When dealing with the attitudes towards food for older generation Hong Kongers and similar A$N types,it's all about the CFG where the initials stand for
Cheap
Fast
Good
Throw all that in the pot, plus a restaurant's spanking new factor, in this case the latest eatery in Millbrae for Cafe Orchid, and you've got the makings of a packed to the gills place on a weekend, with tons of eager beavers waiting in line to see what the fuss is all about.
Unfortunately the predatory gastrosexual excitement, much like its human and animal physical sexual counterpart, is more about the thrill of the hunt than it is about the consumption (or consummation) process.
Bottom line the "G" spot was missed or wasn't quite tapped right.
Again, G being "good".
Cafe Orchid replaces Dumpling Dumpling which lasted all of about 6 months before going the way of the brontosaurus (then again, not a surprise, considering they were owned by the folks of Shanghai Dump(ling shop) which I detesteth muchos).
Regardless of whether this place is or assumingly is run by the folks who own VIP in Chinatown, the quality here based on the dishes sampled, weren't quite up to par compared with the run of the mill HK cafe's in SF city.
Iced Hong Kong milk tea - served in a tall glass which was a plus. Sadly the tea and evaporated milk mix was strangely sour, lacking in tea color and fragrance.
Won tons in soup - good thing I skipped the noodles. The broth was a strange murky bone soup like mix, instead of the traditional golden brown light broth of dried tilefish, shrimp, pork. The won tons themselves....good size and cured hunger pains, that's all I can say about it (overly chewy pork and shrimp). This is where the nearby competition Broadway Bistro and especially Cafe Salina, do a way better job with these dumplings and the base broth.
Baked macaroni with meatsauce - ok I shared this order with a little kid, who enjoyed some of it. They apparently added a strange flavoring agent or spice I could not figure out, that made it taste weird, but not to the point of replusion. Baked dishes take a while to arrive, and most of the time you'd hope that the wait is worth it.
The menu variety is pretty wide otherwise, with funky appetizers like curry pizza (?), fries, and HK style French Toast (where it is deep fried and not pan fried), macaroni in soup, baked pasta or rice with choice of toppings and several different base sauces at your whim (black pepper, meatsauce, mushroom/seafood/cream type sauce etc), plus Cantonese stir fry noodles/rice type plates.
By the cashier there are a bunch of HK style pineapple buns encased, which theoretically would make a decent snack or pairing once heated up and accompanied with a slice of butter.
Back issues of celeb gossip juice rag mags from Hong Kong are available for your browsing while you dine or wait.
Perhaps CO needs more time to ramp up, as they are new. And thus when it comes to spanking new Hong Kong/Cantonese/Chinese establishments, the local A$Ns flock there like maggots to a steak, which is clearly not an indication of popularity or quality, but the cheap factor compared to the competition, is what made it attractive.
I hope things pick up for them, but right now, like Shania Twain once wailed....."that don't impress me much". read more