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With 24-hour advance notice, Mr. Chopsticks prepares its famous seafood winter melon soup from scratch, using ingredients from the restaurant’s garden. Noodle Bistro, despite its name, specializes in the art of Cantonese steamed cuisine. Instead of noodles, they excel in serving a variety of steamed rice platters, steamed Chinese dishes, and traditional Cantonese soups. Their commitment to healthy cooking aligns with the principles of traditional Chinese medicine, ensuring nourishing and wholesome meals. It’s worth noting that the rice platters are freshly steamed upon ordering, so some waiting time should be expected.
Comfort food,
However, due to COVID-19, the expensive and over-the-top atmosphere and live performances are no longer offered. Food Network star Guy Fieri has eaten his way across the country on his show, Diners, Drive-Ins and Dives (DDD), over 80 in Southern California alone. His show features different local restaurants that are cooking up specialty dishes in cities across the country.
San Diego Diners, Drive-Ins & Dives
Szechuan Impression has a menu full of authentic Sichuan dishes, like mapo tofu, dan dan noodles, bo bo chicken, water-boiled fish, and even Hongxing diced rabbit, but the star dish is its tea-smoked pork ribs. In Sichuan, pork ribs are traditionally smoked with cypress boughs, but at Sichuan Impression, the pork ribs are marinated with green tea. The ribs are also marinated with dry chiles, scallion, and minced peanuts before being smoked.
Popular with Tourists,
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Bistro 1968 stands out as one of the few dim sum restaurants serving dim sum all day. A hallmark of a true Hong Kong-style cafe is a menu with enough variety to give the Cheesecake Factory a run for its money. The menu here, which varies at breakfast, lunch, and dinner, has something for everyone. There is a wide array of standard classics like pork chop baked tomato rice, pineapple buns with pork cutlet, clay pot rice, congee, noodles, and scallop fried rice.
Kids menu,
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Even its mild variety is considered spicy for the average person not from Chengdu. If you’re feeling adventurous, try the spicy broth and equally spicy chile dipping sauce. Miàn, the Chengdu Taste offshoot, specializes in Chongqing-style noodles like zhajiangmian — hand-pulled wheat noodles tossed in fermented bean sauce, ground pork, and vegetables. Other specialities include its Huaxing noodles with fried egg in tomato broth, Chengdu hot-and-sour noodles, and beef pickle noodles in green Sichuan pepper soup.
Hui Tou Xiang Noodles House
With locations in Irvine, Arcadia, Century City, and Universal City Walk, Meizhou Dongpo is a restaurant empire in China. In California, however, the restaurant is mostly known as a higher-end Chinese restaurant that is almost exclusively located in big shopping malls or tourist locations. Meizhou Dongpo’s braised pork belly dong po rou, dan dan noodles, and bang bang poached chicken are solid takes on the traditional dishes. The best dim sum to order is the special “To To” ma lai go sponge cake, which is layered with salted duck yolk and made using a recipe from a famous Hong Kong chef and food personality (梁文韜).
Popular Lunch,
The San Gabriel Valley’s Chinese food explosion began in the 1980s and 1990s when Cantonese and Taiwanese immigrants settled in the area. In the following years, Cantonese cooking rose to prominence in LA and America. Characterized by roasting, boiling, steaming, stir-frying, and deep-frying techniques that incorporate fresh ingredients and ample seafood, Cantonese cooking is as diverse as it is delicious. Another hallmark of the genre is wok hei (wok breath), which is a distinct flavor imparted on dishes as the result of sugars and oils caramelizing in a blazing-hot wok. MLBB makes its Sichuan-style dipping sauce using a dried powder mix of minced chile and chopped peanuts. The server then adds a spoonful of the hot pot broth to the minced chile and peanuts to create the sauce.
Though the rainbow soup dumplings look like a social media gimmick, the flavor residing inside these hand-tucked beauties is worth the trek to Paradise Dynasty. The menu extends well beyond dumplings, from terrific beef fried rice to a swoon-worthy radish pastry that’s almost too pretty to eat. In the Before Times, diners began each meal by making their own sauce from the ingredients on hand, including herbs, chiles, and garlic.
