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! 

Fun Dim Summing at Emperor's Palace, the New Kid on Cleveland's Asiatown Block

There are few delicacies I enjoy so much as Dim Sum - literally, "the heart's little treasures." Here in Cleveland, we are fortunate to have multiple options for Dim Sum, but the options are not numerous. Thus, the opening of a new purveyor of dumplingy treats (and authentic Chinese food) always attracts my immediate interest. It is no surprise then, that within about 24 hours of learning about Cleveland's newest entry in this department, I'd found a few friends willing to trundle down to Cleveland's old Chinatown - Rockwell Avenue between 21st and 24th Streets - to sample the wares at Emperor's Palace, 2136 Rockwell Ave., Cleveland OH 44114.

The formerly run down building has been magnificently restored to full splendor. 

An ample, free parking lot sits just across Rockwell Avenue, girded by impressive looking statutes representing all of the symbols of the Chinese Zodiac.

Inside the restaurant, we found two large dining rooms, plus a private banquet room that seats about 14.  The decor reminded me of Dim Sum parlors in New York or San Francisco  Speaking with our hostess, I learned that two additional restaurants are planned for the site - a vegetarian eatery and a place featuring Szechuan cuisine. 

Our initial experience was a little strange. Three of us had arrived and were seated in the second dining room. We were the only non-Asian customers in the place. While we awaited our final two companions, the server asked if we wanted tea before we'd looked at the menu, and we said yes. Though the menu lists several varieties of brewed tea (which we didn't realize until too late), our server brought out a pot with Jasmine tea bags hanging out of it (and Jasmine tea isn't one of the varieties listed on the menu), then dropped silverware at all the places and snatched up the chopsticks from the places for our two absent friends. But after we waved away any discussion of the "lunch specials" part of the menu and started digging into the Dim Sum, our hosts understood what we were there for, and were most gracious. Once the tea-from-bags pot was emptied, I asked for Oolong tea, which was promptly delivered for the rest of the meal. 

Though they have carts, such as the one shown below, the carts did not circulate through the restaurant as in a traditional Dim Sum. Instead, the "dumpling cart" and the cart below were parked in the main dining room. Servers took our orders from the menu and brought each plate of Dim Sum, piping hot, mostly from the kitchen. I was told that the kitchen also contains live fish and seafood tanks. They were out of some menu items, including the "Juicy Buns" or Xiao Long Bao (Soup Dumplings), which is hopefully a good sign that everything is made in house.

Pumpkin Cake

This toothsome dumpling was a perfect starter, conjuring up very traditional Chinese gold coin imagery. It was unique - a little sweet and creamy, but with enough starchy body to hold up to those chopsticks, and a delicious winter squash flavor. I'd love to know what the characters stand for, if anyone cares to chime in at the comments!

Roast Pork Pastry

We all enjoyed the BBQ pork and light pastry of this familiar specimen.

Lotus Leaf Wrapped Sticky Rice with Chicken

We selected this more familiar incarnation instead of the intriguingly named "Sticky Rice and Preserved Meat Buns" for our sticky rice fix, and were rewarded with creamy rice that had soaked in lovely flavors from the chicken-based stuffing (there was one slice of Chinese Sausage, or Lap Cheong in the stuffing, which was  so good it made me wish there was more of it!). I'll have to get the buns on my next visit to Emperor's Palace.

Sui Mai

Sui Mai are perhaps the most ubiquitous of Dim Sum items. These tasted fresh and succulent, however, as I would expect, the shrimp was standard food service variety and less to my liking than the savory pork. 

Short Ribs with Black Pepper Sauce

I loved the taste and texture of the short ribs, which melted in the mouth, but missed assertive black pepper flavor from this dish. I would still order it again because of how well the meat was prepared.

Hom Sui Gok 

These fried footballs are filling, so be warned - sharing is a good idea here. Ours were served right out of the fryer, so they were intensely hot, savory and delicious. A glutinous rice flour-based skin puffs up around a savory pork filling - it is one of my favorites, but is often cold by the time it comes around on the cart, so Emperor's Palace gets major style points here.

Pineapple Buns

Several of my tablemates pronounced this a favorite. I liked the donut-like dumpling, but not quite as much as the others did. Different strokes for different folks. 

Turnip Cake "Country Style"

Turnip Cake is a favorite. Bob and I have sampled them from Cleveland, to New York, to San Francisco, to Hong Kong itself - and our favorite remains the version served at Wonton Gourmet, a few blocks from Emperor's Palace. However, while Wonton Gourmet's product has the most appealing creamy texture, the fresh flavors bursting out of Emperor's Palace's version make it a most worthy and close runner up. The dried shrimp and pork slivers offered distinctive flavors that stayed separate in the cake, so each bite had a slightly different flavor. Highly recommended.

We also ordered two "regular" menu items to share. First, Crispy Duck (half the duck, an amazing value at $9.95).

The first bite offered a huge hit of umami - so much that I wondered if there was MSG in the crispy coating. Our hostess assured us that Emperor's Garden doesn't use MSG (but it wouldn't bother me if they did); could regular salt offer that much flavor kick all by itself - or was there some other agent at work here? The seasoning inside the duck complimented the amazingly crisp skin, and the flesh was moist and tender. This was a perfectly cooked half duck.

Both the duck and our second entree were served with a small bowl of the house rice, which they call "Healthy Mix Rice" - white rice with "Red and Brown Wild Rice." While not at all traditional, it was most delicious.

