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One of my pet peeves is when I'm stuck in a situation where I have to eat with no choice of restaurant. Much like an electoral vote in North Korea, I had only one place to choose from - the Academy of Sciences Cafe. I pleaded with Viv to go outside in search of better eats to no avail. Somehow she has this thing about paying for something and wanting to squeeze every little thing out of it. Oh yeah, that was the 16-hour day at Disneyworld last year... Curses! Hence, I reluctantly lined up in the madhouse of hungry people.
Surprisingly, there was a diverse selection of food including Chinese steamed buns and a chicken Pho. They ran out of buns and I wasn't all that excited about paying $14.00 for a bowl of pho. So I ended up getting the boring Cheeseburger. I was really surprised with my Cheeseburger as it featured a thick, freshly-made patty. It was not overcooked being moist and meaty. My daughter had the the Fish n' Chips which were far too wet and soggy despite the freshness of the fish. In fact, the flakiness and moist texture was completely ruined by the greasy limp batter. The fries were crispy and light though. I thought their take on tartar sauce (with mustard seeds, dill and onion) was a nice departure from the regular. It did need more acidity though.
Of all the choices, my son went back to the well with the Mac n' Cheese featuring Tilamook cheddar. It was actually decent with a cheesy creaminess. For once, a version that didn't taste generic. For Viv she decided on a plain ol' Turkey BLT and a side of Corn Chowder. Well, the sammie was pretty simple, but well-executed with crispy bacon and fresh produce. I liked the pillowy soft bread as well. The corn chowder was not creamy enough being mainly reliant on a roux. It was sweet with the crunch of the corn. So there you have it, an exciting post about cafeteria food at a tourist attraction. But honestly, I gotta admit that it wasn't half bad. No wonder it was so busy...
The Good:
- Convenient, so you don't have to leave the attraction
- Lots of variety
- Food is decent
The Bad:
- Expect a premium to be paid though
- What's with the different lineups?
As if dining at Mayflower for Dim Sum wasn't enough for one day, we returned for dinner only a mere 5 hours later. I think my uncle likes the place... it's just a hunch... I guess we should've just pitched a tent outside so we didn't have to leave. Um... No, not really, it was too hot anyways. The real reason behind returning was that it would be central to all of the people making it out for dinner. I guess my family does love me as they all showed up! Maybe a trip to Bay Area every 1.8 years isn't enough!
Anyways, we ended up with an interesting array of dishes beginning with the Appetizer Platter consisting of mini-octopus, BBQ pork, jellyfish and sliced beef shank. The octopus was sweet with a light snap while the jellyfish was overly sweet, yet exhibited a nice crunch. Also sweet, the BBQ pork was lean and tender. As for the beef shank, it was soft with a herbal liquorice taste (probably from the star anise and five spice). Served in a whole wintermelon, the Wintermelon Soup consisted of crab, BBQ duck, shiitake, Virginia ham and gai lan stalks. The broth was sweet with an Earthy shiitake essence. The star of the show was the large whole leg pieces of fluffy crab.
Moving on, we had the Stir-Fried Snap Peas with clams and scallops. As evidenced by the glossy sheen, this was a bit greasy albeit the beneficiary of a scorching wok toss. Although the clams were sweet and tender with a slight chew, the scallops were completely overdone. The sweetness of the crunchy snap peas was balanced off by the spicy and savory black bean sauce. Up next was an interesting dish being the Wasabi Beef with silken tofu. I gotta admit this was a weird concoction where the hit of wasabi was definitely discernible. Although the beef was tender, the wasabi and the red onion didn't do it for me.
Trying to fulfill the main meat groups, we continued on with the Crispy Chicken with fried garlic. With a rich golden hue, the skin was nicely rendered and crispy. The fried garlic was aromatic while not bitter. However, all these positives were outweighed by the completely dry, overcooked meat (including the dark meat). Next, we had the Steamed Whole Fish, which could've been perch. I say this because no one told me what it was! Anyways, it was steamed just right being flaky and buttery soft. There was just enough ginger and onion for the aroma without overwhelming the fish.
