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Chengdu Impression

Jul21

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”).

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

Spicy Moment V2.0

Apr17

Restaurant: Spicy Moment V2.0

Location: 1015 S Nogales St, Rowland Heights, CA 91748. (626) 581-4966

Date: March 1, 2020

Cuisine: Szechuan Chinese

Rating: check: Terrible menu, surprisingly good home-style food

Back in August we did a 6 restaurant crawl in and around the Mandarin Plaza. One of the places we visited was Spicy Moment and we agreed to come back for a full dinner, or maybe a 2-fer combined with Hunan next door.

In the meantime Spicy Moment “rebooted” with a new owner, new menu, new concept — but they kept the name, build out and sign. However, despite what the sign says, it’s no longer “modern Chinese cuisine” and is a much much smaller menu Chongqing place.

The decor is pretty much unchanged. They still have the ugly drop ceiling, but they have made a tiny effort at decorating.

My wine.

This menu set me up with low expectations. It’s basically cold apps and noodle soups. Noodle soups don’t share well and I’m not that into them anyway. There is nothing here. But Yarom never likes to give up on a plan so we went anyway — and were in for a super pleasant surprise.

They have Chongqing crispy duck — we’ll come back to that later.

And an array of “attractive” cold apps. But we love cold apps. Serious, they maybe a touch scary but we love them.

Smashed garlic cucumbers. Nice and crunchy, but could have used a stronger garlic flavor.

Cold marinated pig ear and sliced pork or beef parts.

Savory sweet peanuts with little fish (delicious), pulled spicy pork, and crunchy celery with tofu.

Chongqing special tofu pudding. Soft homestyle tofu.

Spicy sauce for the tofu.

You take a scoop of tofu and add sauce — we also added peanuts. The tofu had a fascinating smokey wood-fire flavor. The chili sauce was salty and had a ton of flavor. Really interesting and great combination.

Chongqing crispy smoked duck. Very crispy on the outside and tender on the inside. Tons of flavor.

I have a feeling this duck is made more or less in this manner. Check out this video — and the cook’s adorable dog!

Noodles with beans and pork and egg and veggies.

You mix it all up with the sauce and it was quite delicious.

Chicken cold dry noodles.

These had a thinner noodle. You mix it all up and it had a great texture and a wonderful slightly tangy texture.

Overall, we were blown away considering the expectations from the limited menu. Just a terrible menu that looks like all of one thing. But this was some delicious stuff and really different. Hadn’t had this exact sort of duck before and everything we tried was pretty delicious. Plus that tofu pudding was totally unique and I could just imagine eating it in some dirt floor ancient Chinese farm hut! That dish has to be like 1,000 years old!

This place was like teleporting to China. Super interesting and a whole lot of fun. Very nice people too with great hospitality.

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: Chongqing, duck, Mandarin Plaza, Rowland Heights, SGV, Sichuan, spicy, Spicy Moment, Szechuan cuisine, Tofu, Wine

Malubianbian Spicy Stick Pot

Apr08

Restaurant: MaLu Bian Bian Hot Pot

Location: 18194 Colima Rd Ste A, Rowland Heights, CA 91748. (626) 820-9206

Date: February 23, 2020

Cuisine: Chengdu Szechuan Chinese Hot Pot

Rating: 12/10 for experience

I’ve been on a bit of a Szechuan style hot pot kick for the last year. For those of you know don’t know, “hot pot” is the classic Chinese homestyle food which is super popular as a restaurant type in recent years. The most “classic” form is “Mongolian” like Hot Pot Hot Pot or Little Sheep. Then there are hybrid more modern joints like Hai Di Lao. And even the cheap student pre-prepped version like Boiling Point or Flaming Pot. But my favorite is the ultra spicy Chengdu or Chongqing style. I’ve had this in Chengdu and last year several opened in the SGV including Chun La Hao and Shancheng Lameizi.

So bringing us to tonight, Malubianbian represents a new style of skewer oriented Chengdu street hot pot. This is one crazy experience so I’ll detail it.

This is in the “Yes Plaza” in Rowland Heights. It’s like teleporting to China because everyone here is Chinese and at the restaurant everyone is about 23.

If you can see, there are about 20-30 people waiting outside.

Inside it’s sort of industrial new Chinese style. Small tables. Uncomfortable chairs. Ineffective hoods. As part of the “experience” a few minutes after we entered I started to cough uncontrollably. Something was just making my throat and eyes itch. I thought something was wrong with me until I noticed everyone else doing it. The server came by to apologize as the chef had just fried up a new batch of chili oil. Lol. I should have known. The place already smelled like chilis, so you couldn’t really smell it, but when you make Szechuan style chili oil (which I do myself) you have to dump 350deg oil over chilies and it releases a ton of pepper compounds into the air which are very “irritating.”

In any case, we didn’t have to wait too long (only 20 minutes) as we had a “reservation” for the “private room” which was this super cute painted closet with a two burner little table. Supposedly it sat up to 12 — but really 8 max. I mean max.

Very cute though.

Wine was a whole saga too. Only Jefferey brought some, but no one, including the restaurant had a corkscrew. He wandered the mall but no restaurant was willing to help him open his bottle (and walk out with it). Eventually we managed.

Like many new hot pot places Malu has a “sauce bar.” This isn’t as extensive as at Chun La Hao or Shancheng Lameizi but was sufficient. It was, however, pretty messy.

This was one of the main sauces I made. They didn’t have the sesame paste or all the fermented stuff I really love at Shancheng Lameizi.

They do have these traditional dry “powdered” sauces. You grab one and then add some broth from your pot to make up a sauce. It congealed very easily and didn’t really work for me, but the sauce bar version was decent.

We got all the broths. On top here is the lame tomato broth and below is the series traditional super-spicy ox fat (those big rectangles that haven’t melted yet) and blend of peppers and 18 spices.

Below is the other lame broth, the “mild” mushroom broth. Above that is the “classic” spicy Szechuan broth that doesn’t use the heavy ox fat.

I exclusively used the fully leaded traditional gut cleansing medicinal purgative spicy ox fat broth — as should anyone who isn’t a wuss.

But what, you say, does one do with these punishing broths? You cook stuff in them. But the format at Malu is interesting. Out in the dining room are about 10 refrigerators filled with skewers and boxes of food. You just wander over and grab the stuff (which seems a touch “unsanitary” but never mind). The staff count your skewers and containers at the end to calculate your bill.

Malu’s particularly unique bit is the whole skewer thing. These cost about $0.35 each and you just shove them in your pot and easily withdraw them. But for some reason I found this a bit awkward and preferred the plates of stuff.

There are a lot of skewer types including nearly all the vegetables, tons of marinated meats, the usual meat/fish etc balls and whatnot. Each bit on a skewer is pretty tiny. Often even half a meatball or the like.

They also have a bunch of plates with more meats and various other “exotic” stuff like duck blood or duck intestine (anyone want a whole bowl of raw duck intestine? we did!). I mostly ate off these because I found it easier.

Fried pork. This is a menu order item. It was just okay.

Spicy beef stomach. This was quite delicious — and chewy.

Special house spicy beef. This was amazing. Tons of flavor (and heat).

Spicy glass noodle. Really mung bean jelly. It was actually warm, which is unusual for this type of typical Szechuan street food.

Crab sticks. Imitation crab. Tasty, but they come apart in the pot.

Luncheon meat. This is always one of my hotpot favorites. Pure pork and fatty goodness. We went through at least 3 orders of this!

Beef. A Staple.

Lamb.

Weird spongy shrimp rolls. I don’t know what to call these, but they actually cooked up as delicious things.

Shrimp balls with actual shrimp and row. These also cooked up great.

Skinned frog. This was just too sad.

Noodles, lotus root, and strange veggie cake.

Pig ear on a stick.

Plus tons of things I forgot to photo.

Odd rice jelly. This was like water jelly. It had a jello texture and was totally clear and absolutely zero flavor. The brown stuff was some kind of syrup and very mildly sweet. You could barely taste it. I suppose it was meant to cool the palette after the inferno.

Fried rice cakes. Another typical Szechuan dessert.

Overall, this was a great experience and TONS OF FUN. The broth is awesome. The format is weird, but fun and flexible because you can get your own stuff. The problem is that the ingredient quality isn’t quite as good as at Hai Di Lao, Chun La Hao and Shancheng Lameizi. Also the sauce bar is only adequate.

Service was fabulous though. Usually hot pot service isn’t the greatest, but it was here. They kept checking on us and the owner came over and was super nice, the manager was super nice. Really friendly and helpful.

It’s very inexpensive too. A skewer is only $0.35!

So I highly recommend if you are adventurous and into new things. Mind your bottom.

For more LA dining reviews click here.

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By: agavin
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Posted in: Food

Tagged as: Chengdu, Chinese cuisine, hedonists, hot pot, Rowland Heights, SGV, Sichuan, spicy, Szechuan cuisine

Lunch Quest — Xiang La Hui

Feb05

Restaurant: 香辣汇Xiang La Hui

Location: 621 W Main St, Alhambra, CA 91801. (626) 703-4165

Date: December 21, 2019 & May 28, 2021 & January 23, 2022

Cuisine: Szechuan Chinese

Rating: Some great dishes. Very solid modern Chengdu style joint

Continuing the Lunch Quest series in which Yarom and I explore more casual Asian lunch spots.

Some friend reviews and an eater article brought us to this new Szechuan entry on Main St.

Food photos as decor — something I can get behind.

