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Archive for Sichuan Impression

Sichuan Modern – 19 Town

Jul09

Restaurant: 19 Town

Location: 18065 Gale Ave, City of Industry, CA 91748. (626) 669-7089

Date: September 3, 2023

Cuisine: Modern Sichuan Chinese

Rating: Very tasty, unusual modern style

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19Town is the new modern fusion Sichuan place by the folks that brought us Sichuan Impression.
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Tucked away in the corner of a giant parking lot with a Home Depot.
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It’s going for a more bar-like feel.
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There are a couple of private rooms.
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We had this large table in a nook at the back of the resteraunt.
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The menu.
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Small cold drinking “snacks” are traditional in Chengdu.
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Spinach Ball with Black Sesame Paste. Bonito Flake. Tightly packed in there.
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Wasabi Edamame. Soybean sauce. Good for edamame.
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Assorted Pickles. Bell pepper, lotus root, pickles, cauliflowers. Really crunchy, really hot, and really vinegared. Loved them.
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Oil Bath Mushroom. Shiitake mushrooms, termite mushrooms. Nice little mellow mushrooms.
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Bamboo Shoots Salad. Cordyceps flower, sesame oi. Crunchy with a bit of heat.
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Shisito Numbing Tofu. Avocado, roasted green chili sauce, green Sichuan peppercorns. Delicious. Nice soft texture and some good heat and flavor from the salty sauce.
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Cucumber with Sesame Paste. Elegant.
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1A4A0764Dry-aged Salmon Tartare. Avocado, fennel, pickle capers, crisp wonton chips. A bit sweet, but very interesting flavors.

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Slow-cooked Beef Tongue. Salt and spring onion sauce, red onions, garlic. Really tasty with some nice zing.
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Scallop Ceviche. Shallots, yuzu sauce, pickles. Had that limey sour quality and I really enjoyed.
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Grilled Octopus. Lime, vinegar, sauce of sous vide egg with black truffle. Pretty much like classic Spanish octopus.
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Jiaoma Steak Tartare. Medium-rare ribeye steak pickled egg yolk, green onion, capers, peppercorn powder, rice crackers. Texture like a western tartare, but there was a very distinct Sichuan peppercorn flavor which I really enjoyed.
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Sichuan Style Spicy Bullfrog. Chili oil, orange peel, dried chilis, baby arugula. One of the best Chinese frog dishes I’ve had. Yeah there were still the bones, but it had this nice flavorful spice to it.

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Fire Belly. Kurobuta Pork, Butterhead lettuce, shisito peppers, dried chilis. Some good heat, but not overwhelming. Nice porky flavor.
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Flaming Pork Jowl. Fresno Pepper, peanut butter, Everclear 120 Moonshine. Not spicy, with a distinct rich porcine note. Quite lovely.
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Sauced Crispy Shrimp. Eggplant, garlic, green onions, roasted peppers, white flour. Really delicious and very fried.
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Cheese Mapo Tofu. Roasted peppercorn powder, mozzarella cheese, baguette. The cheese really works. They do, however, chop up the tofu very fine in this version and I prefer the larger silky cubes.
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Jasmine Tea-smoked Duck Leg. Cantaloupe, lavender, rosemary, thyme. Perfectly cooked. Both cured and juicy. Nice crispy skin as well. Interesting “alchohol” flavor? Delicious.
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Farm-fed Silkie Chicken with Spicy Sauce. Chili oil, konjac knots, green onions. Great dish. Closely related to bang bang chicken and spectacular.
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Slow-cooked Beef Ribs. Roasted pineapple, Fresno peppers. Well done, but tender.
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Grilled Turbot with spices. Interesting like this with all the spices. But Turbot is best simply steamed.
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Gnocchi con le Cozze. Mussel, garlic, pickled pepper, mozzarella cheese. Quite enjoyable.
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Slow-cooked Oxtail. Dried-pickled Chinese mustard greens, dried chili pepper, rice, quinoa. Lots of bones as usual straight up.
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Mixed up. Really nice and comforting when mixed up (without the bones).
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Creamy Seafood Stew Noodle. Mussel, squid, shrimp, scallop, dairy. Interesting. Mild. Not my favorite dish of the night but certainly fine.
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Waffle Fries with Salted Egg Yolk. Waffle fries!
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Grilled Dry-aged Duck Breast. Sweet and sour vegetables. Cooked almost the same way as the leg — also fabulous.
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Lamb Shank Paella. Carrots, peas, bell peppers, mushrooms, sugarcane, saffron. This was very addictive too, particularly the rich with the rich and flavorful meat.
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served with pickles.
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Black Sesame Cheese Tart. Barley.
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Lemon au Courant Sorbetto and Mud Pie Gelato.
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The wines.
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Overall, 19 Town was REALLY good. It’s the most unusual Chinese cooking I’ve had in a while and is very fusion and hybrid, but instead of just making me want some “real” Chinese food, mostly these dishes were just excellent unto themselves. Occasionally I like the traditional versions better, like with the texture on the Mapo Tofu — and I love my traditional Chinese. But this was delicious and very interesting. It doesn’t replace traditional at all, but is a great compliment. Service was excellent too.
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Yarom and the chef.