I've had salted egg yolk crusted crab before where I was only mildly impressed. But the Golden Lobster coated with the aforementioned salted egg yolk was executed nicely. There was just enough that we knew it was there without overwhelming the sweet lobster meat (which was a little overdone though). Best of all, the fried pumpkin underneath was coated with the same egg yolk and it was addictively good. Finally with a veggie dish, we had the Gai Lan with bean curd sheets and wolfberries. The gai lan was vibrantly green and crunchy which was a nice contrast to the soft and chewy bean curd sheets. Despite the abundance of liquid on the plate, there was sufficient seasoning.
We ended off the meal with Fried Rice with dried scallops, gai lan stalks and egg whites before moving onto dessert. I found the rice to be a bit too moist where it didn't have that trademark nuttiness. Furthermore, it needed more oil and seasoning as it was pretty bland. For our first round of desserts, we were presented with the Sweet Red Bean Soup, Cookies and Steamed Tapioca Red Bean Cakes. Since I deteste red bean soup, I didn't have any, but I did try the other 2 and I liked the red bean cakes as they were soft and only
semi-sweet. I didn't like the cookies though as they were crumbly and dry. Lastly, we had the Baked Tapioca Pudding Dessert filled with sweet lotus paste. This was pretty average as it wasn't served all-that-hot temperature-wise. It was on the sweeter side where it wasn't moist enough. As you can probably guess, the food was okay with only a few highlights. Nothing to write home about, but did the job more-or-less.
The Good:
- Okay service, better than Dim Sum
- Good portion size
- "Okay" eats
The Bad:
- Some execution issues
After our initial late night run to In-N-Out Burger the day before (it is a tradition we do that once we land in any location with an In-N-Out), our lunch destination went back to the well once more. Actually, every time I visit San Francisco (which has been 6 times in the last 10 years), my uncle takes me to Mayflower Restaurant. I suppose he likes the place? So we headed for Dim Sum at the Union City location because the one at Milpitas has gone downhill according to him.
The first cart to visit our table was the one with the rice noodle rolls. We got one each of the Shrimp Rice Noodle Roll and Salty Donut Rice Noodle Roll. The first thing we noticed was the large whole shrimp hidden within the sheets of rice noodle. They were more firm-meaty than crunchy, but were good nonetheless. The rice noodle itself was relatively soft with a slight chew. As for the salty donut rice noodle roll, the noodle was consistent being the same texture. Although quite greasy, the salty donut retained its crunch while being not overly dense.
Appearing plump and in a rich shade of brownish red, the Phoenix Talons (Chicken Feet) were on point. Despite some skin breakage, the texture of the cartilage and fat was soft yet not melting. There was a slight rebound texture while the skin itself was moist. Flavor-wise, it was not longing for seasoning as it was garlicky, sweet and savory. Onto the Steamed Pork Spareribs, they were meaty with very few cartilage and fatty pieces. Texturally, the ribs were chewy with only a slight bounciness. Seasoning was balanced with the saltiness from the black beans and a touch of spice from the peppers. I would've liked to see more garlic though.
Arriving in a stark shade of off-white, the Sui Mai (Pork & Shrimp Dumpling) didn't look that promising. However, the reason for this was due to the shrimp on top. Once again, the shrimp was more meaty rather than crunchy. As for the pork, it was moist and meaty as well with only a slight rebound texture. The dumpling did taste good though with a nice balance of flavours. Of course we had to get the Haw Gow (Shrimp Dumpling) too since going to Dim Sum without eating it is like visiting a In-N-Out and not eating a burger. These featured a thin dumpling wrapper that was only a bit chewy. The shrimp filling was moist and meaty with very little snap texture. I wasn't a fan of the bamboo shoots due to its strong flavour. There was plenty of sesame oil though.
