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✔️Dinner ✔️Dine in
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Hours
| Friday | 5–9 PM |
| Saturday | 5–9 PM |
| Sunday | 5–9 PM |
| Monday | Closed |
| Tuesday | 5–9 PM |
| Wednesday | 5–9 PM |
| Thursday | 5–9 PM |
Address and Contact Information
Address: 1829 17th St, Sacramento, CA 95811
Phone: (916) 553-7096
Website: http://www.chumaisacramento.com/
Menu Photos
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Chu Mai: Contemporary Asian and Southeast Asian Restaurant in …
Join our team! Chu Mai © 2023. [email protected] | 916.553.7096. 1829 17th Street. Sacramento CA 95816. Winter Hours: Tuesday -Sunday: 5pm – 9pm.
Chu Mai | Sacramento CA – Facebook
We’re open every Tuesday–Sunday, 5–9PM. Order your go-to favorites and build the perfect family-style spread. Pro tip: bring friends so you can try more. Walk …
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8.3K+ followers · 215 posts · Contemporary Asian Cuisine Tuesday – Sunday • 5-9PM ⬇️ Book a Reservation.
Reviews
Adam Gomez
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 the main questions I had was around the Baijiu. I had not had that before and they were gracious enough to give us two little sample cups to see if we would enjoy it. I will say the flavor is very distinct. For me there was a lot of herbal notes coming from it. So if you’re not a fan of let’s very herbal based drinks then maybe not the best thing to order but definitely give it a try it might surprise you.
The lobster and shrimp cheung fun was a little bit deceiving at first. When I took a bite after they had cut up the noodles at the table, I grabbed a little portion ate some and thought it was a little bit bland, but that was not the case. What really happened is I did not stir the noodles within the sauce that was on the plate. I say that because I got another section that had drippings of sauce on it and total night and day. Recommendation is to ensure you first mix up everything together and if possible ask for additional sauce I say that because later on I ordered a side of rice and through the rice inside the remaining sauce that was on the plate so it could soak it up.
The special rice bites with the crab were very nice because you could tell the crab was fresh. I’m a person that likes texture so the crunchy outside of the rice bite really was appealing to me especially since it had the contrast of the soft rice inside that pair nicely with the crab. I would definitely add a little bit more lime or citrus depending if you want lemon for it. Because it enhanced the flavor the little bit that I had put on there.
I will say the star of the show was the half roasted chicken. I felt a little starstruck because the owner came to our table and actually delivered the entree to us and explained his way of eating the dish. He mentioned making a paste using the Szechuan pepper salt and chard lemon. I put a little bit too much lemon juice so I did not get a pace I got a citrusy lemon goodness. But definitely would want to try the mixture again so that it’s a pace that I could smear on the chicken. It was cooked to perfection, the char was beautiful and again the combination of the flavors with the seasoning just superb.
Definitely looking forward to going back and trying out the other dishes on the menu. Our goal next time is to try the whole fried Tai snapper!
… moreFirst 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 the main questions I had was around the Baijiu. I had not had that before and they were gracious enough to give us two little sample cups to see if we would enjoy it. I will say the flavor is very distinct. For me there was a lot of herbal notes coming from it. So if you’re not a fan of let’s very herbal based drinks then maybe not the best thing to order but definitely give it a try it might surprise you.
The lobster and shrimp cheung fun was a little bit deceiving at first. When I took a bite after they had cut up the noodles at the table, I grabbed a little portion ate some and thought it was a little bit bland, but that was not the case. What really happened is I did not stir the noodles within the sauce that was on the plate. I say that because I got another section that had drippings of sauce on it and total night and day. Recommendation is to ensure you first mix up everything together and if possible ask for additional sauce I say that because later on I ordered a side of rice and through the rice inside the remaining sauce that was on the plate so it could soak it up.
The special rice bites with the crab were very nice because you could tell the crab was fresh. I’m a person that likes texture so the crunchy outside of the rice bite really was appealing to me especially since it had the contrast of the soft rice inside that pair nicely with the crab. I would definitely add a little bit more lime or citrus depending if you want lemon for it. Because it enhanced the flavor the little bit that I had put on there.
I will say the star of the show was the half roasted chicken. I felt a little starstruck because the owner came to our table and actually delivered the entree to us and explained his way of eating the dish. He mentioned making a paste using the Szechuan pepper salt and chard lemon. I put a little bit too much lemon juice so I did not get a pace I got a citrusy lemon goodness. But definitely would want to try the mixture again so that it’s a pace that I could smear on the chicken. It was cooked to perfection, the char was beautiful and again the combination of the flavors with the seasoning just superb.
