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Spicy Hunan Home

Oct23

Location: 500 West Valley Blvd, Alhambra, CA 91803. (626) 481-1290

Date: July 27, 2025

Cuisine: Chinese

Rating: Spicy, salty, and delicious

Xianglalou, nestled in the heart of Alhambra, CA, is a culinary gem that offers an authentic Chinese dining experience. Located at 500 West Valley Blvd, this restaurant is a haven for food enthusiasts who crave the rich, diverse flavors of traditional Chinese cuisine. The menu is a delightful journey through China’s culinary landscape, featuring a variety of dishes that showcase the country’s regional flavors and cooking techniques.

The vibrant exterior, adorned with bright banners and fluttering flags, invites you into a bustling atmosphere that hints at an authentic culinary adventure waiting within, while the welcoming design details set the stage for an unforgettable dining experience infused with warmth and cultural flair.

The dining concept at Xianglalou is centered around creating a warm, inviting atmosphere where guests can enjoy a leisurely meal. The interior is tastefully decorated, with subtle nods to Chinese culture and aesthetics, creating a serene ambiance that complements the food. The restaurant’s commitment to authenticity extends beyond the menu, with a dining experience designed to mirror the hospitality and warmth of a Chinese home.

What sets Xianglalou apart is its dedication to quality and authenticity. Each dish is meticulously prepared using fresh, high-quality ingredients, ensuring that every bite is a testament to the rich culinary heritage of China. The restaurant’s signature dishes, such as the Peking Duck and Dim Sum, have garnered rave reviews for their exquisite flavors and presentation. Whether you’re a seasoned foodie or a curious diner looking to explore Chinese cuisine, Xianglalou offers an unforgettable dining experience that will leave you craving for more.

Bathed in soft light and adorned with traditional murals that evoke a sense of nostalgia.

The menu is enormous and has nice pictures.

Preserved egg and pepper grind. Very savory. Silky, custardy yolk and a springy, translucent white meet a clean pepper heat that lifts the funk without overpowering it.

Spicy fern root noodles in vinegar. Delicious and tangy. Slippery, springy strands with a clean, vinegary snap and a gentle chili warmth.

Squid and Shrimp in an Iron Pot. Tender-chewy squid and sweet, briny shrimp served sizzling; the iron pot keeps the heat and adds a gentle sear, concentrating their clean ocean flavors.

Dried pot bullfrog.

Steamed live fish with chopped chili peppers. Really great. Tender, silky flesh with a clean sweetness, lifted by the bright heat of the chopped chili peppers.

Braised duck with green pepper. Nice braised flavor.

Fried pork belly with crispy bamboo shoots. Great texture.

Stir-Fried Bacon with Leeks. Smoky, salty bacon meets sweet, tender leeks, crisp-edged and juicy with a light wok char.

Dessert on the house. They thought we were full at 50%, haha. A light, sweet finish—silky and not too heavy—made it a kind capstone without tipping us over.

Minced Pork with Pickled Green Beans. Juicy, savory pork crumbles meet the bright snap and tang of pickled long beans, with a deep, wok-kissed umami. The texture is nubbly and crisp-tender, especially good over steamed rice.

Gizzard and preserved veggies. Chewy and salty.

Steamed Hunan-style pork belly with preserved vegetables. Great. Tender, layered slices with melting fat; the preserved greens add savory tang and gentle funk, keeping it rich yet balanced.

The vibrant Spicy Cucumber Salad showcases an enchanting palette of emerald and jade hues, flecked with the fiery crimson of sliced chili peppers. The dish exudes a refreshing aroma, infused with the earthy undertones of garlic and the sharp tang of vinegar. Each piece of cucumber presents a crisp texture, yielding with a satisfying crunch, while the nuanced heat of the spices harmonizes beautifully with the cucumbers’ natural coolness. This playful symphony of flavors offers a delightful contrast, leaving a lingering, zesty finish that beckons for another bite.

Sliced beef, spam, fish, and other oddities in chili oil. Really nice version of this. The chili oil is bright and fragrant, with a gentle numbing heat that clings to tender slices while keeping the mix of textures lively.

Home-style tofu. Pleasant brown sauce. Soft, silky tofu in a savory, soy-forward gravy—comforting and spoonable.

Cumin lamb. Fragrant with toasted cumin and chiles, usually seared so the edges crisp while the lamb stays tender. Savory, spicy, and a little smoky.

The owner GAVE us a bottle of wine!

It’s always great to have another dinner friendly Hunan place — and this place is good with a big menu! Plus they were very friendly.

For more LA dining reviews click here.

By: agavin
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Posted in: Food

Tagged as: chilis, Chinese cuisine, Hunan, pickled peppers, SGV, Wine

Happy Together

Oct07

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.

For more LA dining reviews click here.

By: agavin
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Posted in: Food

Tagged as: Chinese cuisine, Happy Together, hedonists, SGV, Wine

Dimsum at Tasty Spot Cafe

Oct05

Restaurant: Tasty Spot Cafe [1, 2]

Location: 855 S Baldwin Ave, Arcadia, CA 91007. (626) 662-2328

Date: June 28, 2025

Cuisine: Dim Sum, Cantonese, Noodles

Rating: Tasty! But half dim sum, half Hong Kong Cafe

Tasty Spot got selected as the lunch place for the annual SGV Staycation. It’s a good place, but I would have preferred a more serious dim sum house or our classic spot.

Tucked away on Baldwin Avenue in Arcadia, California, the Tasty Spot Cafe is a hidden gem that serves up an array of delectable Dim Sum, Cantonese, and Noodle dishes. This charming eatery is a haven for food enthusiasts who crave authentic Asian cuisine. The dining concept is simple yet effective – a blend of traditional and contemporary culinary techniques that result in a menu bursting with flavor and creativity.

The menu at Tasty Spot Cafe features a delightful assortment of dim sum dishes, showcasing a variety of dumplings, steamed buns, and savory bite-sized treats. Each offering is designed to highlight traditional flavors and textures, making it a perfect destination for fans of Cantonese cuisine.

The atmosphere at Tasty Spot Cafe is warm and inviting, with a casual, laid-back vibe that makes it the perfect spot for a leisurely lunch or a relaxed dinner. The decor is minimalistic yet tasteful, allowing the food to take center stage. What makes Tasty Spot Cafe truly notable, however, is its commitment to quality and authenticity. Each dish is meticulously prepared using fresh, high-quality ingredients, and the chefs take great pride in presenting a menu that stays true to the rich and diverse flavors of Cantonese and Dim Sum cuisine. Whether you’re a fan of spicy noodles, succulent dumplings, or sweet and savory buns, Tasty Spot Cafe promises a culinary experience that is both satisfying and memorable.

This 2012 Sancerre, produced by Domaine Daulny from the renowned Loire Valley, embodies the elegance of Sauvignon Blanc with its refreshing acidity and vibrant citrus notes. The wine showcases a mineral backbone, reflecting the region’s unique terroir, making it a perfect companion to grilled seafood or a fresh goat cheese salad.

The Clos de Chauden, part of this esteemed selection, highlights hints of green apple, lime zest, and subtle floral nuances, paired with a crisp finish. It’s an ideal choice for those seeking a sophisticated white that pairs beautifully with shellfish or light poultry dishes, bringing out the best in each bite.

Nestled within the warm embrace of a bamboo steamer, the xiao long bao presents a delicate tableau of porcelain white dumplings, their luminous skin sculptured into gentle pleats that hint at the treasure within. The air is infused with a tantalizing blend of fragrant ginger and softly simmering broth, beckoning you closer. Each dumpling is a study in contrast; as you break through the tender, velvety exterior, an explosion of savory liquid fills your mouth, harmonizing the sweetness of ground pork with the umami of seasoned broth. The texture is a luxurious interplay between supple dough and the bursts of richness within, crafting an experience that is both elegant and grounding, embodying the artistry of traditional craftsmanship in every bite.

Crispy pork — very crispy. The skin shatters with a golden, salty crunch, giving way to a juicy, porky center.

Black bean fish.

Glistening under the soft glow of overhead lights, the dish of Stir-Fried Bok Choy emerges with a vivid emerald hue, a veritable celebration of fresh, seasonal produce. Aromas of rich umami waft through the air, drawing you in like a siren’s call. Each leaf, tender yet crisp, offers a delightful crunch that contrasts beautifully with the silky, lustrous sheen drizzled over it—an inviting blend of soy and garlic that clings lovingly to the greens. The taste is a harmonious balance of sweetness and earthiness; a natural sweetness intermingles with a hint of savory depth, elevating this simple dish to an exquisite level of culinary artistry.

Scrambled eggs with pork sausage. Kinda delicious. Fluffy curds and savory, peppery sausage make it simple and satisfying.

Chow fun with cruller and shrimp paste. Really tasty and great carb-on-carb texture. Chewy rice noodles meet an airy cruller, with savory shrimp paste adding a funky, salty punch.

Plain chow fun. Wide rice noodles with a tender-chewy bite and a light soy gloss, touched by wok hei—clean, comforting, and all about texture.

Tripe, style one.

XO tripe. Chewy honeycomb tripe cloaked in glossy, umami-rich XO sauce, with briny dried-scallop depth and a prickle of chili heat. Savory, slightly sticky, and aromatic, it balances bounce with gentle tenderness.

Pork ribs. Smoky, tender, and often lacquered with a sticky glaze, they balance rich, juicy meat with a satisfying char. Best when the meat pulls cleanly from the bone while keeping a little chew.

Beef ribs. Rich, smoky, and tender, with a peppery bark and melting fat that makes each bite deeply satisfying.

Meat balls. Usually juicy and springy, with a browned crust and a soft, herby middle. Simple, satisfying comfort.

Misc contents dumpling.

Har gow. A bit sticky. Classic Cantonese shrimp dumplings with translucent wrappers and a sweet, snappy prawn filling.

Shumai. Open-topped Cantonese steamed dumplings with tender wrappers and a juicy pork-and-shrimp filling, savory-sweet and often topped with a dot of roe.

XO Chicken Feet. Slippery-tender skin and soft cartilage offer a sticky, gelatin-rich chew, cloaked in the smoky, briny-sweet umami of XO sauce. Glossy with a gentle chili heat, they’re made for slow, savory nibbling.