For more LA dining reviews click here.

For more LA Chinese dining reviews click here.

Related posts:

  1. Shanghainese at Southern Mini Town
  2. Chengdu Impression
  3. Fallen (Haige) Star
  4. Lunch Quest – Spicy Impression
  5. Saint Martha Modern
By: agavin
Comments (0)
Posted in: Food
Tagged as: 19 Town, BYOG, Gelato, hedonists, SGV, Sichuan Cuisine, Sichuan Impression, Wine

Szechuan Impression Tustin

May10

Restaurant: Szechuan Impression

Location: 13816 Red Hill Ave, Tustin, CA 92780. (714) 505-9070

Date: April 14, 2019

Cuisine: Szechuan Chinese

Rating: that dependable SI quality

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I’ve long been a huge fan of Sichuan Impression having eaten regularly at the Alhambra location and about 40 times at the West LA location. At the opening of SI West Yarom and I met one of the owners, Kelly, and struck up a friendship. She’s come to a bunch of our dinners and she invited us down to a big dinner at their flagship Tustin location.

And my commitment to Chinese is even more demonstrated by the fact that this night was the Game of Thrones season 8 premier!
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This Tustin minimall much be a hot spot for Szechuan because just like in West LA there is a mob outside waiting.
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We, of course, have our big table and owner-planned menu.
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Special salad. This is off menu, and is a cool salad of carrots, cucumbers etc.
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With a tangy soy based dressing poured over.
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Cold Noodles. On the westside, I found this dish a bit heavy, but this version was excellent with nice chewy noodles and tangy sauce.
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Juicy Steamed Chicken in Chili Sauce. This classic cold appetizer was excellent here. Not absolutely perfect. This particular night, the chicken was good, but the sauce was a little flat.
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Cumin mutton. Super tender. Awesome version of this Szechuan classic.
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Off menu, fried chicken, aromatic peppers, and crispy rice.
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Tea Smoked Pork Rib. Pork rib, dry chili, scallion, minced peanuts. This was a moderately contentious dish in the group, but I loved it as always. The meat is super tender, melt from the bone, with a dry and nutty heat.
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Spicy Crab. This was one of the best Chinese crab dishes I’ve had. Like a Chinese version of Maryland Eastern shore spicy crab. The meat was delectable and not overcooked, and the shell soft enough you could chew right through it.
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Spicy beef noodle. Very spicy with thick chewy knife cut noodles and soft beef. Like a very spicy Szechuan beef stew.
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Ginger Frog. SUPER spicy with fabulous flavor and delicate but (very boney) frog. I was addicted to this. But because it was Orange County, we only had a couple serious Chinese fans augmented by some newbies — who were a bit scared by the amphibian factor.
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Fish filet with green chilies. Really nice version of this dish. Thick soft fish and lots of green heat. Very delicate and flavorful.
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Pig trotters. Chewy, but lots and lots of flavor.
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The classic shredded potatoes. Great with sauce.
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Sweet and Sour Shrimp. Super garlicky, spicy, tangy. Really like this dish too.
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Fried rice.
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MaPo Tofu. 10 out of 10 version of this classic dish. Salty, but not too salty, with lots of mala.
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Lettuce. Also very good. Tons of good garlic flavor.
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Kung Pao Chicken. Fabulous. Very much Chengdu style with the heat, sweetness, and tangy quality.
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Of course a brought a bunch of my famous gelato, left to right:

