Lotus 8 Restaurant

nytom

老同学分享了！谢谢。

十个辘

餐馆漂亮是吧!?她是东主黄氏伉俪双剑合壁的结晶品.(自己设计) 欲想取经请电:916-351-9278 祝你好运!

十个辘

nytom: 老同学分享了！谢谢。

早起的鸟儿....?

十个辘

Where to go for good Chinese dining? Lotus 8 By Allen Pierleoni apierleoni@sacbee.com Published: Thursday, Jul. 18, 2013 - 4:49 pm | Page 32TICKET First Impressions visits dining spots in the region that are new or have undergone recent transitions. Have a candidate for First Impressions? Email us atbrobertson@sacbee.com. LOTUS 8 199 Blue Ravine Road, Folsom; (916) 351-9278,www.lotus8folsom.com Hours: 11 a.m.-9:30 p.m. daily My dining- and wining-centric colleagues Blair Robertson and Chris Macias and I share an experience that happens often. Readers call to ask the template question, "Where can we get terrific Chinese food in the Sacramento region?" We have answers. The wrong answer: China. Wrong answer No. 2: San Francisco. My personal new right answer: The Cantonese-style Lotus 8, which opened recently in the space that once housed the Chinese restaurants Liu's and then Yummy Kitchen. "We named our restaurant by combining a beautiful flower and a lucky number," said co-owner James Huang. It's lucky for diners that veteran chef Eric Kuang oversees the kitchen. When he worked in Hawaii, he mentored under a master chef from Hong Kong. That chef "took the young apprentice under his wing and passed on all his cooking know-how, including his secret recipes," said Huang. To make matters better, Lotus 8 general manager Michael Chow reminded us, "If you don't see what you want, tell us what you like, and we will create a menu for you." Menu: This is not a one-sauce-fits-all Chinese restaurant. The choices on the standard menu are extensive and well organized – beef, pork, chicken, duck, lamb, seafood, noodles and the like. The "chef's special" menu is more esoteric, with plates of winter melon cubes with lotus leaves, house chicken in "secret sauce" and salted egg with pumpkin. For groups, three banquet menus pile on enough food for four to 12 diners, depending on which version you order; they range from $88 to $368. In Chinese culture, such banquets are usually family occasions at which each dish carries a symbolic significance. For diners like us, it means more top-end choices. Many of the dishes on the collective menus are seldom seen in mainstream Chinese restaurants, such as fried salt-and-pepper tofu, fish maw with crab meat soup, steamed minced pork with salted fish, curried lamb, whole deep-fried sole, sautéed scallops and octopus in XO sauce (spicy seafood sauce), sautéed beef cubes and shrimp in black pepper sauce, sizzling oysters, and more. For dessert, the go-to surprise is a crispy-creamy ball of powdered sugar-dusted "fried condensed milk." Lighter are shaved-ice treats in two flavors: seasonal fruit and red bean, made with reduced condensed milk. Price point: Given the freshness and quality of ingredients, the hefty portions and the artistry involved in assembling the dishes, the price is right. Seafood ranges from $13 to $28, for instance; pork and chicken from $10 to $24; noodle-based meals are $10 to $13. Ambiance: The owners didn't skimp while converting a drab room into a soothing, color-balanced oasis of casual dining. Feng shui, anyone? Don't overlook the massive chandelier hanging high above the tables. Drinks: Pretty standard. Four OK California wines (two red, two white), three beers (Tsingtao, Heineken and Budweiser) and iced tea, sodas and juice. Service: Marked by attention to detail and thorough explanations of dishes. First impressions: On two visits, two different lunch pals and I tasted a number of dishes, all of them four-star. "This is the best orange chicken I've ever had," one of them said. Agreed. Another lunch pal, veteran diner Greg Jung, who is Chinese American, said quietly, "It's one of maybe five authentic Chinese restaurants in Sacramento." All told, we went through crispy Hong Kong noodles loaded with pork, scallops, calamari and black mushrooms; a 2-pound disjointed Dungeness crab with shallots and garlic; a whole steamed black bass, taken live from the freshwater tank (a new saltwater tank holds fish, lobster, crabs and Manila clams; call ahead for geoducks); crispy Peking duck; "special" barbecued pork, which leaves other versions in the pig pen; bitter melon with fried shrimp; soy sauce-bathed prawns; and house special fried rice (chicken, pork, beef, scallops, shrimp). The extraordinary "fire and lightning" hot relish is a blend of dried bean curd and hard-to-source special peppers. It is available mostly on weekends. Try it if: You want to expand your palate for Chinese cuisine and you're eager to experiment. Forget it if: You're satisfied with the Chinese food counter in the neighborhood supermarket. Call The Bee's Allen Pierleoni at (916) 321-1128. Twitter: @apierleonisacbe. DINING:FIRST IMPRESSIONS © Copyright The Sacramento Bee. All rights reserved. • Read more articles by Allen Pierleoni Order Reprint

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Read more here: http://www.sacbee.com/2013/07/18/5574608/where-to-go-for-good-chinese-dining.html#storylink=cpy

九哥

十个六呀，全部鸡肠不识看，可以译中文吗？推广中国饮食文化。

十个辘

九哥: 十个六呀，全部鸡肠不识看，可以译中文吗？推广中国饮食文化。

九哥:我也不识鸡肠,朋友开了家餐馆,大概是:二埠主流报纸的美食专栏主编在那里试了餐,把经验写出来,有机会我们一齐试下餐,再写个中文版如何?

