Chinese morsels from Hunan of Solon, especially as we remain stoveless. Also of note is their annual celebration of the Lunar New Year with lion dancing and probably special menus or items, on February 21 and 28. Call the restaurant for further info or reservations, and you can have fun playing with your food among the lions! 440.248.8836.

Fun Playing with Soup Dumplings at a New Place in NJ

We recently drove out out to New York to cook for and celebrate Passover with my family. As per usual, we headed for Gourmet Chopsticks in Fairfield NJ, intending to meet a group of friends for dinner, coming from Jersey, Westchester and Manhattan. I checked the restaurant website a few days before I left and all was well, so imagine my surprise when I pulled into the parking lot after six hours of driving to find the "Gourmet Chopsticks" sign removed from it's holder, and only one car in the parking lot next to a dark restaurant. Uh-oh.

Thanks to technology, I not only reached everyone from the desolate parking lot, but got suggestions and decided on an authentic Chinese restaurant alternative only seven miles away. And so, our now reduced party of 8 (we lost one group to illness and another to traffic on the Tappen Zee Bridge) converged on Cheng Du 23, located next to Willowbrook Mall in the West Belt Plaza, Wayne, New Jersey. 

Cheng Du's menu says it's a Sichuan Cuisine restaurant, but the take-out menu also, incongruously, mentions Dim Sum. The only Dim Sum on the menu that I recall was the Xiao Long Bao, but perhaps they offer a separate menu on weekend mornings. We happily cleaned no fewer than 10 plates (including a double order of Xiao Long Bao), and I do believe we could have eaten more. 

Pork Xiao Long Bao (Soup Dumplings or Juicy Buns)

These were two of the best Xiao Long Bao I've had. Lots of hot juicy soup, tender pork, delicate wrapper that didn't break - almost perfect! Worth the price of admission all by itself.

Minced chicken with garlic sauce wrapped in fresh lettuce

The corn was unusual in this dish and added a sweet note against the chilis. None of the spicy dishes seemed especially so, though; I think being newcomers here, the staff wanted to make sure we'd be happy with a more Americanized spice level. The chicken was perfectly cooked and had almost a creamy texture that was very satisfying.

Da Lu Mian
 (Noodles Topped with Chicken, Pork, Shrimp, & Vegetables with Brown Sauce on Top)

This noodle dish is listed on the menu under "Big Bowl Noodle Soup" rather than the "Noodle" section, probably because it is made with ramen-style noodles, though it has no soup. We liked it, though I missed the hand-cut Shanghai-style noodles from Gourmet Chopsticks.

Chinese Eggplant with Salted Egg Yolks & Chopped Peppers

This was probably the most "authentic" dish we had. Though the menu described the eggplant as "boiled," boiled in oil would be more accurate - hence the beautiful color and velvety texture of the eggplant. The eggplant contrasted beautifully against the slightly grainy, salty egg yolks and crunchy bits of pepper.

Heavenly Chicken: Sauteed w/Ginger & Garlic in Chong Qing brown sauce

The name pretty much describes this dish - velvety soft chicken with a savory coating and mild brown sauce, nestled over crispy snowpeas; I guess it was kind of heavenly.

Sliced lamb sauteed with cumin powder and chopped dry chili

Though the lamb was melt-in-the-mouth tender and the seasonings tasty, I wanted a stronger chili/sichuan peppercorn hit from this version of Cumin Lamb. 

Shredded Pork sauteed with Dried Tofu & Chinese Celery

This was another dish that would have benefited from more spice, but again, the components were prepared well and the sauce tasty. 

Sauteed Sichuan Style Sausage (a spicy Lap Cheong) with Garlic Leek

Described on the menu as "sausage," I wasn't expecting dried sausage. But it was obvious at first glance that the meat was Lap Cheong, with a spicy twist cooked in! The freshness of the ingredients put this dish over the top for me, and it was one of the few served to us that was sufficiently spiced. 

Sauteed Snow Pea Leaf with Garlic

The last dish was one of the best - while it may seem hard to get excited about the ubiquitous sauteed snowpea leaf, this version was perfect in every way.

I expect if we frequented Cheng Du 23 more frequently, the spice and ma la levels would ramp up; we did not have Mandarin-speaking Jo-Ann with us due to illness. The dishes were well executed, just a bit under-spiced for our taste. I would definitely return; there is a pork belly dish on the menu calling my name. Fun Playing With Authentic Chinese Food in New Jersey; thank goodness for choices! FYI, the proprietor at Cheng Du 23 said the new place coming into Gourmet Chopsticks will be a sushi restaurant. We'll stick with soup dumplings.