In summary, this place is a solid Hong Kong joint. The dimsum is just good, not great. They have the usual suspect dishes, but nothing particularly off beat, and execution is SGV baseline good. Better than most, but not as good as the classic Cantonese dim sum houses.

For more LA dining reviews click here.

By: agavin
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Posted in: Food

Tagged as: Arcadia, Cantonese cuisine, Dim sum, hedonists, SGV, Staycation, Tasty Spot Cafe

Sichuan Impression Reboot

Sep19

Restaurant: Sichuan Impression

Location: 18700 E Gale Ave, City of Industry, CA 91748. (626) 839-7899

Date: May 24, 2025

Cuisine: Sichuan

Rating: Great

This location was 19 Town, which was the same group’s more modern Sichuan. I guess that concept didn’t pan out so it has rebooted into another branch of Sichuan Impression. Sadly for us, but good for them, this branch is considerably better than our West LA one. This was probably the best SI meal I’ve had yet — and I love them all.

Sichuan Impression in City of Industry is a culinary gem that brings the fiery, bold flavors of Sichuan cuisine to Southern California. The dining concept is rooted in authenticity, offering a gastronomic journey through the Sichuan province of China. The experience is immersive, with dishes that are as visually stunning as they are delicious. Each plate is a testament to the region’s culinary traditions, with a focus on the iconic numbing and spicy flavors that Sichuan cuisine is renowned for.

The atmosphere at Sichuan Impression is warm and inviting, with a modern, minimalist decor that allows the food to take center stage. The ambiance is lively and bustling, reflecting the vibrant energy of Sichuan’s street food culture. The restaurant’s open kitchen design adds an interactive element to the dining experience, allowing guests to witness the culinary artistry in action.

What sets Sichuan Impression apart is its commitment to quality and authenticity. The restaurant sources high-quality ingredients and employs traditional cooking techniques to create dishes that are true to Sichuan’s culinary heritage. This dedication to authenticity has earned Sichuan Impression a loyal following and a notable reputation in the local dining scene. It serves as a culinary ambassador for Sichuan cuisine, introducing diners to the rich flavors and culinary traditions of this Chinese region. Whether you’re a seasoned foodie or a curious diner, Sichuan Impression offers an unforgettable dining experience that will leave a lasting impression.

Impressive Bean Jelly 锦城里凉粉. Green bean jelly, crushed peanuts, scallions. Really great version, slick and nice and tangy. The jelly is translucent and bouncy, with peanuts adding crunch and scallions bringing a fresh lift.

Grandma’s Pickled Cucumber 外婆腌黄瓜. Cucumber, dried chili, Sichuan peppercorns. This version of the dish has an unusual form factor, cut into strips. It was spicy and nicely crunchy—good enough that we ordered two. Bright vinegar tang and a gentle numbing from the peppercorns keep it lively.

Free Range Chili Chicken 凉拌乡村鸡. Chicken fillets on the bone, peanuts, and scallions. Pretty good version of this dish. I really enjoyed the chili-soaked onions underneath. The chicken is tender with a lively chili heat, the peanuts add crunch, and the dressing feels cool and punchy.

Impressive Cold Noodles 锦城里凉面. Egg noodles, sprouts, crushed peanuts, and scallions. Great chew and lots of good flavor.

Couple’s Sliced Beef in Chili Sauce “Fu-qi Fei-Pian”夫妻肺片. Beef, Beef Tripe, Beef Tendon, Celery, Scallions, Cilantro. Extremely pleasant, but not very much tripe. I would have liked a bit more heat and more cilantro flavor. Typically a chilled Sichuan appetizer, it’s slick with chili oil and tingling peppercorn, with silky beef, springy tendon, and a refreshing celery crunch.

Tender Bamboo Shoots in Chili Sauce 红油笋尖. These were super crunchy with great flavor.

Spicy Fried Squid Dry Pot 鲜鱿干锅. Fresh squid, potatoes, lotus root, baby bamboo shoots, and dried chilies. Really nice dish, full of great dry-pot flavor and a good, chewy texture.

Big Mouth Ginger Frog of Zigong 自贡仔姜大嘴蛙. Fresh bullfrog, baby ginger, fresh bell peppers, capsicum, Sichuan peppercorn, cilantro. The frog was very good and quite spicy. The frog itself was super tasty and juicy. Expect tender, springy meat with bright ginger aromatics and a lively, numbing heat from the peppercorns.

Boiled Fish with Rattan Pepper 藤椒鱼. Fresh boneless fish fillets, rattan peppers, fresh bell peppers, sprouts, and black fungus. Such a fabulous dish. Tender, with that green numbing heat.

“Xi-zhi” Wok-Fried Crab 吸指香辣蟹. Fresh stone crab, dried chilies, Sichuan peppercorns. This was one of the best chili crab dishes I’ve had. The meat wasn’t too dry, and the shell was soft enough to chew through.

Stir-Fried Chili Pork Trotters 香辣前蹄. Pork Trotters, Fresh Bell Peppers, Dried Chilies, Sesame. Another great dish. Tons of porky flavor and lots of collagen without that flaccid quality of the braised trotters. The wok heat adds a smoky kick, and the peppers stay pleasantly crisp.

Signature Braised Duck 招牌油卤鸭. The duck was very good. The skin was moderately crispy, and the meat had a nice smoky flavor.

Original Kung Pao Chicken 宫保鸡丁. Boneless chicken fillets, peanuts, scallions, dried chili. This was a weird version—so sweet! Almost like candy. I enjoyed it, but like a dessert and not spicy at all.

As the server brings the dish to the table, the vibrant hues of Kung Pao Chicken command attention, a symphony of crimson chilies, luminous golden morsels, and pristine white peanuts scattered like pearls throughout. The aroma is intoxicating, with a tantalizing hint of toasted Sichuan peppercorns that dances playfully in the air, mingling with the scent of tender chicken that tells of a meticulously prepared marinade. Each piece offers a satisfying crunch, enveloped in a glossy, slightly sticky sauce that clings tantalizingly to the palate. Upon the first bite, the sweet, tangy spark of hoisin and soy resonates, complemented by the uplifting warmth of spices, transforming the experience into a delightful exploration of intricate flavors and textures that linger long after the last morsel is savored.

Ma-po Tofu 麻婆豆腐. Tofu, minced beef, green garlic sprouts, and Sichuan peppercorn powder. The mapo was enjoyable and very savory, but missing that spicy fermented bean paste vibe that I really craved. Texture was fabulous, though. Silky tofu and a gentle mala tingle shine, with flavors that skew bright rather than deeply funky.

Taiwanese Lettuce (A-choy) A菜. Stir-fried with garlic. A fine version of this classic. Crisp-tender stems and silky leaves show a mild, pleasant bitterness, glossed with aromatic garlic.

Taro and bean soup. Actually, pretty tasty. The taro lends a silky, starchy body and subtle sweetness, while the beans add earthy depth and a soft, comforting bite.

Fried bean ball. Very hot. Golden and crisp outside, with a soft, savory bean interior.

The 2010 Domaine Duc de Magenta Chassagne-Montrachet Premier Cru Morgot is a striking white Burgundy that showcases the rich terroir of this renowned region. The wine exudes aromas of ripe pear and white flowers, interlaced with hints of minerality. On the palate, it offers a luscious texture with notes of hazelnut and a vibrant acidity, making it an exceptional companion for grilled seafood or creamy risottos.

The Louis Jadot 2010 Chassagne-Montrachet Premier Cru Clos de la Grande Risle is a testament to the finesse and complexity that can be achieved in this celebrated appellation. This vintage reveals enticing notes of citrus zest, toasted bread, and subtle oak, rounded out by a lively acidity. It pairs beautifully with rich dishes such as lobster thermidor or truffle-infused pasta, enhancing the gastronomic

The Joh. Jos. Prüm Wehlener Sonnenuhr Spätlese 2019 from the Mosel region is a quintessential German Riesling that embodies elegance and finesse. With its bright notes of green apple, ripe peach, and a hint of honey, it dances gracefully on the palate, showcasing a vibrant acidity that balances the sweetness. This delightful wine pairs beautifully with spicy Asian cuisine or a rich, creamy cheese platter, enhancing the overall dining experience.

For more LA dining reviews click here.

By: agavin
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Posted in: Food

Tagged as: Far East, hedonists, SGV, Sichuan Cuisine, spicy, Wine

World Seafood Again

Sep03

Restaurant: Seafood World Restaurant [1, 2, 3, 4]

Location: 15351 Brookhurst St, Westminster, CA 92683. (714) 775-8828

Date: April 27, 2025

Cuisine: Cantonese seafood and dim sum (large banquet hall)

Rating: Great

Back here about 2-3 weeks later!

World Seafood Restaurant opened its doors in 2014, taking over a cavernous former banquet space on South Garfield Avenue and quickly asserting itself as one of the San Gabriel Valley’s grand Cantonese dining rooms. The owners—veteran Hong Kong restaurateur Raymond Wong and his Los Angeles–raised daughter Stephanie—set out to recreate the celebratory seafood palaces they remembered from Kowloon: soaring ceilings hung with crystal chandeliers, gleaming marble floors, a forest of live tanks by the entrance, and a sea of round tables capped with white-linen–clad lazy Susans. From the outset, the Wongs have run the restaurant as a family affair; Raymond oversees purchasing at the downtown docks at dawn, while Stephanie manages the front of house with an eye toward bilingual service that welcomes both first-generation regulars and curious Angelenos discovering dim sum for the first time.

Geoduck body sashimi. Excellent. Translucent, sweet-briny slices with a firm, satisfying snap and a clean ocean finish.

Geoduck neck, fried. Lightly fried, it turns golden and crisp outside with a sweet, briny chew; the clean ocean flavor and snappy texture make it simply satisfying.

The dish, a velvety mound of Sesame Noodles, entices with its golden hue, glistening beneath a delicate sheen of sesame oil. The air is rich with a nutty aroma, subtly interwoven with hints of garlic and a whisper of sweetness. Each strand of noodle, meticulously pulled and lovingly prepared, offers a silken texture, yielding effortlessly to the bite. A sprinkle of toasted sesame seeds adds a delightful crunch, enhancing the dish’s complex symphony of flavors — a harmonious balance of umami and sweetness that lingers on the palate, inviting one to savor each exquisite morsel.

