Chef Chu, Master of Chinese Cuisine
If charismatic chef Lawrence Chu isn't greeting guests as they enter his Los Altos restaurant, he's likely in the kitchen preparing delicacies such as tea-smoked duck, chilled Sichuan-style garlic chicken, or live Maine lobster in rice-wine sauce. His hospitality and culinary expertise have won much praise, including metroactive's 2013 award for Best Chinese Restaurant in Silicon Valley.
An Incomparable Feast
Throughout the years, Chef Chu's has become a hot spot for VIP diners. "When the late Steve Jobs was creating Apple, he was a Chef Chu's regular," wrote one San Jose Mercury News journalist. Other regulars include tennis star Serena Williams, San Francisco 49ers quarterback Steve Young, and former Secretary of State George Shultz, who called Chef Chu's preparation of peking duck an "incomparable feast."
Meat eaters and vegetarians alike can find something on China Wok’s lengthy menu of Chinese favorites. The comprehensive lineup features more than 100 specialties, including the Dragon and Phoenix plate—an extra-spicy mix of sautéed shrimp and chicken. The Happy Family platter arrives dotted with barbecue pork, shrimp, and scallops. Vegetarian entrees include a fragrant bouquet of nutritious fresh broccoli, snow peas, and bamboo shoots cooked in a clay pot, which can restore the body, even after a four-day binge on nothing but donuts.
For over a quarter of a century, chefs at Sun-Ly Chinese Foods have charmed a stream of loyal customers with colorful meals of East Asian cuisine and warm, friendly service. Like a beloved childhood cartoon dubbed into an obscure dialect of Estonian, the voluminous menu is simultaneously familiar and exotic, plying patrons with classic dishes, such as general chicken and broccoli beef, as well as rare treats, such as honey-walnut shrimp, salt-and-pepper calamari, and peking ribs.:
Drawing on more than 30 years in the restaurant business, Chef Kin Wong exhibits his mastery of authentic Chinese food, stirring pork into seaweed soup, sousing prawns in lobster sauce, and plating heaps of beef or eggplant on sizzling platters. Along with individual portions, Chef Kin encourages group feasts with a dinner takeout menu valid for three-item meals that diners can assemble from a selection of 66 entrees.
Oriental Sushi Buffet offers a cornucopia of Asian flavors by way of an ever-changing buffet. During lunch, more than 30 sushi rolls and cooked dishes populate the buffet, and dinner adds another more than 30 options to the mix. Though the menu changes daily, diners might find sushi—such as spicy tuna hand rolls, salmon-topped crab, and saucy unagi rolls—alongside kitchen specialties such as general tso’s chicken.
Pagoda Restaurant reflects the classic elegance of the Fairmont Hotel in which it permanently lodges. Its menu offers up starters such as crispy fried prawns with sweet and sour sauce ($12) and Peking-style pot stickers served with hot garlic chili sauce ($7). The Classic Hong Kong–style black pepper beef comes paired with bell peppers, green onions, and black pepper sauce ($16) for a palate-punching savory experience, while the crispy honey walnut prawns are dabbed with sweet, creamy sauce and topped with crunchy, honeyed nuts ($16) on the other end of the flavor spectrum. A full bar and specialty tropical drinks are also on hand in the Bamboo Lounge to quench parched palates and to clutch dramatically during weekly tropical detective LARP meetings.