For the kiddies, we ordered the Baked BBQ Pork Buns which featured a sweet sticky glaze on top (more sticky than usual). The bun itself was soft and airy while the BBQ pork filling was meaty with very little fat. Flavor-wise, it was not overly sweet, where it had a nice balance with enough saltiness. We also got the Lo Mei Gai (Sticky Rice) presented in 2 small parcels wrapped with lotus leaves. Inside, the rice was glutinous and a bit wet. The pork filling was plentiful, yet a bit bland. The extra layer of wrap helped keep it all together while locking in the moisture and flavor.
To ensure maximum fullness, we got 2 filler dishes including the Fried Noodles with fish. Crispy on the edges while completely sauced in the middle, the noodles were pretty firm. There was possibly a bit too much sauce though as everything became goopy. It was pretty mild as with the flaky slices of fish and crunchy yau choy. The fish bones were used for the Congee that was thick and sweet tasting. Yet, with each spoonful, it started to get watery. Futhermore, we needed to be careful as fish bones and in an all-white concoction can be a bit tricky to eat.
As if we didn't need any more carbs, we also got the Stir Fried Silver Needle Noodles. These had a nice rebound texture to them and were fried up with enough seasoning and ingredients. Yet, it seemed to lack wok heat which meant a lack of caramelization. On the other hand, the kids like the dish. However, they didn't like the Egg Tarts because the shell was over-baked. It was too firm and no longer flaky. Furthermore, the custard was not silky as a result. It was overly sweet too. Despite the fact Dim Sum is somewhat of a comfort food for us, we felt the food at Mayflower was pretty average at best. Also, there never seemed to be anyone around to refill our tea and water.
The Good:
- Not much other Dim Sum around in the area
- Decent selection
The Bad:
- Food is average
- Service is non-existant
On the morning before our flight out of SeaTac for San Francisco, we pondered what we should eat. Initially, we considered brunch or some form of breakfast (despite already fueling up with the complimentary breaky at the hotel). Yet, the kids seemed a bit indifferent towards it. And those of you parents know - happy kids = enjoyable meal for the adults. Hence, we went to an ol' standby being Dim Sum. However, being in Seattle, that is easier said than done compared to Vancouver. But we chanced it and drove up to Hong Kong Seafood Restaurant.
Since the place kicks it ol' school, there were 3 carts waiting for us as we settled into our table. Therefore, we got practically all of our food instantly. We started things off with the Haw Gow (Shrimp Dumplings) which were respectable. Although the dumpling skin was on the thicker side, it was not too doughy nor dense. It was a bit chewy with plenty of moisture. Inside, the shrimp filling consisted of whole and chopped up pieces. The trademark snap texture was there, yet the flavours were a bit flat. Onto the Sui Mai (Pork & Shrimp Dumplings), it was pretty clear that it had been sitting in the cart for awhile as it was lukewarm. Despite this, the texture of the pork was pretty good with a meaty chewiness accented by a light bounce. Flavorwise, the dumpling didn't have much variation as it was mostly pork with only a few bits of shrimp. Some shiitake or more shrimp would've broken up the monotony of the predominantly sweet pork flavor.
Appearing plump, the Phoenix Talons (Chicken Feet) were not bad. Over-steamed just a tad, the skin was slightly detached from the bone. However, that also meant that the cartilage and fat underneath were soft and gelatinous. These were well-seasoned featuring an appealing mix of sweet and savory including hits of garlic. The same could be said about the Steamed Pork Spareribs as they were flavorful. However, we would've liked to see even more garlic and some black beans. As for the rib pieces, they were mostly meaty with only a few fatty cartilage bits. The meat exhibited only a touch of rebound texture while being tender throughout.