Fried oysters (again). Crisp, briny, and indulgent, with a tender pop inside a crunchy coat—exactly why I keep ordering them.

Szechuan-Style Scallops. Actually a little spicy and quite delicious, even with the bell peppers. The scallops are tender, with a gentle heat that lets their sweetness shine.

Roast pig. Expect shattering crackling over tender, juicy meat, with deep porky savor and a whisper of smoke.

The table is graced with a stunning presentation of crispy suckling pig, its golden-brown skin glistening beneath soft light, an inviting visual pathway to the rich delights within. As the aromatic scent wafts through the air, hints of roasted garlic and a whisper of star anise mingle, stimulating the senses with each eager breath. The skin crackles delightfully with the first bite, giving way to supremely tender, succulent meat that boasts an umami depth, layered with delicate juices reminiscent of sweet and savory caramel. A final accent of fresh herbs lifts the dish, weaving a tapestry of flavor that is nothing short of extraordinary, inviting a slow, appreciative exploration of each sumptuous mouthful.

Presented with an extravagant flourish, the dish Si-Check Roast Suckling Pig captivates with its lustrous mahogany skin, glimmering under the soft glow of ambient light. A symphony of savory aromas wafts through the air, redolent of softly caramelized spices and a hint of smokiness, inviting anticipation. As you delve into the tender flesh, the luscious texture is a harmonious balance of crisp and succulent; the crackling skin shatters with a satisfying crunch, revealing moist, flavorful meat beneath. Each bite is an indulgent revelation of rich umami, beautifully complemented by a subtle sweetness that lingers, a true testament to the art of culinary mastery.

Weird poultry part consommé. Crystal-clear and aromatic, with a silky, collagen-rich body and a gently gamey depth; surprisingly comforting for an offal-leaning broth.

Steamed fish. Delicate and moist, it showcases the fish’s natural sweetness and tender flakes, with a clean, subtle flavor that lets simple aromatics like ginger and scallion shine.

Fried “milk”. More or less egg whites, milk, and shrimp. Mushy and delicious. Silky-soft curds with gentle dairy sweetness and a light shrimp savor.

Beef and veggies on crispy vermicelli. The beef was a bit overcooked/sketchy, but the sauce on the crispy noodles was killer. The crackly vermicelli soaks up the sauce, giving a satisfying crunchy-to-saucy contrast alongside the veggies.

The dish aptly known as Shrimp and Egg Stir-Fry presents a harmonious marriage of hues, with its golden-yellow blend of softly scrambled eggs accentuated by the tender coral of plump shrimp. As you draw closer, a delicate briny aroma wafts upward, mingling with the earthy scent of green onions that punctuate the dish. Each morsel delivers a luxurious creaminess that envelops the palate, while the freshness of the shrimp provides a gentle snap, creating a textured contrast that dances with every bite. The flavor profile is a nuanced interplay of umami and sweetness, leaving a lingering satisfaction that beckons for the next taste.

The dish, an enticing presentation of Stir-Fried Mushrooms with Mixed Vegetables, boasts an earthy palette of golden umber and rich caramel, accented by vibrant flecks of orange and green. Aromas waft from the plate, a heady blend of umami and warm, roasting garlic, inviting the senses to engage. Each bite reveals a delightful contrast between the tender, velvety mushrooms and the crisp, tender-crisp vegetables, harmonizing beautifully with the glossy, savory sauce that clings to every morsel. The flavor is a masterful interplay of nutty undertones from the mushrooms, balanced by the natural sweetness of the carrots and the faint saline kiss from the accompanying sauce, leaving a lingering, satisfying depth on the palate.

Crispy chicken. It has shatter-crisp skin with a golden crunch and juicy meat underneath. It’s savory and satisfying.

Yang Chow Fried Rice. A Cantonese staple with roots in Yangzhou: fluffy, separate grains tossed with char siu, shrimp, peas, and egg. Savory with a hint of wok hei, lightly sweet, and comforting.

Abalone and mushrooms. I was getting very full, but these were nice. The abalone’s gentle brininess and slight bounce pair well with the mushrooms’ earthy umami, making a clean, savory bite.

Jelly dessert. Wobbly and translucent, it’s lightly sweet with a clean, quivering bite and a playful sheen.

A stunning Puligny-Montrachet from Jacques Carillon, this wine hails from the renowned Burgundy region. The 2018 vintage showcases a vibrant acidity, round mouthfeel, and flavors of ripe pear, apricot, and delicate oak, making it a perfect companion for rich seafood dishes such as scallops or lobster in butter sauce.

The 2017 Meursault from Pierre Morey is a true expression of the terroir, displaying notes of honey, white flowers, and hazelnut with a creamy texture. This white Burgundy pairs beautifully with roasted chicken or creamy pasta dishes, elevating any meal with its elegant structure and complexity.

This exquisite Chassagne-Montrachet from Domaine Ferret, vintage 2016, is an embodiment of finesse and balance. With bright citrus notes, layers of stone fruit, and a hint of minerality

For more LA dining reviews click here.

By: agavin
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Posted in: Food

Tagged as: Cantonese cuisine, Chinese cuisine, Foodie Club, SGV, World Seafood

Dong Bei BBQ

Jul30

Restaurant: Dongbei Bbq

Location: 639 W Garvey Ave, Monterey Park, CA 91754. (626) 280-1718

Date: February 2, 2025

Cuisine: Chinese

Chef: Leo Zhao

Rating: Tasty but empty

This new Chinese BBQ place takes over for the more ambitious “silk worm” place. They may be from similar regions.

It did get a bit of a decor upgrade.

Peanuts.

Century egg and tofu. Pretty delicious. The century egg, with its glossy, dark jade exterior, offers a rich, umami flavor that beautifully contrasts with the silky smooth texture of the tofu. Together, they create a harmonious balance, where the earthy notes of the century egg mingle with the delicate, subtle freshness of the tofu, resulting in a dish that is both intriguing and satisfying to the palate.

The 2003 Châteauneuf-du-Pape from Réserve des Deux Frères is a bold expression of the Southern Rhône, showcasing ripe black fruit, herbes de Provence, and a hint of spice. Its full-bodied style is complemented by velvety tannins and a long, warming finish, making it an exquisite match for hearty dishes like lamb stew or grilled meats.

This wine exemplifies the unique terroir of Châteauneuf-du-Pape, with its gnarled vines and diverse grape varieties. The vintage’s warmth has resulted in a rich, concentrated wine that offers layers of complexity, perfect for sipping now or cellaring for additional development.

Smashed Cucumbers and Garlic. This dish features vibrant, crisp cucumbers tossed with pungent garlic, creating a refreshing and invigorating combination. The cucumbers, with their bright green hue, are crushed to release their juices, mingling beautifully with the aromatic garlic, which adds depth and warmth. Each bite offers a delightful crunch, a contrast to the silky mouthfeel of the garlic-infused dressing, making it a perfect accompaniment to any meal.

Salad of some kind of pork bit. Really bright flavors. The dish presents a vibrant medley of colors, with each ingredient harmoniously contributing to a refreshing burst of taste. The tender pork, delicately seasoned, contrasts beautifully with crisp greens, while the lively acidity invigorates the palate, creating a delightful interplay of textures and aromas.

Skewers, probably beef.

Pork belly and probably lamb.

Some other meat.

The 2011 Selbach-Oster Riesling Anrecht hails from the Mosel region of Germany, showcasing the elegance of its terroir. This wine is a delightful off-dry style, with vibrant acidity balancing notes of ripe stone fruits, citrus, and a hint of minerality. It pairs beautifully with spicy Asian dishes, seafood, or rich poultry, enhancing flavors while providing a refreshing contrast.

Mushrooms in “soup.” This dish offers a delightful interplay of earthy fungi nestled within a velvety broth, creating a comforting embrace for the senses. The deep, umami notes of the mushrooms harmonize beautifully with the aromatic undertones of the soup, while the rich, creamy texture coats the palate, leaving a lingering warmth that invites you to savor each spoonful.

Shrimp, skin, and corn.

Leeks. I really enjoy these.

Crunchy bits from animals.

Seafood.

Hot Dogs — delicious. These iconic street food staples boast a satisfying snap when bitten into, revealing a juicy interior that bursts with savory flavors. The smoky aroma wafts through the air, inviting you to indulge in their comforting warmth, while the golden-brown bun cradles the sausage perfectly, offering a delightful contrast in texture.

Hard to eat crab, I think.

Scallops.

Meats and fish.

More meats.

Not sure. Hard to remember.

Stuffed peppers are a delightful medley of flavors, combining savory ingredients that dance harmoniously within a tender, roasted shell. The vibrant hues of the peppers, ranging from deep crimson to sunny yellow, draw the eye, while the fragrant aroma of herbs wafts enticingly from the dish. Each bite reveals a luscious filling that melds the creaminess of cheese with the earthiness of spices, creating a satisfying contrast to the crisp exterior. The slight char from roasting adds an alluring smokiness, elevating the experience to a symphony of taste and texture that lingers on the palate.

Bones.

The Selbach-Oster 2011 Riesling Anrecht hails from the Mosel region of Germany, showcasing the elegance and minerality characteristic of the area. This off-dry style offers notes of green apple, citrus zest, and a hint of petrol, seamlessly balanced with vibrant acidity. It pairs beautifully with spicy Asian dishes, seafood, or light poultry preparations, enhancing the overall dining experience.

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By: agavin
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Posted in: Food

Tagged as: Chinese cuisine, Dongbei BBQ, SGV, Sunday Chinese, Wine

Getting Steamy

Jul28

Restaurant: Youpeng Seafood

Location: 18558 Gale Ave Ste 186, City of Industry, CA 91748. *unknown*

Date: January 25, 2025

Cuisine: Chinese

Chef: Wang Qiang

Rating: Interesting, but a touch “boring”

Youpeng Seafood opened its doors in 2017, tucked into the corner of Pacific Plaza on Gale Avenue—an unassuming strip-mall location that belies its ambitious scope. The restaurant is the personal project of Tianjin-born chef-owner Wang Qiang, who spent years cooking for the historic Gou-Bu-Li dumpling company before relocating to the San Gabriel Valley. By christening the place “Youpeng” (“friends from afar”) and adding the English tag “Go Believe,” Wang signaled both a nod to his dumpling-house pedigree and a promise to do things his own way. Still family-run, the business sees Wang on the line, his wife Jiang Lihua managing the dining room, and their two adult children handling sourcing and day-to-day logistics.

