Yum Cha Palace is finally open after more than a year of renovating the space. Owner is Jason Kwan of Su Hong Takeout. I was surprised to read their dim sum menu online and saw a solid lineup of Cantonese dimsums, given Menlo Park is not known for having a large Asian population or any other solid Chinese/ Cantonese restaurants. Plus certain ingredients/ items, like fish maw and XO sauce, are a bit of a surprise for Menlo Park. (It certain is not news if these show up in Millbrae)
Overall verdict after having 7, 8 or so dishes. Solid for Bay Area. Slight edge over Saigon in Sunnyvale. Not as well as my memory of Koi Palace Daly City. Good option by the non-existent Menlo Park dim sum standard. Adequate by Hong Kong standard. Pricing was about $0.5/ dish more than Saigon if that helps. Got fancy tea. $3 pp. Regular tea $2 pp. Nice decor.
Dim sum chef was from Hong Kong according to the owner. When asked about where the chef(s) cooked in Hong Kong. The answer was a ‘I didn’t ask’. Both I and another person who was originally from Hong Kong thought the answer was not convincing. The dinner head chef was from China, not sure the region. Certain dishes were not found regularly elsewhere- like the fish rice roll, bitter melon beef rice noodle.
XO sauce turnip cake. The XO sauce and the dried shrimp are fried to be crunchy-crispy and add a spicy, sweet and salty dimension to the turnip cake. I’d eat it again.
Sponge cake- no pic. Sweetness was perfect. i.e. not too sweet.
Scallop dumpling with truffle. More like mushroom dumpling because it tasted like it and the dish was only $6. The scallop dumpling underneath was well made.
These tasted ok:
baked char siu buns
baked cha siu thing. both the glaze and the filling were too sweet.