But the inside is of that newer style appealing to the under 30 set with a touch of decor and smaller rectangular tables (as opposed to the older “palace” style places).

The menu has most of the Szechuan classics.

And by 5/28/21 they made one of those super fancy modern Chinese picture menus.

Cucumber in garlic. Excellent. nice crunch. lots of garlic. only missing the spice.

Chicken w/ chili sauce and pepper. Whole cleaver-ed chicken. Lots of bone but tons of flavor. Green and numbing and gorgeous.

Cold Noodle (with chicken) — delicious with a nice vinegary flavor and great texture. Much better than the dan dan.

Jelly Noodle with Spicy Sauce. I like these, but the cold noodle with chicken was the best here.

Kung Pao Shrimp.

Happy Chicken. Garlicky “hanging” chicken. Pretty good.

Dan Dan Mein. Fairly typical Chengdu Style. Not that nutty or spicy though. Ok.

Stirred up.

Stir Fried Rabbit with Green Pepper. Super hot, lots of mala, and very very tasty. Little bones though.

Diced Rabbit in Chili Sauce. A slightly different rabbit variant.

Frog with Chili and Serrano. Hot and boney.

Shredded Pork with Garlic Sauce. Classic, not bad. A bit sweet for Yarom.

Twice Cooked Pork. A classic.

House Special Pork Belly. Nice and fatty with a bit of preserved vegetable underneath.

Grilled Lamb Chops.

Toothpick lamb. One of the most flavorful and most tender versions of this dish I’ve had.

Dry Beef in Chili Powder. This was a bit different — and good.

Cumin Lamb. Super tender and full of flavor.

Pork Belly with Rice Flour. Old school traditional.

Live spicy roasted fish with Rattan Pepper. You get to pick your “add-ons” individually. We added all sorts of stuff here including crab sticks, spam, lotus root, etc.

Mapo tofu. Excellent version. First rate really.

Wok-Fried strong beans. Very nice version with crunchy beans.

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

I love this flavor — Peppermint Bark Gelato — Base is pure peppermint milk (subbed the sugar with crushed peppermint candies) and it’s laced with house-made double-sided peppermint bark, Valrhona Dark Chocolate and Ivoire White! — made by me for @sweetmilkgelato — The Peppermint Bark recipe was developed by a famous pastry chef and author, the mum of a Naughty Dog Alum @nancy_baggett — this year I added the two layer thing which is awesome — #SweetMilkGelato #gelato #dessert #icecream #FrozenDessert #nomnom #dessertlovers #dessertporn #icecreamlovers #gelatoitaliano #foodporn #gelatolover #dessertgasm #foodphotography #gelatoartigianale #gelatomania #dessertlover #icecream #icecreamlovers #peppermint #bark #Valrhona #chocolate

On the first visit, I would have liked to try more dishes, but of the ones that I had, at least half of these were great and the other half were pretty good. It’s not as consistent as Sichuan Impression, but the chicken with chili sauce, toothpick lamb, rabbit, and cold noodles were fabulous.

On my second visit I found everything we ordered to be excellent, particularly the toothpick lamb, mapo, and cold noodles. I’m upping my “rating” to consider this one of the best Sichuan kitchens currently operating in the SGV. The style is quite representative of Chengdu.

On our third visit we had even more. I continue to think this is one of the better straight up modern Chengdu Sichuan places. And they allow corkage no problem. Service is a little scattered though.

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: Dan Dan Mein, Lunch Quest, SGV, Sichuan, spicy, Szechuan Chinese, Xiang La Hui

Eastern Heat – DJ Kitchen

Jan22

Restaurant: DJ Kitchen

Location: 4040 City Ave, Philadelphia, PA 19131. (215) 586-8888

Date: November 29, 2019

Cuisine: Szechuan Chinese

Rating: Surprisingly good

For “Fat Friday” — the official Friday dinner after Thanksgiving, we broke with the tradition of another house meal and headed partially into center Philadelphia to:

DJ Kitchen — a surprisingly authentic Szechuan place.

Typical modern interior of the newer more casual Chinese joints.

Part of our giant 20 person table.

The kid corner.

The auspiciously colored menu.

From my cellar: 2006 Billecart-Salmon Champagne Cuvée Elisabeth Salmon. AG 94+. The 2006 Rosé Cuvée Elisabeth Salmon is powerful, intense and also classically austere in its make up. Crushed flowers, mint, red berries and cranberries are all finely sketched. The 2006 finishes with striking mineral-driven precision, and while it doesn’t have the opulence or exuberance of the 2002, it is still a very pretty and appealing Champagne. The Elisabeth Salmon is 50% Pinot Noir and 50% Chardonnay, with about 8% still Pinot Noir. Dosage is 6 grams per liter. (Drink between 2018-2031)

Scallion pancakes for the kids. Certain adults, even certain adults who are supposed to be avoiding carbs, felt compelled to gobble these as well.

Spicy crispy cucumber. Solid (and garlicky) version of the classic cucumber opening.

Chicken in chili oil. Classic Szechuan appetizer of cold chicken in chili sauce. Not a bad version.

More bubbly.

Cumin fries (again mostly for the kids).

Pan fried pork dumplings. Pretty generic.

Dan Dan Noodle.

Mixed up. Not bad, but lacked the complex nutty flavor I like in great dan dan.

Dumplings in chili oil. These were delicious.

Vegetarian Spring Rolls with sweet sauce.

XLB (Xiao Long Bao). Always great little steamed pockets of delicate dough filled with pork.

From my cellar: 2017 Joh. Jos. Prüm Wehlener Sonnenuhr Riesling Spätlese. 92 points. Orange, pineapple, graphite and earth. Step up in weight here on the palate but has superb acidity that cuts through and drives onward. Great length and detailed layers give this excellent palate presence.

Homemade egg with tomato for the vegetarians. We had too many people with dietary restrictions tonight — always a touch difficult at real Chinese food.

Chinese cabbage with dried pepper. I love this dish. Really nice texture. Somehow makes cabbage delicious.

Mapo Tofu. Pretty good rendition — and one of my favorites.

Kung Pao Shrimp. Okay, but not a fan of the bell peppers (too Chinese American).

Tea Smoked Duck with hoisin and buns. More like Cantonese roast duck.

Dry pepper Chicken. Always a super delicious pile of crunchy fried chicken. This particular one was very spicy. Often it isn’t.

Not bad for 20+ people!

Overall, while not as good as a place like Sichuan Impression, pretty real Szechuan Chinese. About as good as a second rate SGV place — and for a city like Philadelphia that’s excellent. I enjoyed my meal a lot. The kids and vegetarians maybe a bit less so!

For more LA dining reviews click here.

By: agavin
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Posted in: Food

Tagged as: Chinese Food, Fat Friday, Philadelphia, Sichuan, Szechuan cuisine, ThanksGavin, ThanksGavin 2019

Chef Yu Bo & LQ Foodings

Jan02

Restaurant: Laurent Quenioux / Yu Bo [1, 2, 3, 4, 5, 6, 7, 8]

Location: Korea Town

Date: November 15, 2019

Cuisine: Modern French & Modern Szechuan Chinese!

Rating: Maybe the best LQ yet!

Six and a half years ago Foodie Club co-organizer Erick and I put together one of our more legendary dinners, the Bistro LQ Trufflumpagus. Ever since then we periodically trek out to visit our friend Chef Laurent for some kind of extravaganza — and tonight he’s hosting a special two chef dinner in Korea Town with Chengdu Chef Yu Bo — one of China’s most famous and avant-garde chefs.

Chef Laurent Quenioux grew up in Sologne, France, where he developed a passion for food. As a young boy, Quenioux and his father would hunt duck, partridge, and rabbit. Then, he and his mother would prepare her favorite recipes in the kitchen. Eventually, Quenioux left home to embark on an apprenticeship where he trained in some of Europe’s finest kitchens. Quenioux spent time at Maxim’s, Bistro De Paris and La Ciboulette in Paris, before moving on to Negresco in Nice and LaBonne Auberge in Antibe.

In the early 1980s, Quenioux made a move to the United States with a team from L‘Oasis at La Napoule to open The Regency Club in Los Angeles. In 1985, he introduced the celebrated and award-winning 7th Street Bistro in downtown Los Angeles. In the early 2000s, Quenioux debuted the cozy Bistro K in Pasadena and in 2009, Bistro LQ in Beverly Hills. At Bistro LQ, Quenioux set new standards for cuisine in Southern California with his Farmer’s Market-driven kitchen and an emphasis on value and fun.

For this particular dinner, LQ and Bo have set up shop in the Hotel Normandie in Korea Town, which is one of those cool, old school LA buildings.

Check out the old pre-war style.

Our actual dinner was in the middle of this big (banquet?) room.

The menu tree.

The intro to the food.

The chef’s offered a decent looking wine pairing option — but we never like wine pairings — so we brought our own as usual.

From my cellar: 2010 David Leclapart Champagne Premier Cru L’Artiste Blanc de Blancs Pas Dosé Trépail. 92 points. Just a stunning nose with soft white flowers, citrus, a bit of toasty oak. The bubbles were soft and gently lifted the flavors: more floral notes on the palate, with lemon and lime and fantastic acidity. Seemed like it might have been less pressurized than some of the other champagnes.
The amuses are so elaborate they have their own menu page! There are, in fact, 13 of them!

Chef Bo’s amuses were all laid out in advance, a bit like a Chinese version of banchan. Mostly (but not entirely) the dishes were served in pairs with both chefs riffing on a particular ingredient.