The menu marries northern Chinese dough craftsmanship with the live-tank seafood culture that dominates the local Cantonese scene. Pork-and-scallop dumplings vie for attention with ginger-steamed rockfish, hand-pulled noodles swirl around chunks of Dungeness crab, and xiao long bao wrappers are rolled only after an order is placed. The room—about 70 seats—was remodeled in 2021; dark slate tiles, low lanterns shaped like folded dumplings, and a line of luminous tanks full of spot prawns and geoduck create a mood that is equal parts working kitchen and quiet theater.

Within the San Gabriel Valley’s crowded constellation of regional Chinese specialists, Youpeng Seafood occupies a distinctive middle ground: finer than the neighboring dumpling shops, more intimate than the banquet halls of Monterey Park, and, crucially, open late. Word-of-mouth and WeChat chatter have made up for the lack of an official website, drawing multigenerational local families, night-owl industry workers, and freeway-hopping food hunters. Five years in, the restaurant has become a reference point for how northern techniques can inform Southern California seafood, anchoring itself as a small but influential star in the greater L.A. dining conversation.

A new “steam table” place. This is like hot pot, but all steamed at the table. It’s located next to Wagyu X.

Smashed cucumbers. Bright, crunchy cucumbers are lightly smashed and tossed with a tangy dressing that brings out their natural sweetness and adds a delightful crunch. The dish is a refreshing explosion of flavors, where the subtle earthiness of the cucumbers is enhanced by the zesty notes, creating a vibrant contrast on the palate. Each bite offers a satisfying texture, with the colors and aromas inviting you to indulge in this simple yet exquisite creation.

Cloud ear mushroom.

Here is the steam device.

Dumplings. These delightful morsels are a harmony of flavors, encasing a savory filling within a tender, pillowy wrapper. Each bite offers a delicate balance of texture, with the soft exterior giving way to a rich and aromatic filling that dances on the palate. The subtle fragrance of steamed dough combined with the umami notes from the filling creates an inviting experience, beckoning you to indulge further.

Pork hock is a dish that showcases a beautifully braised cut of meat, tender and succulent. The rich aroma of slow-cooked pork wafts through the air, inviting you to indulge in its savory depths. The exterior is perfectly crisp, offering a satisfying contrast to the melt-in-your-mouth interior, while the deep, caramelized flavors are enhanced by a hint of smokiness. Each bite reveals a delightful interplay of textures, from the crunchy skin to the luscious fat, making for a truly comforting experience.

Spicy Chicken is a tantalizing dish that ignites the palate with its fiery blend of spices. The succulent pieces of chicken are enveloped in a vibrant, glossy marinade that hints at the warmth of chili and the aromatic depth of garlic. As you take a bite, the tender meat releases a symphony of flavors—smoky, savory, and just the right amount of heat—while the enticing fragrance lingers in the air, inviting you to savor every morsel.

Crab and noodles (steamed). The delicate sweetness of the crab beautifully complements the tender, slightly chewy noodles, creating a harmonious blend of flavors. The dish presents a visual feast, with the vibrant hues of the crab contrasting against the soft, inviting tones of the noodles, while the aroma is an enticing invitation to indulge in this seafood delight.

Steamed dumplings. More steamed dumplings. These delicate parcels are a delightful combination of tender dough and savory filling that bursts with flavor. The glossy sheen of the dumpling skin hints at the moist, aromatic filling within, while each bite reveals a harmonious blend of subtle spices and umami richness. The interplay of textures, from the pillowy exterior to the succulent interior, creates a satisfying experience that is both comforting and captivating.

Lobster (steamed) with garlic. The sweet, succulent meat of the lobster is beautifully complemented by the aromatic richness of the garlic, creating a luxurious dish that delights the senses. The vibrant coral hue of the lobster contrasts elegantly with the golden flecks of garlic, while the tender texture of the meat melts in your mouth, releasing a delicate brininess that lingers on the palate.

After steaming.

Scallops with garlic (steam). The delicate sweetness of the scallops is beautifully complemented by the aromatic embrace of garlic, creating a harmonious balance that tantalizes the palate. The tender, buttery texture of the scallops contrasts gracefully with the subtle earthiness of the garlic, while the dish presents a stunning visual appeal, glistening with a light sheen that invites you to savor each exquisite bite.

Uni. Not so great.

Oysters (steamed). These delicate morsels, glistening with a silken sheen, offer a briny burst of the ocean with each tender bite. The gentle warmth enhances their natural sweetness, while the subtle hints of seaweed and mineral undertones create a harmonious balance, inviting a deeper appreciation for their exquisite texture and flavor profile.

Beef noodle soup is a warm and comforting dish that envelops you in its rich, savory broth and tender beef. The deep, umami notes of the stock harmonize beautifully with the delicate strands of noodles, creating a delightful interplay of textures. Each spoonful offers a fragrant bouquet of spices, while the vibrant colors of fresh herbs and vegetables add a refreshing brightness to the bowl, inviting you to savor its depth and complexity.

Veggies.

Fried rice is a beloved dish that brings comfort and nostalgia. The grains are perfectly cooked, each one a canvas for the vibrant medley of vegetables that accompany it. As you take a bite, the subtle umami of the soy sauce mingles with the sweetness of the peas and the crunch of the carrots, creating a symphony of flavors that dance on the palate. The dish is beautifully presented, with its golden grains glistening under a sprinkle of fresh herbs, inviting you to dive in and savor every mouthful.

Well this was a new format, like hot pot but with steam as the broth — steam, however, doesn’t taste like much — so I’ll stick with my ultra-spicy hot pot.

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By: agavin
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Tagged as: Chinese Food, dumplings, hedonists, Seafood, SGV, Wine, Youpeng Seafood Go Believe

Climb the Mountain

Dec03

Restaurant: Mountain House Rowland Heights 川山甲

Location: 18888 Labin Ct C101, Rowland Heights, CA 91748. (626) 986-5555

Date: June 9 & September 23, 2024 and March 16 & July 6, 2025

Cuisine: Szechuan Chinese

Rating: Best new SGV place of 2024

I had to wait nearly a year for them to get a beer and license before trying!

When we arrived, there was a Chinese American street fair going on in the middle of this mall courtyard.

Mountain House was hidden away in the courtyard. Parking ringed the outside basically looking at the service entrances. Really strange mall. I’ve been wanting to come here for 10 months but they didn’t seem to want to allow wine until V “sorted it out.”

Very nice build out.

With smoking koi bath — never seen one of these — and I wonder what the koi think about it

Fish extend to the ceiling.

Great private room. A touch cramped, but very private.

Pickled Spicy Cabbage on the table to start. These were awesome actually some nice chunks of aromatics.

Very good tea.

The menu.

Bamboo Grove Trio. Three various Szechuan drinking foods (including bamboo). Duck tongue, poached chicken, bamboo shoots.

Swing Garlic Pork Belly. Basically boiled bacon with super MSG spicy garlic sauce. It was all about the sauce.

Pepper Beef Tongue. More or less the same sauce, but the tongue was so tender — incredible dish.

House Chicken. The classic poached chicken in spicy chili oil. Not super spicy, but nicey balanced and very umami.

Szechuan Numbing Chicken. Last time we had the red pepper chicken — and on the tri — so this time we had the green.

Fu-Qi Special. Couples sliced offal, aka tripe and meat. Very nice version, although not as good as the perfect one at GuYi.

Okra Salad. Slimey and delicious in the same super savory sauce.

Spicy Hairtail. Some kind of slightly spicy fried fish.

Dumplings in Chili Oil. Solid version of this Sichuan staple.

Yibin Style Ran Noodles. Cold and a touch tangy with a little bit of sesame. Very nice.

Golden Baked Corn Kernels with Salted Egg Yolk. Awesome dunked in some red sauce.

Country Style Pork Belly with Preserved Vegetables. Great version of this dish. Not as salty as usual, just silky and delicious.

Ma-La Prawns. This was the hotest dish. Actually pretty spicy, but with an almost candied chili. Really fabulous.

Pepper Lover’s Frog. Very tender and only “some” bones.

Short Rib. Pretty damn good actually because of the spicy sauce.

House Ma-La Dungeness Crab. Super delicious sticky rice underneath with a very smoky flavor.

Crispy Fish with Pickled Pepper. Great fish. Tons of garlic and umami.

Red Pepper Fish Head.

Garlic Shrimp. So garlicky and so delicious. Shells perfectly crispy.

La-Zi Chicken. The famous fried aromatic chicken.

MaPo Tofu. Probably the best I’ve had in LA. Or certainly really up there. Just awesome.

Spicy Shredded Eel. Like the popcorn chili chicken — but with fried eel bits. Really great!

Crispy Tofu. Just fine.

豆角烧茄子Sauteed Chinese Long Beans w.Eggplant. Tender eggplant and crisp Chinese long beans sautéed with red bell peppers and garlic.

盐菜回锅肉Szechuan Double Cooked Pork. Pork belly, Chinese leek & chili pepper.

Crispy Chicken with Chilies. Amazing version of this dish and highly aromatic with that deep chili flavor.

Western Szechuan Lamb Spine. Amazing Sichuan flavor. Not much meet, but really delicious.

Shredded Potato. Amazing dipped in the spicy lamb jus.

Green beans with pork.

Gizards with Taro. Awesome pickled pepper flavor and nice chew.

Hot and Sour Soup. Nice and silky.

Mushroom and Tofu Soup. Very bland.

川西炒面Szechuan Syle Fried Noodles. Tender beef slices, crisp bell peppers, onions, and bean sprouts stir-fried with Szechuan-style noodles and dried red chilies.

Garlic Greens. Solid.

House Special Fried Rice.

芽菜蛋炒饭Fried Rice. Stir-fried rice with bean sprouts, scrambled eggs, and beef.

Numbing Pepper Beef. So good with that green numbing factor. Very tender beef.

桂花醪糟芝麻汤圆Osmanthus Rice Dumpling. Soft rice dumplings in sweet osmanthus-infused broth, garnished with goji berries and osmanthus petals.

