For those who allow their imagination to occasionally drift while strolling down the boardwalk on Historic Folsom’s Sutter Street—past the candy shops, saloons and myriad of merchants—the most enticing spot is the aptly named Hop Sing Palace. Opened six decades ago (this year marks their 60th anniversary), the Lam family purchased the business in 1986 from the original owner. The restaurant remains almost unchanged from the 1957 edition, except now Lana and Bill Lam are your hosts for some of the best “Chinese and American food” in the area.

I thought I was ordering for two when I requested an appetizer and a couple of entrées. As I queried Lana for another option, she responded with a wry smile: “You got plenty of food buddy!” I should have listened. What followed was a massive bounty of Chinese-American favorites, starting with the Hop Sing Appetizer Plate—a hearty hodgepodge of St. Louis cut Chinese-style BBQ ribs, deep-fried prawns, eggrolls, paper-wrapped chicken and fried wontons. It wasn’t a large portion; it was a mountain of exquisitely prepared delicacies from my youth. 

 I also wanted to order something not on the regular “American” menu, and Lana recommended the fried fish (ask your server for recommendations). The large pieces of white fish—lightly battered and tossed in an addicting sauce—was a perfect pairing of crispy, moist seafood and salty, savory sauce…again designed to feed a table of hungry diners. 

 Staying within the realm of American-Chinese, I opted for cashew chicken, whose origin is credited to Chef David Leong of the Grove (a supper club in Springfield, Missouri) circa 1963. Hop Sing’s recipe was far and away the best I’ve ever had, thanks to a surplus of buttery cashews, lightly fried, tender chicken and a mouthwatering, slightly sweet oyster sauce-based “gravy.” I’m actually craving the leftovers as I write this… 

Last but not least came a Cantonese curry dish and one of my favorites anywhere: Singapore noodles. The version here featured a huge helping of stir-fried vermicelli noodles studded with a plethora of pleasing proteins and seasoned with yellow curry.  

Soon my table was filled with large white take-out boxes—brimming with contents that I gladly savored later. Stroll into Hop Sing and let your imagination wander. 

Hours:  11 a.m.-9:30 p.m. (daily)

Try This: Pot Stickers, Hot and Sour Soup, Cashew Chicken, Singapore Noodles, Mongolian Beef, Szechuan Eggplant

Alcohol: Beer and wine

Tab: $$

Heads-Up: Literally (check out the ceiling art); numerous vegetarian offerings; catering available; “Deluxe Dinner” options for two, four, or more people; lunch specials Monday-Friday

Hop Sing Palace, 805 Sutter Street, Folsom, 916-985-7309