Bitter Melon with Litsea Oil (Bo). This really showed off the “bitter” aspect of bitter melon.

Bitter Melon Grecque Style (LQ). The bitterness was a bit more offset by the sweetness of the tomatoes in this preparation.

Silk Ribbon Snake Bean in Ginger Sauce (BO). Tastier. Interesting twisted shape too. Beans were a bit spicy.

Blue Crab Gingered Achard (LQ).

Snow White Coral Roll (Bo). Lots of vinegar flavor and very tasty. Like a pickle essentially.

Pate Croute Grouse (LQ). This one didn’t match and was a prep of grouse liver.

From my cellar: 2012 Veyder-Malberg Grüner Veltliner Hochrain. 90 points. Poured a light golden yellow to the stem. Fresh nose of honeydew, smoke, cantaloupe, and lemon oil. Medium and refreshing on the palate with hints of grapefruit, green melon, hazelnut, and diffuse citrus nuance. A slight spritz on the back end characteristic of some Gruners. Very adept and precise winemaking here with a convincing vein of acidity. Paired with fresh line caught Snapper with basmati rice and cornbread.

Sparrow’s Wing Broccoli (Bo). Never had this vegetable before — that I know of — but Bo was showing off his knife skillz because it’s cut to look like a Sparrow’s Wing!

Petit Gris Snail Anticucho (LQ). Escargot skewers!

Pickled Endive Sprout (Bo).

Braised Endive Chipotle Cotija (LQ). Fried!

Tomatoes with Aged Mandarin Peel Powder (Bo). Pretty good for tomatoes.

Mandarine Truffle Honey (LQ). Sweet.

Smoked Haddock Potatoes, Black garlic congee (LQ). Sort of a marriage of both Chinese and Western. Vaguely like a croquetta in form factor.

Dried mandarin peels. This was largely aromatic.

The menu.

One of the wine pairing wines.

Mapo tofu, avocado, abalone (Bo).

With truffles too! I love Ma Po, and this was certainly the fanciest version I’ve had, and maybe one of the best. It was quite spicy, which I loved. Not so great for the wines, but tasty dish.

NV Billecart-Salmon Champagne Brut Rosé. VM 92. Pale orange. High-pitched red berry, orange zest and jasmine aromas, with suave mineral and smoky lees notes adding complexity. Spicy and precise on the palate, showing very good punch to its strawberry and bitter cherry flavors. Opens up smoothly with air and picks up a bitter rhubarb quality that lingers onto the long, tightly focused finish. This bottling showed more brawny character than many past renditions of this <em>cuvée</em>, but with no lack of vivacity.

Abalone, Arborino Rice, Uni (LQ).

Truffles here too. Nice risotto.

Fish Fragrant Lobster (Bo). Spicy also, and look at the interesting vegetable carving.

2016 Pierre Boisson Bourgogne Blanc. 92 points. Lovely Bougogne Blanc. Fleshy but still has some ‘zing’ to it. Wonderfully pure and clean.

Pacific Lobster, Mango, Ginger, Avocado, Yuzu Vinaigrette (LQ). Very nice lobster/avocado prep.

Black Cod, Pickled Mustard Greens (Bo). Lovely little soup. Very delicate cod. If I remember correctly, it was super spicy.

From my cellar: 2012 Prager Riesling Smaragd Wachstum Bodenstein. 91 points. More rounded and more fragrant on the nose than the Klaus, with white peaches and a bit of pear nectar. Slightly muted at first on the palate, but opens up to coat the roof of the mouth. Seemed initially to tail a bit on the finish, but leaves a longlasting impression in the lower register. A wine that creeps up on you!

North Sea Yellow Cod, chicken broth, fennel two ways, crosnes (LQ).

Chicken Tofu (Bo). With truffle. Tofu texture, chicken taste. Interesting. Perhaps weird for those who don’t like unusual textures.

DGR Quail, Persimmons Chutney, celery root slaw (LQ). LQ excels at game birds.

Portraits of both chefs (Bo on the left, LQ on the right).

2002 Jean-Pierre Mugneret Echezeaux. 93 points. Initially baking spice and cherries, pretty but somehow reticent, youthful and inexpressive. After 4 hours slow ox a real powerhouse of weightless complexity. Rose, violets, complex perfume scents on the nose. Quite a saline, savoury palate, beef stock, soy, hoisin, seaweed, iodine, Yuzu, very intense and long. But the nose is truely amazing.

Wild Wood Pigeon with Sweet Paste (Bo).

The meat was inside the orange. Very unusual presentation and highly aromatic. Sort of vaguely sweet too.

Scottish Wood Pigeon, huckleberry, chanterelles, fig tatin (LQ). Lovely, and very gamey (in a good way).

Steamed Pork Belly, Jasmin Rice (Bo). A truffled modern version of the classic pork with rice.

DGR Braised Pork Shank, sweet potato, pomegranate, Tokyo turnips (LQ). This was a great dish. Super meaty and tasty. Sort of springroll like.

From my cellar: 2003 Gros Frère et Sœur Grands-Echezeaux. BH 89-92. This too is very toasty but the spicy black fruit nose manages to transcend the wood and complements powerful, dense, borderline massive flavors of superb depth, all wrapped in dusty, firm and ripe tannins. This is a big wine and while it’s no model of elegance, one has to admire the muscle and sheer concentration. This will take its time coming around. (Drink starting 2011)

Sautéed A5 Wagyu Beef (Bo). Outside was crunchy with a beefy soft interior — like a Chinese taquito?

Flannery Wagyu Rib Cap, Torchon, Leeks (LQ). Pretty classic.

Cabbage Heart in Clear Broth (Bo).

Actually kinda lovely.

2 Vacherins, truffle brioche (LQ). Vacherin is always a great cheese.

Truffle Cremeux, Sichuan Peppercorn Ice cream (left).

Chestnut Fontaine Bleau (center).

Rose Mountain Apple, Apple Mousseline (right).

The two chefs, LQ (far right) and Chef Bo (to his left in the blue chef’s jacket).

This was another seriously epic night, probably my favorite LQ meal yet — maybe because I love Chinese food the mix added a lot. I loved many dishes from both chefs, but I probably leaned a little toward Chef Bo’s on this particular night because of the increased novelty factor. I’d wanted to go to Chef Bo’s place last year when I was in Chengdu but didn’t want to drag the whole family to a huge modernist Szechuan dinner, so I was very grateful to try it here in LA. His knifework is pretty crazy as you can see.

This was a big meal with a lot of courses. The pacing was good though and I wasn’t completely stuffed — merely quite full. Not on the scale with our LQ Seafood Tower over order! Just about right. Great stuff and extremely creative work from both chefs.

For more LA Foodie Club dining reviews click here.

By: agavin
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Posted in: Food

Tagged as: French Cuisine, Laurent Quenioux, Sichuan, spicy, Szechuan cuisine, Wine, Yu Bo

Noodle Harmony

Dec20

Restaurant: Noodle Harmony

Location: 735 W Garvey Ave, Monterey Park, CA 91754. (626) 656-6562

Date: November 8, 2019

Cuisine: Szechuan Chinese

Rating: Pretty good — I love me some Szechuan

My AFF group (Asian Food Friday) wanted to go to Korean but I steered them to the SGV to try out a new Szechuan place that’s been on my “list.”

Noodle Harmony. I always like to try new Szechuan places.

It’s in the mini mall at one of my favorite corners: Garvey and Atlantic. Right next to Capital Seafood.

Decor is that new casual style. No big tables. The place was pretty empty.

The menu.

My “notes” for ordering. I did it in waves so we could control the order and pacing.

Cucumber Salad. This was a nice garlicky (but not spicy) take on this classic opener. Always refreshing.

Jellyfish Salad. Some great jellyfish with that really nice chew/bite. Tangy spicy sauce.

Mung Bean Cold Noodle. I love this dish in general, but this version was a bit heavy and needed a more tangy sauce.

Green Onion and Chili Paste Cold Tofu. Loved this dish. Great salty/tangy flavor and really nice silken tofu texture. TONS of garlic.

Szechuan Spicy Chicken. Cold. Not a bad version. Lots of flavor. Bone sucking good.

Szechuan Style Dumplings. Very nice version. Lots of tasty pork inside, a bit of chili oil outside. Good dumpling skins.

Steamed Beef with Rice Paste. This is a Szechuan classic. Tender (I mean really tender) soft beef coated in rice paste which has this interesting carby and toasted quality. Very nice version.

Dan Dan Mein. The classic Chengdu street food. This was one of the better versions I’ve had in the US recently. It had lots of flavor and that mixed mala, meaty, a bit of nutty taste.

Traditional Tri-Delight (rice) Noodle Soup. Cuttlefish, pork stomach, pork, mushrooms. This soup showcases a fish cuttlefish. Very interesting. Quite delicious too.

I brought a bunch of gelato in honor of AFF.