This was probably the best Chinese dessert I’ve had. Peanuts, watermelon, coconut, raisons, cool jelly, sweat syrup. Fabulous textures of chew and crunch. Sweet and nutty.

Chocolate Mint Gelato.

Chocolate and Arugula gelato.

Amazing meal. Not only was it very fun, but the food was really really good. And the total was all in $85/pp. Very large Sichuan menu and nearly ever dish was some of the best versions of it I’ve had. Nicely balanced and executed. Fun decor too and solid service. Plus they have the private rooms and now allow the wine. It wasn’t as hot as many Sichuan places, just balanced. And probably the menu is 2-4X as big. It’s a little fancier, but isn’t more expensive. So it’s a total win win win. Then it must be mentioned that this is a peerless Chinese food group :-).

The courtyard was empty when we left, but had this neat “not in America” feel.

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By: agavin
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Tagged as: BYOG, Gelato, Hacienda Heights, mapo tofu, Mountain House, SGV, Sichuan Cuisine, Szechuan cuisine

Everything at Wagyu House

Dec01

Restaurant: Wagyu House by The X Pot [1, 2]

Location: 18558 Gale Ave Suite 122-128, Rowland Heights, CA 91748. (866) 610-0609

Date: May 26, 2024

Cuisine: Chinese Hot Pot

Rating: Maybe the best “upscale” hot pot?

We first came here for lunch but this is our return for a big blow out wine dinner…

Build out is pretty extensive. Sure, the build quality is “sloppy” and it won’t hold up, but it looks pretty cool right now.

If you pay for the “vip room” or have the NFT like Bovon does, then you can make a reservation.

Private rooms.

Sauce Bar. The sauce bar is excellent. Not quite as good as Shancheng Lameizi but very good. There weren’t very many snacks though (like cucumbers etc).

My usual pair of sauces. I tried not to make them very spicy today.

The menu.

And the special “expensive” package menu.

Spicy bear broth and Golden Chicken Soup broth.

Slightly less spicy and Herbal Chicken broth (with the pig but left out)

Braised Lotus Root snack.

Crispy Pork snack — awesome.

Bone marrow. Solid.

My sauces from the excellent sauce bar.

Baby octopus.

Mixed greens.

Lobster tails.

Spongy shrimp and roe rolls. Awesome.

Bean curd skin.

Super tasty fish and roe balls.

Squid.

Shrimp balls which were great and very fresh.

Squid legs.

Quail eggs.

Fish maw?

Lotus root.

Winter melon or similar.

Mushroom medley.

A5 cubes. Frozen, so were a bit hard to cook properly.

A5 of some sort — great.

Smoking!

Another cut.

Zombie food, aka Pig Brains.

Another bean curd.

And another A5, ribeye or similar.

Goose intestine.

Noodles.

Duck webs.

A non A5 beef.

Spam!

Beef stomach.

Another meat.

Beef tongue.

The man with the lamb.

Trio of sorbetto: chocolate, coco almond, and raspberry ginger.

Awesome night and probably the best hot pot I’ve had n the SGV / HH. Great service, great food, very fresh, nice private room, great sauce bar. Totaled up to $220/pp all in, so not the cheapest, but really good.

They had face dancers too!

Robo waiters.

This is so SGV.

Overall, if you get a private room and order it up, Wagyu X is one of the best hot pots in the greater SGV. Ingredient quality is high, they have a lot of items, the space is good, service is strong, the sauce bar is big. All great!

This place apparently has the same owners as Niku X .

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By: agavin
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Tagged as: BYOG, Chinese cuisine, gealto, hot pot, SGV, spicy, Wagyu House by The X Pot, Wine

SGV Sunday – Yang’s Kitchen

Nov03

Restaurant: Yang’s Kitchen

Location: 112 W Main St, Alhambra, CA 91801. (626) 281-1035

Date: March 31, 2024

Cuisine: Chinese Fusion

Rating: Tasty, but pricey

The press has been talking about Yang’s for some time as one of the new style SGV Chinese places — so had to try it.

The main street frontage.

The menu.

Very casual interior. Service was excellent, however, with an extremely knowledgable Somm.

Pickles. Nice and crunchy.

Cucumbers. Fabulous cucumbers with a bit of spicy.

Raw Oysters of the Day.

Chilled Tofu w/ Avocado & Roe. Soft and mellow.

Prawn ‘Ceviche’. Great texture.

Dungeness Crab Cold Noodle. Delicious with nice bit and cool crab.

Smoked Fish Dip. White fish salad!

Chicken Liver Mousse. Another “jewish” dish.

Yang’s Fried Chicken Wings. Lots of flavor.

Grilled Cabbage w/ Bagna Cauda.

Smoked Pork Jowl Cha Siu. Jiggly!

Grilled Dry-aged Fish Collars.

Red Wine Beef Cheek Stew.

‘Dan Dan’ Campanelle. Some numbing quality. This was probably my favorite dish. Really delicious.

Braised Duck Leg with Taro.

New York Steak & Crispy Potatoes or Chicken Fat Rice.

‘Hainan’ Fish Rice.

Dessert menu.

Black Sesame Cake.

Custard.

Tiramisu Gelato.

Pistachio Gelato.

Overall, some very delicious food. It’s very much fusion with a sort of 70/30 mix of Western and Chinese but a great kitchen. Price is fairly steep for “cafe ambiance.”

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By: agavin
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Tagged as: BYOG, Chinese cuisine, Chinese Fusion, Gelato, SGV, Yang's kitchen

Bistro Na avec Duck

Oct24

Restaurant: Bistro Na’s [1, 2, 3, 4]

Location: 9055 E Las Tunas Dr #105, Temple City, CA 91780. (626) 286-1999

Date: March 24 and September 15, 2024

Cuisine: Chinese

Rating: Upscale Chinese, really improved

Chinese Restaurants in the SGV are slowly going more upscale in a way that’s different than the Cantonese palaces of Monterey Park of yesterday. I’ve been here several times before, even celebrating a birthday, but Jeffrey wanted to go, and we figured we’d check it out post pandemic (10/9/22) and then not long after Arnie wanted to try it too, so we went back (1/7/23).

And one of the latest is Bistro Na’s located on Las Tunas near this cool:

Teapot fountain!

The interior is very elegant Chinese, almost traditional but in a new way typical in China today. Ornate wood carvings, lanterns and antique music instruments abound. Technically it bills itself as “Imperial Cuisine”. Maybe there is some of that, but it’s also a bit of Chinese greatest hits. Still, it’s a different cuisine than nearly every other place in the SGV with more ornate plating.

The menu is a hardcover thick paged photo tome!

Various banchan like apps.

Pickled peppers and pepper sauce.

Bovon brought a mess of caviar!

Beef tripe and aorta in chili sauce. Sounds scarey but was lovely. Nice crunchy / chewy texture.

Pig’s Foot Jelly. These were the best I’ve had. Nicely porcine and delicious.

Na’s Spicy Chicken. The classic Sichuan cold dish. Super tasty with a nice balance of salt, tang, and heat. Some numbing as well. Very tender chicken.

Jellyfish Salad. Not bad, although not much jellyfish — and it replaces the now discontinued Jellyfish with Cucumbers that was amazing. Poor direction to go in.

Organic Cordyceps Flower & Celery Salad. Organic Cordyceps Flower, Celery, Fungus, Mixed Vegetables.

Old Beijing Smoked Duck Breast. Duck breast, strawberry sauce, endive lettuce.

Na’s secret tofu. Not that secret. Great teture. Slightly bland. Joe dish.

Scallion Pancake. Another Joe dish, but an excellent version.

Egg and chive “pockets.” The shells weren’t as crisp as I might have liked but there were lots of fresh chives.

They have Peking duck now (well at least they did in the spring), carved table-side. We ordered 2!

Extensive condiments for the duck.

Really nice thin spring pancakes.

Table-side!

The breast and skin, served by itself with sugar. Really crispy and nice.

Sugar for the skin. And great hoisin.

The main meat. The duck was great. 2nd best duck I’ve had in Southern California. All the elements were really good.

The bones return salt and pepper. Heads split in half. A bit too much of the bone and head thing but tasty.

Stew Crab Meat & Fish Maw. Fish Maw, Crab Meat, Pea Sprout. This was an insanely great dish. Very savory and umami and even better with a bit of caviar.

Dry Braised Black Cod Fish with Chili Sauce. Black Cod, Pork, Bamboo Shoots, Ginger, Garlic, Scallions, Spicy Chili Sauce.

Lobster with ginger and scallions. Supposed 5lb lobster. Not the best best version of this dish.

Lobster Roe noodles — these were the bomb!

Braised Sea Cucumber and Beef Tendons. Sea Cucumber, Beef Tendons, Scallion, Onion Sauce. Nice and chewy.

Crispy Salt and Pepper Scallops. Actually pretty spicy!

Spicy Tofu with Cod. Basically MaPo tofu with bits of cod. This added a delectable umami note.

Crispy Shrimp. This is Na’s signature dish and for a reason. The shrimp were perfectly cooked and the shells completely candied and edible. Delicious, if a touch sweet. They remind me somehow of cicadas escaping their shells.

Seafood crispy rice.

Here is the crispy rice and the hot seafood was poured over it — basically like those old “war bar” dishes at 1970s Chinese Resteraunts.

Seafood Crispy Rice. Really fabulous. Lovely mellow yellow curry sauce, with sea cucumber and other goodles. So good over the rice.

Simple fish. Too boring for my taste.

Drunken Chicken. Very nice flavor, but not zingy enough for me.

Chili Pork with Bamboo Shoots. Kurobuta Pork, Bamboo Shoots, Jalapeno, Black Fungus, Garlic. Yum. I loved this dish.

Shredded Pork with Sweet Bean Sauce. Matsutake Pork, Shredded Green Onion, Crispy Noodles, Cucumber. Served with Spring Pancakes. Great version of this Beijing dish.

Stir Fried Cabbage with Dried Shrimp. (March 2024) The dried shrimp give this version of the dish a quite significant pungency. They sliced it up this time which I don’t like as much as the larger homestyle cabbage peices.

Cabbage with Dried Shrimp. (Sep 2024) They went back to the proper torn texture.

Stir Fried Angus Beef with Garlic. Really interesting. The beef itself was tender and good, even if the peice size felt a little bit thick, but the real killer was the crispy candied chilies. These were incredible! Actually fairly spicy.

