Chu Mai

We tried Chu Mai on December 6th for a semi early dinner around 7:45 p.m. . The place was definitely packed but not crowded. Because of the layout of the space you definitely felt that it was much bigger than the outside let on. First off the Ambiance of Chu Mai is very warm and cozy because there is a lot of soft lighting but, the bright mural in the corner right with the flowers and birds really brightens up the space. As you walk in because it is an open kitchen, you get a whiff of all the delicious aromas. As we were walking by I definitely took a look into the kitchen and saw some of the amazing dishes that they had available. When we were seated we were asked if it was our first time here and our server gave us a rundown of the specials and some of the more popular items. One of t

Came here on our honeymoon the night before out flight. It was so so so delicious and a newer cuisine that we hadn't tried! Would recommend the Yau Ja Gwai (chinese donuts) which are a great fried savory appetizer and The Girl with Green Eyes cocktail which was one of the best cocktails I've had (very light and refreshing and crisp). They also offered complimentary champagne which was very sweet.

We just experienced one of the most thoughtful, gracious and delightful dining experiences in Sac. From cocktail to dessert, it was complex, beautifully presented and absolutely delicious. We had a wonderful conversation with front of house, Michael Ng and received a history lesson and taster shots of a Vietnamese rice wine, Rượu đế, distilled locally by Dao distillery in Rancho Cordova, which as it turns out, is owned by a colleague of John, also a Professor at SCC! Professional waitstaff, clean kitchen, beautiful dining room and great ambiance. We will return to try everything on this menu.

Excellent. Ate at the bar. We got the tartare, egg salad, charred Napa, and lobster and shrimp Cheung fun. Excellent fusion. Nothing stood out when I first saw the menu, and I think it's because of the somewhat unconventional fusion they did. But it all worked. The egg salad stands out on that count. When I first had it, I couldn't tell if I liked it or loved it because it was such a novelty of flavors and textures. Cold steamed egg? But it worked with the spiciness, and complex textures of pepper crisps and century egg. Short review: great fusion, complex and new combinations of flavors, yet still classical familiarity and comfort.

The food was delicious! Interesting drink choices that were just as good. The atmosphere was great. Friendly staff too.