Cran-Cherry Cassis Sorbetto — French Cranberries and Amareno Cherries with a bit of Crème de Cassis — tart! — made by me for @sweetmilkgelato — Currents from Avignon, blended with Creme de Cassis –#SweetMilkGelato #gelato #dessert #icecream #FrozenDessert #nomnom #dessertlovers #dessertporn #icecreamlovers #gelatoitaliano #foodporn #gelatolover #food #foodgasm #foodblogger #dessertgasm #desserttime #foodphotography #gelatoartigianale #gelatomania #dessertlover #icecream #icecreamlovers #sorbetto #cranberry #cherry #current #cassis

Ruby Chocolate Gelato — base made with Callebaut Ruby Couverture Chocolate and a Stracciatella of ruby chocolate mixed with berriy puree — this isn’t a flavored chocolate but a special “ruby” cocoa bean Callebaut has bred with a natural pink color and fruity finish — 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 #Callebaut #chocolate #RubyChocolate #ruby #berry

Matcha Almond Latte Gelato – Ceremonial Matcha Green Tea and Sicilian Noto Romano Almond gelato base — made by me for @sweetmilkgelato –#dessert #icecream #FrozenDessert #nomnom #dessertlovers #dessertporn #icecreamlovers #gelatoitaliano #foodporn #gelatolover #food #foodgasm #foodblogger #dessertgasm #desserttime #foodphotography #gelatoartigianale #gelatomania #dessertlover #icecream #icecreamlovers #almond #matcha #GreenTea #Sicily

A new “dessert reinterpreted” gelato — German Chocolate Cake Gelato — Valrhona Chocolate base with house-made coconut pecan praline “icing”! — made by me for @sweetmilkgelato — oh my! — #dessert #icecream #FrozenDessert #nomnom #dessertlovers #dessertporn #icecreamlovers #gelatoitaliano #foodporn #gelatolover #food #foodgasm #foodblogger #dessertgasm #desserttime #foodphotography #gelatoartigianale #gelatomania #dessertlover #icecream #icecreamlovers #chocolate #valrhona #GermanChocolateCake #Icing #coconut #praline #pecan

Overall, service was great. We were pretty much the only people there and they were extremely friendly. Food was good, but not the best Szechuan I’ve had by any means. Menu is pretty limited. Definitely a lunch place. Everything was fine. Nothing too sloppy or anything, but most dishes just fine. A few were standouts though. Dan Dan, tofu, jellyfish, maybe the steamed beef.

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: AFF, lunch, Noodle Harmony, SGV, Sichuan, Szechuan Chinese

Chun La Hao – Infernal Pot

Sep20

Restaurant: Chun La Hao Chong Qing Hot Pot

Location: 5701 Rosemead Blvd, Temple City, CA 91780. (626) 766-1230

Date: August 5, 2019 & May 16, 2021

Cuisine: Chong Qing Hot Pot

Rating: Tied for best hot pot I’ve ever had

After Yarom and I met up in March at the awesome Shancheng Lameizi for some fiery hot pot (which blows the boring mild hot pot out of… something) we decided to drag some more people to a different new, higher end Szechuan Hot Pot place.

Chun La Hao is located in the same Temple City mall as Grand Harbor and right across the street from Bistro Na. It hails from Chong Qing, the largest city in Szechuan and well known for its brazen, no holds barred take on spice.

They have bar style munchies and tea in the waiting area.

And a modern Chinese decor much like the aforementioned Bistro Na or Shancheng. It’s more spacious than either of Shancheng’s branches.

Our table for size was still a bit tight — for us big westerners.

The menu is the usual check sheet and with an extensive list of favorites and freakish culinary bits one can boil up. Aka duck intestine, black tripe, pork aorta and the like.

The have the best “snack bar” I’ve yet seen at a hot pot. Extensive munchies.

The usual kind of peanuts and crisps.

A big assortment of pickled things like spicy cucumbers, kimchee like stuff, etc.

And more weird crispy stuff.

Here are some I got. The cucumbers were great. The kimchee was very hot, even by my standards.

And some different “snacks” on 5/16/21.

From my cellar: NV Pierre Péters Champagne Blanc de Blancs Brut Cuvée de Réserve. JG 91+. As is customary with this bottling from Rodolphe Péters, the wine is a blend of fifty percent of its base year of 2014 and fifty percent from last year’s blend, which had gone into the family solera of reserve wines that dates back to 1988. The vins clairs here do not entirely go through malo as fifteen percent are non-malo wines, with the range raised in a variety of vessels, including barrels, stainless steel tanks and cement vats and the wine spend two years aging sur latte. The new release is very good indeed, offering up a youthful blend of apple, pear, hazelnut, chalky minerality, incipient pastry cream and spring flowers. On the palate the wine is crisp, focused and full-bodied, with a good core, still pretty brisk acidity, frothy mousse and very good backend mineral drive on the long and nascently complex finish. This is very good today and will be even better with a couple of years in the cellar.

We ordered the maximum spicy classic Chongqing ox fat broth and a light mushroom broth for the losers.

Here it is all fired up, at the end too when the spice has taken over some of the wuss side.

Chun La Hao also has a big sauce bar. Bigger perhaps than HDL but a bit smaller than SL.

A slightly better view. There are all the classics here and more, plenty to make a great sauce. They lack a few of the weird (and delicious) fermented options at SL, but otherwise it’s pretty complete. All the base components are here. Spices, sesame oil and paste, soy sauces, vinegars, etc.

This is my “mild” (not really) vegetable sauce with a soy vinegar garlic base.

And my fiery sesame flame garlic “meat” sauce.

The presentation is cute. A red army truck brings the Veggie Combo Platter of various greens.

Oddly, no cabbage in the combo, so we ordered some.

Lotus root provides a nice crunch.

Lately I’ve taken to Square Bamboo Shoot as a source of great texture and fiber.

Mushroom Combo Platter serves up even more fiber.

Wood Ear Mushrooms.

The tofu combo platter brings handmade tofu, black tofu (which was kinda gross), fried beancurd and others.

Fish Filet was marinated. It looked pretty, but was filled with bones.

Cuttlefish dumplings look like sticks of wax, but cook up to be delectable chewy sticks with a hint of seafood.

Crab sticks.

Dumplings with roe — actually pretty darn good.

Raw beef with egg (you coat it in the egg and cook it).

Pig butt. Yup.

Luncheon Pork is one of my favorites and I got two orders. Basically spam, this stuff is soft and delicious.

Mini Sausage are fun.

Pork Meatballs were clearly house-made and the best I’ve had. Really tasty.

Fatty Beef. Delicious.

Beef Brisket. Moderately leaner.

Beef belly is also fatty and delicious.

Lamb shoulder was delicious. Too bad under all that spice one can barely tell the meats apart :-).

Probably also lamb shoulder or some other lamb cut.

Beef Tendon isn’t a white boy favorite, and is very gelatinous when cooked up, but tastes amazing (if you can handle the texture).

Pork is good too and needs to be cooked a bit longer.

A leaner beef cut.

It’s a bit crowded at the table and the uncooked food is on shelves at the edge of our alcove, a bit hard to get at.

Sure makes a big mess.

Check out the congealing spicy ox fat after it’s had a chance to cool down!

They have a funny timing game you can play once per table to “earn” a discount too.

Thai Red Curry Sorbetto — I made a version of this in 2017 and it was a dismal failure, but haunted me since and so this one is redemptive. Made a (no salt) red curry paste from scratch (chilies, lemongrass, galangal, cilantro roots, kaffir lime leaves, garlic, Asian shallots etc) and then cooked it into a pure Thai Coconut Milk base. Sweet and Spicy! — 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#Thai #red #curry #spicy

Buko Pandan Gelato — Infused the milk with fresh Pandan Leaves and then crafted it into a dairy coconut base as my take on the Filipino favorite. Unusual and soothing. — 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 #buko #pandan #coconut

Overall, service was great. Decor is good. Snack bar is best in class. Sauce bar is an A-, but still great. Plating is the best I’ve seen at hot pot and the flavor was spectacular. If you can handle spicy hot pot, this is one of THE places to go. Seriously it’s as good as a similar place in Chengdu or Chongqing!

It should be noted that only 2 of the six of us (Yarom and I) were brave enough to eat from the spicy side. I ate entirely spicy, consequences be damned! It’s well worth it, but part of the experience is the catharsis and adrenaline rush. Expect coughing in reaction to the toxic fumes and insanely great heat. Some intestinal distress is nearly guaranteed.

Afterward, to cool down, we went across the street to Meet Fresh.

Counter order Asian Shave Ice place.

Very nice decor.

Shave ice with various beans and taro pudding and the like.

Super mango shave ice with sweetened milk and ice cream. Yum Yum! Plus some milk teas and the like.

Flan shave ice with ice cream, two kinds of flan, various jellies and jiggly bits, and all sorts of other cool stuff.

For more LA dining reviews click here.

By: agavin
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Posted in: Food

Tagged as: Chinese cuisine, Chongqing Hot Pot, Chun La Hao, hot pot, SGV, Sichuan, spicy, Szechuan Chinese, Szechuan Hot Pot

Mandarin Plaza Crawl

Sep18

Earlier in the year, Yarom and I hatched and plotted this particular all afternoon mega crawl at the Rowland Heights Mandarin Plaza — partially at least while sucking down some serious hot pot in said plaza. This place is far from LA proper, way out 40+ miles to the east but is in the heart of the “new Chinatown”.

Restaurant: Leung Kee

Location: 18908 E Gale Ave, Rowland Heights, CA 91748

Date: August 3, 2019

Cuisine: Chinese BBQ

Rating: check: roast pig before noon

We start at 11am, “meating” (haha) up at the former Sam Woo BBQ, now Leung Kee Chinese BBQ.

It’s right smack in the middle of this huge mall that contains tons of Asian restaurants, including Chinese, Korean, Thai and more.

They do a lot of takeout biz, pigs and ducks and the like.

The space is typical old school SGV.

Boba must be a new thing.

The menu.