Testing out a new Italian nut source — Salty Pistachio Gelato – using my new egg yolk based nut formulation with the new Sicilian Pistachio to produce a pistachio base with a slight saltiness — 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 #salty #pistachio #sicily #nuts

Testing out a new Italian nut source — Caramel Nocciola Gelato – using my new egg yolk based nut formulation with the new Piedmontese hazelnut to produce a hazelnut base, then adding in house-made caramel and chopped up hazelnuts — 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 #nuts

Testing out a new Italian nut source — Salty Pistachio Gelato – using my new egg yolk based nut formulation with the new Almond to produce the base, then weaving in Italian apricot variegate — 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 #nuts #almond #apricot

Very Cherry Gelato – a super intense amarena cherry gelato topped with candied amarena cherries — 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 #amarena #cherry

Traditional Cassata di Siciliana Gelato — made by me for @sweetmilkgelato — Sicilian Christmas cake as a gelato, with a ricotta almond base mixed with candied fruit and dark Valrhona chocolate chunks — #SweetMilkGelato #gelato #dessert #icecream #FrozenDessert #nomnom #dessertlovers #dessertporn #icecreamlovers #gelatoitaliano #foodporn #gelatolover #food #foodgasm #foodblogger #dessertgasm #desserttime #foodphotography #gelatoartigianale #gelatomania #dessertlover #icecream #icecreamlovers #Cassata #Valrhona #CandiedFruit #fruit #chocolate #ricotta #almond #RicottaCheese #cheese #CassataSiciliana

Like all of the SI branches, this is excellent. As this was the flagship, and the owners bringing out the dishes, everything was really on point tonight. The only (slightly) off dish was the cold chicken which was a little flat. It was fun too to try some new (off menu) dishes like the “salad” and chicken with crispy rice. The crab is on menu and I was particularly spectacular.

For more LA dining reviews click here.

or more crazy Hedonist dinners here!
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Related posts:

  1. Szechuan Impression West
  2. SGV Nights – Seafood Palace
  3. Capital Dim Sum
  4. Marino Ristorante Back Room
  5. Best BBQ Ever?
By: agavin
Comments (0)
Posted in: Food
Tagged as: Gelato, GYOG, hedonists, Sichuan, Sichuan Impression, spicy, Szechuan Chinese, Szechuan Impression, Tustin, Wine

Szechuan Impression West

Dec01

Restaurant: Sichuan Impression

Location: 11057 Santa Monica Blvd, Los Angeles, CA 90025. (310) 444-7171

Date: October 10 and November 6 & 30th and December 17 & 19, 2018 and Jan 9 & 30 and April 21, 2019 and July 16, 2019

