I’m not sure how this happened, but it appears I’ve never blogged about China Max despite several visits over the last few years.
China Max Seafood Restaurant is one of the fancier Chinese restaurants in San Diego. I don’t particularly like visiting often mainly because the prices are very high for a chinese restaurant. While the service here tends to be better than the typical chinese restaurant, the food isn’t anything special and not worth the inflated prices.
The only two meals I don’t mind coming for is dim sum (which is placed through orders rather than the old school carts being pushed around) and their late night specials where they offer a discounted menu (it’s offered from 9-11pm. It’s also available for lunch). At first glance, the discounted menu look almost like normal prices, with dishes priced around $10. But it is a significant discount compared to the $20+ prices for their regular menu.
We try not to eat dinner too late anymore. But somehow, one evening, we found ourselves having not eaten and it was almost 9. So I headed over to China Max with my siblings and FH.
Since it was after 9, the place was quite empty. We grabbed the late night menu and each chose a dish. Since the prices are discounted, the quantities are much smaller too.
Sauteed Prawn with Season Vegetables
Sauteed Rock Cod Fillet
Ice cream + flour = bread. Seriously?
I couldn’t believe it myself when I saw it on Newlyweds. I didn’t know how it would work. I still can’t explain it. But it works. I used pumpkin ice cream and came up with this pumpkin bread that tastes similar to the pumpkin quick breads I bake in October.
Crepes Bonaparte, competitor on The Great Food Truck Race and originally from the LA/Orange County area, recently opened a second truck in San Diego. The truck serves French crepes, in breakfast, lunch and dessert varieties.
There’s been a lot of new food trucks opening in San Diego, and I can no longer keep track. Crepes Bonaparte caught my attention because I love trying trucks I saw on Great Food Truck Race and because I haven’t had a decent crepe in San Diego in quite a while.
The truck plays French songs, displays a mustache as its logo, and you’ll be greeted with a “Bonjour!” The trucks are owned by husband and wife team Christian Murcia and Danielle Law Murcia. While neither of them are French, they do know how to make French crepes. The crepe makers are imported from France. Each truck has a French sounding name too: Gaston (Orange County) and Pierre (San Diego).
I stopped by for lunch the other day in the new downtown food truck spot (3rd and B). Unfortunately there was some snafu with the city so the other trucks had to leave the lot, but luckily Crepes Bonaparte was still around.
There were so many crepes on the menu I wanted to try, but I limited myself to two. I wanted to try one savory and one sweet one to compare.
Caprese sliced tomato, seasoned chicken, mozzarella & garlic pesto ($6.75)
The crepes are made fresh to order so you do have to wait a few minutes, but it’s fun to watch them being made from the glass windows. Though I was mainly distracted by all the jar of Nutella in the truck…
The crepe texture was perfect. Thin, crisp on the outside, slightly chewy and airy on the inside.