Tea comes in a mug!

And there is free eggdrop soup — which was pretty darn good.

Macau style roast pork. Must have just been reheated as it landed on our table in 2 seconds, but pretty tasty.

Crispy beef. Very fried, but very delicious.

Peking Duck. It wasn’t the best peking duck, maybe a bit soggy, but peking duck is always pretty good.

Buns instead of pancakes.

And sketchy extra duck meat — that was actually pretty good.

Overall, just fair. Pretty much what you’d expect. But I like pretty much all (real) Chinese food at a good bit.

Restaurant: Mandarin Bay Seafood

Location: 1015 S Nogales St, Rowland Heights, CA 91748. (626) 839-7738

Date: August 3, 2019

Cuisine: Cantonese Chinese

Rating: check: Just ok

Next up, we leave the actual mall and cross the street on foot to:

Meet up with more people at noon at:

Cantonese Mandarin Bay Seafood Restaurant.

The gang (minus yours truly).

The takeout menu.

It’s noon, by 1 minute or so, so time for wine.

From my cellar, a touch too dry — bone dry rose sparkling from France.

Nice.

Second free soup of the day, hot and sour — this was not good hot and sour. I saved the stomach space.

Marinated Jellyfish. Vinegary and chewy good.

Salt and Pepper Shrimp. Salty, crunchy, very tasty.

Salt and pepper squid — somehow we ended up with the same prep twice. These were good too.

Ginger and Green Onion frog. Kinda fried, but the sauce was great.

Overall, Mandarin was fine too, but nothing super exciting.

Restaurant: Spicy Moment

Location: 1015 S Nogales St, Rowland Heights, CA 91748. (626) 581-4966

Date: August 3, 2019

Cuisine: Szechuan Chinese

Rating: check: Surprisingly good, big menu

Next up we walked 2 doors down.

To a new style Szechuan place.

This is what I mean by new style. They still have the ugly drop ceiling, but they have made a tiny effort at decorating.

The menu is gargantuan.
This is a great wine on any day, and particularly great on a hot day with Chinese.

Recycled from the Vietnamese crawl.

Grilled pork jowl with Yunnan sauce. Delicious.

Fish in pickle pepper soup. This wasn’t spicy, but it was amazing. Really, really delicious. Soft tender fish and very distinct and lovely sour flavor.

Dry pot pork rib and shrimp. Also filled with potatoes to sop up the sauce. I generally like dry pot and this was particularly delicious. Lots and lots of flavor.

Black pepper lamb shoulder. Not spicy, but very tasty with a strong onion flavor.

Eggplant with garlic sauce. Fine rendition.

Overall, I was very pleasantly surprised by Spicy Moment and would totally go back for a full meal. Plus they let us drink our wine on the down low. Menu is huge and execution was good — and interesting. It should be noted, that as of Feb/March 2020 Spicy Moment “rebooted” into a totally different, more homestyle Szechuan place with the same name. I have, of course, already eaten there.

Restaurant: Hunan Restaurant

Location: 1015 S Nogales St, Rowland Heights, CA 91748. (626) 964-8458

Date: August 3, 2019

Cuisine: Hunan Chinese

Rating: check: Solid

Then we popped back to this spot:

Located in between the Mandarin Bay and Spicy Moment.

Hunan is more old school than Spicy Moment, but it also has a vast menu:

Vast menu.

More sweet wine.

And a rhone blend.

Peanuts.

Shredded minced pork with corn and pickled vegetable. Super tasty — pork really helps a veggie. Sure to make things really move along later.

Sautéed lamb. Tasty.

Crispy pork ribs with garlic and chilies. Lots of flavor, not so much meat.

Fish filet with fire cracker salt. Very delicious boiled fish with garlic and chilies.

Spicy pickled cucumbers. Also delicious. Generally a fan fave.

Overall, Hunan was also very good. Sort of a blend of (more old school) Szechuan AND Hunan, but who cares. It was excellent. While the pictures above cover what we ate during the crawl, I’ve also been to this place my specifically, and a more detailed write up can be found here.

Restaurant: Happy Tree House BBQ

Location: 18904 E Gale Ave, Rowland Heights, CA 91748. (626) 581-9886

Date: August 3, 2019

Cuisine: Chinese Skewers

Rating: check: hmmm

When I was spotting during the hot pot night, this place seemed intriguing.

Happy Tree BBQ. It’s a new style skewered meats place.

Very snazzy new interior.

Real coals.

And this warmer thing on the table where they put your skewers.

Powders.

Seaweed salad. Tastes like it looks.

Spicy octopus salad. Ok, but the sauce tasted a lot like Sriracha.

Beef skewers. Not bad.

Shrimp skewers. You eat shell and all.

Hot dogs. Well they didn’t call them that, but they basically are.

Chicken skin skewers. Crispy!

Lamb skewers. Pretty good too.

Chicken wing skewers. Just so so.

Overall, we were kinda disappointed in Happy Tree. Chinese skewers aren’t nearly as good as good Yakatori. They’re fine, but not super exciting. This place looks good, and is probably packed with young people on dates in the evening, but it just doesn’t feel as “Chinese” somehow. I’m not really sure where in China this kind of food is actually from.

Restaurant: Silk Road Garden

Location: 18904 E Gale Ave, Rowland Heights, CA 91748. (626) 581-9886

Date: August 3, 2019

Cuisine: Uyghur Chinese

Rating: check: great

So our final place is all the way west.

And merely across the parking lot next to the first spot.

It’s Uyghur Chinese like Dolans and has the decor to match. Very cute and intimate.

Being Uyghur doesn’t mean their menu is any smaller! They have skewers here too — I bet they would be better.

Garlic pickles. Nice crunchy garlicky cucumbers.

Yellow noodle with cumin lamb. Delicious tender cumin lamb on top of spaghetti-like noodles.

Meat and Vegetables in Homemade pastry. A giant golden meat pie. Extremely hot on the mouth, but tasty.

Special homemade noodle with minced beef. A western Chinese bolognese — tons of flavor. Nice thick al dente noodles.

Manti, meat and onion filled dumplings. These were superb, with really delicate skins. They could have used a dipping sauce though.

They had a little freezer of ice cream macarons.

Overall, I was also very pleasantly surprised by Silk Road. First rate execution. Small, intimate, and clearly cooked with precision. The dishes are typical of the region — half way between Shaanxi and Afghan — focused on lamb, and delicious.

In Summary, we only hit 6 of the perhaps 20+ restaurants in Mandarin plaza, and we “only” had 8 people, but we dined like Emperors on a cross China trek! Seriously, so much variety of style. The far SGV (aka Rowland and Hacienda Heights, Dimond Bar, etc) is where a lot of exciting culinary growth is.

For more LA dining reviews click here.

Chevy and Mary may have skipped the first place (the BBQ) but they made up for it by getting shave ice and boba tea!

By: agavin
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Posted in: Food

Tagged as: Chinese cuisine, Chinese Food, crawl, food crawl, hedonists, Hunan Cuisine, Mandarin Plaza, Rowland Heights, SGV, Sichuan, Szechuan cuisine, Uyghur Cuisine, 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

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!

This Tustin minimall much be a hot spot for Szechuan because just like in West LA there is a mob outside waiting.

We, of course, have our big table and owner-planned menu.

Special salad. This is off menu, and is a cool salad of carrots, cucumbers etc.

With a tangy soy based dressing poured over.

Cold Noodles. On the westside, I found this dish a bit heavy, but this version was excellent with nice chewy noodles and tangy sauce.

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.

Cumin mutton. Super tender. Awesome version of this Szechuan classic.

Off menu, fried chicken, aromatic peppers, and crispy rice.

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.

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.

Spicy beef noodle. Very spicy with thick chewy knife cut noodles and soft beef. Like a very spicy Szechuan beef stew.

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.

Fish filet with green chilies. Really nice version of this dish. Thick soft fish and lots of green heat. Very delicate and flavorful.

Pig trotters. Chewy, but lots and lots of flavor.

The classic shredded potatoes. Great with sauce.

Sweet and Sour Shrimp. Super garlicky, spicy, tangy. Really like this dish too.

Fried rice.

MaPo Tofu. 10 out of 10 version of this classic dish. Salty, but not too salty, with lots of mala.

Lettuce. Also very good. Tons of good garlic flavor.

Kung Pao Chicken. Fabulous. Very much Chengdu style with the heat, sweetness, and tangy quality.

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!

By: agavin
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Tagged as: Gelato, GYOG, hedonists, Sichuan, Sichuan Impression, spicy, Szechuan Chinese, Szechuan Impression, Tustin, Wine

Molten Lava Goodness

Apr01

Restaurant: Shancheng Lameizi

Location: Mandarin Plaza. 18932 Gale Ave, Rowland Heights, CA 91748. (626) 581-8808

and 1530 S San Gabriel Blvd, San Gabriel, CA 91776. (626) 766-1700

Date: March 7 and March 26 and May 7 and June 22 and December 27, 2019

Cuisine: Szechuan Hot Pot

Rating: Best Hot Pot restaurant I’ve been to

On the middle night of my 3 day class trip to the SGV Yarom made the trek out east to join me for what Erick and Skylar said is the best new Chongqing style hot pot.

