Newport Seafood Group Inc - San Gabriel

We were informed that all six chefs were on duty that night and encouraged us to order as many house specials as possible to take advantage of each chef's unique specialty. While I was a bit annoyed at having to rush from West LA only to see all those vacant tables, the clean, modern decor was a welcome sight and put me at ease. My fellow food enthusiasts were pleasantly surprised by how nice the venue looked. Someone in our group kindly brought a bottle of wine, with a corkage fee of $10. A couple of people opted for Tsing Tao beverages at $3.25 each. I didn’t sample either the wine or the beer, so I can’t comment on those. To start the meal, we were served a complimentary plate of fried cashews and peanuts, which were quite greasy and left much to be desired. Thankfully, this appetizer wasn’t reflective of the rest of the meal. The first dish that arrived was the crab and fish maw special soup ($18.95). It resembled congee but had egg whites, making it similar to a basic egg flower soup. While you could taste the crab and the cartilage-like texture of the fish maw, the soup was a bit bland. I noticed my dinner companions adding sauces and spices to enhance the flavor. Next, we ordered the Newport Lobster ($15.95 per lb, totaling $75.76)—the restaurant's signature dish. This preparation is quite different from what you’d find in American or European establishments. Instead of broiling it and serving it without the head, this lobster is fried in a garlic-based sauce and presented with the head still intact. It was bursting with seasoning that’s unlike the typical lemon-butter preparation most people are accustomed to. I took the head, as I love the flavor of lobster guts and fat, but found it mostly empty. Curious about the missing flavors, I noticed my dining companions enjoying the vegetables that garnished the lobster. Upon closer inspection, it turned out that the lobster guts and fat were mixed in with the veggies, which were delicious. We happily devoured all of the garnishes. The next course was the Black Seatrout ($12 per lb, totaling $39). The fish was beautifully presented, covered in a sweet and sour sauce. The skin had a wonderful crispness, but the flesh was far too mushy for my liking. I enjoyed it but wished the meat had a firmer texture. After the fish, we ordered the Spicy Clams ($10.95). I was surprised at the size of the manila clams, as they are usually smaller. Unfortunately, larger clams tend to be tougher, and these were no exception. The accompanying sauce had a pleasant hint of ginger, but it wasn’t enough to offset the chewiness of the clam meat. Next up was the Loc Lac French Beef ($11.95), which pleasantly surprised me. It was very tender and had a mildly gamey flavor reminiscent of venison. This is definitely a standout dish that should not be missed. Then we ordered the Kung Pao Chicken, which disappointed me; it felt bland and unexciting compared to the other meat and seafood dishes. It seemed to be a safer choice for those with less adventurous tastes. Following the chicken, we had the Vegetable Deluxe, primarily consisting of bok choy, baby corn, and the usual stir-fry vegetables. It was decent, but nothing remarkable. The last dish we ordered was the Salt and Pepper Pork Chop ($9.95). It was greasy, overcooked, and overly salty—not something I would consider ordering again, as I can prepare better pork chops at home. We also ordered a side of white rice for our group, which cost $5.00. Overall, I enjoyed the lobster, fish, and Loc Lac beef and would order them again on my next visit. Instead of the lobster, I would suggest trying either the rock or Dungeness crab, as they would be significantly more affordable. The restaurant also boasts a spacious parking lot.

I knew it would be busy, but I was unprepared for the crowded scene awaiting us. Thankfully, I was with great company, or I might have lost my patience. One of my friends, who I suspect has never experienced a packed Chinese restaurant, looked utterly overwhelmed. Frankly, the sight of his wide-eyed reaction to the chaos around us was one of the highlights of the evening! The delicious aroma and sight of endless seafood platters only added to our excitement as we joked about bribing seated diners for their dishes. Honestly, my friend was nearly ready to do just that, but thankfully, our number was called just in time. As for the food, it lived up to all the hype, likely enhanced by our long wait having built up our appetites. For our group of four, we ordered the house special lobster (4 lbs for $15.95 per lb), clams with basil and garlic, steamed spot prawns (1 lb for $29.99), beef bo lac, and sautéed pea sprouts. Each dish was distinct in flavor and preparation, which I feared might not be the case with the seafood items, but they were all memorable. I must mention that the spot prawns weren't on the menu, but we spotted them live in one of Newport's tanks and couldn’t resist asking about them. These fresh, sweet prawns were daintily steamed and served with a light dipping sauce made of soy sauce, garlic, scallions, ginger, and chili. Some of the prawns were even pregnant and full of roe! I do have to deduct a star due to the chaotic atmosphere and the fact that they don’t take reservations. Despite that, I can’t wait to go back and try their crab dishes (like salt and pepper crab and crab with black bean sauce) as well as their whole fish dishes. I’m sure the next time I muster the patience for a long wait (hopefully not quite as long!), I’ll definitely return to Newport Seafood.

The HOUSE SPECIAL Newport LOBSTER looked incredible! It was indeed delicious, but not enough for me to feel compelled to return anytime soon. The sautéed PEA SPROUTS, a staple I usually order at any Chinese restaurant, were tough and chewy—more stem than leaf. My sister-in-law pointed out that this indicated the pea sprouts likely weren’t fresh. Eating this dish felt more like a chore than a pleasure. The CLAMS with SPICY HOT SAUCE were also disappointing. The clams were quite small, and instead of being garnished with green bell peppers, I think they would have benefited from the addition of chilis, either green or red, as they weren’t spicy at all. However, I will give it credit for still having a somewhat “gamey” clam aroma. I’m not a fan of dishes that overly mask the natural flavors of the ingredients. A few other dishes that were ordered didn’t leave much of an impression on me either. On a positive note, the SERVICE was surprisingly good for a Chinese restaurant. My Caucasian friends in Orange County (Susan, you would have loved it!) would have appreciated how the waitstaff approached us without being called over for our orders, engaged in conversations in Cantonese and Mandarin to explain the dishes and specials, and consistently refilled our drinks and cleared our plates. The DECOR was very clean and had a modern feel, definitely not your typical Chinese restaurant with the lingering smell of seafood. It does get quite busy, so we were fortunate that we arrived early for lunch; we were seated right away as soon as they opened. This restaurant is a great spot to introduce co-workers from diverse backgrounds to Chinese cuisine.