Fun Playing With Xiao Long Bao Before the Storm at Gourmet Chopsticks

This post is almost a month late. In the aftermath of Hurricane Sandy, I just couldn't get myself to focus on our doings in New York that weekend. Even after my brother on Long Island finally got his power back after two weeks in the dark (down seven trees, a backyard and a roof) the surreal feeling about the whole weekend remained. My heart goes out to all affected by the storm. 

Passing through New Jersey en route to Family Ground Zero the last Wednesday in October, we dined again at Fairfield's Gourmet Chopsticks (14 Rt. 46 East). Since there were only three of us, we faced a bit of a culinary dilemma; we knew if we ordered entrees, we'd be stuffed in no time. Working strictly from the Chinese Menu (shared in my last Gourmet Chopsticks post), we worked it out deliciously:

Crab Xiao Long Bao

Remember that these are entitled "Steamed Crab Meat (or Pork) Juicy Bun" on the menu, under Noodle & Rice. Though I'd like a little more soup in them, these dumplings were most serviceable.

Long Hot Pepper With Beef Noodle Cake

This was item #11 under the same menu section, a thankfully appetizer-sized portion. We had no idea what to expect when we ordered, but it sounded tasty and it was. The peppers were zippy but not exceptionally spicy, and blended well with the toothy dough of the "noodle," which was thicker and chewier than a mu shu wrapper, but not really a noodle in the Western sense. The tender beef melted against the peppers, and benefited from a little crunch from the bamboo shoot. Noodle, schmoodle - may I have another please?

Shanghai Smoked Duck Appetizer

This item is #3 under the "Shanghai Style Appetizer" section of the Chinese Menu. What can you say about perfectly smoked duck covered in crispy skin?   

Shanghai Style Hand Pulled Noodles with Pork

Jo-Mel would disown me as her culinary student if I didn't agree to an order of Hand Pulled Noodles. She did not, however, have to twist my arm. Hand pulled noodles are a treat that can't be beat, and Gourmet Chopsticks does them well. Do ask for chili paste on the side if you are inclined as they are a little mild.

Chinese Turnip Cake

We've had this type of turnip cake before, at Petite Soochow (also in New Jersey). Item #2 under "Noodles & Rice" starts with a crispy skin, which is stuffed with shredded Chinese radish; this version had a nice creaminess to it which none of the waitstaff could identify for us. While I prefer the more common pudding-like turnip cake, this version was freshly made, hot and tasty. 

Braised Dongpo Pork Appetizer

This dish was our winner for "best of dinner." Located at Item #8 under Shanghai Style Appetizer, this luscious pork is not to be missed if you visit Gourmet Chopsticks! The belly was "red cooked" to utter tenderness with dark soy and anise. It takes a while to make, but is so worth the wait!

Indeed, by the time I'd eaten half of my portion of the pork, I despaired as to how I'd manage to consume the final dish we'd ordered, again from the Shanghai Style Appetizer menu, Smoked Fish in Suzhou Style. Serendipitously, our server informed us that they were out of smoked fish and he'd forgotten to tell us - so the last morsels of pork made it down. Oh fun, oh food - Gourmet Chopsticks, I will miss you this winter, but we'll be back to play with more Shanghai style food in the spring!

Gourmet Chopsticks

14 Rt. 46 East

Fairfield, NJ 07004

(973) 808-8328

Dim Sum at Emperor's Palace, the Sequel

Last weekend included two visits to Cleveland's new Emperor's Palace, on Rockwell between 21st and 24th Streets, which was the subject of my September 29 blog post. Since we tried several additional items each trip, an update on this brand-new Cleveland Asiatown contender seemed in order.

On Saturday, our table of 8 stuck to dim sum items. We left fully sated after spending about $15 a person. Seated in the main dining room this time, we were able to pick more proactively from the three dim sum carts, though as we learned on Sunday, they don't always bring them around the room. Still, several Asian customers didn't hesitate to make like they were in Guangzhou by marching up to the carts and examining the wares directly.

Sticky Rice and Preserved Meat Buns

The name "bun" is a little misleading here, because the wrapper is more dumpling-like than bun-like. Semantics aside, this was a tasty dumpling, offering exactly what the rest of the title described. 