Braised Abalone & Pork Belly with Chinese Puffy Pie — very Chinese fancy. Great version of this classic Shanghai dish — plus abalone. The pork was super succulent and the sweet brown sauce had a nice depth of star anise.

The “Puffy Pie” (aka sesame bun).

Fried Mixed Mushrooms with Rice Cracker Bites. OMG these were like potato-stick crack. They felt “hollow”, crispy, and coated in an almost candied shell. So good!

Crispy Lamb Belly. Great dish, but I was getting full.

Mountain Yam in brown sauce. My least favorite dish — just because it was starchy.

Shrimp and Dried Seafood Fried Rice. Oh so good.

With a bit of tofu on it.

Pan Fried Beef Buns. Very nicely flavored beef and chive filling. Pretty temperature hot at the start and could have used a little vinegar/dumpling sauce to balance the hot fat.

Pecan Praline Gelato.

Mint Oreo and Chocolate Orange Gelato.

Coconut Mango Cake.

Crepe Cake — delicious.

Fruit.

Chocolate Potato Chips.

The works.
March 2024 wines.

The Sep 2024 wines were great.

March crew.

Sep crew.

Both of these 2024 meals were hands down the best Na meals yet. The duck was great, almost certainly the second best duck in SoCal, very close to the one at Chang’ans — but sadly, in September they didn’t have it, despite several of us trying. They claimed they were having a difficult time sourcing.

Overall, a complicated place (for the SGV) to review.

While a bit pricey for the SGV, the atmosphere is lovely and the plating much more elegant. In the private room, with slightly careful ordering, this can be some of the best food in the SGV. Some dishes were excellent, some just pretty good, and some outright bland. I’m not really sure what regionality of Chinese it is. Sort of Beijing/Shanghai maybe? They say “Imperial.” It does feel very contemporary Chinese and is certainly not aimed at white folk. I’ve had a general problem in the past with their “under-seasoning.” A lot of dishes just seem too sweet or too bland. But in 2024 they seem to have punched it up a bit and it’s not much of an issue.

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By: agavin
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Tagged as: Bistro Na, BYOG, Chinese cuisine, Gelato, Peking Duck, SGV

Yuan’s Hot Pot

Oct22

Restaurant: Yuan’s Hot Pot

Location: 8752 Valley Blvd, Rosemead, CA 91770. (626) 703-4458

Date: March 10 and October 5, 2024

Cuisine: Chinese Hot Pot

Rating: Probably the best Hot Pot in the main SGV

This high end hot pot place has a whole floor of nice private rooms.

The whole second floor is dedicated to private rooms.

This one was technically for 10, but really much better with 8. Had two pots. On another occasion I ate in a smaller room with one pot that sat 6-8 perfectly.

There is a very neat upstairs (VIP) sauce bar.

It didn’t have a huge number of items, but the ones it had were really good and really fresh.

Apps were like banchan. They were really good, particularly the two types of mushrooms.

Crispy pork. VERY fried.

Squid.

Shrimp.

Fish roe “dumplings.” Chewy and delicious.

Very nice boneless fish.

Another fish. There was a third which was very boney and not very good.

Tofu wrapped shrimp.

Shrimp or fish balls.

Meat balls and various mushrooms.

meatballs.

Quail eggs.

Tofu.

A5 Wagyu. Not sure it was really A5 but it was the best meat we had.

Smoking!

American or similar wagyu.

More beefs.

More beef.

More beef.

Lamb shoulder.

Bacon!

Spam. Always a favorite of mine.

Snausages.

Lotus.

Fresh bamboo.

Napa cabbage.

A lot of greens.

Sesame balls on the house.

Saffron Pistachio Gelato.

Yuan’s was one of the best classic but elevated spicy hot pot places. It had a broad menu with most everything, awesome private rooms, nice banchan, and a first rate sauce bar. The ingredient quality was also top notch. It doesn’t have some of the weirder broths (although they had spicy + about 4 non-spicy). The private room + high quality makes it pretty killer in my book. Some of the more crowded booth places just aren’t good for more than 4-5 people. Great place and stands out above a lot of the just “good” hot pots. The only one also in this league is Wagyu X.

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By: agavin
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Tagged as: BYOG, Chinese cuisine, Gelato, hot pot, SGV, Wine, Yuan's Hot Pot

Second New Year

Oct10

Restaurant: Sea Harbor Seafood Restaurant [1, 2]

Location: 3939 Rosemead Blvd. Rosemead, CA 91770. (626) 288-3939

Date: February 12, 2024

Cuisine: Cantonese

Rating: Good, but very expensive

After many many dim sum visits to this SGV Cantonese classic I finally make it for dinner banquet — and this time on Chinese New Year.

I think Sea Harbor has been around for a long time and is one of the mainstays.

The interior is pretty typical.

The private room at Sea Harbor. I have been here countless times for dim sum but not for dinner in a long time.

Eve brought a huge amount of caviar — salt all night!

Peanuts.

Celery or asparagus with truffle. A bit truffle oily but the vegies had a nice crunch.

Fried squid. Salty and good.

Fried tofu with chilies.

Pig Trotter “Salad.” Nice flavor actually. Lots of ginger.

Geoduck (I think) salad. Great crunchy and strong (onion) flavor. I had a couple helpings of this as it seemed very fresh.

Fried Geoduck. Excellent fry. Super crunchy and chewy with a lovely flavor. Very salty.

Roast quail/pigeon. Very good version of this dish.

Shiitake and abalone in brown sauce. I’m not sure I prefer those so “straight up.”

Soup. One of those “all ingredients” brown soups.

Steamed crab. Good, but I prefer it with the garlic.

Typhoon style crab body. Very tasty fry.

Crab custard.

Fish head.

He’s looking at you!

Greens. Straight up.

Fish meat. Tasty and not too many bones.

Almond cookies for New Year.

Sweet soup.

Eve brought Basque Cheesecake.

Then covered it in caviar.

And lime zest.

It was really quite good this way. The zest really kicked it up.

Strawberry Jam Gelato.

Awesome wines.

This was a super fun dinner. Wines and company were amazing. Food was very good, if just a hair “staid” in certain ways. Mostly it was just that the price ($470 all in) was pretty outrageous. Sure it had a lot of luxury ingredients but it should have been more like $300.

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By: agavin
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Tagged as: BYOG, Chinese cuisine, Chinese New Year, Eve, Gelato, Sea Harbor, SGV, Wine

Endless New Year

Oct08

Restaurant: Indian, The Tavern [1, 2]

Location: 633 S San Gabriel Blvd #105, San Gabriel, CA 91776. (626) 287-0688

Date: February 10, 2024

Cuisine: Chinese

Rating: Longest Chinese meal ever!

It’s hard to describe this particular SGV restaurant. But Andrea organized this special Chinese New Year’s banquet.

From the outside it looks like most of them.

But then inside it has this weird western saloon theme. Presumably it was some kind of “Indian bar” back in the 50s. The decor has partially stuck, but the menu is almost all Chinese.

We had this rustic table in the “party room.”

Not so PC!

We had the whole room.

Fried Stinky Tofu. Smelled bad, tasted like baby poop!

Crunchy spicy cabbage — good for removing the poop taste.

發財好市 Prosperous Market. Oysters with Black Moss, pork, and cabbage.

Incredibly interesting textures and great flavor — although not a looker in this format.

黃金仙子 Golden Fairies. Whole U-10 Scallops with Egg White Sauce and Fish Roe.

Very tasty.

海皇豆腐羹 Health and Longevity. Assorted Seafood and Bean Curd Soup. This was so good I had 3 bowls. Awesome!

年年有餘 More Than Enough Year After Year. Steamed Whole Live Fish.

Very tasty but a lot of bones.

Signature Prawns and Corn Kernels with Preserved Duck Egg Yolks. The crunchy corn was awesome.

Paul rapped — quite excellently.

包羅萬有 Ocean Treasures Discovered. Braised Gourmet Seafood (Abalone, Sea Cucumber, Fish Maw, Sundried Scallops…)

Icky looking again, but great flavors and textures.

飛龍在天 Dragon Above the Cloud. Lobster and Yee-Fu Noodles with Ginger and Scallions.

Delicious and tender.

金雞報喜 Chicken Bringing Good News. Authentic Fried Chicken. Very juicy and delicious.

Traditional Tea Smoked Duck. Smoky.

寶盆生花 Pearls in Treasure Pot. Mini Stuffed Gluten Balls in Light Peanut Paste (Desert).

Probably the best Chinese dessert soup I’ve had — actually quite delicious — like liquid peanut butter.

Lovechild, Pecan Praline, and Cremino Siciliano.

Crepe cakes!

The wines.

Overall, the place was surprisingly excellent. And they did these really interesting dishes. However, the timing was glacial to say the least. This meal was OVER 7 HOURS LONG! And Chinese food is usually super fast. There were two different 60-90 minute gaps between dishes. Twice I just went over to an empty booth, lay down and took an hour long nap!

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By: agavin
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Tagged as: BYOG, Chinese New Year, Foodie Club, Gelato, Indian Tavern, Lunar New Year, SGV, Wine

MK BBQ

Sep26

Restaurant: MK Bbq Cafe

Location: 18406 Colima Rd D, Rowland Heights, CA 91748. (626) 616-1826

Date: January 28, 2024

Cuisine: Southern Chinese BBQ

Rating: Casual, but tasty

This is a new place run by our friend Derek, formerly of Elite. It’s basically a hong kong BBQ shack that used to be in the supermarket in this same mall. We actually went there in 2022. I was pretty skeptical because it’s hyper casual — and because it used to be just a shack inside the supermarket in this plaza.

The glamourous parking lot — we’ve been here a bunch for various.

Enter.

They still have the duck.

Minimalist decor.

The simple menu.

Decent lobster. A little shreddy, and a bunch of small lobsters, but tasty sauce.

Hong Kong Style Dungeness Crab. Lots of fry.

Macau style BBQ pork. Tasty, clean, light porcine flavor — luke warm (it’s actually supposed to be, but a little disconcerting).

BBQ Roast Duck. Excellent for this juicy type of Chinese duck.

Honey Glazed Sausage. Kinda delicious — probably my favorite dish.

