Style Magazine_ El Dorado Hills and Folsom_December 2018

Chow Mein
Shrimp Dumplings
HOURS:
11:30 a.m.-9
p.m. (Sunday),
11 a.m.-
9:30 p.m.
(Monday-
Thursday),
11 a.m.-10
p.m. (Friday-
Saturday)
TRY THIS:
War Won
Ton Soup,
Singapore
Style Walnut
Prawns Salad,
Shrimp
Dumplings,
Peking Duck,
Lemon
Chicken,
Sichuan Kung
Pao Prawns,
Combination
Vegetables,
Thai Tofu
Curry,
Mongolian
Beef,
Lemon Chicken
Sichuan Kung Pao Prawns
Northern
China Chow
Mein
DRINKS:
Beer and
wine
TAB: $$
HEADS-UP:
Sidewalk
patio with
Wi-Fi; low
sodium and
no MSG food
preparation;
daily lunch
specials
from 11 a.m.-3
p.m.; vegan
options;
platters
available
for private
parties; free
delivery
(limited area)
with $30
minimum
Surprise. This was my first impression
as I walked through the doors of El
Dorado Hills’ newest Asian restaurant.
White leather chairs, colored LED lights
illuminating Chinese-themed art, and a modern
mix of light and dark wood joined the sounds of
four chefs working at a feverish pace in the open
kitchen. The result? An über-contemporary, cool,
and lively take on family-style Chinese dining.
My wife and I started with a fun twist on one
of her favorites: honey walnut prawns. In this
case, the crowd-pleasing plate was served as
a Singapore-style salad. Although I adore the
entrée, it can be heavy and doesn’t reheat well
as leftovers; conversely, the salad was light and
boasted all the favorable textures and flavors
found in the original with plenty of fresh veggies
(lettuce, carrots, cucumber, and red cabbage) to
cut through the protein’s deep-fried richness and
creamy, sweet sauce.
The shrimp dumpling appetizer—served in a
bamboo steamer basket with eight silky, plump,
shrimp-stuffed bundles of delicate delights—was
an instant hit. Mix a little chili paste and soy
sauce tableside, and everyone will be fighting for
the last one.
Next, we moved to the spicy side with an
order of Sichuan shrimp—a sizzling portion of
prawns alongside colorful bell peppers, bamboo
shoots, onions, shiitake mushrooms, zucchini,
and (a curious but welcome South of the Border
addition) chayote in a fiery-sweet Sichuan sauce.
A quick note here about Szechuan and Sichuan;
in short, they’re interchangeable and both refer
to the Sichuan province in China—famous for the
wonderfully piquant Sichuan peppercorn and a
cooking style featuring intense flavoring of garlic
and chili peppers. If you’re brave, ask for it SPICY!
Once again acquiescing to my wife’s tastes,
we ordered lemon chicken, her “safety dish.”
She’s not a very adventurous diner, so the fried
chicken breast in a luscious lemony glaze hit the
mark for her timid taste buds who weren’t willing
to venture in or near the red (hot) zone.
Thankfully, all of their spicy dishes are defined
by a red chili pepper on the menu, ensuring it’s
easy to avoid or invite the heat. What’s more,
each lunch special is served with soup and your
choice of white rice, fried rice, chow mein, or
brown rice—meaning there’s plenty of food and
flavors to go ’round.
Stop in for lunch or dinner and see what
surprises await—you’ll be glad you did.
NOTE: Check out their original location at 1169 Riley
Street in Folsom.
3941 Park Drive, Suite 10, El Dorado Hills,
916-936-0808, folsompalace.com
DECEMBER 2018 // stylefedh.com 67