Our one offal dish was the Steamed Bible Tripe which featured a good amount of chili flakes. Hence, with the right bite, it ranged from mild to very spicy. Without the flakes, there was a noticeable gamy taste which would imply that the tripe could've benefited from more rinsing. Texture-wise, the tripe did have a bit of crunch and chewiness, yet ultimately suffered from being too soft. On the other hand, the Shrimp Rice Noodle Roll was not too soft. In fact, it was almost on point being slightly chewy. I say almost because it was just a tad too thick. As for the filling, it consisted of whole shrimp that were medium in size exhibiting a decent snap.
Of course the kiddies wanted the Lo Mei Gai (Sticky Rice and not pictured) and who were we to deny them? Happy kids = happy meal. We found the rice to be quite sticky. In fact, it stuck to the leaves which could be an indication of reheating. The rice was a bit soft, yet still chewy while the pork filling was a bit one note since there was little-to-no shiitake nor any other strong ingredient. The Preserved Duck Egg and Salted Pork Congee was not that great as there was barely any ingredients. The broth was decently thick though while being mildly seasoned. We also got the BBQ Pork Buns and they were a bit too sweet. The pork was lean and tender though. We did enjoy the bun itself as it was fluffy.
For dessert, we got both the Pineapple Buns and Egg Tarts. The pineapple buns were pretty good with a crispy sweet topping. The bun itself was soft, airy and light. As for the egg tarts, the shell was flaky, yet probably needed a touch more baking as it was a bit underdone. The custard filling was silky and purposefully sweet. Interestingly, with our low expectations, the Dim Sum at Hong Kong Restaurant turned out to be more-than-acceptable given its location. It's a bit old-school, but worth checking out if you had the Dim Sum cravings in Seattle.
The Good:
- Not bad for Seattle
- Well-priced
- Decent service
The Bad:
- Other than the window seats, the restaurant is a bit dark
- Limited selection of Dim Sum
In my opinion, certain things that happen in our lives are govern by fate. Case in point, 2 years ago, we cruised to Alaska (for the second time... 2 times too many according to Viv...) aboard the Oosterdam (I think we brought the average age down despite not being incredibly young). Being suckers for trivia challenges, we headed up to the lounge to join in on the action. We ended up teaming up with Scout and Lola, who we continue to keep in touch to this day. So the night before our flight out of SeaTac, we met up with Lola at Buddha Ruksa to catch up.
We began the meal with the Sample Platter consisting of Spring Rolls, Crab Wonton, Prawns in a Blanket, Bags of Gold, Fried Squash and fried tofu. Plum sauce and sweet garlic-chili sauce were served on the side. Although the entire dish was in different shades of golden brown, nothing was particularly greasy. Everything was crispy and fried just right. Of note, the prawns were very peppery and slightly rubbery. The squash was very good though being soft with a nice crunch. With moist pork, the bags of gold were good as well. Next up, we had the Pad Thai with chicken. This was pretty legit with the tang of tamarind where no ketchup was used. The texture of the noodles was on point too being soft and chewy.
Served in a pretty large bowl, the Chicken Green Curry was appetizingly spicy for our requested medium. Despite the spice level, we could still make out the aromatics of the thick coconut milk as well as the fish sauce. The eggplant was intact while the peppers were crunchy. The ample amount of white chicken meat was a touch dry, but not terribly so. There was more than enough sauce for many plates of rice. We also got the Pork Basil Stir Fry which featured a pretty sweet sauce (due to lots of palm sugar). There was the hit of basil and onion that flavored the ample amount of pork. It was a bit chewy and dry though. The accompanying veggies were still vibrant and not overdone.
For the kiddies, they had the Pad See Ew which featured large sheets of rice noodle. It was on the softer side, but the crunchy broccoli helped balance the textures. In terms of seasoning, it was not lacking as there was savory and sweet elements.This dish could've benefited from a bit more wok heat though as it was wet with very little caramelization. However, as a whole, the meal was not bad at Buddha Ruska. Flavours were impactful while the portions were generous. Best of all, the prices were easy on the wallet too.
The Good:
- Attentive service
- Good portions
- Well-priced
The Bad:
- Busy which means lineups
- Food took a little long to come out
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