We’d talked about it for over five years, then finally managed to schedule a lunch together. The plan called for Paul and me to meet Tim at his house in Cerritos – there we’d make the big decision – where to go. Tim named off a handful of franchise restaurants, but Paul and I wanted something more – lunch at someplace unique in his neighborhood. He suggested a Chinese place in Artesia – specifically Ten Ten Seafood Restaurant.
As we approached the strip mall on Pioneer Boulevard, Tim assured me his parents hold this place in high regard. A bunch of fish tanks met us at the door. To the right was a cafeteria-Panda Express-style counter service option for those with little time. To our left was the grand banquet room – a huge facility, which on Friday was jammed with people. That’s where we wanted to go. Formally-dressed staff wheeled carts of Dim Sum around to linen covered tables. The din and energy of the room reminded me of another time – when your grandparents took you to a nice place and you sat quietly with your napkin in your lap. Now older, we can speak at the top of our lungs and discuss such things as the lyrics to Elton John songs and the best way to win at craps your local Indian casino (by the way, thanks Tim for picking up the bill). Tim selected a few dim sum items – served in their round steamers. My shrimp dumpling was succulent and impressive (more shrimp than dumpling), as was the pork meal dumpling – much fresher and tastier than those offered at those all-you-can-eat buffets. This place offered the most extensive lunch menu I’d ever seen – two pages with over 50 dishes – most between six and eight dollars. Tim ordered the Clay pot beef in black bean sauce which was presented in the lower half of the pot in which it was cooked. When it arrived, Tim was taking forever to start eating it – I figured he was more interested in finishing his story about how much money he’d won. He finally picked up his simulated wood-grained chop sticks which he froze in mid-air – realizing there was no rice it sight. He summoned our waiter, who recognized this error – tantamount to serving a peanut butter and jelly sandwich without bread. A bowl of hot steamed rice was immediately delivered along with a second round of egg drop soup. Tim insisted that Paul and I try his dish – especially the sauce, I spooned some onto my plate, allowing the rice to sop it up. The combination was indeed important to the complex flavor – beefy and well spiced. Paul also ordered a clay pot dish, but his featured pork, tofu, and some unidentified item. I thought it might have been a piece of crispy orange chicken that lost its way, but Paul corrected my assumption, pointing out several of these unique morsels in his pot. He stabbed one with his fork and offered me a taste. It was slightly chewy - definitely intestinal or epidermal – yet sweet and pleasant tasting. Since I didn’t keel over, Paul tried it too. To reciprocate, I offered him some of my Cod in Spicy Garlic sauce (which Tim passed on – evidently Mr. Big Shot doesn’t like fish). We both found it pretty darn good. It was fresh and ever-so-tender, the flavor only hinting that it once swam in the sea – as fish should taste. It was not spicy enough to earn the red pepper stamp, but that was okay – too spicy and it would have overpowered the cod.
I’ll definitely return to Ten Ten. They offer cuisine from not one, but four – yes four regions of China - Mandarin, Szechuan, Hunan and Cantonese. On my next visit I’ll go retro and order almond chicken – hopefully they prepare it the way I always loved it as a kid - deep fried battered chicken breast with gravy and sliced almonds served on a bed of shredded lettuce – the way post war Americans enjoyed Chinese food until the trendy 1980’s when Hunan, Szechuan, and Duran Duran took over the better of our senses.
Ten Ten Seafood Restaurant 17901-K Pioneer Blvd. Artesia CA 90701 (562)-860-9888.
As we approached the strip mall on Pioneer Boulevard, Tim assured me his parents hold this place in high regard. A bunch of fish tanks met us at the door. To the right was a cafeteria-Panda Express-style counter service option for those with little time. To our left was the grand banquet room – a huge facility, which on Friday was jammed with people. That’s where we wanted to go. Formally-dressed staff wheeled carts of Dim Sum around to linen covered tables. The din and energy of the room reminded me of another time – when your grandparents took you to a nice place and you sat quietly with your napkin in your lap. Now older, we can speak at the top of our lungs and discuss such things as the lyrics to Elton John songs and the best way to win at craps your local Indian casino (by the way, thanks Tim for picking up the bill). Tim selected a few dim sum items – served in their round steamers. My shrimp dumpling was succulent and impressive (more shrimp than dumpling), as was the pork meal dumpling – much fresher and tastier than those offered at those all-you-can-eat buffets. This place offered the most extensive lunch menu I’d ever seen – two pages with over 50 dishes – most between six and eight dollars. Tim ordered the Clay pot beef in black bean sauce which was presented in the lower half of the pot in which it was cooked. When it arrived, Tim was taking forever to start eating it – I figured he was more interested in finishing his story about how much money he’d won. He finally picked up his simulated wood-grained chop sticks which he froze in mid-air – realizing there was no rice it sight. He summoned our waiter, who recognized this error – tantamount to serving a peanut butter and jelly sandwich without bread. A bowl of hot steamed rice was immediately delivered along with a second round of egg drop soup. Tim insisted that Paul and I try his dish – especially the sauce, I spooned some onto my plate, allowing the rice to sop it up. The combination was indeed important to the complex flavor – beefy and well spiced. Paul also ordered a clay pot dish, but his featured pork, tofu, and some unidentified item. I thought it might have been a piece of crispy orange chicken that lost its way, but Paul corrected my assumption, pointing out several of these unique morsels in his pot. He stabbed one with his fork and offered me a taste. It was slightly chewy - definitely intestinal or epidermal – yet sweet and pleasant tasting. Since I didn’t keel over, Paul tried it too. To reciprocate, I offered him some of my Cod in Spicy Garlic sauce (which Tim passed on – evidently Mr. Big Shot doesn’t like fish). We both found it pretty darn good. It was fresh and ever-so-tender, the flavor only hinting that it once swam in the sea – as fish should taste. It was not spicy enough to earn the red pepper stamp, but that was okay – too spicy and it would have overpowered the cod.
I’ll definitely return to Ten Ten. They offer cuisine from not one, but four – yes four regions of China - Mandarin, Szechuan, Hunan and Cantonese. On my next visit I’ll go retro and order almond chicken – hopefully they prepare it the way I always loved it as a kid - deep fried battered chicken breast with gravy and sliced almonds served on a bed of shredded lettuce – the way post war Americans enjoyed Chinese food until the trendy 1980’s when Hunan, Szechuan, and Duran Duran took over the better of our senses.
Ten Ten Seafood Restaurant 17901-K Pioneer Blvd. Artesia CA 90701 (562)-860-9888.
