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Ultimate LA Peking Duck Guide

Jan03

Peking Duck (also more correctly known as Beijing Duck) is one of those sublime foods that’s full of contrasts. It’s always good, but rarely perfect. Seemingly common, proper versions are hard to find. And it’s poorly understood and equally poorly distinguished from it’s ducky cousins. I’ve loved it for nearly half a century, enjoyed it in America and China, and recently made an exhaustive study of the offerings in the greater Los Angeles area. Myself and my good friend and infamous fellow-glutton Jeffrey (a.k.a. @xtremefoodies_) co-organized DuQuest, the search for the best in LA. But before we get to the rankings (click here to skip to them) we need to discuss the basics.

What is Peking Duck?

Fundamentally, Peking Duck is a kind of Chinese roast duck. But as far as I can tell there are at least 4 broad categories of roast duck COMMONLY available in LA’s vast bounty of Chinese restaurants (and a few fusion places). They are:

“Real” Peking Duck

For the purposes of this article, I’m focusing on this: A dish from Beijing (Peking) that has been prepared since the Imperial era. The meat is characterized by its thin, crispy skin, with authentic versions of the dish serving mostly the skin and breast/thigh meat, sliced in front of the diners by the cook. Ducks bred especially for the dish are slaughtered after 65 days and seasoned before being roasted in a closed or hung oven. The meat is often eaten with spring onion, cucumber and sweet bean sauce with pancakes rolled around the fillings.

(Messy) Peking Duck spread at Tasty Duck

There are two major sub-variants (cutting styles) we will discuss later but for the purpose of distinguishing “real” Peking duck from other types of duck the main marker is spring pancakes. When served with pancakes it’s “real” and without them it’s usually one of the following:

“Pseudo” Peking Duck

Because Peking Duck is a popular premium dish most restaurants in LA’s amazing Cantonese scene offer it on the menu. However, the vast majority of these, nay, perhaps all, offer what I am calling “Pseudo” Peking Duck. This dish, somewhat beyond the already bloated scope of this article, is a variant of Cantonese Roast Duck, typically cooked in the Cantonese BBQ manner and served with steamed buns, hoisin, cucumbers, and spring onions. It’s a close cousin, and often delicious, but the duck itself is prepared differently, cut differently, and served differently. The buns do not offer the sublime minimalist carbohydrate balance of the pancake. The hoisin is usually sweeter, the duck is generally plated with shrimp chips, and most importantly the skin is never quite so crispy. Pseudo Duck can be delicious, but it’s just not the same thing.

Pseudo Peking Duck with buns at Longo Seafood

Cantonese Roast Duck

This delicious dish is offered at nearly every Cantonese, dim sum, and Chinese BBQ joint in the city. It’s great, but it’s not Peking Duck. This duck is usually rough chopped with a cleaver (Chinese knife) and soaking in jus. It’s very moist and at it’s best has a very satisfying fatty skin. If it has any condiment it’s just some sweet (orange) plum-based sauce.

Cantonese Roast Duck at Bistro 1968

Sichuan (or other) Tea Smoked Duck or Nanjing Cured Duck

I’m not sure if smoking counts as roasting, but many central Chinese restaurants, particularly from Sichuan, Hunan or Yunnan will offer a tea-smoked duck. As you can tell, I like duck, so I also find this a fabulous dish. The skin is not as crispy and the whole thing is dry with a smoked pastrami-like quality.

Tea-Smoked Duck at Haige-Star

Nanjing Duck is salt cured and also dry, often cold, and has a lovely flavor. It’s not crispy at all.

Nanjing Salted Duck at Nanjing Duck

Peking Duck in Beijing

Aged ducks waiting to be roasted at Country Kitchen in Beijing

I’ve been to Beijing several times but on my most recent visit in 2018 I enjoyed several high end Peking Ducks, most notably at Dadong and Country Kitchen. On previous trips I also ate at a different Dadong, Made in China, and some old school spots. I’ve had high end duck at various places in Hong Kong, Shanghai, and other various other Chinese cities.

Ducks roasting in the wood-fire oven at Country Kitchen in Beijing

Proper Beijing duck in Beijing is never quite replicated here in the states, although we have a few that come close. Over there, the duck is always dry-aged, seasoned, inflated with some kind of compressed or pumped air, often filled with a special broth, then slow roasted for 1-1.5 hours in a wood-fire oven. Here in LA they always use gas ovens. Wood-fire is just too complicated or expensive, probably because of annoying regulations. In China, a duck pit master tends the ducks, moving them around to cook them evenly. After roasting, some special bits of the belly skin are served by themselves with sugar. This is enjoyed as a crunchy snack with a sweet/salty/fatty contrast. The legs and wings are removed, and the breast meat is sliced into little ovals that contain both juicy meat and crispy/fatty skin. The meat skin pieces are combined with hoisin, cucumber, and spring onion inside a spring pancake and enjoyed rolled up. Remaining meat is often (optionally) stir-fried and the carcass is made into duck soup. Realistically, they don’t make YOUR particular duck into duck soup. Previous carcasses, probably from previous days are cooked into big batches of the soup and served on demand.

Table-side carving at Country Kitchen

The Components

Peking Duck consists of several different components, each of which is worthy of separate evaluation:

Skin

The skin should ideally be super crispy/crunchy with just a bit of (mostly rendered) fat. It’s traditionally served by itself and often on parts of the meat. The solo skin can be eaten plain, with a bit of sugar, or dipped lightly in hoisin. It can also be placed inside the pancake roll (which I’ll call a “bing” as explained below).

Crispy skin served atop some meat at Dadong Beijing

Meat

The “meat” of a peking duck consists of three main sub-parts. The most important is the breast, which is served typically in one of two styles in LA (see below) with or without skin. Then there is thigh meat, and at many places the legs and occasionally the wings. The legs (and wings) are eaten mostly by themselves but the breast and thigh bits are generally designed to go inside the rolled pancake (“bing”). Ideally the meat should be juicy and delicious with a distinct duck taste but not an overwhelming gamey or barnyard quality.

The breast meat with attached skin at Country Kitchen

Pancake

A proper Peking Duck comes with ultra-thin delicate warm spring pancakes. In Chinese these are known as Chun Bing 春饼. They should be almost translucent, durable enough to wrap, and add just that touch of carbohydrate goodness to their task of binding together the contents. A “Pseudo” Peking Duck will often be served with steamed buns instead of pancakes. It’s not a Peking Duck. Even worse, some Chinese American places will attempt to serve “Pseudo” Peking Duck (it’s not roasted like a real Peking Duck either) with (store bought) Mexican Tortillas. Not only does this taste terrible, but it’s sacrilegious and offends the food gods.

Spring pancakes at Country Kitchen

Hoisin

Peking duck sauce isn’t a true hoisin, but we will call it that nonetheless. Peking duck sauce is a thick, fragrant sauce commonly used in as a glaze for meat, an addition to stir fry, or as dipping sauce. It is dark-coloured in appearance and sweet and salty in taste. Although regional variants exist, peking duck hoisin sauce is not exactly the same as the Cantonese hoisin, but instead is usually made from Tian Mian Jian (甜面酱), a chef specific blend of fermented yellow soybean paste, fermented wheat, sometimes fruit (like plums), and the oil from roasted ducks in additional to aromatic ingredients. Tian Mian Jian translates to sweet flour sauce and despite it often having the work “bean” in the description is not primary made from beans. It should be salty, savory, a bit sweet, medium thick, and have a hint of medicinal/herbal quality. It should not be too jammy, watery, or too sweet. Interestingly, it’s actually one of the most important elements of the pancake roll (“bing”) even though it should be used sparingly. One of the reasons “Pseudo” Peking Duck is often inferior is the use of Cantonese hoisin, which while good, is not the same. Peking duck sauce (hoisin) is used — sparingly — to flavor the rolled up pancake (bing) and and to flavor meat eaten on its own.

Hoisin (really duck sauce) in the SGV

Accoutrements

Accoutrements are anything else potentially added to the pancake roll (“bing”). Minimally it’s julienned cucumber and spring onion but pickles, melon, and other ingredients are frequently found in China. They make interesting and important combinations of flavor.

Accoutrement dish at Dadong Beijing

Bing (Pancake Roll)

Since the rolled up pancake containing duck meat etc is such an important part of Peking Duck I’m going to give it a name, “bing.” Really, bing just flat cake in Chinese, and chun bing is a spring pancake, but I had to call it something. But regardless, the “bing” is the main event of any Peking Duck. It consists of the spring pancake, lightly coated in hoisin, meat, skin, and accoutrements then rolled up into a thin cigar-like shape, possibly folded over a bit at the ends. All of the above elements are required for a proper “bing” and it is very sensitive to flaws in any of them, particularly the pancake itself or hoisin. The score for this category is about the overall experience of the “bing,” not the individual components themselves. Hoisin should be used sparingly as it can overwhelm other flavors.

Bing prior to rolling at Country Kitchen

Bones

It’s long been possible to get a plate of the “bones” of your duck. This is the hacked up remains of the carcass. Depending on the technique and skill of the carver these can be merely a pile of roasted bones or contain quite a lot of tasty meat. More recently, LA Peking Duck restaurants will stir-fry these bones either with “spicy salt” or cumin. This last seems to be new and non traditional but it is delicious. These stir-fried versions are almost always better than the plate of hacked roasted bones, which is often inedible. One place even stir-fries the duck tails, which are fatty and delicious.

Cumin duck bones at Duck House

Stir-fry

For decades it’s been an option to get parts of the meat that aren’t served on the main plates for the “bing” stir-fried or prepped in some manner. The most common are stir-fried with bean sprouts or lettuce cups. I’ve never liked the bean sprout version. The lettuce cups can be fine. Both have very minimal meat and I rarely order them. This is sometimes called “2 ways.”

