24 Suns, Oceanside Restaurant Review

 

We went to 24 Suns, Oceanside for their Lunar New Year/Spring Festival Menu. Below is my 24 Suns Restaurant Review.

First let me say this: because of its location I am not expecting anything spectacular or special except for the fact that the chefs (and I believe the Master sommelier) all have Michelin star background. 

I don’t expect to love love love the black plates, the black silverware, and the gold and golden yellow plates that’s soon come, to enhance the meal. I don’t expect little marshmallows that I have, placed in a bowl to have hot water run over them and have them pop up for me to clean my hands, following the duck. If I have one word for this place it is: Unexpected.

So now that you know what a good choice this is, let’s start the review.

Our first course is the Birds Nest (picture above).“The swordfish is smoky” says Andrew. Stacy adds: “it’s got salmon roe and something very creamy”.  Ana says: “Nice texture”. “So light … lighter that vermicelli” adds Stacy.

Brown Butter Fried Chicken – Stacy says: “It’s like a Chinese Orange.

Chicken”. Ingredients include ruby red and pro blanco grapefruit. I don’t even like grapefruit, but I like this dish!

Ana says: “And the wonders of the Sweetbreads”. “The Sweetbreads are incredible” I add. “It’s like a Sweet and Sour Something … and I don’t want to know what that is”. We all laugh as Stacy says: “It’s a creamy thymus gland”. 

Shrimp Robechon (wonderfully honoring Michel Star Chef Joel Robuchon that I had the pleasure of dining at, in Paris) with pickled gogi berries, dots of the house made hot mustard, Thai basil, wrapped in a spring roll wrapper. “It is crispy and very creative” Stacy says. I add: “As someone who was vegan for some time, it’s hard for me to eat anything with a face on it, but I will say I thoroughly enjoyed this dish”.

Wok’d Local Greens – (I noticed their source is Chino Farms), are so flavorful. Created with preserved gooseberries. Again, the word I use is unexpected. And just like Paul Bocuse, who surprises his guest with unexpected ingredients at the bottom of a bowl, this is an idea in the making. How many dishes do we make at home that we can add preserves to as an unexpected flavor? Great going Chefs!

Sinton & Sons Beef Shank Yi Mein is one 14 ft noodle with caramelized onion

and beef shank with a slight kick of horseradish, is just ah-mazing.  We all say so!

We order their Fujian Half Duck, which includes duck served 3 ways –

A fermented honey glazed duck leg

A Half duck breast braised in ginger juice, which is what we think they call

their fujian dressing, apples and chicories.

Duck Jus from duck fat and skin served on mashed sunchoke  

Hey! Can you get more creative than that? And if that’s not enough, there’s a side of crunchy bits. So delish!

Ana says: “The duck is delicious” and I agree. It’s not only about the flavor but the beautiful presentation.

“The Duck and the Sweetbreads are my favorite” says Ana. “The Chicories really is a soft bitter that offsets the fat of the duck”, I notice. Andrew says: “The Sweetbreads I did not want to like, but I loved it”. 

And we have everyone at the table agreeing. My comment is: “Everything is cooked so amazingly well”. 

2nd poll: The Sweetbreads are #1, the Duck and Shrimp run a close second, the 14 foot noodle, the third. 

Stacy says: “Most restaurants want to Americanize Chinese Food, but these are regional dishes from China”. Stacy notices: “There’s a lot of words we did not know on the menu”.

From their offerings, to their plating/presentation, to the knowledge and excitement of the staff …. Our members describe it this way: Ana says: “It’s like a foundation that all works together start to finish”. Stacy adds: “We can call the end of the meal a crescendo”. Andrew says: “People get scared of different, and this is different, but it’s really flavorful”.

We are full but we have to try their desserts. While I will say we only did ‘tastings’ I also must admit, we will play it 100% healthy, another day. 

How can you NOT like if not love (and when is the last time you heard a restaurant do) a Black Sesame Budino (butterscotch pudding, chocolate ganache and cream)? And I’m not going to even talk about a Ginger Ice Cream that comes out on a star!

I have only 4 words for you: We will be back! Two more words for the Chefs: Thank you.