Restaurant: Happy Together
Location: 9920 Valley Blvd, El Monte, CA 91731. (626) 434-1788
Date: June 28, 2025
Cuisine: Dim Sum
Rating: Pretty meh for the SGV
Happy Together, nestled in the heart of El Monte, inside the Holiday Inn, offers an authentic Dim Sum and Cantonese dining experience. Located at 9920 Valley Blvd, this restaurant is a haven for food enthusiasts who crave the intricate flavors and textures of traditional Chinese cuisine.
It’s a typical looking mid level Chinese place, fairly big.
The atmosphere at Happy Together is warm and inviting, with a contemporary design that blends seamlessly with traditional Chinese elements. The restaurant is often filled with the comforting hum of conversation and the clinking of chopsticks, creating a lively and convivial ambiance. What makes Happy Together notable is its commitment to authenticity. Each dish is meticulously prepared using time-honored recipes and the freshest ingredients, resulting in a menu that is a true reflection of China’s rich culinary heritage. Whether you’re a seasoned Dim Sum connoisseur or a curious first-timer, Happy Together promises an unforgettable dining experience.
The 1999 Pommard Grands Epenots from Domaine Michel Gaunoux is a stunning representation of Burgundy’s rich heritage. This red wine showcases deep, ripe fruit flavors of dark cherries and plums, enhanced by earthy undertones and elegant oak nuances. Pair it with a herb-crusted lamb dish to complement its structured tannins.
This wine’s velvety texture and lingering finish make it a worthy companion for hearty cuisine. Its complexity and depth are best revealed with gentle decanting, inviting layers of spice and forest floor notes to emerge over time, enhancing the dining experience.
Icky, wine-soaked chicken parts on the table to start. The pieces are glossy and wine-stained, tender yet a bit slippery, with a boozy aroma that can be polarizing.
The menu at Happy Together showcases a selection of exquisite desserts, highlighting ingredients like coconut milk and walnuts. Each dish, presented with elegance, reflects a delicate and refined approach to traditional sweet offerings.
Smashed cucumbers. Crisp, juicy, and refreshing, their craggy edges clutch a garlicky, tangy dressing so every bite pops with cool, lightly spicy snap.
Jellyfish. Nice and crunchy.
Roast Goose. Way too much goose. Served with a sweet sauce; pretty good, but I’ve had tastier goose. The meat is rich and dark, a bit dense, with the sweetness leaning heavy on the palate.
Typhoon-style lobster. Just okay, but huge. Typically it’s the Hong Kong Typhoon Shelter style—wok-seared and buried under crunchy fried garlic and chilies, salty, aromatic, and lightly spicy.
Roast Chicken. Also, a monster chicken. This was actually the best of Yarom’s overzealous pre-order dishes. Quite juicy.
The dish, Stir-Fried Fish with Seasonal Greens, presents a canvas of delicate hues, where the soft ivory of tender fish melds seamlessly with vibrant emerald greens and splashes of orange and yellow from crisp carrots and crunchy zucchini. The aroma unfolds like a whisper, a subtle infusion of ginger and garlic that beckons the senses towards the dish. Each bite reveals a masterful interplay of textures; the fish, almost silken in its tenderness, contrasts beautifully with the verdant snap of the blanched vegetables. Flavors dance gracefully on the palate—mellow umami notes from the seafood are brightened by the refreshing crunch of fresh greens, resulting in a dish that embodies both simplicity and elegance, evoking the essence of coastal dining at its finest.
Fried tofu and mushrooms.
Walnut shrimp. Very fried, but delicious. Crisp batter with a sweet, creamy glaze and crunchy walnuts that lean rich and nutty.
Scrambled eggs with shrimp. Yarom can never resist this dish, even though it was his second plate of scrambled eggs that day. Silky, custardy eggs cradle sweet, briny shrimp for a simple, comforting bite.
Immerse yourself in the delicate elegance of Scallops with Celery, where the pristine ivory hue of the perfectly seared scallops captures the eye, while the vibrant emerald celery provides a striking contrast. Each bite reveals a tender, buttery texture that melts in your mouth, releasing a subtle briny sweetness that dances harmoniously with the crispness of the finely cut celery. Aromas of ocean freshness intermingle with the gentle fragrance of sautéed greens, inviting a symphony of flavors that linger on the palate, enhanced by the slightest hint of aromatic spices that elevate this dish to a sublime experience.
Deep-fried eggplant. Too fried. The batter feels heavy and a bit greasy, leaving the interior more dry than creamy.
Spareribs. Lots of bone, but tasty. Light on meat, yet the bites you do get are juicy with a gentle chew and a satisfying, savory finish.
Mapo Tofu. The not-actually-spicy type, but nice texture. Silky tofu with a savory, gently aromatic sauce—more comfort than fire.
Seafood Chow Mein. Delicious with the crunchy noodles. Briny seafood and a glossy, savory sauce tie it all together.
Happy Together was just okay. Fairly typical and extensive menu but the executive was middling — almost no dishes were really sharp, just pleasant. I wouldn’t return given how many places there are in the SGV.