Stir-fry with bean sprouts and microscopic duck at Tasty Duck

Soup

Duck soup is often sold in a “3 ways” package with the main event duck, a stir-fry, and the soup. At best it’s a mild chicken-like (but duck) soup with tofu and cabbage. At best it can be pleasant and soothing. At worst the soup is very gamey and kinda nasty.

Duck Soup at Meizhou Dongpo Arcadia

Overall

An overall score takes all the relevant above elements into account, presenting a score of Peking Duck quality at a particular restaurant.

The LA Presentations

In LA, there are three basic methods of presentation, which end up in two “on the table” styles:

Table-side Carving, Beijing Style

In this presentation, only really performed at Chang’An in Tustin and Meizhou Dongpo, the whole duck is brought out and carved up table-side to the amusement of the guests. The breast skin is pulled off and the breast is sliced into ovals with some skin attached. It’s generally served on little white duck plates. The table-side presentation is not just for show — although it certainly is fun — but has material impact on the overall Peking Duck experience. Sliced duck meat, and particularly skin, has a lot of surface area and it cools rapidly. Ducks sliced in the kitchen often linger there for a few minutes and come to the table luke warm.

Table-side carving at Meizhou Dongpo

In the Kitchen, Beijing Style

This is pretty much the same as the table-side style, but the carving is all done in the kitchen and the meat and skin are brought out on plates. It should be noted that one appears to get a lot more meat via the Beijing style carve, regardless of it being table-side or not. Generally there are two full plates of skin and meat as opposed to the bowl cut which seems to be closer to half a duck. Kitchen sliced duck will generally be cooler in temperature than table-side duck, and therefore will be drier and seem fattier (hot fat is always better).

Plated breast meat with skin at Chang’An

The Bowl Cut

Many “classic” LA Peking Duck restaurants bring the duck meat and skin out from the kitchen together on a single large plate. The skinless meat is packed into a soup bowl and then inverted in the center forming a dry packed meat dome. The best skin is cut into rectangular “petals” and arrayed around this dome to form a floral pattern. This system has an efficiency for the kitchen, and does seem to provide some of the crispiest skin in the city (as it’s separate) but the plate is sometimes cool by the time it arrives and the meat is usually lean and dry. Overall, I find it an inferior technique but it does have it’s advocates — namely those who prize the crispy skin above all. There is certainly less meat available via the bowl cut method as it seems to be reserved for the other dishes (that you also have to pay extra for). An additional problem with the bowl method is that there is frequently some delay between carving the duck, arranging the platter, and serving it. The net result is that bowl cut duck is usually not very warm, sometimes room temperature. Hot duck means hot duck fat and is much superior.

The Bowl Cut at JiRong

The Rankings

Overall ranking is just an order but all of the other categories are rated 1-10. Currently included are only Peking Duck specialty restaurants serving “Real” Peking Duck that I have visited recently and reviewed in detail.

Restaurant	Overall (of 7)	Bing	Skin	Meat	Pancake	Hoisin	Accoutrements
Chang’an	1	7	6	10	10	8	9
Meizhou Dongpo Arcadia	2	7	6	9	8	7	8
Ray’s Duck House	3	8.5	9	7	10	9	3
Duck House	4	8	9	6	8	8	9
JiRong	5	8	7.5	5	9	8	7
NC Peking Duck	6	6	9	8	9	5	7
Happy Duck	7	4	8.5	5	5	6	4
Tasty Duck	8	6	4	5	9	9	8

Restaurant: Chang’An Tustin

Location: 13051 Newport Ave, Tustin, CA 92780. (949) 324-5558

Last visited: December 10, 2022

Chang’An has a dedicated duck oven and aging cabinet that can be seen by the guests just like top places in China. Besides being a fantastic high end Chinese restaurant, they have superlative duck, arguably the best I have tried in Southern California. It’s brought table-side, covered in Chinese rice liquor and lit on fire to crisp. Then it’s carved up traditionally. Half of it is smoked too. Decor and service here are amazing. Ducks must be preordered and only one is allowed per table for some mysterious reason.

The Skin was thin and mildly crispy, aged ducky flavor, served with traditional brown sugar. But still this way of doing the duck, better for the meat, compromises the skin ever-so-slightly = 6.

Meat was served 2 ways, both with some skin on the white meat, straight up = 10 where it was really juicy and full of flavor.

A second half of the meat was served smoked which was very different, a bit more like ham, and quite lovely = 9.

Pancake was thin and translucent and there were plenty of them = 10.

Hoisin was good to great. Slightly thin maybe, sweet and savory, quite pungent = 8.

Accoutrements were scallion and cucumbers as usual plus pear = 9.

The bing together was a 7/10 or perhaps 8/10 as I didn’t pack it right. I should have made a second but I didn’t want the extra carbs.

Extra bonus for table side, duck stand, flaming duck, and smoking!

A full review of Chang’An is in the works.

Restaurant: Meizhou Dongpo Arcadia

Location: 400 S Baldwin Ave #2045, Arcadia, CA 91007. (626) 538-4136

Last visited: December 4, 2022

MDP is a close second for best Peking duck in Southern California and for LA residents, with both Arcadia and Century City locations is far more convenient than Chang’An. They also carve the duck table-side, albeit without any flaming show or smoked second half. The also employ the Beijing style cut. This is a very modern Chinese chain with (particularly in Arcadia) a very elegant and fancy modern Chinese build out. Unfortunately both branches are located in Westfield malls which makes for annoying parking and crowds. They have very nice private rooms and service can be top notch.

Century city is very similar to Arcadia. The duck is essentially the same but the decor isn’t quite as nice and they don’t have the same great private rooms. They do however have a fabulous patio.

The skin was very thin and crispy but there was less of it because of the split skin cut = 6.

Meat was super juicy, even a touch pink, with real jus. Excellent. Some was served with the skin on = 9.

Pancake was thin and resilient, but -1 ding for being folded (may cause sticking) = 8.

Hoisin was very good, but a touch savory = 7.

Accoutrements were scallion and cucumbers as usual, but extra point for sugar (for the skin) = 8.

The bing together was a 7/10 because the pancake/hoisin is the most important component of that.

The bones are solid and available in cumin stir-fry.

Duck soup was very pleasant and mild = 8

Extra bonus for table side carving!

A full review of MDP (Century City) can be found here.

Restaurant: Ray’s Duck House晶瑞轩海鲜酒楼

Location: 4721 Chino Hills Pkwy, Chino Hills, CA 91709. (909) 606-9046

Last visited: January 26, 2022

The overall spread at Ray’s. They used the modern Beijing cut (in the kitchen) and brought it out on the usual two white duck plates. Ray’s serves a really first rate Peking Duck (even if the leg’s and wings were missing). All of the top three places (Ray’s included) are very good and slightly different. Here the skin is the best of any of the modern cut places being delightfully thick and crispy.

In addition, at lunch they have a really excellent dim sum service. Really excellent. The only problem is that the restaurant is located very far east, about 50 miles from Santa Monica! It’s a shame that 2 of the top 3 places are extremely far from LA proper. I have to come back and try the Cantonese banquet dishes and seafood.

Skin was thick, crunchy, airy, and quite spectacular, both the separate parts and the bits on the meat — it was all crunchy! = 9. I actually think this skin was even slightly better than the Happy Duck skin. The fact that the skin on the meat bits was also crunchy was incredible.
Meat was served mostly moon cut with the skin, some dark meat by itself. The wings and legs were missing. And while the meat wasn’t as juicy as MDP it was very very tasty with great duck flavor. Probably the third best meat = 7.

Accoutrements were scallion and cucumbers as usual. This was the weakest element as they had been cut the previous day (most likely) and were dry = 3. However, in the bing it was hard to tell.

Hoisin was great. It wasn’t goopy thick, nor too sweet, and had fabulous on-point flavor = 9.

Pancake was thin and translucent and there were plenty of them = 10.

The bing pancake together was excellent largely due to all the ingredients other than the scallions being first rate = 8.5/10.

Duck Soup was bland although at least not unpleasant = 4.

Bones were on the menu, but they didn’t think we needed them = N/A.

A full review of Ray’s is in the works.

Restaurant: Duck House Restaurant 鹿鼎記

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

Last visited: December 22, 2022

Duck House is one of the SGV’s classic… well you guessed it… duck houses. Hostess and owner Catherine used to operate Tasty Duck but moved years ago to this location and she’s one of the best hostesses in town. Not only do they serve great Peking Duck but they have a wonderful all around menu. The decor is excellent in the height of 2000ish Monterey Park style and they have nice private rooms. They prepare the duck in the kitchen with a gas oven and then serve it using the SGV “bowl cut” style. Bones and even duck tails are available a number of ways as I’m sure are stir-fries and duck soup.

Skin was very thick and crispy, really delicious = 9.
Meat was dry without the skin, but fairly pleasant flavor = 6.
Pancake was thin and translucent, but a bit sticky = 8.

Hoisin was very good. Not too thick, sweet and savory, with a hint of medicinal tone but not off-putting = 8.

Accoutrements were scallion and cucumbers as usual plus a spread of pickles, mustard sauce, corn flakes, and raw garlic = 9. These extra four condiments were specially prepared for us by the owner, they aren’t always available, but is totally worth asking about!
The bing together was a 8/10 because the pancake/hoisin is the most important component.

Bones are very good both salty and cumin style.

The duck tails are to die for. Little bits of super crispy fat!

Duck wings are another option.
Extra bonus incredible service!

A full review of Duck House is available here.