They describe themselves on their website thusly:

Our secret recipes of the soup base all come from Chongqing, so that our customers can taste the authentic flavor of hot pot from that mountain city. Apart from that, more than twenty kinds of free special snacks also attract many diners and lead to our good reputation, making the company prosper in the dining industry for more than twenty years. Our tenet of providing quality and comfortable service also makes every one of our customers “come with joy and leave with satisfaction”. Our specialties are delicious, rich-flavored and good for your calcium supplement. Their functions of skin care and regulating Qi and blood are also good for your health. Our soup is daily fresh-made.

This branch (there are a couple) is located in busy Mandarin plaza. There are like 15-20 Asian places out here and we are returning in the summer for a crawl.

There is even a bit of outside decor.

Check it out, they spent some actual money.

There is even an outside hot pot patio! (the tables have the built in hot pots). I’ve never seen this before.

Inside has a cute bit of decor, and tiny Chinese girl sized booths. We were initially offered a 2 person booth like the near one on the right — Yarom and I, being neither a couple nor particularly petite waited for a four person sized table.

Then 2 weeks later I was out in the SGV by myself picking up some gelato equipment and decided to try out the Alhambra branch. Similar elaborate building — I didn’t see the patio, but friends say it’s there. I went back again 5/7/19 too because this place is just that good.

Inside has another of these “fancy” Chinese decors that would cost an American 3 million but probably only cost them $300,000.

They have the best “sauce bar” I have ever seen, although you have to pay $1.50 a person for it. It includes more than just sauce like these snacks (which I didn’t eat).

More snacks.

Dessert. Very Chinese. Bean stuff sesame balls. Kinda dry and not worth the carbs.

More snacks. Peanuts, dried lima beans, etc. These were good. Shrimp chips.

Not sure what all these were. Some red beans. Some weird mysterious sweet things. Like those sperm on the left. Kinda gelatinous and sweet.

This is the main sauce components (there were a few others, not pictured, like garlic, peanuts, etc. This stuff was awesome. So many different super Chinese fermented spice flavors.

Very detailed pan across of all the sauce components!

Various toppings to add into your sauce mixes. The soy sauces, vinegar, oils are separated out.

Never heard of this oils, which makes it cool.

You fill out the menu while waiting.

From my cellar: NV Philipponnat Champagne Royale Réserve Rosé Brut. BH 92. A moderately fruity nose reflects notes of cherry, strawberry, raspberry, yeast and a subtle citrus nuance. There is a really lovely sense of energy to the delicious, round and nicely voluminous flavors that are shaped by a moderately fine effervescence that carries over to a lingering and solidly complex finish that is drier than the 9 g/L of dosage would suggest. One of the aspects that I particularly like here is that unlike many examples of rosé that tend to be prettier than they are deep, there has very good depth. Like the Royale Réserve, this could easily be held for further aging but it is so attractive now that there is no particular reason to do so.

agavin: perfect hot hot pot pairing

I developed 3 sauce blends. This is the “light” blend with a lot of vinegar, soy sauce, sesame oil, and various fermented flavors. Trying to be vinegar heavy.

This is the “meat” blend with a lot of peanut, sesame, and other spicy fermented flavors. Very thick and and heavy but delicious with the meat.

A different day’s sesame based blend.

This was a “fermented” flavor. Tons of peppers and every weird fermented chili thing I could find. Interesting and delicious.

And another take on fermented flavor of death. I added every type of chili oil and everything fermented.

Sauce refills.

Crispy Pork Appetizer. I really wanted to order some pork rind like things I saw on another table, but ended up with these, basically like the fried pork chunks that are in a good version of the sweet and sour pork. Pretty delicious actually. Like pork tenders.

We got the hot pot split with bone broth and super spicy Szechuan hot pot (the slurry of melted ox fat, chilies, and peppercorns). I asked for max heat. They also have a 9 way split but it’s more so people can have their own area. They only have 2 broths.

Starting to heat up.

Furious boil (on the left).

Video of it boiling.

On request, you can even get a branded bib — I highly recommend you do!

Certified Angus Beef Short Rib. Very nice meat.

On top was Lamb Shoulder. Also really good.

Fatty Beef Belly — richer!

Some other meat.

Streaky Pork. Thicker and full of flavor.

Meatball Combo (beef? and a fish ball).

Tofu Combo. Lighter and heavier tofu.

Rice cakes. Carby but great texture.

Vegetable combo. Various cabbage and greens. These are really good sauce vehicles and helped wash things down.

Some root vegetables.

Yarom brought this Cab from the night before — still in awesome shape and strong enough to overcome the heat.

On top, Special Luncheon Pork (spam). So good we had three orders! Below was Mini Sausage which have a lot of flavor and open up when cooked.

Raw Pig brain! Yeah, it’s really scary. I made sure to cook it really really well.

Chicken gizzard. Very very chewy. Can’t say I would recommend.

Spongey mushroom with shrimp. Surprisingly delicious. Interesting spongey texture too.

Fish Filet. Chunks of thick deboned whole fish that you drop in — in my case into the spicy side — to get that Szechuan boiled fish effect.

Mushroom combo to add even more fiber to the mix — plus one of our extra luncheon meats.

Wood ear mushroom. I love these guys.

Special baby bamboo shoot (5/7/19). On one of my return trips they had added LOTS of specials, including all sorts of intestines. I skipped those and got this sheet of delicious fiber — along with the mushrooms and chili oil keeps one fully regular. Notice that I again ordered the baloney.

Lotus root. Always add some nice texture to a hot pot.

You can order fried or white rice if you like.

The girls next door ordered quite differently with quail eggs, bean curd, and PIG BRAIN!

The bill is 100% in Chinese!

Overall, this was probably the best Szechuan style hot pot I’ve had, up there with my friend Wendy’s epic home cooked New Years hot pot (which isn’t spicy, but had really good stuff). I think Shancheng Lameizi was actually better than the place we went in Chengdu and definitely a little better than my local favorite Hai di Lao. The atmosphere was very Chinese, the ingredient quality was excellent, service good, they allowed us to open our wine ($10 corkage, which they might not have even charged), the broth, particularly the spicy broth was insanely good, and the sauce bar was unparalleled for blending weird intense Chinese flavors. Now, do bear in mind, that given the super spicy soup base, and my thick chili laden slurry of sauces that what goes in the pot is largely about texture. lol.

Apparently there is a branch at Valley and San Gabriel, right near the Crack House, Shaanxi Garden, etc. When I went 2 weeks later it was just as good! Very crowded at lunch too (and this is a HEAVY lunch!). I’ve now been at least 5 times and it’s always great.

Oh, and do bear in mind that hot pot like this is a form of high fat “cleanse.” As they say at Killer Noodle, “mind your bottom!”

For my catalog of Chinese restaurant reviews, click here.

This minimall is hilarious. Tons of different places. Don’t know what this kind of BBQ is (appears to be a Chinese take on Yakitori), but the slogan is amusing.

This old school 50s or 60s place has become a Benihana clone — but more Chinese.

By: agavin
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Tagged as: beef, Chinese cuisine, hot pot, pig brains, pork, Sichuan, spicy, Szechuan Hot Pot, Yarom

Crawling with an Old Friend

Feb27

The SGV (or San Gabriel Valley) of Los Angeles is not only a Chinese Food mecca (best in America) but lends itself to the peculiar but extremely fun tradition of the “food crawl” or as we sometimes call it the “SGV Parlay.” This involves heading out there and visiting multiple locations in the same day. Everything is so close together and the density is very high.

My oldest friend, Brent, and I have been eating Chinese food together for about 40 years so on this particular Sunday night (January 27, 2019) when he was in town we went out at about 4pm for the crawl.

First stop the Hunan Chili King and late Lucky Noodle King mini mall. This is a classic old school SGV mall, probably from the 70s.

Here’s HCK, the best Hunan joint I’ve been to in the state.

They were decorated for Chinese New Year.

And here’s Brent.

Hunan style cold cucumber salad with marinated cucumber, Cilantro, and chilies (everything has chilies). This was really tasty, and one of the least spicy dishes. The marinate lent it a slight cool quality. Very salty though.

Snails with preserved vegetables. This dish was amazing! Sure it’s an “advanced” dish, and incredibly spicy. Hottest dish we had that night by far. Super deep potent heap. The combo of the chewy snails and the unusual pickled green beans (with their crunch) was stunning.

This might have been our most expensive stop too. Lol.

Next over to King Kho Bo for some dried snacks like dried seasoned mushrooms and whacky New Year’s coconut strips.

Then into this weird low rent mall. Like a cheap mall in China as there are all sorts of “stores” tucked away inside this vast drop ceiling hall. Pretty ugly! And classic SGV charm (actually is fairly charming).

Speaking of charm, this guy in the parking lot drives a manga rice rocket!

Next we moved over to another (newer) minimall on Valley. I’ve eaten here at Mian, Mei Long Village, J &J, and Tasty Dining! This is in the heart of Alahambra and very dense.

Mian, where we decided to get some Szechuan on, gets a serious line. About 30 min at 7pm on Sunday for 2!

This place is much newer (2 years) and popular with the young Chinese couples on cel phones — wait, that’s all young Chinese (and other) couples.

Weird cold tea.

Slightly fermented spicy cabbage adorn the table — like Szechuan kimchee.

The awesome cold smoked plum juice — so good (too much sugar when you guzzle it though).

Egg custard with ground pork. One of those delicate fluffy egg custards covered in savory ground pork. Yum! I really enjoy the texture (and taste) of this kind of custard and with the pork was fabulous.

Beef in chili sauce. Quite spicy, dry, and nice.

Szechuan Cold Noodles.