Cuisine: Szechuan Chinese

Rating: SGV on the Westside

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I’ve been waiting all summer for Sichuan Impression — one of my favorite SGV haunts — westside branch to open up and so it was that Yarom, Keong, and I descended on them at 11am opening day! Plus returned twice a month later for more updates.
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They took up residence in the old Jin Jiang which I used to eat at all the time in the old Flektor days. Right above Hamasaku. Only problem with this location is the lousy parking (the lot’s always full).
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The interior is newly redone — except the icky bathrooms.
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Crowded on a Friday night.
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There is some patio space too. Never see that at Chinese!
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The menu is posh.
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Yarom with the chef from Chengdu and the owner Kelly (on the right).
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For my 11/6/18 lunch Liz brought this perfect light (low alcohol) Riesling. 2016 Peter Lauer Ayler Kupp Riesling Spätlese Faß 23. VM 93. This “two-star” auction lot is more northerly in fruit personality than the corresponding Fass 7, prominently featuring grapefruit and white peach laced with fresh lime and garlanded in apple blossom and honeysuckle. The lusciously fruited palate is buoyant, glossy and subtly creamy, but at the same time almost electrocharged in its expression of brightly juicy citrus. The vibrantly sustained finish gains mouthwatering appeal from a suffusion of mineral salts and invigorates with an impingement of grapefruit zest, peach fuzz and stone.
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Juicy Steamed Chicken in Chili Sauce (10/10/18). This classic cold appetizer was excellent here. Not absolutely perfect. The sauce was great, but the chicken maybe could have been slightly better. But still very strong.
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Impressive Bean Jelly (10/10/18). Green bean jelly, crushed peanuts, scallion. This actually was impressive. First of all, it’s cut in Chengdu street style instead of the longer noodles (which I also like). It’s cold, with the jello-like texture and the awesome tangy/spicy chili sauce. 10 out of 10 for this fabulous dish.

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On our second and third visit (11/6/18 & 11/30/18) the dish was cut more like noodles. I actually preferred the slab version slightly although it was still great.
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Bamboo shoots in chili sauce (1/30/19). This is a simple dish, possibly just steamed bamboo shoots with chili oil on top, but I liked it a lot. Nice crunch. Some real heat — and kinda healthy!
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On 2/10/19 a version of the bamboo shoots with sauce on the side.
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Cold Noodles (11/30/18). This is the worst dish I’ve had here. Cold, chewy, an not much flavor.
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Szechuan French Fries (11/30/18). A little soggy but great flavor.
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Eggs and tomatoes (2/10/19). A Chinese home classic.
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Wonton’s in chili oil (11/6/18). Could have used a bit more chili oil, but the wontons were delicious. I just dipped it in the noodle sauce.
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Impressive Sausages (4/21/19). Very good cold Chinese Sausages. Spicy and Sweet and Salty at the same time.

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Shredded Pork with Garlic (11/6/18). Cold bacon-like pork with garlic and cilantro. I was actually expecting the pork in fish sauce but this was a great dish too. Not as hot as at Gu Yi.
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Twice Cooked Pork (7/16/19). An excellent example of the classic Szechuan Dish. Tender meat, lots of salty/pork flavor, offset by the big strips of green onion.
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Steamed Pork with Rice Flour (10/10/18). Marbled pork, pumpkin, scallion. I’ve never had this dish before. The meat was very fatty and very soft and had a moist texture from the rice flour — not to mention an interesting almost almond-like taste. Quite comforting and nice, if a touch “weird” to American standards.
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MaPo Tofu (10/10/18). 10 out of 10 version of this classic dish. Salty, but not too salty, with lots of mala.

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Everything hot pot (11/30/18). This had tripe, spam, shrimp, veggies, and some kind of scary dark organ meat. It was delicious though, particularly the spam.
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Fish filet with green chilies (11/30/18). Really nice version of this dish. Thick soft fish and lots of green heat. Very delicate and flavorful.
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Fish filet in golden sour soup (11/30/18). Photo is after it was mostly eaten. Awesome fish dish. The soft fish complemented perfectly with the mild tangy soup/sauce.
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Tea Smoked Pork Rib (10/10/18 & 11/30/18). Pork rib, dry chili, scallion, minced peanuts. This was a moderately contentious dish in the group, but I loved it as always. The meat is super tender, melt from the bone, with a dry and nutty heat.
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Sweet and Sour Shrimp (10/10/18). Super garlicky, spicy, tangy. Really like this dish too.

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Sizzling chicken with chilies (11/6/18). Nice version of this dish. Not as heavy on the peppers and aromatics but I liked the celery (coated in chili bits).

