Restaurant: Tasty Spot Cafe
Location: 1108 S Baldwin Ave, Arcadia, CA 91007.
Date: April 20, 2025
Cuisine: Hong Kong Cafe
Rating: Surprisingly good
This is the latest Derek Spot — and yeah, there have been a lot :-).
The menu at Tasty Pot features a diverse selection of house entrees and rice and noodle dishes, emphasizing flavorful proteins like shrimp, pork, and beef, often prepared with vibrant vegetables and aromatic sauces. Diners can enjoy options ranging from spicy stir-fries to savory casseroles, showcasing a fusion of culinary styles.
Very much newish SGV cafe style, pretty big high ceilinged room.
Peanuts.
Crack sugar-coated walnuts. Shiny, shattering sugar shell over toasty walnuts—sweet, slightly bitter, and absurdly addictive.
More walnuts with the “Walnut Shrimp.” Very good variant. Crispy shrimp in a lightly sweet, creamy glaze, with candied walnuts adding crunch and a toasty, nutty finish.
Salted duck egg shrimp. Another fried shrimp dish. The salted egg yolk adds a rich, sandy umami coating that clings to the crisp shrimp, balancing sweetness and brine.
House lobster. Typically bright coral and glistening, with sweet, briny meat, a tender snap, and a buttery finish.
Crab, typhoon-style. A Hong Kong classic smothered in crunchy fried garlic and chiles—aromatic, peppery, and a touch sandy with all that golden garlic. Sweet, briny crab under crackly heat: messy, finger-licking, and utterly satisfying.
Roast pigeon. Usually served rosy and tender, with crisp skin and a clean, lightly gamey richness. Juicy and delicate yet assertive, with subtle iron and sweetness.
Pseudo Peking duck. Crisp, lacquered skin and tender meat; a sweet-savory richness that satisfies, even if it’s a streamlined take.
Deep-fried pork chop. Crisp, golden crust with a tender, juicy center; straightforward, salty comfort done right.
Beef with broccoli. Haven’t had this one in a while. Tender beef in a savory, garlicky sauce with crisp-tender broccoli—comforting, glossy, and straightforward in the best way.
Cold chicken, including the head. Served chilled, the skin is silky and lightly gelatinous, while the meat stays firm and clean-tasting.
Veggies in brown sauce. Despite the plebeian look, it was a nice dish with the soft pillows of tofu. The sauce is glossy and savory-umami, and the vegetables stay crisp-tender without feeling heavy.
They have dim sum during the day. A bit of har gow. Translucent, pleated wrappers encase snappy, sweet shrimp, offering a delicate, lightly chewy bite with a clean, briny finish.
Cantonese-style XLB. Thin wrappers, a clear, light broth, and subtler seasoning make them gentle, juicy, and elegant compared to the richer Shanghainese style.
Sui Mai (aka siu mai). Juicy, open-topped Cantonese dumplings with a springy pork-and-shrimp filling, lightly sweet-savory with a little pop of roe or pea on top.
Yarom and Derek.
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