You mix up the above cold noodles and eat. These were superlative. Nice noodle texture, good weight, and this scrumptious tangy chili sauce. Loved them. I adore when the acid balance is right and these really had it down. A bit of nuttiness, but not nearly as nutty or heavy as a dan dan — different, but great.

Then we went across the mini mall to the Foot Soak for a 1 hour Foot Massage ($20!).

This particular FM “spa” is one of my favorites because the guys on staff are strong and do a good job. There is NO GLAMOUR here. In fact, it has the oddest (not for the SGV but to the uninitiated) ambiance. The chairs are packed together almost touching and period Chinese dramas (in Chinese, of course) play on the TV. Plus, quite a number of people just hang out or sleep. The massage is good though and the price right ($20 is for a full 60 min).

Now on to our third minimall, well actually welcome to the Maxi-Mall. The California Mini-Mall’s GIANT SGV cousin.

You could spend all day in this mall, there are so many restaurants, coffee shops, bakeries, and massage places. But since we’d done two spicy spots, we figured we’d finish up with some awesome carbs. Juicy Dumpling is upstairs.

They have a glassed in dumpling workshop!

Brent pounds the hard stuff — tea!

XLB (xao lao bao) “sweet”. Also known as Juicy Pork Dumpling. Really nice version of the classic. Soft skin. Juicy. Good filling. Maybe not as good as a Din Tai Fun, but great still. They have two types here — savory and sweet. We ordered the sweet because it’s more unusual. I kinda like it, although maybe not as much as the savory.

Pork and Shrimp Dumpling. Great version of the pork and shrimp, with delicate but pronounced flavors. Like the savory pork only version but with a shrimp inside!

Giant Crabmeat Juicy Dumpling. You eat this with a straw! People said this was a gimmick, but the slurry of crab and pork inside this thing was to die for. And after you burn your tongue slurping it out you can cut it up and eat the shell like pasta.

Here with the straw — so good, just watch you don’t burn your tongue.

As our final (7th!) stop we wanted some boba tea. There were options to choose from, like Boba Ave but we went instead to:

Whacky name.

Typical young clientele.

Slick modern (industrial) decor.

They double as internet cafe and offer unusual savory treats. Brent joked that “real men” would polish off the evening with an egg and prosciutto waffle — couldn’t manage it.

Instead just got a milk boba tea (small for me).

Overall, a total blast of a night. It’s really hard to convey how fun these crawls are — which is the purpose of this post. It feels kinda like teleporting to a section of a some slightly (American) Chinese city for an evening. Everything is so close together and if you like Chinese food the density of places is off the chart. We walked by a good 15-20 other places that looked delicious, some of which I have been to, many not.

This whole adventure was probably about $120 for the both of us too, including the Foot Massage and tip. Food was probably $80. With 4 people it would be even cheaper (each) and one could try more dishes. Hard to crawl with more than about 4-6.

By: agavin
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Posted in: Food

Tagged as: Chinese cuisine, crawl, dumplings, Hunan, parlay, SGV, Shanghai Cuisine, Sichuan, Szechuan, XLB

Q by Peter Chang

Jan04

Restaurant: Q By Peter Chang

Location: 4500 East West Highway #100, Bethesda, MD 20814. (240) 800-3722

Date: November 20, 2018

Cuisine: Szechuan Chinese

Rating: Great food, but flavors not as strong as in Szechuan

Any excuse to go to a Chinese restaurant is a good excuse in my book — and that goes doubly so for Szechuan Chinese.

So back in DC visit my parents and friends we were drawn to “famed” (in Washington) chef Peter Chang’s flagship: Q.

Peter Chang is an award winning chef specializing in Szechuan cuisine who has cooked for restaurants throughout cities in the American southeast and the DMV area. Chang was born in Hubei Province and trained in China, and cooked a meal for former Chinese president Hu Jintao. He moved to the United States to work as the chef at the Chinese Embassy in Washington, D.C. In the past, Chang has disappeared and left restaurants, inspiring a group of fans to follow his movement in Internet discussion boards, such as DonRockwell.com and Chowhound.

The interior has a decidedly nice build out in the modern Chinese style — done in a way that doesn’t look garish to Western sensibility.

From my cellar: 2011 Selbach-Oster Zeltinger Sonnenuhr Riesling Kabinett. VM 87. Fresh bouquet of pear and apple blossom. Delicately sweet on the palate, offering a nice interplay of apricot flavor and luscious citricity. A lovely kabinett to drink now.

The menu. Authentically long.

Vegetable Dumpling (steamed).

Flounder Fish with sour cabbage soup. My mom didn’t “trust” that I had over ordered and got an extra soup for herself. Lol, we had at least two dishes barely touched.

Dipping sauces.

Scallion Bubble Pancake. A unique and delicious take on the standard scallion pancake — basically crossed with one of those puffy Indian breads.

Fresh Lily Dan Dan Mein. Had a touch of numbing flavor, and actually fairly authentic in taste profile. Not the super nutty kind. More like a typical Chengdu dan dan.

Sichuan Chili Wonton. The typical “numb taste wonton”. Flavor was pretty typical, not super spicy. Wonton type was a bit different than usual, closer to a dimsum.

Bought this champagne off the list.

Dragon eggplant with spicy garlic sauce. Pretty much eggplant in fish sauce — which is a dish I love. This version had good flavor and really lovely plating. The eggplant was cut in this interesting spiral. Disadvantage was that it was hard to get just some out, as the vegetable was all connected. It also emphasizes the slippery texture of the eggplant — I like it better mushed up. But still a nice dish.

Jade shrimp with crispy rice. Gluten free rice dome.

I think this dish might be related to the Westlake style tea shrimp? Not sure. Very unusual. The sauce was pesto-like, but with a cilantro flavor. The crispy rice was neat too. Never actually seen this combination.

All their rice is pink rice (with the red bean).

But we didn’t realize that it came with, so we also ordered egg fried rice with green onion.

AND Emperor’s fried rice. Alaska king crab leg with shredded scallop. So we had a LOT of rice.

Mapo tofu. An okay version of the classic. Needed more mala and maybe some more meat. Maybe it didn’t even have meat.

Braised kale noodles with lobster. Unusual too. Very mild in flavor.

Peking duck. A couple people at the table had never HAD peking duck. They loved it of course. Everyone does.

The traditional condiments plus a red horseradish sauce that was unusual.

Hot and Spicy Fish in Clay Pot. The classic fish filet in chili oil. Pretty nice version of the dish.

Cumin Lamb Chop. A more modern lamb chop version of regular cumin lamb. Excellent.

Plain lo mein.

Green pepper beef with leek. A sort of cross between the green pepper fish (but with beef) and the fatty beef in golden sour soup dishes. Very hot actually and quite good although we were all very full by the time it came.

I was surprised to find actual Szechuan food in Bethesda — and fancy at that! There are a lot of classic dishes here and somewhat updated takes on others. Decor and service are very updated. The modern updates on the dishes are mostly good (like the cumin lamb chops). But I would like slightly stronger more brazen Szechuan flavors — the elements are there but they are toned down a bit for the setting. Still, quite excellent.

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

By: agavin
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Posted in: Food

Tagged as: Bethesda Maryland, Chinese cuisine, Chinese Food, Peter Chang, Q, Q By Peter Chang, Sichuan, Szechuan Chinese, Szechuan cuisine

Chong Qing Special Noodles

Dec10

Restaurant: Chong Qing Special Noodles

Location: 708 E Las Tunas Dr, San Gabriel, CA 91776. (626) 374-1849

Date: October 20, 2018

Cuisine: Szechuan Chinese

Rating: Good Chong Qing style casual place

I’ll take any excuse to head out to the SGV — and next to no excuse to head out to the SGV for Szechuan.

Most of the Szechuan places I go to have their culinary roots in Chengdu, but a few, like this one, in Szechuan’s larger, less iconic city: Chongqing.

Clearly this used to be a KBBQ or something because it has hoods over all the tables.

The classic Chinese joint Menu.

Watermelon juice. Pretty much just blended watermelon.

Smoked plum juice. Love this stuff!

They have the cold bar. We ordered pretty much all of it.

Salty/sweet garlic cucumbers.

Shredded potato. These I like with some spicy sauce.

Peanuts.

Wood ear mushrooms with celery. Aka “black fungus”. Love ’em.

Pastrami like cured beef? Or maybe pork. Either way a bit spicy and really good.

Pork intestine with bean curd. Not my fav.

Pig ear with chili oil!

Cold steamed chicken with spicy sauce. Chicken itself was good, but didn’t like this version of the sauce (more BBQ like).

Spicy wonton with “soup.” Delicious little spicy pockets of yum.

Spicy fried chicken with aromatic peppers. Love this salty dish.

Ma Po Tofu. Just a so-so version of this dish. Not much mala and not that spicy.

Chongqing noodle. Noodles with pork, fried egg, and spicy goodness.

Dan dan mein. The nuttier other classic Szechuan noodle dish.

Mixed up this was fairly accurate to what I was getting in Chengdu. Quite good.

Noodle pull!

Shredded pork with green chilis. Quite hot and very tasty soft pork.

Cumin lamb. Good too.

Repulsive liver soup. This stuff was gross. The broth was that tasteless pork bone broth and the liver… ick.

Greens. Colon sweeper again. Maybe mustard greens.