22 Landmark Cantonese Restaurants to Savor in Los Angeles
Delicious Food Corner is a chain of Hong Kong-style diners with multiple locations in the San Gabriel Valley. Known for its quick service and budget-friendly prices, the restaurant serves a diverse range of Cantonese and Western dishes. The extensive menu features a variety of options, including pineapple pork buns, congee, clay pot rice, rice rolls, stir-fries, and dumplings. For folks craving traditional Cantonese cuisine or a fusion of Western flavors, Delicious Food Corner has something to satisfy every palate. Their compact dim sum menu combines beloved classics with unique creations, like the sticky rice with chicken, salted egg yolk, and mushrooms wrapped in lotus leaf and torched tableside with molten mozzarella. Chef Peter Lai offers off-menu dishes for dinner, including the crispy flower chicken and Dungeness crab curry with pan-fried vermicelli.
Now that on-site dining is allowed again, the restaurant serves Hong Kong- and Cantonese-style cafe foods like curry fish balls, barbecue pork, beef stew lo mien, steamed rice roll, and Hong Kong-style milk tea. Tam’s offers three varieties of egg noodles, including wonton-style egg noodles, rice noodles, and flat egg noodles. Bistro 1968 is considered one of the most expensive dim sum restaurants in Los Angeles, but its specialty items and high quality distinguish it from others.
Ho Kee is known for its roast duck and array of Cantonese and Hong Kong comfort dishes, but the specialty is its see fong choi (private kitchen dishes). These specialty menu items, which can be on the pricier side, include abalone and sea cucumber, winter melon soup, steamed egg custard in crab shell, garlic steamed razor clams, and jumbo shrimp. Taste of MP, formerly New Lucky, is a renowned Cantonese food institution in the San Gabriel Valley. Must-try dishes include the silky clam steamed egg, wintermelon soup, salty duck yolk covered pumpkin sticks, and pickled pork belly.
For more than a decade, Sichuan food has taken Los Angeles by storm to become one of the most popular regional Chinese cuisines in the city. Prior to Sichuan’s rise, LA’s Chinese food scene was dominated by Cantonese and Taiwanese establishments. The uptick in mainland Chinese immigration these past two decades, along with substantial financial investments from abroad, has led to an explosion of Sichuan restaurants in the Southland. The cuisine’s bold flavors, coupled with its liberal use of garlic, chile peppers, and tingling “mala” numbing spice, has made it a craveable experience that people cannot get enough of. The best dishes at Rosemead’s Best Noodle House aren’t even noodle-related. Try the cold skin-on chicken, which is thoroughly dressed in a mouth-numbing mala sauce with crushed peanuts and scallions.
Diners can create custom rice boxes, choosing from the signature char siu (barbecued pork), black soy-poached chicken, crispy seven spice pork belly, or a vegan special. Chef and co-owner Leo Lee uses only organic produce, as well as ethically-sourced, sustainable, and hormone-free meat. The signature char siu barbecued pork uses Duroc pork and is marinated in a family recipe that’s been passed down for more than three decades.
The outstanding Taiwanese breakfasts, pork pan-fried dumplings, and pan-fried leek pies make the trouble worth it. Hui Tou Xiang’s eponymous dumplings are flat-sided potstickers with a perfect sear on both sides. Hui tou roughly translates to “double-take delicious” in Chinese, which is fitting for these irresistible pork-filled parcels.
The affordable Cantonese barbecue meats are better tasting than the big-name establishments in the area. In fact, ACC is a wholesaler to many popular San Gabriel Valley restaurants that cannot afford to have a barbecue master in-house. The restaurant serves both an Americanized and a traditional Chinese menu, along with daily specials like Hong Kong egg waffles, beef noodle soup, and even a handful of non-Cantonese dishes. The roast duck is a must-order, and the roast pork is only available on the weekends and can be preordered. May Mei is a solid Cantonese restaurant that has been a local favorite for 15 years.
The grilled steak entrees are served with either rice or pasta and come with drinks. There are also an array of Chinese-American dishes like honey-glazed spare ribs and honey walnut shrimp. Alice’s Kitchen is operated by the family that opened the original Delicious Food Corner in Monterey Park.
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