Definitely looking forward to going back and trying out the other dishes on the menu. Our goal next time is to try the whole fried Tai snapper!
Janice Wang-Polagruto
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.
… moreLeticia Cortes
The food was delicious! Interesting drink choices that were just as good. The atmosphere was great. Friendly staff too.
… moreJustin Ma
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.
… moreWe 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.
My Kristy Nong
This place reminds me of homemade comfort food. You walk into dim lighting inside yet the ambiance pops from the various artwork on the walls along with Asian decor throughout the restaurant. The food is made with attention to detail and the love can be tasted with each bite. Did I mention that there’s also a full bar and a semi-private dining area?
Hats off to Chef Bill Ngo for paying tribute to his late mother with opening Chu Mai. It’s exquisite. Yum, and I’ll be returning.
… moreHats off to Chef Bill Ngo for paying tribute to his late mother with opening Chu Mai. It’s exquisite. Yum, and I’ll be returning.
Jimin Kokhanets
Good service, refilling water every minute (liked it lol), server explained everything on the menu/ how big the portion is. Very modern vibe- IG worthy type. Loved beef tartare so much. Everything else was good but they were so salty we couldn’t finish our meal. If they could put a little less salt, it would be perfect. We got beef tartare, brussel sprouts, fried rice with tofu, and braised pork.
… moreSummer
We started out with some refreshing drinks and the asparagus appetizer, which was perfectly cooked and delicious. We shared two mains, the mushroom congee and the tofu dish (I forgot the name). The congee was good, but I think I’d have enjoyed it more if the weather was colder. The tofu dish was fantastic with a sweet turmeric sauce that was amazing. The atmosphere is great and we will be back.
… moreAnthony Williams
After finding out the minds behind Kru opened a new restaurant, I knew I had to put it on my radar.
Me showed up with a party of 3 around 6 PM, and were quickly seated (word’s not out to the point of a constant waitlist yet). The decor is nice and subtle; high ceilings, bright wood and brass tones contrasted with dark stone greys.
The service, was as expected, great; the knowledgeable server got us up to speed on the course and serving size suggestions, and in another Kru holdover, I never ran out of water; having the extra support staff to fill cups and clear plates goes a long way.
The drinks were well-crafted. The Ming River baiju service was very nice, coming ice-chilled with teeny glasses that portion the strong floral liquor just right. The cocktails were subtly flavored to avoid overpowering the food, and all came with fun little accent flairs (the chicken ring with the tiny paperclip was a hit).
And of course, for the main event, the food was awesome. Everything’s portioned for family style, so I suggest bringing a group and trying a little bit of everything. We started with the raw beef salad (like a delicious laab diip, something I haven’t had in years!) which came with delicious shrimp crackers, the albacore crudo, and the wings. For the main course we got the braised pork belly (came out deliciously tender and the five spice was well-balanced when paired with rice) and the mushroom congee (heartwarmingly tasty with a medley of mushrooms giving the rice porridge a hearty umami flavor). I suggest getting an extra side of the Chinese donuts for the main course; they’re kind of like unsugared churros, and they pair together well with pretty much everything.
We finished up with a nice take on strawberry shortcake for desert while the staff kindle boxed up the little bit of leftover we had. When we got the bill, I was surprised; for the quality of the experience, I had been expecting it to be $50-$100 more than what it was.
Final verdict is, Chu Mai is outstanding. Well-designed menu with fresh ingredients and balanced flavors, and the Kru-level service experience at a lower price point, you can’t go wrong. Check this place out before word gets out; I’m sure that in a couple months, the only way you’ll be able to get in is with a reservation.
… moreMe showed up with a party of 3 around 6 PM, and were quickly seated (word’s not out to the point of a constant waitlist yet). The decor is nice and subtle; high ceilings, bright wood and brass tones contrasted with dark stone greys.
The service, was as expected, great; the knowledgeable server got us up to speed on the course and serving size suggestions, and in another Kru holdover, I never ran out of water; having the extra support staff to fill cups and clear plates goes a long way.
The drinks were well-crafted. The Ming River baiju service was very nice, coming ice-chilled with teeny glasses that portion the strong floral liquor just right. The cocktails were subtly flavored to avoid overpowering the food, and all came with fun little accent flairs (the chicken ring with the tiny paperclip was a hit).