Beef Stew “clay pot.” No clay involved, but this tendon and beef stew was pretty good. Would have been even better with silky curry sauce like at Henry’s.

Fresh veggies and mushrooms. Fabulous MSG flavored veggies. Nicely cooked.

Silken tofu. Also very good.

Salt and Pepper Pork Chop. Tasty but so fried and chewy.

BBQ Pork Neck. Fatty, greasy, kinda delicious and kinda gross at the same time.

Overall, this was better than I expected, but certainly no gourmet feast.

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By: agavin
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Tagged as: Cantonese, Chinese Food, duck, SGV

Sáu Can Fail

Sep24

Restaurant: Sáu Can Tho Vietnamese Kitchen [1, 2, 3, 4, 5, 6, 7]

Location: 8450 Garvey Ave #103, Rosemead, CA 91770. (626) 307-8868

Date: January 21, 2024

Cuisine: Vietnamese

Rating: Excellent (and so full)!

Every November/December my Hedonist club goes to this awesome SGV Vietnamese place — which used to be named Phong Dinh and is now Sáu Can Tho. Many previous meals have been “helluva epic” but not so much this time.

The new logo.

Shrimp chicken salad. decent.

Catfish. Less dry than usual because they were a bit smaller.

Condiments for the fish.

Boar ribs — tasty but INCREDIBLY tough.

Coconut snails. Great as usual.

Mushy disgusting half gold garlic shrimp. Tasted like they were cooked dead.

Cold bbq quail. Not very good.

Murky duck soup. Hmm. not really my taste. Yarom shot the duck.

Goat curry. Great!

Bread.

Mushy garlic rack of lamb. Taste was decent. Texture sucked.

Pandan jelly. I really enjoy these.

Pistachio and Choco-mole gelato.

Worst dinner we have ever had here. Many fewer dishes and half of them were blah.
I don’t know what happened. Normally this place is great. Part of it is scaled back and haphazard ordering. Part of it was just kitchen laziness or something as it seemed like everything had been cooked hours before and re-heated. One of the worst Sunday/SGV dinners I’ve done in a long time. Still a few good dishes, however (like the fish and snails).

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By: agavin
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Tagged as: BYOG, Gelato, hedonists, Sau can tho, SGV, vietnamese

A Different Duck House

Sep11

Restaurant: Duck House [1, 2, 3, 4]

Location: 501 S Atlantic Blvd, Monterey Park, CA 91754. (626) 284-3227

Date: January 7, 2024

Cuisine: Chinese

Rating: Good duck

Duck House is a staple SGV restaurant for my gang. The food is good, it’s on the closer side, and the owner is incredibly nice. I’ve even housed a birthday dinner here. But this is my personal first return after the pandemic.

This was a slightly different Duck House crew, a bit more open to exotic ordering.

Gift from the house – chili bamboo shoots. I’ve had this dish, but these were marinated/fermented with salt and something and had this delightful crunch and woody smell and taste. Quite strong on the woody so not eveyone liked it.

Cold jellyfish. Nicely crunchy thick jellyfish “noodles.” Some, but not overwelming vinegar.

Crack Chicken. As always this cold chicken with the mildly creamy, spicy, numbing sauce is amazing. It’s all about the sauce which I got to go.

Fried fishcake and roe balls. Interesting, a bit like some of the ones that are offered with hot pot. Pretty tasty though.

Corn and Shrimp Bird’s Nest. The nest is just a fried noodle of sorts. This was actually a very plesant dish with all that corn in white supreme sauce.

Chinese greens with Egg and Crab Meat sauce. One of those goopy yellow sauces but quite pleasant.

Sea Cucumber and Abalone. More a lot of mushroom. There wasn’t that much of the rare chewy sea creatures but the unctuous mushrooms sauce was kinda delicious.

Peking Duck.

Condiments.

Pancake.

Scallion Lamb. Very tender and not gamey at all.

String beans. Duck House makes a great (and slightly sweet) version of this dish.

Crispy Deep Fried Cumin Duck Tails. Super salty, fatty, and delicious.

Noodles with scallions and beef. Worth the carbs.

Shanghai Style Red Sauce Pork. Super fatty but tasty.

Sweet Bean pancake. Yup, odd Chinese desserts.

Egg and Sesame Ball Soup. This was one of the better versions of this oddball (bada bing) sweet soup.

This was probably my favorite Duck House meal — in no small part because of the better ordering. Service was absolutely first rate as always. So fun as always and I’d definitely say that Duck House is a great SGV gateway drug place for those who need to baby into the more extreme and different stuff.

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By: agavin
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Tagged as: Chinese Food, Duck House, Foodie Club, Peking Duck, SGV, Wine

Specials at Sands

Sep05

Restaurant: Sands Chinese Restaurant 金沙中餐館

Location: 15706 Arrow Hwy, Irwindale, CA 91706. (626) 338-6686

Date: December 30, 2023

Cuisine: Southern Chinese

Rating: Very good and lots of interesting dishes

Sands is a a newish Hong Kong / Cantonese place that Keong and Sklar really enjoy. Keong setup a very extensive custom banquet here on the second to last day of the year. Only problem is that it’s so far east — but at least there wasn’t much traffic.

This is a smallish mom & pop place, but they do have “fancier” food available for advanced order. The owner was the chef at some famous restaurant in Macau.

Double Boiled Winter Melon Soup. Interesting textures. A touch sweet and bland for me, but with some white pepper was quite pleasant. Had a lot of the tasteless but vaguely sweet melon. Some fish maw, mushrooms, and shrimp.

Lobster Salad. I’ve had this at least 2 times before. It’s like ambroisa salad, the Chinese lobster edition. Not to my taste as it’s sweet and the mayo and sweet fruit overwealm what was a very nicely cooked lobster.

Lotus Leaf Rice. Over-steamed, bland and heavy. This was my least favorite dish of the night and the most carbacious.

Steamed Cod. Lovely delicate cod. Hard to pick up with chopsticks as it was so delicate, but great taste and texture.

Sichuan Cold Chicken. Yarom ordered this because he didn’t want the rice. Turned out to be quite good. The sauce was full of “flavor” and delicious. Chicken was juicy.

Mushrooms with Shrimp Paste and “Lobster Sauce.” A delicious silky bite. The broccoli, as we shall see, was a stable for the night.

Crispy Fried Chicken. Great crispy fried chicken as described. They also debuted what was to be one of many little figurines made out of pressed flour and/or sugar or something.

Pipa Tofu. More broccoli and these “oyster-like” tofu fried balls. Delicious actually. Better than the real oysters (a few dishes later).

Sweet and sour sauce for the fried stuff.

Steamed Tofu with Minced Shrimp. Silky and delicious.

Deep Fried Oysters. The real oysters which were a touch heavy and fried — but I never love fried oysters. Did have a cool dragon head.

A5 Beef. Very soft.

Braised Stuffed Duck. Interesting duck. Very rich and quite delicious. It was stuffed with a LOT of stuff, known as the 8 treasures. List comming up.

The 8 treasures!

Beef Cube with Sichuan Sause (spelling intentional). Felt a little pork-like and was in one of those Panda Express type sweet and sour sauses (hehe).

Braised Pork Belly. Very decadent.

Oatmeal Shrimp. Never had this before. Actually pretty good!

Lettuce with Fermented Bean Curd. I prefer with cabbage, but this was pleasant too.

Chicken Skin Spread with Shrimp Paste. Another crispy chicken, this time sort of a version of 100 flower chicken. Hot and delicious.

Deep Fried Taro Tossed with Sugar. These actually weren’t bad for a weird Chinese dessert.

And it included yet another cute figurine.

Yar! Ghostly skeletal praline pirates are marauding — Pecan Pirate Praline Gelato — An eggy ultra-smooth Texas Pecan base layered with my creepy skull-shaped New Orleans style Vanilla Bourbon Pecan Pralines — made by me for @sweetmilkgelato — #SweetMilkGelato #gelato #dessert #icecream #FrozenDessert #nomnom #dessertlovers #dessertporn #icecreamlovers #gelatoitaliano #foodporn #gelatolover #food #foodgasm #foodblogger #dessertgasm #desserttime #foodphotography #gelatoartigianale #gelatomania #dessertlover #icecream #icecreamlovers #vanilla #bourbon #pecan #praline #candy #halloween #spooky

Overall, a great and very interesting meal. There were lots of new dishes here, which I love, and lots of great ones. Interesting Southern Chinese style, simutaneously fancy and home style. Lots of fry. Not every dish was sucessful. Despite my comments, they mostly worked. The Lotus Leaf Rice was the only true dud. I just have issues with the sweetness of some of the others. But I absolutely love trying new things and this was chock ful of them. The staff were incredibly nice and really cared. As of 12/30/23 they were still applying for their Liquor Liscense.

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By: agavin
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Tagged as: BYOG, Chinese, Chinese cuisine, Gelato, hedonists, SGV

Szechuan Delicious Was

Sep03

Restaurant: Szechuan Delicious

Location: 8921 Valley Blvd, Rosemead, CA 91770. (626) 559-9017

Date: December 29, 2023

Cuisine: Szechuan Chinese

Rating: Very tasty

It’s been like 6 months since I was able to get out to an AFF, but the holidays provided a decent openning.

Szechuan Delicious is a relatively new addition to the profusion of often excellent SGV Szechuan restaurants.

Straightforward interior.

Good sized menu.

Salty / sweet peanuts.

Hot & Sour Jelly. Excellent version of this dish — which is always a favorite of mine.

Sliced Beef & Ox Tongue in Chili Sauce. This dish is known as Couples Sliced Offal in Chinese and delivers a very solid chili/salt flavor profile. There were some nice onions and celery underneath.

Szechuan Style Marinated Duck. Very solid duck with nice ducky flavor. Lots of bone of course.

It also came with this random Duck Fried Rice.

Szechuan Pork Slices with Preserved Vegetable. Super soft and fatty with great mustard greens underneath. This avoided either the mushy quality or over salting that some versions suffer from and instead had a lovely fat and savory quality.

Rattan pepper Live Fish. Great chili mala broth with delicate soft fish and plenty of bones. Not as hot as SI.

Sour & Spicy Shredded Eel & Vermicelli. This was a newish dish for me. I’ve had what was essentially the same without the veggies or eel, but I loved this sour/spicy sauce and the eel was soft and delicious.