Hot & Spicy Fish Fillet Pan Fried Noodle

Our last dish, the authentic version of "chow mein" (or fried noodles) was called both "hot" and "spicy" for a good reason, which we discovered shortly after tucking in: in addition to the red chili you can see in the photo, the dish contained a generous helping of Szechuan Peppercorn, which led to a delightful "ma la" buzz on our tongues. While the dish would win a "best of" prize from our table for that aspect alone, I was blown away by the freshness and skilled preparation of the fish filet; I can't remember enjoying the lowly tilapia so much. The crisp vegetables provided the perfect counterpoint to the moist and tender fish and the chewy noodles. A truly worthy dish.

Emperor's Palace is off to an auspicious start, and I hope that they continue with their winning ways. I anticipate additional visits in the next few weeks, so be sure to check in with this blog's Facebook page to see all of the photos and keep up to date on everything we've sampled. Or, drive, bike or bus yourself down to Cleveland's original Chinatown and have sum fun playing with the authentic Chinese cuisine offered at Emperor's Palace.

Fun Playing with Dim Sum in Cleveland

Inspired by last week's episode of Top Chef, "Dim Sum Lose Some," my friend Tom asked if we wanted to visit Cleveland Asiatown Dim Sum stalwart Li Wah for lunch on Sunday. Hmmm - I'd been thinking the very thing! Looking at my photography records, I realized that, for no particular reason, it had been two full years since I've dined at Li Wah. While I have honestly had better dim sum in my life (and what was with those flimsy bamboo chopsticks?), our meal was mostly satisfying and very tasty. And lots of fun to play with!

Six of us convened. We were seated right by the roasted/BBQ meat stand:

Ducks and Chickens and Pigs, oh my!

That tiny specimen of roast pork on the upper right started out as a full side of pork that I tried (and failed) to photograph as the cooks schlepped it past our table towards the food stand.

Eggplant Sandwich

Our first bite. A shrimpy filling generously sandwiched between two slices of Chinese Eggplant is battered and fried - delicious!


Stuffed Bean Curd Skin

Whereas the first dish of eggplant was a little cold, these morsels were piping hot!

Right about here is where the shao mai, or steamed meat/shrimp dumplings go - looks like I didn't photograph them. They were hot and tasty. I also missed the Har Gow (steamed shrimp dumplings). Oh well.


Chicken Feet

The Top Chef episode had our mouths watering for properly made chicken feet. These were ok, but weren't cooked to fall-apart creamy perfection. Better than Casey's, I'm sure, but I've had better.


Baked Coconut Bun

These lacked profundity.


Prawns

The smell of soduim polytriphosphate hit my nose before the meat could reach my mouth.  These last three items were the most disappointing dishes of the day. Fortunately, we got them out of the way early, and the rest of the meal was much, much better.


Taro Dumplings

Shredded taro surrounds a scrumptious ball of minced taro, creamy pureed taro, pork, and shrimp. Yum.


Chive Dumplings



Fried wheat-starch based wrappers stuffed with fresh chives, pork and shrimp - more yum.


Roast Duck

Skin crisped to perfection enveloped the ducky goodness.


Turnip Cake

Though not as ethereal as the Wonton Gourmet version, we all agreed that we enjoyed these fried squares of cooked turnip/Chinese radish, pork and dried shrimp.


Fried Rice Noodle

These noodles had intense flavor from dried shrimp (and they may have had other shrimp components) - a little too intense for my taste, but we again enjoyed the dish.


Shrimp Stuffed Bell Pepper

Though I'm not a huge green pepper fan - the exquisite freshness of the vegetable combined with a very agreeable shrimp-based filling for a lovely bite.


Shrimp and Chive Dumpling

I love this wheat-starch based dough, which surrounded inoffensive shrimp and more fresh chives.


Pork Fun Gwoh



One of my favorite dim sums - this version satisfied with chewy, slightly sweet dough and savory pork.


Beef Rib with Black Pepper Sauce

Black pepper sauce is one of my favorites, and the meat fell tenderly off the bones. We were actually offered a choice between pork or beef for this dish.


BBQ Pork Bun (Steamed)



These buns were lovely. The dining companion to my right ate three of them. 'Nuff said.


Chinese Broccoli with Oyster Sauce

We lamented how it seems that the green vegetables always seem to show up after the table is gorged on dumplings, rice and buns. However, since we'd skipped the rice and gone easy on the buns (well, most of us had gone easy on the buns) we decided to share one last plate. It was the one thing we'd been lacking - roughage! And tastefully done. Though in retrospect, the other thing our meal lacked (which was not remedied) was any truly fresh or auspicious fish or seafood - a hallmark of genuine dim sum. Still, being in landlocked Cleveland, I can say that no one at our table left hungry or unsatisfied.

Tom had saved room for a bubble tea from Cleveland's venerable Koko Bakery, and we all decided to pick up some sweets for later.




Dan Tac or Egg Custard

No one in Cleveland (or anyplace else I've ever tasted this) makes it as well as Koko Bakery.



Chocolate Stuffed Bun



Don't be fooled by the apparently small bit of chocolate. Trust me that behind that little spot flowed a veritable river of chocolaty goodness.


Taro Bun

Monday's breakfast.



Moon Cake



Proprietor Jessica handed out mooncakes to all at the register. These were wrapped in cellophane and I do not know if they were made at the bakery or not. I'm guessing that they were - I've never had a more silken, gentle mooncake; it was delicious. Usually a dry, tough dough, this tender specimen surrounded a thick, fruit-based filling (think Fig Newtons on steroids). The mooncakes were welcome tidbits for the holiday season that continues for our Asian friends through February, when Chinese New Year is celebrated beginning February 3.

We had fun playing with the heart's little treasures in the heart of Cleveland, Ohio at Li Wah and Koko Bakery!