And of course, for the main event, the food was awesome. Everything’s portioned for family style, so I suggest bringing a group and trying a little bit of everything. We started with the raw beef salad (like a delicious laab diip, something I haven’t had in years!) which came with delicious shrimp crackers, the albacore crudo, and the wings. For the main course we got the braised pork belly (came out deliciously tender and the five spice was well-balanced when paired with rice) and the mushroom congee (heartwarmingly tasty with a medley of mushrooms giving the rice porridge a hearty umami flavor). I suggest getting an extra side of the Chinese donuts for the main course; they’re kind of like unsugared churros, and they pair together well with pretty much everything.
We finished up with a nice take on strawberry shortcake for desert while the staff kindle boxed up the little bit of leftover we had. When we got the bill, I was surprised; for the quality of the experience, I had been expecting it to be $50-$100 more than what it was.
Final verdict is, Chu Mai is outstanding. Well-designed menu with fresh ingredients and balanced flavors, and the Kru-level service experience at a lower price point, you can’t go wrong. Check this place out before word gets out; I’m sure that in a couple months, the only way you’ll be able to get in is with a reservation.
Walter Ford
I live very close by and watched in anticipation as the restraraunt was built out. The Wednesday before they opened I saw a package hidden by the door and people inside talking. I grabbed the box and knocekd on the door waviong it about. I believe the manager opened the door and I asked when theyw ere to open. I then joked that the box wasn’t theirs and I only used it to get him to open the door. He laughed and I handded him the box…
We were not able to go right awayt but did end up there and sat at the bar having a few drinks and appetizers… WOW!
We had oysters and the crudo along with drinks. The crudo was exquisite and the oysers to die for. We were impressed by just how much the bartender knew about the food, flavors and the insipration of the restaraunt which is the owners mother. Being 1/2 asian, honoring your mother is important to me. I think she would be proud for sure.
We returned for another round with neighbors. This time we revisted the crudo, had the Chu Mai wings, Chinese Donuts, and the Pork Pate Toast. I am nto sure how someone with a working tastgebud could give it less than 5 stars. Our goal is to return and sit for a proper dinner. I am SO blessed to have another asian gem within walking distance.
Update – we keep returning as it is quickly becoimg a favorite spot for us. The last time were there with freinds, the group ordered the Pate. I am not a Pate fan so I let everyone else enjoy it. This time around it was just my wife and I. We ordered the Pate and oh my, I am now a fan! I am hoping for many years of good business for them. Adrian the bartender is knowledgable about the foods and the drinks are very good!
… moreWe were not able to go right awayt but did end up there and sat at the bar having a few drinks and appetizers… WOW!
We had oysters and the crudo along with drinks. The crudo was exquisite and the oysers to die for. We were impressed by just how much the bartender knew about the food, flavors and the insipration of the restaraunt which is the owners mother. Being 1/2 asian, honoring your mother is important to me. I think she would be proud for sure.
We returned for another round with neighbors. This time we revisted the crudo, had the Chu Mai wings, Chinese Donuts, and the Pork Pate Toast. I am nto sure how someone with a working tastgebud could give it less than 5 stars. Our goal is to return and sit for a proper dinner. I am SO blessed to have another asian gem within walking distance.
Update – we keep returning as it is quickly becoimg a favorite spot for us. The last time were there with freinds, the group ordered the Pate. I am not a Pate fan so I let everyone else enjoy it. This time around it was just my wife and I. We ordered the Pate and oh my, I am now a fan! I am hoping for many years of good business for them. Adrian the bartender is knowledgable about the foods and the drinks are very good!
Andy S
I am rarely motivated to leave reviews, even when I’m impressed, but Chu Mai knocked my socks off. 10/10. Great vibe, attentive and friendly staff, solid cocktails, and OUTSTANDING flavors and presentation. If you like anything at all about Vietnamese cuisine you’ll find something inventive to adore here. We sampled four selections from the small plates, and it was more than enough food for two hungry adults. The lobster and shrimp cheung fun stole the show, and I would return to this restaurant again and again to enjoy that dish. Chef’s kiss!! Based on our first visit, Chu Mai deserves a spot among my personal list of favorite Sacramento restaurants, including Ella, Kru, Paragary’s, and Waterboy. We’ll be back!!
… more