Koi Palace Contempo Cuptertino [Review]

Located in the heart of Cupertino, Koi Palace Contempo offers a modern twist on traditional Cantonese cuisine. I enjoyed the contemporary takes and creative presentations which make Koi Palace Contempo a higher-end Chinese dining establishment.

Menu Overview

Koi Palace Contempo’s menu is a delightful exploration of traditional dim sum staples with a contemporary flair. Classic dim sum dishes such as har gow and siu mai are elevated with luxurious ingredients like lobster and abalone, while other offerings showcase the restaurant’s creative edge, such as the Black Swan Pastry with Taro Filling and the Five Flavor Xiao Long Bao (XLB), featuring diverse fillings from crab roe to black truffle. The menu also highlights expertly prepared live seafood and premium meats, including Dungeness Crab with Salted Egg Yolk and Applewood Smoked Peking Duck.

Atmosphere, Interior, and Ambiance

The interior of Koi Palace Contempo is elegant and inviting with art work that look like meticulously painted Chinese paintings. The restaurant maintains the cozy and communal feel of a traditional dim sum house, making it perfect for both intimate gatherings and family meals.

What We Tried

Here’s a look at the items we tried during lunch service.

Black Swan Pastry with Taro Filling: This pastry featured a delicate, flaky exterior shaped like a swan, filled with a taro filling.

Crispy Durian Puff: For those who appreciate the bold flavor of durian, this crispy puff offered a well-balanced experience. The outer shell was light and crunchy, contrasting beautifully with the creamy durian filling.

Unagi Lotus Glutinous Rice: This dish had sweet and savoury flavors from the unagi (eel) along with the earthiness of the steamed lotus leaf-wrapped sticky rice.

Abalone Siu Mai: A luxurious take on a dim sum classic, the abalone added a chewy, briny element to the traditional pork filling, creating an elevated bite.

Lobster Har Gow: A standout dish, the succulent lobster encased in the delicate, translucent har gow wrapper was visually appealing and flavorful.

5 Flavor XLB: This fun take on xiao long bao allowed for a range of unique flavors, each filling distinct in taste. The turmeric crab roe stood out for its richness, while the squid ink with black truffle was earthy and indulgent. The 5 fillings were:

Turmeric Crab Roe, Pork
Pork
Squid Ink, Black Truffle, Pork
Beets, Beef
Spinach, Kale, Pork

They also served the xiao long bao with balsamic vinegar pearls, which is more elevated than the vinegar in a dish.

Har Gow: A dim sum essential, the har gow here was perfectly executed, with a tender, bouncy shrimp filling wrapped in a thin, slightly chewy skin.

Braised Chicken Feet: The braised chicken feet were flavorful and well-prepared, with tender skin and a rich, savory sauce.

Pan Seared XLB: A crispier take on xiao long bao, this pan-seared version offered a satisfying contrast between the crunchy bottom and juicy pork filling inside.

Wintermelon with Osmanthus: A light and refreshing dish, the natural sweetness of the wintermelon paired beautifully with the floral osmanthus, serving as a nice palate cleanser.

Wagyu Beef Chow Fun: The tender, melt-in-your-mouth wagyu beef elevated this classic noodle dish, while the chow fun noodles had a pleasant chewiness and smoky wok hei flavor.

Live Dungeness Crab with Salted Egg Yolk: The rich salted egg yolk coating added a savory depth to the sweet, fresh crab meat.

Applewood Smoked Peking Duck (Half): The smoky flavor imparted by the Applewood elevated this Peking duck. The crispy skin paired with the soft, flavorful duck meat made for a delicious dish. It was served with warm crepes.

Mapo Tofu With Impossible Meat: A vegetarian-friendly version of the classic mapo tofu, this dish retained the bold, spicy flavors of the original, with the Impossible Meat mimicking the texture and umami of traditional pork.