Restaurant: Bund8
Location: 218 S San Gabriel Blvd, San Gabriel, CA 91776
Date: May 11, 2025
Cuisine: Chinese
Rating: Very good
Bund8 is a culinary gem nestled in the heart of Bund 8, offering an exquisite dining experience that marries traditional Chinese cuisine with contemporary flair. The restaurant’s innovative dining concept is a gastronomic journey through China’s rich culinary heritage, with a menu that showcases the diverse flavors and techniques of the country’s various regions. Each dish is a testament to the skill and creativity of the chefs, who use fresh, locally-sourced ingredients to craft meals that are as visually stunning as they are delicious.
Step into Bund8 and you’ll be immediately enveloped by an atmosphere of understated elegance. The ambiance is a harmonious blend of modern sophistication and traditional Chinese aesthetics, with tasteful decor and soft lighting that create a warm, inviting space. The restaurant’s open kitchen adds a dynamic element to the dining experience, allowing guests to witness the culinary magic unfold.
What sets Bund8 apart is its commitment to authenticity and innovation. The restaurant is a beacon of Chinese gastronomy in Bund 8, offering a unique dining experience that both honors and reimagines the country’s culinary traditions. It’s a must-visit destination for food lovers, playing a pivotal role in the local dining scene by elevating Chinese cuisine to new heights. Whether you’re a local or a visitor, Bund8 promises an unforgettable dining experience that will leave you with a deeper appreciation for the richness and complexity of Chinese cuisine.
We had this private dining room.
Drunken chicken. Typically gently poached then marinated in rice wine, it’s silky and fragrant with a pleasantly boozy finish; served chilled, the meat stays tender and the skin lightly gelatinous.
Really delicious jellyfish. Sweet, tangy sauce and very crunchy.
Head cheese. This was one of the best Shanghainese terrines I’ve had. Rich, gelatinous, and savory, it sets tender morsels in a clean, glossy aspic with gentle spice.
Crab in brown sauce with rice cakes. Classic Shanghai and very delicious—if sweet. The sauce is glossy and savory-sweet, clinging to tender crab and the pleasantly chewy rice cakes.
Shrimp two ways. I really love the fresh, steamed shrimp with vinegar. The fried ones were good but sweet. The steamed shrimp have a clean, briny snap, while the fried are crisp with a sugary edge.
Crab with salted duck yolk. Kind of stinky and grainy, and not my thing. The salted yolk brings a dense, sandy richness and a salty funk that can overshadow the crab’s natural sweetness.
Stuffed duck. Sweet brown sauce with a delicious sticky rice filling. The duck is tender, the rice pleasantly chewy, and the glossy sauce clings, bringing a gentle sweetness.
Jiggly pork hock. Good, but I’m getting a little “tired” of the sweet brown sauce. The meat is tender and gelatinous with a satisfying wobble, and the glossy sauce clings thickly—rich but a bit repetitive.
Lamb with scallions. Really gamey; not my favorite. Tender and quite lamb-forward, with scallions adding a sharp, green bite.
Spicy bullfrog. Not sure what this was doing on the Shanghai menu, but it was delicious—and pretty spicy.
Beef in brown sauce. This was my least favorite dish. It was overcooked and the 4th brown sauce dish. Yarom does not know how to balance the sauces. The meat was dry, and the sauce felt heavy and one-note.
Spring rolls. Hot and delicious. Crisp, shattering wrapper around a savory filling.
The dish, Stir-Fried Broccoli and Cauliflower, presents a vibrant tableau of emerald greens and sun-kissed yellows, interspersed with the bold hues of crimson chillies. Each piece of tender florets glistens, hinting at its recent encounter with hot oil, exuding a fragrant, earthy aroma that beckons the senses. The texture offers a delightful crunch, giving way to a succulent tenderness, while the interplay of subtle sweetness and the gentle heat of spices creates a harmonious flavor profile, elevating this simple vegetable medley to an exquisite culinary experience.
With an inviting sheen, the dish of Stir-Fried Garlic Greens presents a vibrant tapestry of verdant hues, as glossy emerald leaves entwine with tender, jade stalks. The fragrant aroma of sautéed garlic weaves through the air, a tantalizing prelude to the feast that awaits. Each bite delivers a crisp freshness, the slight crunch releasing a subtly sweet, earthy flavor that speaks to the purity of the ingredients. The dish’s harmonious balance of textures—from the tender, gently wilted greens to the occasional crisp snap—creates a delightful contrast that entices the palate and dances on the tongue, leaving a lingering whisper of garlic that beckons for more.
XLB. Typical Shanghai style. The wrappers were a little thick, but they were delicious.
Pan-fried buns. Great. Crisp-bottomed and golden, with pillowy tops and a juicy, savory filling.
Weird sweet soup. Light and syrupy, it leans dessert-like; the sweetness feels unexpected.
Great meal.
