Restaurant: 88 Club
Location: 9737 S Santa Monica Blvd, Beverly Hills, CA 90210. (310) 968-9955
Date: May 27 & September 5, 2025
Cuisine: Chinese
Rating: Good, but “white” and is it worth the price hike from the SGV?
Nestled in the heart of Beverly Hills, 88 Club is a new place from the celebrity chef that brought us the brief, but excellent Nightshade.
This clubby-looking restaurant, located at 9737 S Santa Monica Blvd, focuses on “authentic Chinese cuisine”, with an upscale take, serving a variety of dishes that are as diverse and vibrant as the country itself. From the spicy kick of Szechuan to the subtle flavors of Cantonese fare, 88 Club’s menu is a gastronomic journey through China’s rich culinary heritage.
The dining concept at 88 Club is a blend of tradition and innovation. The chefs here are not just cooks, but culinary artists who take pride in presenting dishes that are visually stunning and tantalizingly delicious. The atmosphere is equally impressive, with a sophisticated interior that exudes an air of elegance and refinement. The dimly lit space, adorned with tasteful oriental decor, creates an intimate setting that is perfect for a romantic dinner or a special celebration.
What sets 88 Club apart is its commitment to quality and authenticity. Every dish is prepared using the freshest ingredients, sourced locally whenever possible, and cooked to perfection using traditional Chinese techniques. The result is a dining experience that is not just about eating, but a celebration of Chinese culture and cuisine. Whether you’re a food connoisseur or a casual diner, 88 Club in Beverly Hills is a place where you can savor the true flavors of China in a setting that is as stylish as it is comfortable.
The lazy susan was so tiny!
The 2006 Comtes de Champagne from Taittinger is an extraordinary expression of the Champagne region, showcasing the elegance and complexity that this vintage embodies. With a blend primarily of Chardonnay, this sparkling wine reveals delicate notes of brioche, white flowers, and a touch of citrus zest, harmonizing beautifully on the palate with a refined mousse and a long, mineral-driven finish. Perfectly paired with oysters or a classic lobster dish, this wine elevates any celebratory occasion.
The menu at 88 Club features a blend of contemporary Asian-inspired dishes with a focus on bold flavors and fresh ingredients, highlighted by staples like Kung Pao Scallops, Sweet & Sour Fish, and Westholme Black Pepper Strip Steak. Vegetable offerings include options like Charred Hot & Sour Cabbage and fragrant Eggplant, while desserts range from Jasmine Milk Tea Custard Bun to Almond Pudding with a modern twist.
The 2010 Dujac Bonnes Mares Grand Cru showcases the elegance of Burgundy with its intricate bouquet of dark cherry, violet, and subtle earthiness. Hailing from the renowned Côte de Nuits, this wine benefits from both meticulous vineyard practices and a legacy of excellence. The velvety tannins and vibrant acidity promise an exquisite pairing with roasted duck or a rich mushroom risotto, enhancing the earthy undertones found in both the wine and the dish.
Chrysanthemum Salad VE. Red-skin peanuts, geema vinaigrette. Zesty and refreshing.
Cucumber and Wood Ear Mushroom Salad. Soy vinaigrette. Crisp cucumber and springy wood ear make a cool, textural bite, with the tangy soy dressing giving a clean, savory gloss.
Mung Bean Jelly Noodles VE. With aged black vinegar and chili oil. Quite nice. Cool, translucent noodles with a slippery, bouncy bite; the vinegar’s mellow tang balances the chili’s heat.
Sesame Prawn Toast. Sweet & sour, plus hot mustard aioli. Amazing savory prawn flavor and great texture. Really fab.
Beef chow mein. Wagyu tri-tip, mung bean sprouts, alliums. Very tender. Springy noodles with a light chew, crisp sprouts, and a savory, wok-kissed sauce tie it together.
Prawn & bamboo shoot wontons in chicken master stock, ginger oil. Delicate, silky parcels with sweet prawn and a gentle crunch from bamboo shoot, bobbing in a clean, savory broth lightly perfumed by ginger.
Fish-Fragrant Eggplant. A little sweet, but delicious.
Singaporean Chow Mein. Curried rice vermicelli with market vegetables. Fragrant and lightly spicy, the thin noodles are springy and the vegetables stay crisp-tender, with a sunny curry aroma.
Kung Pao Scallops. Kind of deconstructed scallops. Tender, sweet scallops meet the classic Kung Pao notes—crisp peanuts, dried chilies, and a glossy, spicy-sweet, tangy sauce—so the heat sparks while the shellfish stays silky.
Sweet & Sour Fish: pineapple, peppers. Crisp, lightly battered fish in a glossy, tangy-sweet sauce, with juicy pineapple and crunchy peppers for balance.
The 2009 Charmes-Chambertin Grand Cru from Domaine Perrot-Minot showcases the elegance and complexity typical of this esteemed Burgundy region. With rich aromas of dark cherry, earthy truffles, and subtle spice, this wine exhibits a silky texture and a harmonious balance of acidity. Perfectly paired with roasted game meats or wild mushroom risotto, it invites contemplation with every sip.
Nam Yu Roasted Jidori Chicken. Ginger scallion oil, aromatic soy. Expect crisp skin and juicy meat, with nam yu’s savory depth lifted by the ginger scallion oil and perfumed soy.
The sauce.
The dish, a perfectly sculpted mound of steamed jasmine rice, gleams with a pristine ivory sheen, radiating an inviting warmth that fills the air with a delicate floral aroma. Each grain, meticulously cooked to achieve a tender yet slightly chewy texture, unfurls subtle notes of sweetness that dance across the palate, providing a harmonious balance to any accompanying dish. As you savor the first spoonful, the rice unfurls effortlessly, revealing its capacity to absorb the flavors of its surroundings, while leaving a satisfying, creamy essence that lingers blissfully, inviting you to take yet another bite.
Charred hot & sour cabbage. Smoky, blistered edges meet a bright vinegar-chile bite, with crisp-tender leaves that stay juicy.
3-cup crispy maitake. Frilly clusters stay shatter-crisp at the edges and tender at the core, lacquered in the classic soy, rice wine, and sesame oil trio with a basil lift. Savory, lightly sweet, and deeply aromatic.
Cha Siu Ibérico Pork. Hot mustard. Very sweet and soft. Lacquered and glossy, the sweet glaze is balanced by the mustard’s heat.
Mango coconut sago, citrus. Silky sago pearls in creamy coconut with ripe mango, brightened by a clean citrus lift.
Almond pudding, market stone fruits, marzipan. Creamy and gently sweet, the pudding’s almond depth and marzipan’s perfumed richness are brightened by the juicy snap of peak-season stone fruits.
Jasmine Milk Tea Custard Bun. Great texture. Like a fancy Beard Papa’s. The bun is pillowy with a gentle gloss, and the custard leans creamy-sweet with a soft jasmine aroma.
Family meal.
Overall, 88 Club is slightly polarizing. I like it, because it’s right by my (new) house and has pretty strong nostalgic Chinese flavors. Sure, it’s way overpriced and they are kinda irritating about reservation times. Twice I’ve tried to move a reservation slightly a day or so before and “no go.” And it’s nowhere near as interesting as most SGV places. But it’s also 7 minutes away instead of 50!