Restaurant: Ji Rong Peking Duck

Location: 8450 Valley Blvd Suite 115, Rosemead, CA 91770. (626) 280-8600

Last visited: November 1, 2022

In recent years, Ji Rong has risen to be one of Alhambra’s “go to” places for Peking Duck. You must order ahead here and they serve using the “bowl cut” method, but it’s very dependable and they offer a vast array of modern Beijing food that is quite excellent. This includes a variety of western and Sichuan influenced dishes. It’s very popular and feels very 2010s SGV. The “private rooms” are merely separated areas to the side of the main dining room and it can be quite loud. Service is very efficient but young employees sometimes seem at the mercy of the kitchen staff. They have three ways and all that.

Ji Rong skin was very crispy and some of the pieces that were thick were about as good as Happy Duck, however there was a slight funk to it so -1. point for that = 7. Thick pieces maybe an 8.

Meat was packed in a bowl, no skin. White meat was medium dry, also with a slight funk = 4, but the dark meat was better = 7. They do offer the legs with the main dish.

Pancake was thin and resilient = 9.
Hoisin was very good with really nice balance, not perfect, but extremely good = 8.

Accoutrements were scallion and cucumbers as usual = 7.
The bing together was a 8/10 because the pancake/hoisin is the most important component of that.

A full review of Ji Rong can be found here.

Restaurant: NC Peking Duck 老北方烤鸭店

Location: 17515 Colima Rd Unit A, City of Industry, CA 91748. (626) 839-0000

Last visited: October 27, 2022

In just the last few years there have been more and more great Chinese restaurant openings in the “far SGV” (Hacienda Heights, Rowland Heights, City of Industry). NC Peking Duck isn’t the fanciest, but it is a Peking Duck specialty place with a broad menu of Northern Chinese Cuisine and very modern Beijing Style duck. They have a couple of minimalist private rooms and excellent service as well as many great dishes. The duck itself is served in the Beijing Style, but carved in the kitchen. Ducks should be pre-ordered.

NC skin was ultra-thin and crispy, and gets an extra point for some of the pieces having some meat/fat on them = 9 for fatty pieces and 7 for regular ones.

Meat was juicy and flavorful with skin on = 8. On some occasions they plate in the really “classic” double duck dish style.

Pancake was thin and resilient = 9.

Hoisin was tasty but “goopy”, extra thick, and with a bit too much medicinal tone = 5.

Accoutrements were scallion and cucumbers as usual = 7. Before the pandemic they offered this incredible 9 way deluxe accoutrement spread, which would have earned a 10! Hopefully they bring it back.

The bing together was a 6/10, dinged mostly by the hoisin.

They offer cumin bones.

Or very meaty “chopped” bones.

A full review of NC Peking Duck is available here.

Restaurant: Happy Duck House

Location: 18210 Gale Ave, City of Industry, CA 91748. (626) 581-4747

Last visited: October 27, 2022

Happy Duck is also located out in the far SGV. As a restaurant I’m not that much of a fan. It’s just a little mom and pop place with no atmosphere and a fairly boring mixed “duck house” and Cantonese menu. Others like it better. It’s not bad at all, just not exciting to me (no spicy dishes). However they do offer “Real” Peking Duck and it’s pretty decent. Service is very friendly. Ducks should be preordered.

Happy Duck skin is unusually crispy and delicious, almost spongy = 8.5 (some people in our group think a 9). This skin has its devotees and some people thing it’s the best skin in the city — certainly it’s very good skin. They have a special “torching” technique here that crisps up the skin.
Meat was dry and served packed into a rice bowl and served as a dome (no skin) = 5.
Pancake was house-made but chewy and uneven, really disappointing = 5.

Hoisin was very sweet but tasty, with a strong medicinal taste = 6.
Accoutrements featured fresh spring onions but flabby cucumbers = 4.
Bing with everything rolled up was a 4/10, dinged hugely for the pancake and hoisin.

Like most duck places they have duck soup.

And duck and bean-sprout stir-fry, which is pretty bland and dry.

A lot of duck houses also have eel sticky rice and this is actually the best version of this dish I’ve ever had. Eel was perfectly cooked and the rice was great too.

A full review of Happy Duck is available here.

Restaurant: Tasty Duck

Location: 1039 E Valley Blvd, San Gabriel, CA 91776. (626) 572-3885

Last visited: November 16, 2022

Tasty Duck was one of our “go to” duck places for around a decade and it’s located in a small, crowded, not-particularly-attractive space in the center of Alhambra. Ducks should be preordered and they traditionally served in the “bowl cut” style. The last time we went they had new owners and tried to cut table-side in the Beijing Style and made a real hack job of the duck. They offer 3 ways and we did “up the ante” by bringing half a pound of fresh caviar.

Skin was very thin, oily, and not very crispy. And there wasn’t that much of it = 4.

Meat was juicy, but was gamey, luke warm, and not particularly appealing. Attached skin was soggy = 5.

Pancake was thin and translucent = 9.
Hoisin was absolutely first rate. Not too thick, sweet and savory, with a hint of medicinal tone but not off-putting = 9.
Accoutrements were scallion and cucumbers as usual, but extra point for sugar and melon = 8.

The bing together was a 6/10 because the pancake/hoisin is the most important component of that. Caviar was BYOC so not normally available.

Duck soup was terrible with a barn-like flavor = 2.

Duck stir-fry. Bleh. I don’t get this dish.
Extra bonus for table side carving — although it was a duck massacre!

A full review of Tasty Duck is available here.

As the Southern California duck situation evolves I will continue to update this page. There are a couple duck places I haven’t had time to go to such as Ray’s Duck House in Colima (quite far east). In addition I may list places with “Pseudo” Peking Duck and revisit fusion restaurants with Peking Duck like Merois and Chinois. There are also a couple places I haven’t been in a long time, like Shin Beijing, which serve a Peking Duck somewhere between “real” and “pseudo.”

Last Updated: January 3, 2023.

By: agavin
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Posted in: Food

Tagged as: Beijing Duck, Chang'An, Chinese Food, duck, Duck House, Duquest, Happy Duck, Ji Rong, Lunch Quest, Meizhou Dongpo, NC Peking Duck, Peking Duck, Roast Duck, SGV, Tasty Duck

Tai Siu is New

Dec11

Restaurant: Tai Siu [1, 2]

Location: 8728 Valley Blvd #101, Rosemead, CA 91770. (626) 307-0203

Date: May 29, 2022

Cuisine: Cambodian

Rating: Awesome meats!

We Hedonists have been going to Tai Siu for years. I think I first came here in 2015.

But they recently moved into a new Valley Blvd space.

I guess it’s lucky they did!

This is the main dining room.

But we set up in the small private room off to the side.

Herbs for the next three of dishes. Thai Basil is great.

Sweetened fish sauce.

Mega crispy deep fried wontons. Really nice crispy texture and delicious.

Super crispy deep fried spring rolls. Fabulous with the herbs etc. Very fried. Very crispy.

Omelet with shrimp, pork, and bean sprouts. Really delicious with the herbs and sauce.

Chicken and Chicken Liver Cambodian Salad. Very nice dressing but the unusual star of the show were the small chunks of liver that gave it an unusual flavor punch.

Crispy fried Garlic Quail. Extremely crispy and so delicate one could just crunch through the bones. Delicious.

Almost every dish came with this salad of greens, onions, and a pleasant dressing to help wash things down.

Dressing-like salt and pepper sauce.

French style venison. More flavor and a bit chewier than the usual beef.

Goat Curry. Delightfully balanced curry (I was drinking it) with tons of flavor. Potatoes in there with the goat to absorb the sauce.

French bread to dip in the curry.

Crispy fried garlic bait fish. Quite delicious and salty with perhaps a hint of curry flavor, or maybe because I was also eating the curry.

Spicy hot pot. This broth was actually quite spicy. The following proteins and herbs were added.

Little squids and thick cut soft beef with egg for the hot pot. First we added the squids then we mixed the egg and beef and added that with a bunch of herbs. All delicious.

Herbs for the hot pot.

Clams with a very odd white pepper and corn starch sauce. Clams themselves were good but the sauce wasn’t my favorite.

Deep fried crispy frog legs. This was some fabulous frog. Super crispy and light (but thick) batter with delicate and moist frog. Boney though as usual.

Hypnotiq blue, chocolate peanut butter, and lemon cookie from the archives. The chocolate was a bit freezer burned.

I had “forgotten” how good Tai Siu is. This was a really fabulous meal filled with bold flavors and well balanced cooking. Service was great and overall a total winner.

For more LA dining reviews click here.

or more crazy Hedonist dinners here!

By: agavin
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Posted in: Food

Tagged as: BYOG, Cambodian Cuisine, Gelato, hedonists, SGV, Tai Siu, Wine

Lunch Quest – Happy Valley Village

Dec05

Restaurant: Happy Valley Village / Shanlitun

Location: 1655 S Azusa Ave E, Hacienda Heights, CA 91745. (626) 669-8406

Date: May 26, 2022

Cuisine: North East Chinese

Rating: One of a kind

This unusual “hot pot” restaurant in Hacienda Heights specializes in lamb spine and goose hot pot from the region just west of Korea.

It’s located in the usual kind of mini-mall and is as far as we can tell one of a kind in California — in that no one else offers this cuisine.

It has a pretty nice build out.

And a colorful decor. Notice the hoods over each table.

And each table has this built in super hot pot.

The menu.

Five Vegetable Noodles. Mustard and tangy sauce with mung bean noodles.

Cold beef with garlic sauce. Sauce was great. Beef is dense and pastrami-like.

Sweet and Sour Crispy Pork. Very breaded. Not actually sweet enough. A bit mild in flavor.

Lamb spine hot pot with mushrooms and eggplant.
Add in pork belly and pork ribs.
Add in crystal noodles (wide).

And corn cakes cooked on the side.


Steaming up.

Spine had a ton of flavor. Very boney, but worth it. Ribs were the best and pork belly also great. Sauce/broth had huge depth of flavor.

