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Thursday, November 26, 2015

Private Party Restaurant brings Beijing-style Hot Pot cuisine to Monterey Park, California

The cooking style called “Hot Pot” has different variations in Asian cultures. Also known as steamboat in Indonesia, Singapore, Malaysia, Thailand, the Philippines, China, and Brunei. It is soup-like stew in a simmering metal pot at the centerpiece of table. Water, broth, and soup stocks simmer in the metal pot and ingredients are added. By cooking the meats and vegetables, it flavors the soup base as well. The best way to describe hot pot is if you combined shabu shabu and Korean barbeque. Since the broth condenses with flavors from the meats and vegetables, it can also be used as base for noodles like ramen, udon, and various fish cakes.

Private Party Restaurant brings families and friends together with their unique Beijing-style hot pot. The hot pot is divided into two troughs so you can try two different soup bases. The center is open like a volcano which can be used to roast skewers of meat as your meats and vegetables cook below in the soup. Unlike shabu shabu, Private Party Restaurant has a sauce bar where you can create your own dipping sauces for your meats and vegetables. Choices range from shoyu, sesame sauce, sesame oil, chili paste, garlic, green onions, and more.

Here’s are the options you can choose from to create your hot pot experience:

Soup Base:

  • Coconut Chicken
  • House Original
  • House Spicy
  • Lamb Soup – This is more like a stew with lamb pieces inside of the soup. It’s a great starter base as you cook your meats. It adds flavor as well so try it before dunking in your sauce.
  • Mushroom
  • Tomato
  • Water


  • Beef Ball
  • Beef Brisket
  • Beef Tendon – The beef tendon is cooked to tender perfection. It’s gelatinous and yet slightly chewy texture work well in the soup and also can be dunked into sauce before eating.
  • Beef Tongue
  • Beef Tripe – Tripe always makes soups better with its textural feel, but soft and spongy.
  • Chicken Heart – Asian cultures really know how to clean organ meats. The tinny flavor is not present and almost tastes like beef. It tastes great inside of the soup or skewered and barbequed like izakaya on top.
  • Chicken Thigh
  • Duck Feet (seasonal)
  • Frog – The frog is chopped into chunks so use the spoons to find them in the broth. Don’t cook too long otherwise it will be rubbery.
  • Goose Intestine (seasonal)
  • Meatball
  • Pork Belly – The pork belly is thinly sliced and cooks very quickly in the broth. It also adds another flavor layer to the soup as well.
  • Pork Blood – These cubes of deliciousness just need to be warmed up in the broth. It has a slight irony flavor but has a luscious texture. Don’t forget about them in the soup. They will start to disintegrate if left in too long.
  • Pork Heart
  • Pork Intestine
  • Pork Kidney – Pork kidneys are very clean and actually taste and have the texture of firm mushrooms. They also absorb flavors from the broth.
  • Premium Lamb Leg
  • Quail Eggs
  • Sausage
  • Supreme Beef
  • Supreme Lamb Shoulder – The lamb is very thinly sliced and just a couple of swishes in the broth will cook the meat. The meat is tender and takes in a lot of flavor from the soup, but you can also dip them into your sauces as well.
  • USDA Choice Ribeye – The ribeye is a beautifully marbled piece of beef. A couple of swishes is all that is needed to cook it. The marbling gives the beef a buttery flavor. A dunk in the sauce will add just the right amount of salt.


  • A-Choy (Taiwanese lettuce)
  • Bamboo Shoots
  • Bamboo Tips
  • Bok Choy
  • Broccoli
  • Cabbage – A must-have vegetable to order not only for the soup base, but it works well with any meat choice.
  • Chinese Yam
  • Cilantro
  • Daikon
  • Fried Veggie Balls
  • Green Leaf
  • House Special Garlic
  • Lotus Root
  • Okra
  • Potato
  • Pumpkin
  • Red Cabbage
  • Round Lettuce
  • Seaweed Knots
  • Spinach
  • Sugar Pea Sprouts (seasonal)
  • Sweet Corn
  • Taro – The taro used is much different than what we have in Hawaii. It is bright white and is reminiscent of a Japanese sweet potato with a crunchy yet slimy texture. It is almost flavorless, but absorbs the flavors that you add to it whether you cook it in the soup or dip into sauce.
  • Tomato
  • Tong Ho (part of the daisy family and has a chrysanthemum flavor)
  • Winter Melon
  • Yuba


