24 Suns — Restaurant in Oceanside

Cut and Dry, Not sugar coated.

This is NOT refined at all. You need to hire a real Chinese designer, to better distract from the scary looking floor and ceiling, it's obvious. After several appetizers and multiple courses, I was convinced that this restaurant was not for people like me. At least not for a few years depending on effort. Very flavorless and some extremely sour, some was burned some was undercooked slightly, be careful with raw seafood! Soooo much more work ahead of you guys. You are very young in education and experience, and it definitely shows on every plate.

I will give credit where it is due. The ingredients were for the most part organic by American organic standards (kind of compared to the rest of the truly organic world. That's why there is so few great restaurants in the US because the local ingredients are just pathetic compared to France for example and yet our economy is 100 times stronger. Something is off balance here. I guess when all the money is sucked into nuclear bombs all we get left with is McDonald's quality for the majority of the country who can't afford 300$ per meal.

I will say your prices guy's for what you offer are very greedy and overvalued by at least 20%. I get it, California but.. if you are still amateur level skill, why open with so many tables that you can't even handle with quality service (with serious respect, as a professional executive chef that has been cooking for royal blood and multi-millionaires for more than 10 years) Your famous dumplings were undercooked, you spent so much effort on a sauce that's blend that you overlooked the temperature of the dough...here is a Lil tip add a Lil salt n pepper n saffron to your sauce then it will be worth mentioning. ..and please steam the dumplings so the dough is not raw on the top crease if your whole reputation is riding on it.

Your waiter staff. Oh boy. They all need to religiously watch at least chefs table 10 times over and over to learn how to talk they sound like a new car dealership sales reps.... The amount of nonsense I heard was more than everything combined in the last 6 months of restaurant exploration...was not only making the food cold by wasting time on information that made no sense but also made me want to turn my brain off. Very very very unprofessional. They can't fake it till they make it. They need serious attention and education before they chase every single respectable customer out the door.

You are heading in the right direction fellas with choosing better ingredients than average, but you have a lot of hard work ahead if you because you need quality experience that is if you want someone respectable to value your craft.

My advice is go eat at a few fancy authentic restaurants in Hong Kong and take notes on the flavors if you want to learn what Chinese food tastes like.

Au revoir et bonne...

TLDR: Service was outstanding, food was absolutely delicious and complex. Coming back soon!

My experience here was outstanding from the moment we sat down to the moment we walked out. We were kindly greeted by our server Raul, who was absolutely amazing and described every dish in great detailed and took the time out to figure out what dishes he recommended for our pallets which I highly appreciated since this was our first time in this establishment.

My husband and I came here with our One-year-old son and made sure to call ahead to see if they had highchair accommodations, which they did. They recommend a table on the floor instead of a booth because the highchair wasn’t high enough, which I appreciated the thoughtfulness of the suggestion. Not once did the server make us feel like we were out of place with our child in a restaurant that serves such high-quality food. We highly appreciated that.

We ordered the birds nest, which was a great Segway into our next dish, which was the Thai and pork sin salad. The numbing of the green sichuan peppercorn was complemented by the sweet and freshness of the salad with a slight crunch from the celery. Then we had the chicken corn and caviar, which felt like a taste of home with a unique twist from the crispy chicken skin and caviar that complemented the broth and custard of the chicken so well. Following after we enjoyed the wild Robuchon shrimp that was spicy from the hot mustard yet sweet from the shrimp and finish with a freshness from the basil, a dish I would definitely recommend for complexity. We also had the duck five ways which was delicious, but I’m not a big duck fan so it wasn’t my favorite. The brown butter fried chicken is a must recommend. I never order chicken when I go out to eat but this was a game changer.

Overall, I’m so happy I found this place in the Michelin guide and I hope they get a star or at least a bib gourmand one day. I can taste the passion in each bite and look forward to dining here and getting serviced by Raul again!

P.s. The lighting didn’t do justice for the dishes, so I didn’t take many pictures but trust me they...

Very excited to be able to follow along on the journey for these guys on their way to Swan & Fox! I found these guys through an article written about them in the San Diego magazine. Both the chefs met at Addison, the 3 Michelin Star restaurant in SD, and decided to go on their own venture and open their own restaurant. Note that this is more like a fine dining food and small plates with quality ingredients and beautiful looking and tasting food.

Remi, the bartender is a GENIUS with his drinks. I tried the 'five spice milk punch', which was so balanced and refreshing, which I didn't think could happen with a whisky and cognac drink, I think the best cocktail of my life (for real tho). My husband had the Spartacus old fashion which he really liked as well. We will be trying other drinks next time. Now onto the food, it was so difficult to choose! We ended up having the 'crispy bird's nest', the 'scallop & shrimp jiaozi', the 'dongpo pork belly' and the 'sichuan sliced beef', which were all great. Our favorite was the jiaozi with the most beautiful doubanjiang butter sauce, my husband wanted to lick it off the plate. Husband said this was the best dumpling he has ever had. We appreciated the attention to detail and delicate smokiness of the bird's-nest. We will definitely be back to try the rest of the menu.

I loved the thoughtfulness of the fresh dahlias on the tables, and the attention to detail with the barstools as they move away from the bar and grill this was.

Like others have said, come here before you can't get a reservation anymore. From now until September they will be operating under 24 Suns and then will be closing September for their renovations and will be opening as Swan & Fox. Best of luck to you guys!! We are looking forward to seeing you succeed! See ya...