Inside of the corn bread.

This is a pretty focused restaurant where the stew is more or less the thing, excepting the fairly simple set of “appetizers.” But the stew is pretty darn tasty. There are the 5 variants: fish, goose, cabbage & pork, chicken, and lamb spine. You can’t really try more than one per visit so we’ll have to come back sometime and try at least the goose.

For more LA dining reviews click here.

For more LA Chinese dining reviews click here.

By: agavin
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Posted in: Food

Tagged as: Happy Valley Village, hot pot, lamb spine, Lunch Quest, SGV

Lunch Quest – Da Long Yi

Dec01

Restaurant: DaLongYi Hot Pot 大龙燚火锅

Location: 250 W Valley Blvd L, San Gabriel, CA 91776. (626) 872-6690

Date: May 20, 2022

Cuisine: Chinese Szechuan Hot Pot

Rating: Very solid spicy hot pot place

Da Long Yi Hot Pot is a relatively new spicy hot pot branch of some Chinese chain, in the Chongking style, but from Chengdu specifically.

It’s located located on the second floor of this classic mall right next door to Shanghai #1 Seafood Village.

The interior has a decent but modern industrial build out.

The “snacks” are extremely minimal.

The sauce bar section is decent, totally workable, but not as good as a few other chains.

I made my usual pair of sesame and vinegar based sauces.

Fried Pork. Super nice fry with juicy pork. Great!

Half spicy, half bone broth. The bone is boring, of course.

Smooth beef. Thick slices coated in egg. Very tender and nice.

Pork meat balls. Great, not those dense packaged ones.

Luncheon Meat. Always one of my favorites.

Fish Balls stuffed with Roe. Great.

Angus Beef.

Beef Tongue.

Lamb Shoulder.

Assorted Tofu.

Assorted Mushrooms.

Lotus root. Love that crunchy texture.

Napa cabbage. Because this is always the favorite veggie, we decided to just order it.

This turned out to be a surprisingly nice spicy hot pot. It’s “almost” as good as Shancheng Lameizi or Chun La Hao, but not quite. Build out isn’t as attractive as either of those. Sauce/snack bar is a bit worse. Actual hot pot food quality was quite good, basically equal. Weirdly, they were completely empty. One employee I think and we were the only customers. Food was great though.

For more LA dining reviews click here.

For more LA Chinese dining reviews click here.

By: agavin
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Tagged as: Chinese cuisine, Da Long Yi, hot pot, Lunch Quest, SGV, spicy, Szechuan cuisine

NC Peking Duck again

Nov13

Update on this awesome place can be found here.

Ultimate Condiment Box. Tons of interesting things to put in the duck pancake, including sweet and spicy sauces, sugar, candied fruits, melon, etc.

By: agavin
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Posted in: Food

Tagged as: NC Peking Duck, Peking Duck, SGV

Shanghai #1 2022

Nov09

Restaurant: Shanghai #1 Seafood Village [1, 2, 3, 4, 5]

Location: 250 W Valley Blvd. San Gabriel, CA 91776. (626) 282-1777

Date: April 17 & July 9, 2022

Cuisine: Chinese

Rating: Very authentic Shanghai style

The San Gabriel Valley is a veritable treasure trove of Asian dining, particularly regional Chinese. Shanghai #1 Seafood Village is the LA branch of a high end Shanghai chain specializing in banquet dining. Here in 2022 we returned for a pair of dinners to see how it was doing post pandemic.

The decor is Stark meets Chinatown. Interestingly, as cheesy as it is, it’s fairly authentic. It is however, some 7 years after I first went here, looking a bit “shabby.” This is typical of Chinese establishments as they don’t seem to do a lot of maintenance. We had the private dining room tonight. Mysteriously, even though it was a Sunday night and the place was EMPTY, at first they gave us a table in the main area. We had to ask for the private room. It’s much better though.

The menu is like a giant full color fashion catalog for food, but I thought I’d show a couple pages by way of example.

Smashed Cucumbers with Garlic. Good with some of the other sauces.

Jellyfish Heads. In a nice sweet and tangy sauce.

Pickled Turnips. Sweet and a tiny bit spicy. I like them a lot but some people don’t.

Black Fungus (cloud ear mushroom). I always like this.

Pork Jelly. Very clean version of this dish.

Cold Chicken. Fine, but a bit boring as always. Simple “hainan-like” chicken. Pretty good except for he bones. The sauce was good.

Oil Poached Crab. Very lovely with clean crab flavor. Not so large though (we ordered 2).

Tofu with shrimp and salty egg yolk. Very strong salty egg flavor, but quite nice.

Two Flavor Shrimp. The one with the shell is sweet.

Yellow Croaker with Green Onion. Brown savory sauce and a very nice oniony flavor.

Fried yellow croaker with tea leaves. Very fried but delicious with the sweet vinegar.

Yellow Croaker with Green Onion. Brown savory sauce and a very nice oniony flavor.

Jiggly Pork Hock. Delicious.

Tea Smoked Duck. Crispy and delicious.

Beef with Scallions. Okay but a bit bland and the beef was chewy.

Cumin lamb. They pretty much forgot the cumin and the peppers.

Peppers with pork. Good, although not that much pork.

XLB. Very good.

Vinegar for the dumplings.

Tofu with pork. Great flavor.

Shanghai Style Pan-Fried Pork Dumplings. Heavy, but yummy.

Shrimp fried rice.

Shanghai Noodles with pork and cabbage. Fabulous noodles actually.

Crispy noodles with seafood. Delicious. Great texture and nice flavor.

Caramel Double Chip Gelato — Base is Salted Caramel made by replacing the sugar with house-made Water Caramel. Laced with Valrhona Chocolate Chunks and Toffee Chunks — made by me for @sweetmilkgelato — #SweetMilkGelato #gelato #dessert #icecream #FrozenDessert #nomnom #dessertlovers #dessertporn #icecreamlovers #gelatoitaliano #foodporn #gelatolover #food #foodgasm #dessertgasm #desserttime #foodphotography #gelatoartigianale #gelatomania #dessertlover #icecream #icecreamlovers #caramel #SaltedCaramel #valrhona #toffee

Overall, these were both really great meals, but the April one was spectacular and the July one just great. Shanghai #1 severs (on a good night) first rate Chinese and quite authentic and typical of high end banquet meals in China. I’ve been here many times and finally enjoyed getting some “tricked out” dishes like sea cucumber. They were great. Service was good. The place is QUIET these days. Maybe they subsist on daytime dimsum, but it’s a shame as this Shanghai banquet food is delicious.

For more LA Chinese reviews click here.

They have a Karaoke setup in the private room!

By: agavin
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Posted in: Food

Tagged as: BYOG, Chinese cuisine, Chinese Food, Gelato, hedonists, SGV, Shanghai #1 Seafood Village, Shanghai Cuisine

Duck House without Yarom!

Oct30

Restaurant: Duck House [1, 2, 3]

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

Date: April 3, 2022

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.

The logistics of this dinner were a bit odd as we had two tables and about 14-15 people so there were like 7 at each. Yarom had organized and preset the menu but his plane returning to LA was severely delayed/canceled and so Yarom wasn’t at his own dinner! This has never happened before, not in the approximately 400-500 dinners I’ve eaten with him! He never cancels or misses for anything. He’d show up with a freshly amputated leg if he had to. Also there was a full copy of each dish ordered for each table so there was way too much of most stuff.

Peanuts. They always have these on the table.

Bang Bang Chicken. A bit of numbing. This was one of my favorite dishes actually, all owing to the “crack” sauce.

Squirrel Fish with the super goopy super sweet sauce. Too sweet. Too heavy.

Lobster with ginger and scallions. Very succulent. Totally solid Cantonese lobster.

Eel Sticky Rice. Tastes very Japanese somehow.

Peking Duck. Duck House has very good duck. The skin is nice and crispy. They serve it in this old school manner which has the advantage of lots of skin but the disadvantage of being a bit cool (it was carved back in the kitchen) and the meat being a touch dry.

Condiments. They have proper thin spring pancakes and good hoisin.

Duck Bones. The regular version just roasted. I didn’t really like these.

Duck Bones stir fried with cumin. Much better flavor but not a whole lot of accessible meat.

Cabbage with Chinese Sausage. Delicious, although the cabbage was a bit mushier than I like. It should have some crunch.

French Style Beef. Very sweet. Tender, but still very sweet. Boring.

Salt and Pepper Pork Nuggets. Very tasty but quite salty.

Sweet Sesame Mochi Soup. These weird sweet Chinese soups are never good.

Cherry Ginger Limonade Sorbetto – Fresh squeezed Lemons, Limes, and Avignon Cherries were blended with house-made Ginger to make this delightfully tart and tingly frozen treat — 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 #sorbetto #lemon #lime #cherry #lemonade #ginger

This wasn’t the greatest dinner. Sure, the duck and lobster were excellent, but we had too much of each dish and a super tame boring order with too many sweet “crowd pleaser” dishes I’ve had many times before. I could totally do without squirrel fish, french beef, or salt and pepper pork chop. But they do have a very good kitchen and a big menu so there are plenty of different options for the more creative orderer. I’ve gotten some of them before.

And it was so weird being at a Yarom dinner with no Yarom. Haha.

But still, service was absolutely first rate as always. Our big private room was nice and we were spoiled. 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.

For more LA dining reviews click here.

By: agavin
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Posted in: Food

Tagged as: Atlantic Blvd, BYOG, Chinese Food, Duck House, Gelato, hedonists, Peking Duck, SGV

Ji Rong Update

Oct14

Click here to see the full post.

Peking Duck.

By: agavin
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Tagged as: Chinese Food, duck, Ji Rong, Peking Duck, SGV

One One Dumplings

Sep08

Restaurant: One One Dumplings

Location: 704 W Las Tunas Dr #4, San Gabriel, CA 91776. (626) 282-8695

Date: December 17, 2021

Cuisine: Northern Chinese

Rating: Solid boiled and fried dumplings

AFF and another Friday trip to the SGV to check out some Asian goodness. We actually intended to go to Hui Tou Xiang next door but they were only open for takeout — and since daddy don’t do takeout, we hit up one one.

Small interior.

Very casual sauce containers.

The menu is smaller than the interior and doubles as an order form. And a third of it is crossed out.

Flavors stewed bean curd. Tastes pretty normal actually. Flavors is mostly soy sauce (and maybe some sugar) and a couple of spices like star anise.

Fried pork dumplings. Great crispy bottom.

Stewed pork noodle in soup.

Flavors stewed beef. Presumably this meat is braised in the same liquid as the tofu.

Cabbage, pork, and shrimp. Straight up delicious boiled dumplings.

Pork with soup, steamed. What they mean here is soup dumplings, ie. that frozen or solidified broth was included in the filling before steaming. Delicious of course.

Chive, pork, egg, and shrimp boiled dumplings.

Fried chive, pork, egg dumplings. These had the most perfect pan fried bottom!

The mess.

One one is a simple place, but if you crave straight up boiled and fried jiaozi dumplings, it’s certainly got ’em.

For more LA dining reviews click here.

This is where we intended to go. When they reopen for sit down, I’ll try again.

By: agavin
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Tagged as: AFF, Chinese cuisine, Chinese Food, dumplings, Friday, lunch, noodles, One One Dumplings, SGV

OOToro Holiday

Aug31

Restaurant: OOToro [1, 2, 3, 4, 5, 6, 7, 8]

Location: 1569 Fairway Dr, Walnut, CA 91789. (909) 598-8299

Date: December 11, 2021

Cuisine: Japanese Sushi (with slight nod to China)

Rating: Ends of the earth, but very good

Chef Kaz of Totoraku, an occasional hedonist, sent us far east to this Sushi restaurant in 2016 and it was such a fun time that we had to return again for a sixth visit — it’s now become a twice a year thing. This is my second return since the pandemic — although some in the group went once in the middle for a meal that was supposedly not quite up to snuff. Because a bunch of us have engaged in a special Sushi Series this fall (tasting all the best LA sushi places) I figured I’d include OOToro in the mix.

And by far east I mean REALLY REALLY far east — to Walnut California. 40+ miles from my house. 20 miles past Alhambra (which most people consider to far to drive for food). It took an hour and twenty minutes on a Saturday night!

The slick looking location is in the heart of the affluent Chinese American San Gabriel Valley. But yes, it’s Japan, if perhaps catering to Chinese taste. This photo was shot at about 10pm after everyone else had left.

Here is the private room — the only way to go.

NV Krug Champagne Brut Grande Cuvee Edition 169eme. VM 94. Krug”s NV Grande Cuvée 169ème Édition is brisk and finely cut, with terrific energy driving the citrus, floral and light tropical notes. Even with all of its energy, the 169 balances the vibrancy of the late-ripening 2013 vintage it is built on, with the depth that the reserve wines added to the blend. The 169 drinks well now but clearly has the potential to age. The 169 is a blend of 146 separate wines back to 2000. Krug ID: 120003. (Originally published in May 2021) (Drink between 2022-2042)

2004 Vilmart & Cie Champagne Premier Cru Coeur de Cuvée. VM 95. The 2004 Coeur de Cuvée has gained considerable weight, richness and resonance over the last few years. Brioche, almonds, marzipan, anise and dried flowers are some of the notes that flesh out in a radiant, super-expressive Champagne built on texture and class. The 2004 is every bit as impressive as it has always been. At eleven years of age, the Coeur de Cuvée is just entering an early plateau of maturity that is likely to last for at least a handful of years. Disgorged May 2012. (Drink between 2015-2024)

Edamame.

Two oysters. Uni ikura. Radish ponzu.

Abalone.

Grilled Japanese blue fish with yam.

2012 Vincent Dauvissat (René & Vincent) Chablis Grand Cru Les Preuses. VM 95+. Bright yellow. Aromas of elderflower, ginger, quinine and fern, plus a hint of petrol. Densely packed, dry and backward; hints at superb sucrosite on the vibrant middle palate, but the tight, chewy finish is dominated by menthol and wet stone. Not as expressive today as it was from barrel a year ago but built for a long and glorious evolution in bottle.

2013 Vincent Dauvissat (René & Vincent) Chablis Grand Cru Les Preuses. VM 94. Vincent Dauvissat’s 2013 Chablis Les Preuses is one of my favorite Chablis of all, as I have a particular soft spot for the Les Preuses Grand Cru. Less massive than Les Clos or Valmur, Les Preuses usually offers the most chiseled, precise of all great Chablis drinking experiences, and in the hands of a master like Vincent Dauvissat the experience is most often unforgettable. In fact, the only problem with this Grand Cru is that there isn’t much of it made. (Drink between 2022-2032)

2016 Vincent Dauvissat (René & Vincent) Chablis Grand Cru Les Preuses. JG 96+. The 2016 les Preuses chez Dauvissat is again, absolutely classical in profile, which means it is already delivering kaleidoscopic minerality in its vibrant nose of lemon, green apple, beeswax, layer upon layer of chalky minerality, spring flowers and a nice touch of orange zest in the upper register. On the palate the wine is pure, full and properly reserved in personality out of the blocks, with a great core, stunning mineral drive, great, snappy acids and a very, very long, focused and complex finish. A great, great Preuses in the making! (Drink between 2022-2060)

2014 Vincent Dauvissat (René & Vincent) Chablis 1er Cru Vaillons. VM 93. Very pale yellow. Lemon oil, flowers and a lightly lactic yeasty nuance on the nose. Tight, upright and penetrating, with brisk lemony acidity intensifying the dense flavors of white peach and almond flower. Shows terrific grain and palate presence and finishes with explosive mounting length. A very serious Vaillons. Dauvissat noted that as these vines have aged, they are yielding consistently more mineral wines. (Drink between 2020-2030)

A pair of lovely spoons.

Nama Octopus (Taco) with Japanese uni.

Lobster Salad with Truffle Caviar.

Japanese Conch.

Marc’s ass inn blanc.

Shirako with ponzu (on request). The cod sperm sacks are so good!

From my cellar: 2002 Domaine Jean Grivot Vosne-Romanée 1er Cru Les Beaux Monts. VM 92+. Deep red. Enticing aromas of minerals, flowers, red licorice and earth. Impressively glyceral on entry, then sweet and silky in the middle, with noteworthy energy and grip. Impressively concentrated and dense wine, with an explosive, rising finish and terrific cut. This should be at its peak between 2010 and 2017, says Grivot.

Toro and o Toro sashimi. Special (sweet) soy sauce.

Golden eye snapper.

Yellowtail belly.

Marc’s ass inn rouge.

Kama toro. The special signature cut of tuna collar from the giant hunk of meat above.

2011 Faiveley Chambolle-Musigny 1er Cru Les Amoureuses. 93 points.

Seared ruby snapper.

King crab.

Pasta with crab and caviar.

Second Kama Toro — because it had to be done.

Grilled A5 Japanese Wagyu.

Simon Bize Savigny-lès-Beaune 1er Cru Les Marconnets (forgot the year).

Fish head miso.

Chunks of fish in the soup (under the head).

Toro steak.

Because the cheapos in the group always want to order a smaller omakase, I feel obligated to treat the group to several plates of Ootoro’s awesome seafood tempura (including lobster).

Oo-Toro ramen. Hadn’t tried this before. Was pretty awesome. Rich seafood miso broth.

Cheesecake.

Strawberries & Mascar-Creamy Gelato — A base infused with Mascarpone Cheese then blended with house-made Strawberry Curd — created by me for @sweetmilkgelato — my vain attempts to pipe a pretty decoration on top were uttery foiled by timing –#SweetMilkGelato #gelato #dessert #icecream #FrozenDessert #nomnom #dessertlovers #dessertporn #icecreamlovers #gelatoitaliano #foodporn #gelatolover #food #foodgasm #foodblogger #dessertgasm #desserttime #foodphotography #gelatoartigianale #gelatomania #dessertlover #icecream #icecreamlovers #cheesecake #mascarpone #cheese #strawberry #cream

Overall, OOToro — while always good — showed again that the private room is really the way to go. This was a great meal and much more subtle and sophisticated than some of the front room fare. Really great stuff — although we should have gotten the largest omakase for max variety, but even one down I was more than full (mostly because I ordered a couple extra tempura plates). The kitchen tonight was as good as ever despite the pandemic, however, we didn’t have a few of the more interesting items like the shabu shabu or roated/grilled tuna collar. Gotta get them to do the big one some time but I despair as there are too many without the guts (or stomachs) to go all out!

For more LA dining reviews click here,

or more crazy Hedonist dinners here!

By: agavin
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Tagged as: BYOG, Gelato, hedonists, ootoro, SGV, Sushi, Sushi Series, walnut california, Wine

Tasty Duck X 5

Aug17

Restaurant: Tasty Duck [1, 2, 3, 4, 5]

Location: 1039 E Valley Blvd. Ste B102. San Gabriel, CA 91776. (626) 572-3885

Date: November 28, 2021

Cuisine: Chinese

Rating: Great Duck — rest is a touch boring

Tasty Duck is a regular spot with my Hedonist food and wine club. We used to come here all the time. There are other duck places and it’s always the same so it’s less frequent, but as we went here post pandemic I figured I’d give them a new write up.

The interior is jammed and the turnover is high. There isn’t even a space inch to stand while waiting for a table as the serves need what little space there is to reach the tables. Although tonight being Sunday, the crowds died down by 8pm.

The current menu. Like many places right now reduced to take out format.

Cold plate with Poached Chicken, Jellyfish, Sweet Bran Cubes, and delicious Processed Meat Slabs.

Squirrel fish. This is the super fried fish in the super sweet red sauce.

Walnut shrimp. Always a favorite. I don’t dig the pineapple.

Spicy Razor Clams with Cucumbers. Delicious with a bit of mala. One of the best dishes.

The main event: Peking Duck. Not only was this delectable, with fantastic crispy skin and delicate meat, but it’s artfully arranged. We had two plates of these per table and it was a feeding frenzy!

Here are the traditional accompaniments, starting with excellent pancakes. One mystery question I must ask: why do Chinese restaurants insist on putting far too few pancakes and too little hoisin sauce on the table?

Scallions and cucumber.

Hoisin. It is good here.

A pancake in the making.
Bean Sprouts and Duck. Good for what it is.

Cumin Duck Bones. Lots of flavor.

Cumin Lamb. Nice and spicy.

Pork hock. Some kind of crazy pig leg. Some serious fat here and the skin was a bit mushy, but the meat fell off the bone and was incredibly tender and delicious.

Pork Meat Ball Soup. Like Matza Ball Soup, but with porky meat balls. Same texture. Super delicious but seething with MSG.

Mixed Vegetables. Terrible. Weird taste.

Chocolate Butterfinger Crunch Gelato – The base is made with Valrhona 62% Satilla Chocolate and then layered with Dark Chocolate Peanutbutter Cream Cheese Ganache and chopped Butterfingers! — 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 #Valrhona #chocolate #creamcheese #ganache #icing #peanut #butterfinger

Overall, another fantastic meal. Tasty Duck isn’t the most adventurous SGV place, but they do an excellent job. They were super friendly and willing to serve us the dishes one at a time over a long period. Tonight was better than on some of the overcrowded Saturday’s when they don’t have as much bandwidth for us.

The duck was first rate, as good as Peking duck gets — more or less. Although I have been disappointed in the hoisin sometimes. Some other dishes, like the pork hock and razor clams are very good too. A few others just so so, like the shrimp. Tasty Duck is all about the duck. But I do think Ji Rong is quite a bit better at this current moment in time.

For more Hedonist adventures or

For more LA Chinese reviews click here.

By: agavin
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Posted in: Food

Tagged as: BYOG, Gelato, hedonists, Peking Duck, SGV, Tasty Duck, Wine

Chengdu Impression

Jul21

Restaurant: Chengdu Impression

Location: 21 E Huntington Dr, Arcadia, CA 91006. (626) 462-9999

Date: November 7, 2021 and May 1, 2022

Cuisine: Sichuan Chinese

Rating: Great kitchen, terrible service

I wanted to go here for years but a combination of distance, the pandemic, and the challenge of getting Sichuan groups together made it a bit hard. Finally I got here in late 2021 and the kitchen was so good we swore to go again.

It’s located in the North SGV, more Arcadia, on a busy street.

The interior is modern and deserted. Both times almost no other customers. They have 2 privates rooms as well.

This is the upstairs. The first time we ate up here.

The second time we had the large private room.

This is the menu — however, both times, despite my attempts in advance to pre-order stuff, they were “out” of a mysterious range of items. I think it’s staff shortages in the kitchen honestly.

Cold Tossed Cucumber. The second time we tried to order this (on the second visit) they were “out” supposedly because the chef declared that the sauce was “too complicated.” This has to be some kind of staff shortage.

Hot and Sour Jelly Noodle. Good, but could have used a bit more sour to my taste. Texture was on point. Notice the take out container. They really wanted to service us everything in these crap containers with plastic forks and spoons. I went and had a talk with the manager and only by playing up the blog card managed to get them to use real plates. I think they have returned their rental dishwasher or something.

Sliced Pork Belly with Spicy Garlic Sauce. The sauce in particular was incredible. Really awesome and on the second visit when we tried to reorder, again the chef declared the sauce “too complicated” and wouldn’t serve it. Weird!

Boiled Pork Dumplings. Because they were out of the wontons on the first visit. These were basic.

But on the second visit we managed to get wontons! Numbing Spicy Wonton. Nice soft wrapper, very intense numbing sauce (almost a soup).

Couples Sliced Beef and Tripe. Good sauce, beef was a bit tough.
Chinese bread for the beef.

Pungent and Spicy Chicken. Sauce was full of chilis and quite excellent. I particularly liked the bamboo shoots in here.

Chicken in Chili Sauce. Different, less “oily” variant than I usually find.

Cold Chicken Noodles. Really excellent noodle dish with that sweet and tangy quality.

Pickled garlic!

Sliced Sole Filet and Tofu in Sichuan Peppercorn Sauce. Delicious and perfect rendition of the dish. Super moist and soft fish with lots of numbing. Not as spicy as Sichuan Impression.

Kung Pao Shrimp. Delicate and almost floral. Incredible version. There might be some lychee in here for sweetness.

Spicy Lobster (preorder). Nice tender meat and good flavor. They did charge a LOT for this, however. Pre-ordered and brought too early because they can’t resist bringing the pre-order stuff.

Bullfrog Dry Pot with Sichuan Vegetables. Awesome version of this dish, particularly the crunchy lotus root and soft potato.

Braised Sea Cucumber with Minced Pork. The pork was awesome. The cucumber was a bit chewy (and not so strong on flavor).

Bullfrog Stewed with Spicy Ginger Broth. One of the classic Sichuan Bullfrog variants. Quite nice meat.

Beef Tendon. Very jiggly, but nice.

Shredded Beef with Sour Sauce. Interesting.

Chengdu Style Beef Jerky. Very dry but a lot of flavor.

Honey Roasted Duck (Pre-order). Really excellent, super jucy sweet duck. Polarizing as Yarom and David didn’t like the sweet. The rest of us loved it.

Country Style Sliced Pork with Shisito Peppers. Excellent meat with great salty flavor.

Angus Beef Ribs. Interesting. Very fatty, but quite a lot of flavor.

Crispy Spciy Diced Chicken. Fabulous version of this dish with plenty of aromatic chili vibe and a very darkly 2-3 time fried chicken.

Wok Fried Cabbage with Garlic and Minced Pork. Super delicious with a nice crunch and good pork flavor.

Twice Cooked Pork. Perfect. Leeks were great.

Dan Dan Mein.

Mixed up. The flavor was quite good, if a touch sweet.

Mapo Tofu. Very good version of the dish. Not that hot, but lots of numbing and deep flavor.

Raspberry Sorbetto — French Raspberries, a touch of lime juice, and a splash of Amaro — made by me for @sweetmilkgelato — I had to add a bit of Amaro for my “art” otherwise it would have been too simple — #SweetMilkGelato #gelato #dessert #icecream #FrozenDessert #nomnom #dessertlovers #dessertporn #icecreamlovers #gelatoitaliano #foodporn #gelatolover #food #foodgasm #foodblogger #dessertgasm #desserttime #foodphotography #gelatoartigianale #gelatomania #dessertlover #icecream #icecreamlovers #sorbetto #raspberry #amaro

Hazelnut at the Ritz Gelato — Nocciola (hazelnut) custard base made with Pure PGI Piedmont hazelnut paste then mixed with house-made caramel and crushed Ritz Crackers (for that salty offset) — 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 #hazelnut #nocciola #caramel #caramello #ritz #crackers

My son’s favorite — Triple Chocolate Cloud Gelato – The base is made with Valrhona 62% Satilla Chocolate and then layered with Dark Chocolate Cream Cheese Ganache and chopped Oreos! — 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 #Valrhona #chocolate #oreos #ganache #icing #NestléCrunch

So in summary:

I think the actual Sichuan kitchen here is great, maybe the best I’ve had in the greater LA area. But there are serious problems with the operation.

They are clearly “barely in business.” The restaurant is empty and given how crowded most SGV restaurants are this is hardly a good sign. They tried both times to serve on plastic wares. The front of house staff, while friendly, lounged around a good deal of the time. They didn’t replace plates, clear stuff very often, or bring napkins etc. We had to constantly go out to find them to get things and to order — only to discover them chatting with each other in the hall. The kitchen was out of items both times. Oddly out of stuff. We also had a third “failed” dinner between these two where they canceled it on us because they were “doing renovations.” I suspect they were just short staffed or had some permitting issue. The unavailability of basic dishes like cold cucumbers because the sauce was “too complicated” was laughable. Even in the private room where they will give you real plates they gave us mostly plastic silverware.

Additionally, the second visit was oddly expensive. It seems they priced the pre-order dishes (like the lobster and duck) really high. Maybe $200-300+ for just the lobster!

Anyway, it’s really a shame that they have these logistical issues because the subtlety of the cooking is for the most part very good and they do have a lot of interesting items on the menu (when they are in “stock”).

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By: agavin
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Posted in: Food

Tagged as: BYOG, Chengdu Impression, Chinese cuisine, Chinese Food, Gelato, hedonists, SGV, Sichuan, Sichuan Cuisine, spicy, Wine

Happy at Happy Harbor

Jul08

Restaurant: Happy Harbor

Location: 1015 Nogales St, West Covina, CA 91792. 626-965-2020

Date: October 30, 2021

Cuisine: Cantonese Chinese

Rating: Great cantonese

Yarom discovered this place during the day (for dim sum) not too long ago and as it was really great in that mode we decided to hit it for Sunday dinner.

Happy Harbor is a medium sized Cantonese located right next to Mandarin plaza, a “far east” (Hacienda Heights ish) area we have eaten at again and again.

The interior is classic Cantonese.

With the tanks.

And the over-decorated private room which was where we set up shop.

On table to start, cucumbers. A bit sweet.

Peanuts.

The show off the live “creatures.”

Cold plate. Roast Pork, Roast Duck or Chicken, Jellyfish, Macau style pork belly.

Tofu with preserved egg. Oddly sweet and not one of my favorite versions.

Lobster with garlic and ginger. Very tender.

“Spot prawns” in a crunchy very fried Typhoon style. Not immensely garlicky but the prawns themselves were very well cooked.

Quail. Excellent version.

Peking duck skin. Not enough, but good. Buns unfortunately instead of pancakes.

Peking duck meat/bones. Lots of meat here, more should have been cut onto the other plate.

Duck letuce cups (from same duck). Good but no hoison at the time. Radically insufficient hoison.

The actual lettuce.

Chicken “Knees.” Great flavor!

Beef ribs and egg plant. Nice.

Vermicelli pancake with beef and eggy sauce. Delicious “pizza.”

Pork chops. Very friend. Ok.

Tripe.

XLB. A little under-seasoned.

Free custard buns. Nice.

Pistachio Cardamom Gelato — Sicilian Pistachio di Bronte with Cardamom infused milk — pretty awesome new flavor! — 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 #pistachio #cardamom #sicily

Happy Harbor was quite seriously good, definitely in the top tier of Cantonese kitchens (of the many) in the SGV. A bit further than most, but excellent.

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By: agavin
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Posted in: Food

Tagged as: BYOG, Cantonese cuisine, Chinese Food, duck, Gelato, Happy Harbor, hedonists, SGV, squab, Wine

Embassy Kitchen Expedition

Mar29

Restaurant: Embassy Kitchen

Location: 218 S San Gabriel Blvd, San Gabriel, CA 91776. (626) 286-8148

Date: August 28 & September 9, 2021

Cuisine: Chinese

Rating: Very tasty, but lots of MSG

Over the years Embassy Kitchen has been on my radar. I missed a couple dinners there due to scheduling conflicts and we even showed up once years ago and when they declined to allow us to open our wine the group rebelled and moved to Beijing Tasty House. Anyway, I managed to go twice in 2021, both for a test lunch and then for a Tony Lau dinner.

It’s adjacent to an old 50s/60s billiards hall which I think is still actually open! This is just all so SGV.

Big menu.

Peanuts on the table.

Beef and anchovy patties. A bit salty and “fishy” in a good umami way.

Deep fried chicken cartilage. Garlicky. Delicious but very salty. Here you chew right through the “chicken knees” (chunks of chewy cartilage. This isn’t always easy for those of the Caucasian persuasion.

Rice stuffed chicken wings. Stuffing slightly bland.

100 flower chicken. Great. I love this dish.

Tilapia rolled up around ginger. Delicious but very salty. This is a polarizing dish. Not only is it salty fried fish but there is this tangy and bitey bit of fresh ginger inside. I loved it, but not everyone did.

Quail. Excellent.

House Special Lobster. Delicious.

Mushrooms with a salty yolk fry.

Beef with truffle. Heavy on the truffle oil.

Simple greens.

Veggies with dried shrimp and crispy taro. Delicious but again super salty.

Almond Chocolate Cloud Gelato – The base is made with Valrhona 62% Satilla Chocolate and then layered with Toasted Sicilian Almond Cream and Dark Chocolate Rocas! — 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 #Valrhona #chocolate #creamcheese #ganache #icing #almond

Pinoli Gelato — Siberian Pinenut Gelato — 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 #pinoli #pinenut

Portuguese Tarts.

Pineapple Buns.

Embassy Kitchen has a number of unique and interesting dishes and great flavors. It does however, use a lot of salt and MSG and I could really feel it both after both visits. Worth it. The ambiance is classic SGV with that unique blend of 50s/60s buildings with interesting “hybrid” Chinese American decor. Certainly our Tony Lau dinner made for a great night!

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By: agavin
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Posted in: Food

Tagged as: Cantonese cuisine, Chinese cuisine, Embassy Kitchen, hedonists, Lunch Quest, SGV, Tony Lau

No. 1 Charcoal Really Is

Mar09

Restaurant: No. 1 Charcoal BBQ

Location: 112 N Chandler Ave #101, Monterey Park, CA 91754. (626) 281-5288

Date: August 22, 2021 & March 13, 2022

Cuisine: Chinese BBQ Skewers

Rating: Fabulous food — Highly recommended for the adventurous

Yarom and I discovered this Chinese BBQ joint while exploring the area (and eating at a nearby Northern style place).

It’s around the corner from Garvey, not far from the lots of places I’ve frequented.

Inside is amusingly peculiar, the current Chinese BBQ place having clearly taken over a space that was once an 80s or 90s Japanese restaurant, complete with sushi bar and wood paneled tatami private dining rooms. In typical Chinese fashioned they didn’t redecorate. As far as I can tell most of the business in summer of 2021 is takeout.

The magic occurs here in this sloppy looking (but tasty) charcoal grill under the hood.

You can still see the sushi freezers on the bar. Everything is just cluttered with random crap.

We used this private dining room, which while a bit awkward to climb into was very cute and the atmosphere was way better than the messy front room and its constant stream of takeout customers.

The menu.

Western Chinese skewer powder.

Jellishfish — quite good, although it could have been tangier. Notice the “plates” that consist of styrofoam takeout containers ripped in half.

Tofu with century egg — delicious with awesome savory notes.

Cucumbers with slightly peanuty dressing.

House Special Beef — there was a delicious brown MSG sauce (pictured below).

Crack sauce.

Pig ears.

Cold lamb with house special sauce.

Cold sesame noodles.

Lamb “Casserole”. Not bad.

Shredded potato. Great.

Stinky Tofu. Stinky!

Spicy tofu sauce.

Dumplings with 3 ingredients. Typical boiled dumplings.

Spicy Crawfish — great sauce, hard to eat as usual.

Spicy “casserole” (aka Mala hot pot).

Extra spam.

Beef tongue

Lamb skewers. All these skewers had a lovely charcoal flavor and were sizzling hot and delicious. The awesome tablewares continue with some cheap paper plates.

Pork.

House special spare ribs — boney but incredible flavor.

Sausages — a bit sweet and awesome.

BBQ Leek — great.

Beef tendon.

Chicken Feet.

Fish Tofu — a touch sweet and spicy.

Lamb Brisket. Good enough we ordered seconds.

Cabbage with garlic — incredible. Really stunning cabbage dish.

King Oyster Mushrooms.

Enoiki Mushrooms.

Grilled BBQ Squid — a touch fishy but good.

BBQ Garlic!

Ball of Quail.

Reminds me a bit of:

Sliced potatoes.

Garlic with a side of eggplant. Also awesome.

Crispy Chicken Bones. Amazing sauce and crunch.

Mascarpone Coffee Crunch Gelato — A base infused with Mascarpone Cheese then blended with house-made Coffee Crunch — created 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 #cheesecake #mascarpone #cheese #coffee #CoffeeCrunch #candy

Grapefruit Aperol Tarragon Sorbetto — Cold pressed Fresh Grapefruit juice from my garden, Aperol and fresh Tarragon! — made by me for @sweetmilkgelato — Unique and bracing — #SweetMilkGelato #gelato #dessert #icecream #FrozenDessert #nomnom #dessertlovers #dessertporn #icecreamlovers #gelatoitaliano #foodporn #gelatolover #food #foodgasm #foodblogger #dessertgasm #desserttime #foodphotography #gelatoartigianale #gelatomania #dessertlover #icecream #icecreamlovers #sorbetto #grapefruit #aperol #tarragon

Strawberry Jam Gelato — an awesome dairly Strawberry base swirled with Strawberry Jam — made by me for @sweetmilkgelato — sugar time! — #SweetMilkGelato #gelato #dessert #icecream #FrozenDessert #nomnom #dessertlovers #dessertporn #icecreamlovers #gelatoitaliano #foodporn #gelatolover #food #foodgasm #foodblogger #dessertgasm #desserttime #foodphotography #gelatoartigianale #gelatomania #dessertlover #icecream #icecreamlovers #strawberry #jam

Our fun little room.

Our wines for the night.

No. 1 Charcoal is one of those surprising SGV finds that make the drive east so so worth it. Despite the amusingly “casual” (or ad hoc) hole-in-the-wall style of the restaurant and the crappy disposable “serving dishes” the food here was actually incredible. It was just full of flavor. Highly recommended for the adventurous.

A second visit in March of 2022 reconfirmed that this is a darn tasty place with a fun room.

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By: agavin
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Tagged as: bbq, BYOG, Chinese cuisine, Gelato, No. 1 Charcoal BBQ, SGV, skewers, Wine

Silk Worm Road – Guan Dong Da Yuan

Nov08

Restaurant: Guan Dong Da Yuan

Location: 639 W Garvey Ave, Monterey Park, CA 91754. (626) 545-5555

Date: June 24 and August 1, 2021

Cuisine: North Eastern Chinese

Rating: Tasty!

On 6/24/21 Yarom and I ventured into the SGV to try out some experimental places on our vast list, the #3 spot was here. It was good enough that we came back in August with a big 2 table group to try out more dishes.

Guan Dong Da Yuan specializes in regional Chinese cuisine from the area across the bay from Korea.

The interior is fairly cute and they have a private room (not shown).

The extensive menu.

Kimchee. It is near Korea, after all.

Baloon Flower. A different kimchee-like marinated veggie. Excellent.

Hot Stone Eggs with Tofu. Very Korean and good stuff.

3 Types of Dumpling. Ron didn’t like. It thought they were workable Jaozi (boiled dumplings).

Guandong Smoked Chicken Bone.

Yanji Sweet and Sour Pork – mochi-like chewy batter that was actually pretty enjoyable.

Stir-Fried Silk Worm!

Hot Stone Beef with Vegetable.

Spicy Crunchy Chicken Cartilage. It was a boney meal!

Spicy Crispy Chicken Cartilage (different day) — pretty much Kung Pao Cartilage and tasty for it.

Eggplant with Green Pppers and Potato. Excellent as well as colorful.

Sautéed Cabbage. I love this dish.

Stone Fried Pork Slices – like a savory/salty version of Panda Express pork.

Mapo Tofu — pretty close to Sichuan style

Stone Beef with Enoki Mushroom — soft and succulent.

Korean Style Cold Noodle Dish.

Guandong Stewed Spare Ribs with Green Peppers and Rice Noodles. Interesting polenta-like cakes.

Guandong Stewed Pork Belly with Rice Noodles. Great textures.

Guandong Pork Bone. More bones (delicious).

Fried Rice.

Caramelized Sugar on Sweet Potato.

Mascarpone Coffee Crunch Gelato — A base infused with Mascarpone Cheese then blended with house-made Coffee Crunch — created 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 #cheesecake #mascarpone #cheese #coffee #CoffeeCrunch #candy

Blood Orange Campari Sorbetto — Blood Oranges from Avignon with a bit of Campari — 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 #sorbetto #BloodOrange #Campari

I really liked this place as it was interesting and regional. A few of our crew who like their Chinese more boring (aka Southern Chinese only) didn’t like it at all, but they were offended by all the bones and silk worms and whatnot — for me that was part of the charm (and flavor).

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Right across the street is Sham Tsem and the famous “Hooker Motel Ballroom.”

By: agavin
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Posted in: Food

Tagged as: BYOG, Chinese cuisine, Gelato, Guan Dong Da Yuan, hedonists, Lunch Quest, SGV, Wine

SGV Adventures – ACC Chinese Fast Food

Nov05

Restaurant: ACC Chinese Fast Food

Location: 38 S Palm Ave, Alhambra, CA 91801. (626) 281-8577

Date: June 24, 2021

Cuisine: Cantonese BBQ

Rating: Tasty!

On this particular lovely June day Yarom and I ventured into the SGV to try out some experimental places on our vast list.

Stop #2 was this old school Chinese BBQ joint, which has been going strong since the 80s with the same owner/managers.

Small interior, but cute in its own way.

Menu of BBQ specials. They will even do goose with some notice.

The big takeout menu.

BBQ Pork w/ Honey Sauce — excellent.

Roast Duck with Plum Sauce — very succulent and tasty.

The aforementioned Plum Sauce.

Stir Fried Chinese Broccoli with Garlic — very solid classic veg. The extremely nice “boss lady” (aka the owner) insisted that we get some greens to help with our digestion — I think she was taking us under her wing.

ACC was surprisingly excellent. I suspect that their regular Cantonese dishes are decent but very Chinese American style, but their BBQ was first rate. We are thinking to go back with a big group, take over the whole place, and get a whole bunch of roast meats.

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By: agavin
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Posted in: Food

Tagged as: Cantonese cuisine, Chinese cuisine, duck, Lunch Quest, SGV

SGV Adventures – Nature Pagoda

Oct29

Restaurant: Nature Pagoda

Location: 312 W Valley Blvd, San Gabriel, CA 91776. (626) 570-8333

Date: June 24, 2021

Cuisine: Herbal Chinese

Rating: Hmmm

On this particular lovely June day Yarom and I ventured into the SGV to try out some experimental places on our vast list.

First up was Nature Pagoda which specializes in a sort of “herbal” Chinese medicine focused “healthy” food.

The interior is, shall we say, minimalst.

There are a few pictures behind the counter.

And the menu.

Flamed Quails — pretty good, if slightly dry.

Stick Combo — okay satay. Nothing great.

Claypot Ribs with Preserved Sausage — interesting. Kinda mild, but tasty.

The jus.

Brown sauce is dumped over it. Not as sweet as I would expect.

Not exactly expensive, but overall I thought that Nature Pagoda was bland. Maybe Chinese health food is just like American!

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By: agavin
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Tagged as: Chinese cuisine, Lunch Quest, Nature Pagoda, SGV

GV (is) Yummy

Sep12

Restaurant: GV Yummy

Location: 203 W Valley Blvd Alhambra, CA 91801. 626-872-6677

Date: May 26 & July 3, 2021

Cuisine: Qing Dao Chinese

Rating: Really good kitchen, albeit sketchy service

I’ve eaten at this location as at least 4 restaurants. Because of this Yarom and I went out on one of our reconnaissance missions nad tried it ourselves and determined that it was worthy of a real dinner later.

It’s the familiar spot that once housed Sham Tsem (Alahambra), New Bay, and Happy Table.

Then after that it was “New Qing Dao” and the sign still lingers, but now it’s “GV Yummy.” It’s still Qing Dao style though.

The interior looks the same.

Big menu, poorly printed.

For our real dinner we grouped in the private room.

Jellyfish heads with cucumbers and aged vinegar. These were some of the best jellyfish I’ve had. The heads were most definitely heads, not tentacles, and the sauce was sweet and tangy.

Special Qing Dao “tossed clear noodles” made out of some kind of starch. These had a jelly-like texture that was pleasing, but basically no flavor. The sauce was a bit sweet and savory at the same time. Not my favorite. Not bad in any way, just bland.

Pigs feet in brown sauce.

Special scallops with glass noodles. These were superb. Very garlicky too. Unusual with great texture and flavor.

Stir-fried shrimp with Chinese cabbage. Amazing dish. The shells and head juice are cooked down into the sauce and both the shrimp and the cabbage had tons of flavor.

Walnut shrimp. Yeah, a guilty pleasure, but very enjoyable.

Golden lobster. This was the heavy egg yolk fry which isn’t my favorite. I prefer more garlic.

Seafood with tofu. This is a Qing Dao dish and while very interesting, it was fairly bland. Cottage cheese like texture.

Spicy fried chicken. Superb version of this dish.

Eggplant with pork (and potatoes). Another fabulous dish. Succulent pork and a really great flavor. We ordered 2-3 times.

Hot Chili Oil Beef. The classic Sichuan boiled chili beef. Good version with some mala.

Stewed Beef Brisket with Tomato. Another great homestyle dish.

Cumin Lamb. Excellent version.

Grilled chili lamb chop. Very succulent with a strong lamb flavor.

Fruit.

Overall, the food was very good here. Most of the dishes were very on point with a lot of flavor and great texture. I really think the kitchen is quite excellent and the Qing Dao style is relatively new to me and tasty. There are some Sichuan dishes as well.

Service was mixed. At our lunch we had a really nice young English speaking server who was very friendly and helpful. But for our larger dinner we experienced a pretty steep language barrier and very confused and sluggish service. There was definitely some “self serve” with regard to napkins, plates etc (where I go up and loot their supplies from the main room). Still, I only really care about the food.

For more LA Chinese dining reviews click here.

By: agavin
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Tagged as: Chinese Food, GV Yummy, Qing Dao, SGV

Rice Yummy

Jul13

Restaurant: Rice Yummy

Location: 8801 Valley Blvd, Rosemead, CA 91770. (626) 872-0491

Date: April 25, 2021

Cuisine: Shanghai Chinese

Rating: Solid Shanghai Cuisine

Shanghai #1 Seafood Village opened roughly 10 years ago to great fanfare and was for years a solid SGV Shanghai style place. It closed recently with the pandemic but the owners have this smaller more casual Shanghai place.

The facade isn’t too fancy. The menu has most of the Shanghai classics, although at the time we went even the limited menu wasn’t all “in stock.” They didn’t even have the classic pan seared dumplings.

Spicy cold chicken. This is generally a Sichuan style dish, and generally has more sauce, but it was tasty here.

Sweet and sour jellyfish — very crunchy, sweet tangy sauce. This was a bit polarizing. I liked it, but not everyone loves jellyfish.

Smashed cucumbers. Always a favorite.

Shrimp two ways. Left hand ones were very nice. Very delicate and paired nicely with the vinegar sauce.

Sweet and sour cabbage with pork. Excellent with lots of porky flavor.

Tea Smoked Duck.

XLB. Since they didn’t have the pan fried Shanghai dumplings we had to make due with the steamed version.

Pork Hock. Super juicy and tender. Not a lean cut.

Pork Belly with Tofu – very soft and flavorful. This was even “leaner” than the previous pork, but packed with porcine flavor. The different soft textures of the meat and tofu were wonderful together.

Ginger chicken. Very succulent.

Grandmother’s Pork with egg. All bound together in that classic Shanghai sweet soy sauce. Notice the fatty pork theme going on.

French Style Beef — very tender. I’m not even sure where in China this dish is from. Certainly down south near Vietnam. Or maybe it’s just Vietnamese Chinese.

Steamed rice (yummy). Very light steamed rice with nice vegetal and porky notes.

Nocciola Caramello Budino Gelato — Nocciola custard base made with Pure PGI Piedmont hazelnut paste, infused with house-made caramel (instead of sugar) then mixed with toffee and topped with Toffifay — made by me for @sweetmilkgelato — so good it’s an instant signature flavor –#SweetMilkGelato #gelato #dessert #icecream #FrozenDessert #nomnom #dessertlovers #dessertporn #icecreamlovers #gelatoitaliano #foodporn #gelatolover #food #foodgasm #foodblogger #dessertgasm #desserttime #foodphotography #gelatoartigianale #gelatomania #dessertlover #icecream #icecreamlovers #hazelnut #nocciola #caramel #caramello #toffee #toffifay

Rice Yummy didn’t have a massive menu, and the interior was a bit small and not much to look at, but the Shanghai cuisine was well made and delicious. As this was my first trip back to the SGV since before the pandemic it was a very enjoyable and delicious dinner.

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