  • Calamari
  • Clam
  • Crab
  • Fish Balls
  • Fish Balls with Roe – They look like giant tan colored Hershey’s Kisses, but taste like a fish cake with crunchy, salty fish eggs.
  • Fish Dumpling
  • Fish Fillet
  • Fish Tofu
  • Head-On Shrimp – Nothing is better than head-on shrimp. The head is the best part. As they do in Louisiana “Suck head and pinch tail” works just as well with shrimp.
  • Imitation Crab
  • Mussels
  • Octopus Ball
  • Snail – Snails are another mild flavored meat that absorb flavors from what it is cooked in. The broth will add some flavor but a sauce made with garlic is the perfect choice.
  • Tiger Shrimp – These huge and meaty shrimp cook very fast in the soup. Once they turn pink, pull them out from the soup. When ready the shrimp will be firm with a nice snap to them. If you leave them in too long, they will be rubbery.


  • Bean Curd Sticks
  • Enoki Mushroom
  • Fried Tofu
  • King Oyster Mushroom – Mushrooms are always great in a soup. King Oyster Mushrooms add a meaty texture. Whether you are a vegetarian or a carnivore, they are mighty tasty.  Plus they soak up the broth flavors like sponges.
  • Shiitake Mushroom
  • Soft Tofu
  • Sponge Tofu
  • Wood Ear Mushroom


  • Fried Starch Balls
  • Glass Noodle
  • Instant Noodle
  • Rice
  • Udon
  • Vermicelli Knots
  • Wide Potato Noodle

The next time you feel adventurous and want to have a fun dining experience with friends and family, make a reservation at Private Party Restaurant.

Atmosphere: 4 out of 5 stars
D├ęcor: 4 out of 5 stars
Service: 4 out of 5 stars
Food: 5 out of 5 stars

Savings Tip:
  • 10% off for seniors (age 60+)

For more information:
Private Party Restaurant
111 N Atlantic Blvd Ste 349
Monterey Park, CA 91775

Private Party Restaurant Menu, Reviews, Photos, Location and Info - Zomato

Saturday, November 21, 2015

Ernest Hemingway’s adventurous spirit lives on with Papa Pilar’s Rum

Ernest Hemingway was a world renowned writer, but did you know that he was also the world’s greatest adventurer? He lived by the words, “Il Faut d’abord durer,” meaning “First one must endure.” With record breaking fishing expeditions in the Caribbean to hunting game on the African plains, these adventures provided the foundation of the poignant stories that transformed American literature. Pilar, a 1934 Wheeler Playmate Cruiser, was Hemingway’s vessel which allowed him to reach beyond the shoreline, feast on life, and then recount his tales of adventure through his typewriter.

Papa’s Pilar Rums are a blend of the best rums from throughout the Caribbean, Florida, and Central America. They carefully select sources based on age and character, and fractionally blend them through their unique solera process. The hand-selected rums are aged in American bourbon barrels and port wine casks. The rums are combined to the make master blend and finished in Spanish sherry casks.

Pilar Blonde is 84 proof and column distilled. The blend is hand-selected rums between 3 and 5 years old and fractionally blended through their unique solera process. Tasting notes: lemon and lime aromas experienced; Light and smooth with lemon, lime, and vanilla notes experienced on the palate. Bitter Blonde recipe is a great mixed drink to try with this rum – smooth, crisp, refreshing and not too sweet. A splash of orange or pineapple juice would be a great additional mixing option. Rating: 4.3/5

Pilar Dark is 86 proof and pot/column distilled. The blend is hand-selected rums up to 24 years old and fractionally blended through their unique solera process. Tasting notes: Caramel aromas experienced; Burnt caramel and spicy notes experienced on the palate. Old Havana recipe is a great mixed drink to try with this rum – light and refreshing with sweet caramel, brown sugar, and citrus flavors. Rating: 4.4/5

Let Papa’s Pilar Rum guide you on your next mixology adventure!

For more information: