Chicken lettuce wraps – Lulu California Bistro

Chicken lettuce wraps - Lulu California Bistro
Minced chicken, water chestnut, crispy noodles, and sprouts served with lettuce wraps. Happy hour $7.49
Lulu California Bistro, Palm Springs CA

This wasn’t the best chicken lettuce wrap I’ve ever had. In fact, it was just marginal. But the price was great and the fun, hip atmosphere at Lulu helps to make up for the mediocre food.

Driving towards Morongo Valley
Driving towards Morongo Valley, Twentynine Palms Highway.

Chinese preflight snacks – Manchu Wok

Vegetable egg roll - Manchu Wok
Vegetable egg roll with sweet and sour sauce. $1.49
Manchu Wok, Seattle-Tacoma International Airport (SEA)

I was starving at the SeaTac airport so I ran to the closest restaurant and ordered a couple of snacks before walking to my gate. Unfortunately, they were super salty and unsatisfying. Sadness.

Egg flower soup - Manchu Wok
Egg flower soup with carrot, peas, and water chestnut. $1.49
Omg, who uses styrofoam these days?!?!

SEA gates
I was sad flying out of the older terminals. 😦

Wang’s dumpling combination – Wang’s in the Desert

Project 365: Day 87

And the rain has come back to the Bay Area! Wow, it was raining cats and dogs this morning. Silverfox and I went to Toast Eatery for breakfast. I accidentally left my cell phone at home and missed Kryan’s international phone call, oops! I’ll have to catch up with him next weekend while I’m in Charleston. Gotsta go into work for a couple of hours today then finish packing for tomorrow. We’re gonna try Jake’s, the new restaurant on Market Street, for dinner tonight. Not looking forward to my early flight tomorrow. 😦

Steamed dim sum platter Wang's in the Desert

Lamb and rosemary – ground lamb with chopped rosemary, garlic and onion. Shichimi spiced beef – Angus beef, water chestnuts, napa cabbage and onion. Curried chicken – ground white meat chicken, mushrooms, onions and ginger (2 pieces each). $10
Wang’s in the Desert, Palm Springs CA

Ugh! These dumplings were SO dry and the wrappers were kinda rubbery. Don’t the descriptions look great though? Too bad the kitchen couldn’t execute them properly.

Pan fried seafood pot stickers – Wang’s in the Desert

Project 365: Day 85

Another ho-hum day at work. I had a great workout afterward, then swung by Dinosaurs for a banh mi sandwich before grabbing the J Muni back home. The prices were SO cheap there that I bought an extra sandwich to bring to lunch tomorrow. They were very tasty! Pics to come once I’m caught up, lol!

Pan fried seafood pot stickers Wang's in the Desert

Shrimp and scallops with water chestnuts and scallions (4 pieces). Served with a ginger soy dipping sauce. $10
Wang’s in the Desert, Palm Springs CA

These pot stickers looked promising on the menu, but they were a little dry and dense. I really wasn’t all that impress with the food at Wang’s overall. Their happy hour is a lot more fun and a better value than their actual dinner.

Bean curd with wine sauce – Chef Wang Restaurant

Bean curd with wine sauce Chef Wang Restaurant

Fried tofu with broccoli, bok choy, zucchini, carrot, onion, peas, mushrooms, water chestnuts, and garlic. $6.95
Chef Wang Restaurant, Millbrae CA

You never sure what you’re gonna get from some Chinese menus because certain dish names aren’t very descriptive. Who knew this dish would have such a variety of vegetables in it!? Pleasant surprise. 🙂

Jiu cai bao – Clement Restaurant

Jiu cai bao Clement Restaurant
These Chinese chive dumplings are first steamed, then pan-fried. They are usually filled with a mixture of chives, shrimp, water chestnut, and often pork.  The wrapper is made from wheat starch.
Clement Restaurant, San Francisco

I love the nice, crispy texture created from pan-frying these delicious dumplings.  Depending on the ratio of chives in the filling, these can sometimes have an intense taste.  The chive flavor in Clement Restuarant’s jiu cai bao was on the mellow side.  Simply delicious!