Griddle Chicken. Lots of bones, but awesome depth of flavor. Really delicious.

MaPo Tofu. Very solid version of the classic. Some mala.

Dan Dan Mein. This is the soupy version. Pleasant, but I like the nuttier more intense variant.

OMG was this a deal. $35/pp all in. Szechuan Delicious is one of the better Szechuan places I’ve been to recently. Big menu and every dish was quite good. A bit on the rustic side, but very nice kitchen.

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By: agavin
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Tagged as: AFF, Chinese Food, SGV, Szechuan Chinese, Szechuan cuisine

An Array of Goodness

Aug24

Restaurant: Array36 – 36宴

Location: 5449 Rosemead Blvd, Temple City, CA 91776. (626) 866-0623

Date: December 2, 2023 and May 5 & July 21 & Nov 11, 2024

Cuisine: Shanghai Chinese

Rating: Great new “high end” Chinese

I was eager to find out about Array 36, another new “high end” Chinese resteraunt in the SGV — most similar to Orange County’s Chang’an.

We booked a private room for 14 and pre-ordered a number of dishes. I did the menu planning.

The service was very nice, although they did make us wait about 30 minutes while the previous occupants of our room finished up.

Pressed Japanese yuzu-infused jellyfish head. Very tasty with nice texture. Of course the jellyfish itself has next to no flavor, but the slightly sweet sauce was great.

roasted chili sauce century egg with avocado. Very nice, if unconventional, century egg dish. I do love century egg.

Century Egg with Sea Cucumber. Very interesting blend of the soft and bitey and the chewy textures. A bit of kick and tons of umami. Really quite good. They changed this up as it used to have avocado. This was arguably better.

Mung Bean Noodles with Chili Oil. A very sesame take on these. Not bad, but not the best I’ve ever had.

sichuan style spicy and numbing chicken. A very solid version of this with one of those addictive spicy sauces. Chicken itself was nice and juicy.

Couples Sliced Offal (honeycomb tripe). Solid version of this Chengdu classic, but I’ve had better.

36 feast smoked pine pork. These tiny morsels tasted like Shanghai smoked fish, just pork.

Pork Neck with Japanese Yam. Kind of like spam with pineapple!

Bovon brought another tin of caviar!

hand-made crab golden noodles. I love crab roe and I love noodles so I had to try these.

They were actually very pleasant but a little bland — nothing a huge dollop of caviar didn’t fix!

House special shrimp. They were out of scallops so we got these sweet crispy shrimp.

I “fish egged” mine up but it was very nice. Extremly crispy and mildly sweet.

Shanghai crab stewed with its roe and tofu in a clay pot. I love this dish and it didn’t dissapoint. Super soft. I ate a mess. With caviar too.

Typhoon style lobster. The lobster itself was very well cooked. The garlic had a bit too much bread crumbs in it, but was still delicious.

6lb lobster with ginger and scallions. Excellent version of the wet lobster prep.

Buddha Jumps Over the Wall Soup. Several people insisted on this dish and it was incredible! This was the abalone version and was full of so many weird seafoods cooked down into a super intense seafood demiglace. It had incredible silky texture and density. Marvelous.

The version in 2024 was like a consommé. It had all the chewy seafood bits, but not the unctuous thick demiglace texture that it had in Dec 2023.

Braised cold abalone. Chewy!

Shanghai smoked fish. Very nice crispy version of the fish.

Shrimp with Garlic. LOTS of garlic.

Grouper steamed with soy sauce and ginger. Very nice fish. Lots of bones. Great sauce flavor. Some people LOVE this dish. I like the flavor, but the bone factor always leaves me a bit disintered in engaging with it fully.

Steamed Cod. Lots of meat on this one. Really excellent sauce.

Pickled chilis and spicy bean sauce.

Shanghainese sautéed eel. I really loved these garlicky sweet rich eels.

Abalone with Garlic. And that’s — again — LOTS of garlic.

northeastern-style marinated beef. Very tender and a bit sweet.

Grandmother’s pork belly. Extremely fatty and juicy. Great version of this Shanghai dish.

Super rich Shanghai Pork with Quail Eggs. Great version of this very fatty dish.

Secret Sizzling Lamb. Pretty good actually.

Prime Beef Ribs. The V’s ordered this secretly knowing I thought it would suck — it did. No one liked it. Very overcooked meat with slightly odd sauces and a sort of steakhouse creamed corn. Really weird non-Chinese dish.

Finally, about an hour late, our Peking duck arrived. They do it like Chang’an.

Lighting it on fire with Baiju.

Then carved tableside.

Just the skin. It was good, but not quite as crispy as it should have been.

Meat itself was delicious and juicy.

Some of the meat was smoked.

This added more (smoky) flavor, of course.

Super thin pancakes, but they had a little clumping issue.

Oodles of caviar for the duck.

The condiments were solid. But overall the Peking Duck was a bit of a disappointment. It was good in the way that any real Peking duck is, but the skin could have been crispier. Part of the problem was also that both ducks came WAY at the end of the meal. We didn’t want them instantly at the start, but I had asked for them at 8pm and they came at more like 9:20 — and we were very full.

The May 2024 version of the duck was excellent, first rate really. Moist with crispy skin.

hand pulled cabbage. Delicious dish as always.

Seared string beans. Very nice sear and good flavor.

Garlic greens. Very well done, but a little on the “boring” side. Always good to have some greens but I like the cabbage.

Stone pot fried rice.

yangzhou egg fried rice. Very nice fried rice.

shanghai shepherd’s purse and pork dumplings. These XLB were super juicy, delicious, and had some kind of seafood, maybe even more crab roe.

Spicy XLB. Shells were ok and these were juicy, but they had quite a better — numbing and white — kick. I kind of liked them but many didn’t.

shanghai pan-fried buns. They looked a bit soggy but the pork was great.

The pan fried pork dumplings were better in May 2024, this time with a great pork filling.

Duck #2. We asked for it crispier. They flammed it longer, but it just ended up tasting a bit more “burnt.”

We also asked for the bones and got tons of meaty bones.

Baked papaya dessert. Sweet and kind of tasteless.

Variant on — Sultan’s Delight — Iranian Saffron and Sicilian Pistachio Base, with Rose-Water Turkish Delight — Saffron from the Istanbul Spice Bazaar — made by me for @sweetmilkgelato — #SweetMilkGelato #gelato #dessert #icecream #FrozenDessert #nomnom #dessertlovers #dessertporn #icecreamlovers #gelatoitaliano #foodporn #gelatolover #food #foodgasm #foodblogger #dessertgasm #desserttime #foodphotography #gelatoartigianale #gelatomania #dessertlover #icecream #icecreamlovers #saffron #pistachio #TurkishDelight #Türkiye

Baileys Irish Gream Gelato — Stabilized 13% Bailys Irish Cream recipe, with a touch of seasonal coloring! — I have trouble resisting these once a year flavors — made by me for @sweetmilkgelato — #dessert #icecream #FrozenDessert #nomnom #dessertlovers #dessertporn #icecreamlovers #gelatoitaliano #foodporn #gelatolover #food #foodgasm #foodblogger #dessertgasm #desserttime #foodphotography #gelatoartigianale #gelatomania #dessertlover #icecream #icecreamlovers #expresso #whiskey #baileys #StPatricksDay #cream #green

St Agur, Fig, Walnut Gelato.

Jellyfish head with grapefruit. Great “crunchy” firm texture to the jellyfish and a nice sweet and tangy sauce.

This century egg and sea cucumber dish is amazing.

Mung Bean Noodles with Chili Oil. A very sesame take on these. Not bad, but not the best I’ve ever had.

Couples Sliced Offal (honeycomb tripe). Solid version of this Chengdu classic, but I’ve had better.

Here comes one of our two ducks.

Drenched in Baiju and ignited.

Crispy Duck Skin with sugar.

Sliced Duck Meat.

Condiments.

Pancakes.

The duck spread.

T

T

Smoked duck meat.

Lobster with Ginger and Scallions. Excellent and juicy version.

Steamed Cod. Lots of meat on this one. Really excellent sauce.

Shrimp with Garlic. LOTS of garlic.

Tofu with Crab Roe. This is one of my favorite dishes here and didn’t dissapoint again. Great texture and great umami flavor.

Shanghainese sauteed eel. I really loved these garlicky sweet rich eels.

Abalone with Garlic. And that’s — again — LOTS of garlic.

Secret Sizzling Lamb. Pretty good actually.

Prime Beef Ribs. The V’s ordered this secretly knowing I thought it would suck — it did. No one liked it. Very overcooked meat with slightly odd sauces and a sort of steakhouse creamed corn. Really weird non-Chinese dish.

XLB. Not so great this time. Soggy skins.

The first lobster was so good we ordered a secrond, this time Typhoon Style.

Gianduia gelato.
Awesome Armenian pistachio cake.

Dec 2024: This was an awesome meal. Array 36 is one of the best Chinese “fancy” places I’ve been to in California. It’s not quite as polished as Chang’an, but it does have a varried menu. The general style leans toward the Shanghai region, although they have some other dishes. Chang’an is a little Xi’an inflenced and has a few more spicy dishes. Many dishes here were excellent, but fell slightly short of Shanghai Tang level execution. But there were lots of interesting and delicious dishes.
May 2024: Really great night. First rate in every way. The food at Array has stepped up, particularly the duck. The Buddha soup went from best to one of the worst dishes but everything else really improved. Service was great and the room cosy but prefect. They did rush the food a bit. Not that the overall length of the meal was too fast, but too many things came at once in a number of waves. But it’s really hard not to have that happen at Chinese unless you also want to gamble that you won’t have long waits. And we had A LOT of food. Jeff really helped set things up nicely. I would have ordered a couple more interesting things and left off the regular greens, shrimp, and the fish. But others LOVED the fish so they were crowd pleasers. Overall, a totally banger night.

July 2024: Another great night. Private room again and a slightly smaller (in terms of food) dinner with very successful but tighter ordering. Again the duck was fabulous. They also finally had the awesome river shrimp in stock. Even the pig’s ear was great.

November 2024 was another super fun and delicious night. Not every dish was perfect, but mostly it was our ordering. In general, the food is very slick and balanced and the dishes vary from good to amazing.