Koi Palace is a Chinese feast restaurant, with amazing dishes offered at friendly prices. Moreover, the chef has excellent cooking skills and inventiveness. Koi Palace is a 400 seat dim sum and a seafood house. Notably, it never fails to amaze its guests with its amazing dishes and beautiful ambiance.
In the Chinese New Year, this kitchen made a 10-pound Australian lobster in three ways. Whenever you get a chance to visit the Koi Palace, you should have the chicken feet in the black bean sauce. This dish is just finger-licking delicious. You will surely love its recipe.
How Is It Possible That Koi Palace Can Do All The Things?
Koi Palace is a puzzle of bubbling tanks full of sea creatures. You get to see a chorus line of swaying geoduck siphons, armored lobsters in the camouflage shells, and giant spidery snow crabs that just glide to the bottom. Additionally, you can also spot the shrimps as they wave their antennas. If you are planning to have a banquet, then you should start at the aquarium, where you can sit and enjoy your favorite juicy seafood as you enjoy the view of the aquarium with the sea animals.
Since the New Year is around the corner, you should go and have the whole suckling pig. The skin is cut into tiles. You can lift the skin off the animal using the chopsticks and put it in the steamed white puns. This delicacy is best served along with the hoisin sauce and sugar.
The Australian Lobster Flesh
The Australian flesh of the lobster first comes as opal sashimi which is naturally sweet. It is then dipped in the pastel stir fry with the snow peas in a sheer veil of the flavorful sauce. You get to taste the meaty legs in the shell, which are mixed with the scented five-spice batter. It is then deep-fried to frame the platter.
The kitchen repeats the textures of the lobster that is in a soft crab meat dish. This is tactfully tied with the egg whites and has a topping of the raw egg yolk that you mix it with. This is a truly amazing recipe. You get to eat the deep-fried salt and pepper legs in snowy mounds.
You should also try the double rich chicken broth with conch and goji berries. Conversely, you can cut it with a fork and knife into big scallops. The whole squash of the kabocha with the silken orange flesh if full of braised oxtails in a rich brown gravy.
This dim sum restaurant gives you its own preference which is alot, for a small investment. It has a well-organized lunch menu along with colored photos so that you can check the dishes that you want. Furthermore, you also get 19 different types of tea here, for the lovers of tea.