China Max - a "Soft Reopening" Visit

I was quite excited to hear about the reopening of China Max. Until I started reading about it. I knew that the owners of Taste of Hong Kong had purchased the business from the original owner who decided to retire. I can imagine the stress and hardship of rebuilding after the fire in 2020. Taking almost 5 years! But I had also read that the menu had drifted from the Cantonese fare of the original China Max since the owners did not want to compete with their restaurant a few blocks away. Sigh..... The new focus would be dumplings and noodles, which were to be made fresh inhouse.

Still, instead of waiting and a few other reservations, I decided that I just wanted to see what was going on. After all, our first post back in May of 2005 was on China Max! And over the years, it had become a place to have a special meal, or just get my favorite version (in San Diego) of pan fried noodles with seafood. So, I decided to head on over. I did take the advice of a good "FOY" who told me "please don't take the Missus there, it's not up to Her standards". Words that would come to haunt me!

Anyway, the place was quite empty when I arrived right after 10am.

The folks manning the host counter were wonderful....as was everyone else I had contact with during my visit. Just really nice folks! I requested a table for one and was told that because it was soft opening and the was staff in training it would be a short wait. I totally got it and told them it was not an issue.

I was handed a menu.

Which for some reason; reminded me of a Din Tai Fung wanna be, more about quick turnover then upscale Chinese dining. The gentleman working the front of house asked me if I had any questions and was told that the braised beef noodle wasn't niu rou mian, but braised beef on house made noodle. I asked for what folks were ordering and was told that the Xiao Long Bao was the most popular item. I had thoughts of actually ordering the Har Gow; but at $8.95 for three....that like three bucks a piece.....well, that wasn't going to happen.

Soon enough I was escorted to my table. My server was so nice, mellow, and friendly. I made my mind up and placed my order.

I wanted to check on simple wok skills so I ordered the String Beans with Garlic ($12.95). These were cooked nicely.

Crisp, with a nice mild crunch! Simple seasoning, a tad on the salty side, but quite good. I took the leftovers home and the Missus liked it! This was a surprisingly good start to things.

And then the XLB ($8.95) arrived.

 There were some things I quickly noticed. The liner was very wet, so I started turning over the XLB and guess what? Four of the six had wrappers on the bottom that were cracked and all the "soup" had leaked out. This will also tell you what I thought of the wrappers; too thick, brittle, lacking the slight delicate texture I enjoy. I'm truly not expected anything like I had at DTF's original location on Xinyi Road, or even Kao Chi Xinsheng Restaurant, but this wasn't even close to what Shanghai Alley makes.

As for the filling. Well, it was adequately tender, but lacking in porkiness and flavor. As was the soup for the two dumplings that were "intact".

I also ordered the Scallion Noodles with Porkchop ($17.95). I had been told that it was a "Chinese style" fried pork chop. But take a look and tell me what it looks like.

    Looks like lunchwagon tonkatsu, eh? It had been over fried, the breading hard, as was the dried out pork. It could have used some flavor; you know, five spice, soy sauce, a good pre-breading marinade. If it was brined or marinated, I couldn't tell. 

As for the noodles; well, they were slightly overcooked, but fine. It did a nice job of picking up the watery-bland sauce. I expected scallion oil noodles, you know, with the classic Chinese "brown sauce"; but this was so watery, it seemed to have sesame paste and soy sauce, but not enough of it. When I brought the leftovers home, the Missus had a bite and quit. So, my "FOY" was totally correct in their assessment.

Perhaps I should have waited and my curiosity and excitement got the better of me. I did crack up when I saw an "Influencer" thing on Instagram touting the reopening. Of course, once you see videos from inside the kitchen, you know what's going on right? 

It was interesting to see three parties of older folks come in and when they found out this version of CM does not do dim sum, they left. I'm hoping that this version of CM finds its footing and an identity that is not being a second rate version of DTF. Like I said, the folks working were so nice and gracious, I'm hoping for the best. So, I'll probably revisit in a few months...fingers crossed.

China Max
4698 Convoy Street #C101
San Diego, CA 92111

Comments

[Junichi]

I saw similar pics of the pork chop online and decided to wait a while. Used to be a favorite spot for my family.

[Som Tommy]

We were really excited about their return. Bummer

[soo]

$3 for a har gow and no dim sum is a deal breaker. I'll stick with Diamond Palace.

[kat]

bummer the xlb leaked

[Kirk]

It was pretty bad Junichi! Used to be a favorite of ours as well!

It was quite sad ST!

LOL Soo! Can you imagine that!

Lack of QC Kat!

[Jessica]

Oh, dang. I'm sorry to hear they no longer serve dim sum. I know places change, but it sounds like just another soup-dumpling place now. Wish they'd at least have a few hours of traditional dim sum on the weekends.

[Peter]

Sad. Looks like a DTF wannabe that set the bar very low. I was looking forward to this opening, but now not so much. Hopefully things will turn around when (if??) they get the dim sum going again and add more to this starter menu.

[Kirk]

I'm hoping they start adding dim sumn and other dishes Jessica!

It's sad to see Peter! I'm hoping they revise things!

[LL]

Too bad there’s no dim sum! This is the first San Diego restaurant I visited with my parents when I moved here in 2010 :)

[Jason]

This doesn't look promising... if I want a poor immitation of DTF, I might as well just go to the real DTF. Not that hard to get a table with a little bit of forethought.

[Kirk]

Yes, so many of us have fond memories of China Max LL! I'm hoping they can make some good adjustments.

So true Jason! It's great hearing from you! I hope all is well!

[Kirbie]

I had been looking forward to them reopening but was also really sad when I read they wouldn't be doing Cantonese food like before. Seeing all the pictures on Instagram from their soft opening just made them look like a DTF wannabe. Now reading your post, I think I'll pass on trying them out anytime soon.

[Kirk]

It is kinda sad Kirbie. Especially if you've had their food before.

[nhbilly]

Geesh Costco XLB would give you the bang for the bucks!

[Kirk]

Yeesh, you're right Billy! ;o)