Superior Palace - Review - Richmond - San Francisco - The Infatuation
"Avoid going to Superior Palace alone. With big lazy susan-topped tables, a novel of a menu, and huge portions, this roomy, bare-bones Cantonese restaurant is best with a large group. Even if you’re not near the Avenues, the food is worth the trip and you’ll want to share it all with people that you actually like. The wok-fried garlic pea shoots are simple yet perfectly balanced, the steamed bass hits your nostrils with ginger and spring onions before you take a bite, and their twice-fried chicken wings are better than San Tung’s. Make sure to check out their “Specials” whiteboard, which often lists limited-supply seafood and veggies. Staff here is always happy to provide recommendations, and being able to speak Cantonese (or having a companion who can) can be useful in scoring some unlisted dishes or plates that are still being tested. If you can’t make a decision, opt for one of their set menus that includes anywhere from four to six family-style entrees (along with a soup and a dessert) and feeds six to a dozen very hungry people. On any given day, you’ll see tables full of neighborhood regulars shouting their usual orders to waitstaff, or venturing to the kitchen to make off-menu requests. At full capacity, the dining room can suddenly feel like you’re at Outside Lands, so if you prefer not yelling your conversations, try snagging a table during lunch or beating the rush with an early dinner. Food Rundown Fried Chicken Wings The wings must be sourced from some of the buffest chickens in the land, because these fried, sweet-and-spicy things are consistently gigantic. After you’ve cleaned off each bone, make sure to keep the plate and drizzle the leftover sauce over your rice to keep the memory of this dish alive. photo credit: Patricia Chang Stir-fried Garlic Pea Vines A big slick of oil, slivers of ginger, and chunks of garlic make these pea vines irresistible. A few quick tosses in a super-hot wok gives everything just a slight char while keeping the pea vines’ crunch intact. This should be the first thing you order. photo credit: Patricia Chang Salted Egg Crab with Pumpkin Crab here is served in several different ways—ginger and green onion, garlic, and our favorite, salted egg. Crab legs and shards of pumpkin are coated in a cured egg yolk and fried. The result is a crispy and intensely umami crustacean and gourd combo we think about daily. photo credit: Patricia Chang Black Sesame Soup The desserts here seemingly depend on what the kitchen staff is in the mood for, but if you’re lucky, this black sesame soup is available. A mix between a liquid and a pudding, the nutty and just-sweet-enough soup may turn your teeth a few shades darker, but we hear that’s totally in right now." - Patrick Wong
