A stone's throw from the Del Mar Racetrack, this irresistible Chinese and Asian Fusion restaurant by Chef Mark Sun has been voted 10 News' A-List Best Chinese Restaurant in San Diego. With the sparkling Pacific Ocean as a backdrop, diners can enjoy a variety of diverse dining options. Outside of the regular menu, Del Mar Rendezvous also offers a vegetarian and vegan menu with 45 vegetarian items and 29 vegan items, and a gluten-free menu featuring 40 items. Putting a modern twist on the traditional, Del Mar Rendezvous prides itself on using the freshest ingredients in a neighborly setting where great food, great friends, and great service all come together as one.
Read More ...Nestled in a welcoming brick façade on a bustling block in the heart of downtown Del Mar, Del Mar Rendezvous answers to the beach community’s pressing need for upscale Chinese and Asian Fusion cuisine. Truly a culinary voyage of the senses through Asia’s exotic flavors and spices, this charming neighborhood eatery has built a strong reputation on quality food and superb service. Aptly named Del Mar “Rendezvous,” it serves as a gathering place where friends, family, and couples can come to enjoy a myriad selection of noodles, rice, soups, and entrees from both land and sea. They also take special care to cater to customers’ unique dietary preferences by offering a wide variety of menu options that encompass-- but are not limited to-- vegetarian, vegan, and gluten-free dishes.
Inside the dining room, small touches accent even the most subtle objects, from the Zen-like stone-shaped salt and pepper shakers adorning each table to the fanciful flora depicted in calming hues on modest canvases. Large sparkling floor-to-ceiling windows lead out to a quaint outdoor patio where diners can enjoy San Diego’s mild climate all year long under the protective cover of the sun’s warm rays or shielding heat lamps. If you let your gaze wander to the opposite side of the street and down a steep hill, a thin cerulean stretch of ocean blinks calmly by, steady and perpetual in its swirling beauty. I find myself not only physically immersed in the serene atmosphere, but my mind and spirit are equally touched. Back inside the restaurant, an open kitchen showcases Sous Chef Tony’s precision and agility with a chopping knife. Mimicking the knife’s jubilant rhythm, conversation flows animatedly from every occupied table.
Dan Schreiber, one of the two managers who ensure Del Mar Rendezvous upholds and even surpasses its commitment to excellence, is our knowledgeable guide through this evening’s meal. He begins by providing a brief history for the Tsing Tao we order: it is a Chinese pilsner beer originally founded by German settlers in 1903. The beer is light and well paired with the Sesame Crusted Seared Ahi, which arrives on a long plate harmonious to the tuna’s rectangular form. Sitting on a bed of spring mix lettuce with a house vinaigrette, the thin cut slices of Ahi fold over each other like dominoes, exposing a deep red color beneath an aromatic golden-crusted exterior. Seared tuna can be a touchy dish to order as it’s easily overcooked and can be strongly affected by the quality of the meat, but in this case it’s a nearly transcending experience. Bright green wasabi aioli that’s been drizzled across the plate in a Jackson Pollock-like gesture briefly penetrates my nasal passage in a burst of heat, then is subdued just as quickly as the mild flavor of the fresh tuna and the nuttiness of the sesame seeds step in. The buttery consistency of the fleshy tuna coupled with the crackling of the sesame seeds is a melodious dance in texture.
The Crabmeat Mango Salad, one of Del Mar Rendezvous’ signature items, instantly captures our attention for the current seasonality of its ingredients. Flawlessly cylindrical in shape, the salad arrives in the form of a well compressed cake atop a bed of the house spring mix lettuce. The crisp taste of fresh crab is the first flavor to hit my mouth; the pulpy sweetness of mango follows closely behind whispering tropical secrets of distant lands and hot summers. I barely detect the tiny morsels of red bell pepper and celery that contribute to the mosaic of color contrasting against the snowy whiteness of the crab, but the overall effect is light and fresh.
Unable to resist trying out some of the many varieties of dumplings offered here, we opt for the Steamed Pork Dumplings and the Ha Gau and Siu Mai combination. Despite the fact that these Asian tapas are prepared steamed, their presentations are like night and day, thus giving us a nice feel for their versatility. The pork dumplings win us over with their simple yet elegant presentation in a silver tin, which we learn is actually a steamer. The doughy pouches are twisted to a fine point, and reveal nothing of their inner secrets. After attempting to grasp an elusive dumpling between my chopsticks, and failing, I pull a rookie stunt and end up using them as prongs to fork the bundle from the tin into a dipping sauce, and finally into my mouth. The tangy soy-based sauce advertised as “medium spice” provides less kick than I anticipated, yet is just right for the flavor-packed chewy filling of the dumpling. Interestingly, the infusion of chicken stock, green onions, and pork in the filling brings fond memories of the stews my mother used to cook up for me as a child.
The handmade Ha Gau and Siu Mai dumplings are served on a long and narrow black plate like those used to flaunt sushi rolls in Japanese restaurants. Different in appearance, the Ha Gau are white in color and resemble tiny, pleated bonnets, while the Siu Mai peek out perkily from yellow flour shells. The overall presentation is a reminder that art and food share much in common. In single file, the two varieties alternate bursts of yellow with subdued white. To top it off, thinly shredded lettuce and carrots, diced tomatoes, and a brown glaze mingle over everything like sprightly confetti on Chinese New Year.
