Khoi Hung - Garden Grove

The staff don't speak a word of English, and I don't speak a word of Vietnamese. But food is a universal language, and food-love will always find a way. 

They spoke Vietnamese, I spoke English back. We pointed, we gestured, and somehow we ordered, and they didn't miss a step. The (3) Hen Xuc Banh Trang comes out, a finely chopped sea of stir fried clams and onion, a concentrated slight-brine with a fragrant grassy finish.

The (18) Com Bo Luc Lac is the simple shaken beef, so buttery it oozes out of the meat and coats all the rice. It's simultaneously the sweetest simplicity and the largest luxury. No photos of this one because I took it home for hubs. 

The (19) Filet Mignon with garlic butter is the fancier version, a tender, sizzling cut. Grousing with garlic, a lovely, easy chew. It's unarguably the better beef, but I almost like the shaken beef better because it's more infused with flavor. 

Crispy skin encloses a flavorful flesh in the (23) Com Ga Roti. The moisture seals inside like a confit, cooking in its own silky fat. Dunk in this savory-sweet sauce for a straightforward yet spectacular comfort. 

A new adventure in this bowl of (10) Bun Rieu. Brimming with with bubbles of briny crab guts, this vermicelli soup is a stew of the sea. Tofu puffs add some texture, tomatoes add the acid, and fish cakes finish off that seafood savor.

An exquisite meal, among the top things I've eaten, and not just in Westminster/Garden Grove.

Coni'Seafood - Los Angeles

They had me at the salsa. A sharp, spicy green of tomatillo fire, covering the best fresh-fried tortilla chips I've had to date. And they give you all that for free. 

The rest of the menu will cost you, but inflation hasn't touched their value or worth, and the ceviche is absolutely worth it. The Cevisushi is a plateful of octopus, fish, and shrimp, perfectly fresh and tender as silk. A contrast to the crunchy cubes of jicama that coax the sweetness from the seafood. Dip or drench in mango habanero to make it singe and sing.

It's all good here, but the Pescado Zarandeado is the reason you come. Takes some time to make, 30 minutes to bake so place your order early. It's sold at market price, and they'll sell out pretty quick. It's a whopper of a snook, thick meat, filleted open, simply seasoned, sauced to perfection. The house sauce is savory, with notes of salt and a tiny bit of sugar, dripping with the juices. It makes a good taco with caramelized onions, which were a bit heavy on the soy sauce, IMO, and is best when supplemented with any salsa. And don't be put off by the fish head - dig deep for the sweetmeat inside those cheeks. 

Despite the changing landscape of LA, Coni stays true to her roots. They excite and they thrill, they inspire and impress. Their seafood will sizzle, their salsa will sear, and it is with this unapologetic authenticity that I am in love.

Elite Restaurant UPDATE - Monterey Park

It was so much better last time. Their menu has changed a bit, and they lost a few of the finer things, like those to-die-for turnip cakes. 

Still, the Shrimp Hargow are solid,

The Chashu Bao are too. 

Still love the Shrimp Rice Noodle, both crispy,

And plain. 

The Pea Shoots are perfection,

and the Roasted Duck is a saucy, crispy-skin delight. 

The Spicy Pork Ear is a cold dish with a mouth-watering sweet chili sauce that you can't stop eating. 

They still have stellar dim sum despite their menu changes, but their service was beyond subpar. An order of juicy dumplings came with wrappers so desiccated the surface had started to crack. Only my father dared to try one, and the filling was sour, clearly frozen too long and steamed even longer. We called the server to send it back, and he all but yelled that we would still have to pay. Money was never mentioned - all we said was the dumplings were bad. The manager walked over to investigate the commotion, stared at us blankly, and walked away while the server continued to yell.

Come to Elite if you want to eat well, but even though the dim sum tastes good, the service will leave you sour.