十个辘

Peking duck is one of the many imaginatively prepared dishes served at Lotus 8 in Folsom. Allen Pierleoni apierleoni @sacbee.com Read more here: http://www.sacbee.com/2013/07/18/5574608/where-to-go-for-good-chinese-dining.html#storylink=cpy

十个辘

欲知更新请点击红色的Lotus-8再点击Enter. Lotus-8 www.lotus8folsom.com/‎

十个辘

LOCAL STORIES | GREEN | OPINIONS CALENDAR | ARTS&CULTURE | MUSIC | DINING | FILM | GUIDES | N&R EVENTS CLASSIFIEDS

This article was published on 08.08.13. Lotus 8199 Blue Ravine Rd., Folsom (916) 351-9278 Meal for one: $10 - $20 lotus8folsom.com Advertisement Despite a plethora of options in Sacramento, my first choice for dinners out is usually never Chinese. I used to love it, in the days of hangovers and sparse funds, but until I discovered Lotus 8, those days seemed long past.It turns out there’s a whole new iteration of Chinese restaurant hiding out in Folsom. Tucked into a strip mall in a busy area, the Cantonese-style Lotus 8 occupies the former Yummy Kitchen Chinese Restaurant, which apparently wasn’t very. The replacement is a revelation. If you think of Chinese food as oily, salty or full of suspect ingredients, fear no more. Chef Eric Kuang, who trained with a master chef from Hong Kong, uses a light hand with oil and sauces.Here, bright, al dente vegetables are plentiful—and they aren’t all green peppers. Kuang is clearly an expert at frying, as well, with whisper-light coatings and little grease. As with many Chinese places, this one has an extensive menu. In fact, there are two: One is cleverly organized with sections such as “Our Most Popular Dishes” and “If You’re Feeling Adventurous.” It’s a unique way to guide the diner, depending on their comfort level. The other is the “Chef’s Special” tasting menu, which offers dishes less familiar to American diners, like salted egg with pumpkin, and bitter melon with beef. Be sure to order at least a couple selections from that menu.Lotus 8 manager and co-owner Michael Chow is a restaurant veteran with more than 40 years of experience, and he directed our ordering with deft suggestions. Seeing that we were adventurous, he suggested the fried-milk appetizer. Made of sweetened milk that was battered and fried, it tasted like pillows of the lightest cheesecake. He advised that many eat it with a sweet-and-sour sauce, while others top it with powdered sugar for a dessert.The egg with pumpkin came as half-moons that were lightly battered and fried, then topped with salted hard-boiled egg. With classic sweet and salty complements, the flavor was even better with a drizzle of hot chili sauce. Fried tofu with salt and pepper was the most exceptional. Cubes of silky tofu became barely contained bites of custardy goodness when fried and served over shreds of lettuce. It’s the kind of tofu that could almost make me give up meat. The house string beans were so good on a previous visit that we had them again. Crunchy beans pan-fried with bits of pork and chilies and lightly dressed with soy sauce were simply perfect.Wanting a less spicy dish, we tried the honey-walnut shrimp that Chow suggested. A pile of tender shrimp tossed with a mayonnaise-based sauce graced the middle of the platter and crunchy-sweet walnuts sat to the side. It was really the only dish that we ate with steamed rice, as we were hoarding stomach space for more fantastic flavors. We also ordered Singapore vermicelli, stir-fried with shreds of pork and shrimp. It was tossed with curry spices common to multicultural Singapore and was a great example of the unique choices offered at Lotus 8.At this point, we would have kept ordering, but Chow suggested we stop. Since most restaurants wouldn’t encourage less food, we heeded the advice. It was much appreciated, as we still had leftovers with six diners and food that was hard to not continue eating. That’s the kind of attentive, unintimidating service that makes Lotus 8 stand out.Don’t miss the four-course lunches here for $8 to $12. Each includes a cup of soup, a salad (the only uninspired dish we tried), a generous entree and a dessert. The accommodating folks at Lotus 8 will make any dish a diner wants if the kitchen has the ingredients, but there are so many intriguing choices listed, it’ll likely be a long time before anyone is ready to go off-menu. Contact us about this story RELATED LINKS: See all stories published in DishSee all stories published in Dining Reader Comments No comments yet. Be the first by posting your comment below. Sign in to submit a comment: e-mail: password: Post anonymous comment: If you wish to comment anonymously, provide your valid email address here and you’ll be allowed to do so. e-mail: You will be sent an email confirmation with a link that you must follow to validate your email address before your comment will appear on the site.

十个辘

今天试餐,等不到九哥,独吃了.