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Pig trotters (11/30/18). Chewy, but lots and lots of flavor.
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Kung Pao Chicken (11/30/18). Fabulous. Very much Chengdu style with the heat, sweetness, and tangy quality.
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Kung Pao Shrimp (12/19/18). Not only did it have the same goodness (and lots of ginger) but there were tons of succulent shrimp!
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Griddle Style Shrimp (11/30/18). Really nice flavor.
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Frog hot pot (11/30/18). Not our favorite. The frog meat was good, if boney but it was a bit overcooked and the sauce more flat.
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Ginger Rabbit (4/21/19). Rabbit was meaty and had minimal bone for rabbit. The sauce had a nice ginger flavor and was HOT — very hot for mortals.
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Spicy Hot Free Range Chicken (1/9/19). This dish was one of the hottest dishes I’ve had here, with a searing green/red almost Hunan style heat. Nice flavor and a lot of good garlicky burn.
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Griddle Cooked Squid (4/21/19). Great griddle cooked flavor. Hot but not too hot. Nice chewy squid. Crunchy vegetables. Excellent dish.
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Cumin mutton (11/6/18). Super tender. Awesome version of this Szechuan classic.

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Mustard Greens (11/30/18). Really delicious. Crunchy with lots of garlic.
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Lettuce (11/30/18). Also very good.
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Crunchy veggies and egg with tomato (11/30/18). Boring stuff for vegetarians.
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Rice cake with syrup and peanut dust (11/30/18). Interesting gooey/chewy texture and pleasant flavor. Mild though like most Chinese desserts.
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Natural Bubblegum Gelato made by me for @sweetmilkgelato (11/30/18) — turns out you can simulate bubblegum with a bunch of fruits and vanilla! — #SweetMilkGelato #gelato #bubblegum #weirdflavors #natural
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Pina Colada Sorbetto — just like the cocktail with Thai coconut milk, pineapple, a touch of lime and dark rum — made by me for @sweetmilkgelato (11/30/18) — #SweetMilkGelato #gelato #dessert #icecream #FrozenDessert #PinaColada #CocktailIceCream #pineapple #coconut #lime #rum

Service was nice but very slightly confused as this was the opening hour for the entire restaurant. The owner Kelly was super nice. They have one of their chefs in from Chengdu for the opening, and the food was extremely tight, extremely authentic, and as good as the SGV branch. He will head home at some point, and so it will be interesting to see where it goes. The menu is big and interesting with all sorts of non-American favorites like intestines and kidneys and rabbit. Yum!

Super excited to have this on the westside — and they have a liquor license too so we will be coming back for a wine dinner in November.

I have heard that the lines are quite bad at dinner time and the staff hasn’t totally figured out how to service the demand yet — but they seem committed to figuring it out. I’m happy it’s busy too because that means it will do better and last longer! Because this is real Szechuan food (or as close as we come in America).

My second lunch on 11/6/18 was medium crowded. They took a bit of time to take our order but it came fast and everything was still delicious. It maybe was 5% less on point than the first time, probably because the Chengdu chef returned home, but it was still really really solid and about the same as the SGV version.

Third dinner on 11/30/18 was very good. A few dishes were off like the cold noodles but most were great. They had a bit of a tough time (although they tried) with the complex two table ordering and were bringing things out a bit fast. But they also had the best bus boy ever!

For my catalog of Chinese restaurant reviews in China, click here.

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Papa Limor 83rd bday!7U1A2414
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High acid, fruit hiding a bit, but very nice.
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Tasted like a pinot. VERY fruit forward.
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Great with the spice.
IMG_1443Nice and dry.

Related posts:

  1. Cui Hua Lou – Szechuan Shed
  2. GuYi — Szechuan in Brentwood?
  3. Eating Chengdu – Szechuan
  4. Hop Woo is Hop New
  5. Szechuan Everywhere
By: agavin
Comments (2)
Posted in: Food
Tagged as: BYOG, chili, Chinese Food, Gelato, hedonists, mala, mapo tofu, opening day, Sichuan, Sichuan Impression, Skylar, spicy, Szechuan Impression, West LA
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