The playfulness of the dish is not limited to its appearance, but extends to the flavors as well. The Ha Gau, filled with mild-tasting shrimp, is chewy from the outside and slightly crunchy on the inside, which is an indicator that this blushing crustacean isn’t over-cooked. The bold Siu Mai dumplings take things a step further; the filling is a seemingly unlikely combination of shrimp and pork that charms the taste buds in all the right ways.
At last ready to move to the main course, Dan helps us select entrees based on their loyal following by satisfied diners that have come before us. The Walnut Shrimp entrée arrives heaping with seven piping hot, lightly breaded pieces of whole shrimp scattered in and around crunchy walnuts and peas. The fragrance wafting up from the plate tingles our nostrils with the mysterious aroma of the white sauce delicately coating each morsel. To my delight, the walnuts are caramelized, accentuating the sweetness of the creamy glaze that so coquettishly seduced us with its inviting scent. The shrimp are crispy and subtle, and are a nice contrast to the sweetly nutty crunchiness of the walnuts and the tender freshness of the snow peas.
Our final entrée (which we had been eyeing on the plates of neighboring tables since the seared Ahi made its striking entrance) announces its arrival not visually but olfactory. As one of my dining partners so aptly puts it, “It smells like Hawaii.” In this case, Hawaii, as we can’t help but call it for the rest of the evening and into the following day, is the Chilean Sea Bass with a Yu Hsian Sauce. The 8 oz grilled filet arrives on a bed of sautéed baby bok choy and a scoop of brown rice, which we had opted for as the more health conscious choice. A thin tangerine colored sauce speckled with chili pieces and a hefty amount of garlic is lightly drizzled over the sea bass, pooling down and around the plate and creating a shallow moat between the food and the edges of the plate. The flavors are heavenly and near tangible; the tender and flaky texture of the fish screams quality and freshness and embraces the sharp intensity of the garlic and the vivid kick from the chili. To bring the competing flavors together, Chef Sun has created a sweet backdrop in the orange-hued sauce, which fuses the ingredients in a harmonious tango.
For dessert, we choose the Xango, the more traditionally Asian influenced item. Served on a long narrow plate, three generous pieces of the pastry-wrapped confection arrive drizzled in caramel and a dark chocolate sauce, making it convenient for us all to share. Strong aromas of cinnamon swirl into the air mingling with the happy buzz of conversation filling the dining room. The crisp pastry is finely coated with a thin layer of cinnamon and sugar, and crunches audibly as my spoon dips into the first bite. The filling, a banana cheesecake concoction, is creamy and smooth and mixes the tropical flavors of the fruit with the comforting taste of sugar and spice. The overall result is spectacular and ends the evening on a lavish note.
On our way out, I stop to admire the large smiling Buddha who, full of good cheer, seems to have had a part in making us feel so welcome on our culinary journey this evening. I grab a fortune cookie by the entrance -- the auspicious message is a silent incarnation of Del Mar Rendezvous’ amicable philosophy. It says simply, “The shortest distance between two people is a smile."
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sashimi grade ahi, seared on the outside and raw through the center; covered in a wasabi aioli dress
We marinate our pork for two days in our restaurant made bbq sauce, then coat it with another layer
Filled with pork, cabbage, green onion, and ginger and served with a side of dumpling sauce
Chicken marinated in a peanut sauce, grilled, and served over a fresh mango salsa (4)
Cellar
Roasted duck breast atop sautéed green beans
Del Mar Rendezvous
Del Mar Rendezvous
Wine
Canana cheesecake wrapped in a cinnamon pastry and topped with whipped cream, caramel, and chocolate
A fresh mango shell filled with all-natural, fat-free sorbet and topped with whipped cream
Fried tofu sautéed with baby bok choy, broccoli, carrots, baby corn, snow peas, bai ling mushrooms,
A view through the kitchen observation window of Sous Chef Tony Su cooking some Chicken Fried Rice
Sautéed bbq pork, shrimp, egg, bean sprouts, green bell and red bell peppers with konnyaku noodles
Sautéed minced chicken, black mushrooms, and water chestnuts; served with lettuce cups and a side of
A tower of real crab, fresh mango, red bell pepper, celery, and green onion in a creamy mustard sauc
Pork sautéed with red bell pepper, green onion, and white onion in a spicy nutty sesame sauce and se
Caramelized calamari with a Szechuan chili paste atop a bed of spring mix lettuce
5 large breaded shrimp towering over two onion rings with a side of lemongrass sauce
Sesame seeds, seaweed, cilantro, cucumber, and green onion with Rendezvous’ house vinaigrette
6 handmade wontons filled with chicken and shrimp along with shrimp and marinated bbq pork strips
Breaded, crispy pieces of white meat chicken sautéed in a pungent sauce
White meat chicken and cashews sautéed in a caramelized hoisin sauce
Chicken, carrots, red bell pepper, green onion, white onion, and peas with rice in a mild curry
Dried for 4-5 hours, oven baked, and then deep fried; served with cucumber, green onion, water chest
8 oz of sliced, grilled Choice Angus Filet Mignon with sautéed green and red bell peppers