Cookies

These amazing cookies contain chunks of pork to accompany the peanut and sweet flavors. I'm not sure if these were the "shrimp and meat" or just "cookies" described on the menu; I don't recall a shrimpy flavor, but regardless, these were delicious! Like Nestle Toll House "meats" Michael Symon!

Roast Pork Pastry

We enjoyed this item at both visits. Flaky pastry, BBQ pork - what's not to like?

Chicken Feet

Chicken feet found the table on both days. These were much better than the last ones I sampled, at Cleveland's Li Wah. I found these a little bland, but very well prepared. 

Spare ribs w. black bean sauce

Also enjoyed two days in a row - the first day, they seemed a tad undercooked; on Sunday they were perfect, though again, the black bean sauce was unassertive.

Stuffed Tofu Skin Rolls w/Oyster Sauce

This is one of my favorite dim sum items, and Emperor's Palace does it very well. Tofu sheet is wrapped around pork and shrimp, then bathed in oyster-sauce and steamed to deliciousness. 

Egg Custard Tart (Dan Tac)

This version of Dan Tac can stand up to the best available in Cleveland (Koko Bakery). Still warm from the oven, both of the tarts I tasted featured creamy custard and tender pastry. The freshness of all of the ingredients really shined through.

Fried Crueller Wrapped in Rice Noodle

This item came to the table a little cold, then sat a few more moments as we waited for the server to squirt the soy-based topping over it. While it might have been better served hot from the prep table (one of our tablemates had enjoyed it at a previous visit and liked it very much that time), it was one of the few items that didn't wow our table on Saturday. The crueller was a little soggy and the noodle, once cold, had nothing to really recommend it.

Soup Dumplings or "Juicy Buns" or Xiao Long Bao

Emperor's Palace had been out of these the prior week, but we got to try them both days last weekend. Saturday's version had more soup in them than Sunday's; on Sunday, Bob noticed holes in the bottom of his dumpling matching the metal bottom of the service container. I loved the huge porky taste of these buns, but wanted more liquid in them; Sunday's dining companions commented that the dough was a bit thick for a Xiao Long Bao, and they were right (I simply have no objection to toothy noodles in any form). So, while these dumplings may still be a work in progress, I will happily slurp them!

On Sunday's excursion, we joined up with almost 20 friends (over two tables), which meant more mayhem and fewer photos. 

Pan Fried Pork Dumplings

At least, I think that's what these were. The dough was more "bun" like than "dumpling" like, but the flavors and textures were executed well. We liked them.

This close-up of a piece of pork sparerib shows that the individual pieces were more assertively coated with a batter on Sunday; probably rice flour. 

We also explored a little more of the non-dim sum menu on Sunday, such as this plate of Gai Lan (Chinese Broccoli) w/Oyster Sauce. Our per person check worked out a little higher than the previous day, at $20, but that included menu items also, and some dispensation for the littler members of our party. 

This was good to the last drop! The long pieces of vegetable were cut in half, making them much easier to handle. The gai lan was fresh, hot, crispy and provided that oh-so-needed-with-dim-sum fiber.

Fried Noodles with Seafood

Like the Spicy Fish Noodles we'd eaten on our first visit, these noodles were deftly prepared. However, this dish unfortunately pointed out the one complaint I have with Emperor's Palace (though its certainly not unique to them), which is the quality of the seafood. I did not taste any shrimp from this dish, but the scallop half I ate was downright soapy, and at least some of the calamari, which no one ate, stiff as a board. The vegetables and white sauce were fine, and Bob said the piece of fish he tasted was as wonderful as the fish we'd sampled before. But on Saturday, several tablemates had noticed some tripolyphosphate-tasting shrimp (particularly in the shrimp spring rolls, which I didn't sample); I had noticed that my first visit to EP, in the Shu Mai, and yes, a modest detraction in the otherwise delicious stuffed tofu skin. So be forewarned - while the fin fish is fabulous, your mileage may vary with the shellfish offerings.

"Veggie General Tso's Chicken"

This plate was ordered at the other table, but not well-consumed, so it came over to us. As General Tso's Chicken, it was kind of meh. However, as a tofu-veggie fritter held together with egg and cornstarch and fried - it was actually pretty tasty, with a smoky flavor that some of us thought was ham (it was the tofu, according to the waitress). The small diced vegetables in the dumpling retained their crunch - even the zucchini, which is often waterlogged before it even starts. 

So there you have it - another two visits to Emperor's Palace for dim sum and more. We felt that they did a very good job, though there are still some kinks to be worked out. We had fun playing with both dim sum and menu items in our three trips, and anticipate that we'll be back for more!