Braised for four hours in a soy and five spice sauce to make it extremely tender
14 oz of tender Australian Lamb oven baked with sautéed green beans, red bell pepper, green onion
7 large shrimp sautéed in a spicy soy glaze and presented in a crispy egg noodle nest
6 breaded jumbo scallops in a tangy caramelized soy glaze and sprinkled with sesame seeds
5 lightly breaded jumbo prawns wok baked in a garlic sauce and encircled by a ring of broccoli
10 oz of Freshwater Channel Bass sautéed with green bell pepper, red bell pepper and baby corn
10 oz of steamed Freshwater Channel Bass in a ginger soy dressing, sprinkled with green onion
Soft tofu and ground pork sautéed with red bell pepper, green onion, and white onion
Chicken, beef, and shrimp sautéed with baby bok choy, baby corn, broccoli, carrots, and snow peas
chicken, beef, and pork sautéed with baby bok choy, baby corn, broccoli, carrots, and snow peas
BBQ pork, shrimp, and egg sautéed with bean sprouts, green bell pepper, red bell pepper, green onion
Chicken and/or beef sautéed with bean sprouts, green bell pepper, red bell pepper, green onion, whit
8 handmade shrimp and pork filled wontons and bbq pork strips wok boiled with baby bok choy
8 oz filet of crispy Chilean Sea Bass in a garlic sauce atop a bed of baby bok choy
We took my folks there for their birthdays. From the photos, I thought it was going to be more elegant dining, and I would have liked a full bar, but other than that, the food was delicious and served beautifully, and the service staff were outstanding! Five big stars!
We selected the restaurant because of the variety of menu selections. No one was disappointed. We had an international group and everyone found something they liked and everyone enjoyed their meals. The appetizers and desserts were great as well. The service was great even with the 14 of us. The only downside was the seating arrangement.
Excellent service and delightful menu! Simply tasting 'The Lemon Grass Seafood Soup' has enticed us to return to this restaurant often.
My wife and I were looking for somewhere special to celebrate our six year wedding anniversary and we decided to go to Del Mar Rendezvous. It was the best decision we've made for an anniversary yet. The service was amazing, the atmosphere was romantic and delightful and the food was phenomenal. My wife is a vegetarian and the fact that they have a separate menu to accommodate her needs is so great. Not many places have a selection of vegetarian and vegan options as vast as Del Mar Rendezvous. To top it all off, the bottle of champagne was 50% off. Thanks for making our anniversary special!
Our group loved this place!
This place was great! Excellent service and the restaurant decor was wonderful. I also loved the vegan/vegetarian menu. So many items to choose from. I recommend it to everyone!
Great place - didn't even know there was a nice chinese food place near us! I loved the decor/ambiance/etc...
if you can overlook the noise level and busy environment, this is a great place for fusion dining. The presentation and taste of the food was excellent and the portion sizes were plentiful.
A very nice place to have dinner. Great food, nice quiet atmosphere.
The restaurant had a great wine menu, we enjoyed the two selections that we chose. The food was very good, both the appetizers and main meals. I'd definitely go back again.
The food is good but pricey for what you get.
If you or anyone in your party is a vegetarian, you will have a lot of options (all of which are very tasty) to choose from!!
I had enjoyed the experience and will go back again in the near future. I really enjoyed the shrimp with the lobster sauce.
I loved this place! Especially the lettuce wraps!
Nice twist on Asian food. Not traditional and a welcome change. Nice atmosphere and friendly staff with decent prices. I think you will enjoy if you give them a try! Bon Appitto
Sub-par experience. The food was great but the service was in the top 3 for worst ever.
We went for the location convenience. It was an average experience.
Asian Fusion restaurant, overall the food was average at best and expensive. Would go to PF Chang's over this restaurant.
I chose this restaurant for a special occasion based upon glowing reviews on this site. From the moment I arrived I was disappointed at the experience. The service was poor and the food was incredibly mediocre. In addition to this, several members of my party remarked upon the unappealing decor(not usually something I concern myself with, as long as the food is great and the service good I'm happy).
This restaurant is so bad it is like a slap in your face. The food is simply DISGUSTING and you may throw up and the bill is that of a great restaurant. It is amazing how cheap and greedy this owner must be. I was charged $13.00 for noodle and mixed meat lunch. Believe it or not, I gathered the meat in the noodeles. there was barely 1/4 ounce in the noodles. Dry, digusting althother.I ordered a duck wrap as an apetizer: I thought I was not lucky and had made the wrong choice. THat things was so disgusting, I could not take a second bite. A group next to me had the same experience and none of them 4 could eat half of the food . And nobody in the restaurant eats 1/2 of the food and nobody takes a doggybag. Shame on you. I think the owner is greedy, too greedy to have a good restaurant. The only good thing about the restaurant is the pictures of the food. That is the only thing you will enjoy, the pictures.