Matcha White Gelato – ceremonial matcha green tea gelato base with white chocolate stracciatella layered in — made by me for @sweetmilkgelato — #SweetMilkGelato #gelato #dessert #icecream #FrozenDessert #Matcha #GreenTea #WhiteChocolate #Stracciatella

Overall, we ordered a LOT for 4 people and enjoyed most of it. This is an older style SGV place, VERY casual, friendly but slightly indifferent service, excellent value, tasty food, average ingredient quality, authentic. They have a lot of dishes. And some are excellent and some are just okay. As someone who has eaten a lot of Szechuan food I tend to prefer places with a slightly tuned up kitchen, better ingredients, etc — but still, no serious complaints.

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

By: agavin
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Posted in: Food

Tagged as: Chong Qing Special Noodles, noodles, Sichuan, spicy, Szechuan Chinese, Szechuan cuisine

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

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.

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).

The interior is newly redone — except the icky bathrooms.

Crowded on a Friday night.

There is some patio space too. Never see that at Chinese!

The menu is posh.

Yarom with the chef from Chengdu and the owner Kelly (on the right).

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.

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.

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.

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.

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!

On 2/10/19 a version of the bamboo shoots with sauce on the side.

Cold Noodles (11/30/18). This is the worst dish I’ve had here. Cold, chewy, an not much flavor.

Szechuan French Fries (11/30/18). A little soggy but great flavor.

Eggs and tomatoes (2/10/19). A Chinese home classic.

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.

Impressive Sausages (4/21/19). Very good cold Chinese Sausages. Spicy and Sweet and Salty at the same time.

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.

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.

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.

MaPo Tofu (10/10/18). 10 out of 10 version of this classic dish. Salty, but not too salty, with lots of mala.

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.

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.

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.

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.

Sweet and Sour Shrimp (10/10/18). Super garlicky, spicy, tangy. Really like this dish too.

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).

Pig trotters (11/30/18). Chewy, but lots and lots of flavor.

Kung Pao Chicken (11/30/18). Fabulous. Very much Chengdu style with the heat, sweetness, and tangy quality.

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!

Griddle Style Shrimp (11/30/18). Really nice flavor.

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.

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.

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.

Griddle Cooked Squid (4/21/19). Great griddle cooked flavor. Hot but not too hot. Nice chewy squid. Crunchy vegetables. Excellent dish.

Cumin mutton (11/6/18). Super tender. Awesome version of this Szechuan classic.

Mustard Greens (11/30/18). Really delicious. Crunchy with lots of garlic.

Lettuce (11/30/18). Also very good.

Crunchy veggies and egg with tomato (11/30/18). Boring stuff for vegetarians.

Rice cake with syrup and peanut dust (11/30/18). Interesting gooey/chewy texture and pleasant flavor. Mild though like most Chinese desserts.

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

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.

Papa Limor 83rd bday!

High acid, fruit hiding a bit, but very nice.

Tasted like a pinot. VERY fruit forward.

Great with the spice.
Nice and dry.

By: agavin
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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

Eating Chengdu – Szechuan

Sep26

Restaurant: ? in Chengdu

Location: ? in Chengdu

Date: August 5, 2018

Cuisine: Szechuan Chinese

Rating: Solid Szechuan, but not the best we had

After our day baking in the 100deg heat at Leshan it was late enough that we didn’t have time to go back to the hotel before dinner — Chinese restaurants all closing quite early.

So instead we headed to another of Chengdu’s many lovely restored alley streets for more crowds and dinner.

Again, if any of my Chinese reading friends can translate this name so I know where we ate, I’d be grateful.

Cute interior.

More beer to sooth the heat.

Plain noodles for my son.

Plain noodle soup for another kid wary of the red.

A Szechuan pupu platter of sorts — or a selection of (mostly) cold plates.

Spicy vegetable.

Smoked beef or ham, again like pastrami.

Spicy beef. I get this cold dish all the time in LA and love it.

Another (delicious) kind of spicy vegetable.

Mysterious sauce.

Mung bean noodle with spicy sauce. One of two variants. I think this one was hot.

Cold Mung bean noodle with tangy/spicy sauce. I love this one.

Sweet rice cake. One of those weird chewy-sweet Chinese desserts.

A single hot wonton.

Two slightly less lonely non-spicy wontons.

Baby dan dan mein.

A few random dim sum.

Mapo tofu. How could we not order it again? This one was saltier, not as spicy, and with less depth than the one we had our first night in Chengdu. It was fine, but not nearly as good.

Rice for the mapo.

Pork belly with preserved vegetables. I really enjoyed this dish. Rich fatty meat offset by the salty/funky vegetables underneath.

Weird spongy mushrooms and bock choy. Not bad for a vegetable.

Cabbage and lotus seeds in egg yolk sauce. Pretty good actually. This is a combo I’ve only had once, at Duck House in the form of a crab, egg yolk, and cabbage dish.

Crispy beef with crispy rice and a whole lotta-chilies. I loved this dish. The beef was nice and chewy with a delightful hot aromatic quality. Not actually that spicy.

Fresh flounder in chili oil. Lots of oil. Lots of chilies. Lots of bones. But tasty.

Pan fried rice cakes with Szechuan peppercorns. The peppercorns were a surprise to the kids who otherwise wanted the rice cakes. Gave it a bit of a tingle!

Sesame eyeballs. Gooey rice with sesame inside. Actually one of the best Chinese desserts.

Overall, this place was solid. Flavors weren’t as complex as at Chen Mapo Tofu but we had some interesting dishes and they were quite good.

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

Afterward we took a walk done the large and deserted alley — not, it was the usual Chinese mob scene.

There was all sorts of street snacks, and pretty much only traditional Chinese snacks like these mooncakes and jellies.

Fruit with dry ice.

More ear cleaning.

And even panda dumplings!

By: agavin
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Tagged as: Chengdu, China Cuisine, Eating Chengdu, Eating China, mapo tofu, Sichuan, spicy, Szechuan cuisine

Eating Chengdu – Fiery Hot Pot

Sep22

Restaurant: ? Hot Pot

Location: ? read the Chinese card below

Date: August 4, 2018

Cuisine: Szechuan Hot Pot

Rating: Stomach of Ox in Chili Oil says it all

A visit to Chengdu wouldn’t be right without some fiery Chengdu Hot Pot to cleanse the GI.

Nearby was another of those restored streets that looks like the China you wish was still around.

Replete with pole toting vendors.

And giant gates.

This is our hot pot. It was recommended to us because they have individual pots and actual vegetarian broth — something we needed with our diverse party.

Now the actual name remains a mystery to me. Maybe one of my Chinese reading friends will translate and tell me.

Inside.

And our private room equipped with individual inductive pots.

Some actual alcoholic beverage — almost a week into the trip!

Steamed buns with condensed milk — guilty pleasure.

Scallion pancake.

Meanwhile we have the hot pot sauces. I think there might have been a sauce bar downstairs which I would have liked, but I made due with the fixed sauces.

And some condiments to jazz them up like chilies, garlic (my favorite), and green onion.

Then the spicy hot pot. I forgot to photo the kid’s tomato broth, the non-spicy chicken broth, and the vegan mushroom broth.

The spicy one is an ass busting mix of rendered ox fat, chili oil, chilies, and Szechuan peppercorns!

All of the following stuff is intended to go into the pots, cook to your personal taste, then be sauced and eaten.

Homemade meat balls, not frozen like you usually find in the states.

Tomatoes.

Wontons.

Mixed mushrooms.

Sliced potatoes.

Fish (mackerel?).

Glass noodles.

Green colored wheat noodles.

Greens.

Beef slices.

Lamb slices.

Stomach of ox. Yep, ox tripe. Only for those with strong stomachs! This stuff was so chewy — with a texture exactly like a really thick water balloon — that I was chewing it for 3-4 minutes straight before I thought it was safe to swallow.

Fresh bamboo.

Fish balls stuffed with pork. Yummy!

Lotus root. I love this stuff for the nice crunch.

Tofu.

For those of you who dream of making this kind of Szechuan hot pot at home, I saw the above home starter kit in many Chengdu stores. You take this brick of chillies and ox fat and plop it into the chicken or pork broth of your choice and melt, therefore rendering it all into a fiery pit of stomach hell.

This was a fine hot pot place, and we had to do it — and definitely I prefer the spicy Chengdu style to any other. It’s just that hot pot isn’t my favorite Chinese meal as it’s sort of monotone. You only really have one “sauce” / style of prep for the night. Just lots of ingredients. We do have pretty good hot pot in LA — and it’s very popular.

All I can say is that it’s a good thing that the Chengdu Ritz Carlton bathrooms come equipped with state of the art Toto “auto washing” toilets!

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

Szechuan face changing at the Chengdu Opera

Acres of Lotus at a nearby public park

By: agavin
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Tagged as: beer, Chengdu, China, Eating Chengdu, Eating China, hot pot, Sichuan, spicy, Szechuan cuisine

Eating Chengdu – Alley Noodles

Sep19

Restaurant: Somewhere near the Kuanxiangzi Alley

Location: ? Central Chengdu

Date: August 4, 2018

Cuisine: Szechuan Noodle House

Rating: OG dan dan

Chengdu has a couple areas now of older style buildings that have been restored and turned into pedestrian streets filled with different mixes of stores, restaurants, and vendors.

This one, apparently Kuanxiangzi Alley (someone who reads Chinese can confirm), is very popular and upscale.

And crowded!

Among other Szechuan delicacies they offer spicy fried rabbit heads!

And ear cleaning!

We asked our guide to bring us to the most authentic dan dan mein possible and he took us here. I have no idea what it’s called.

They double as a vendor out front. Or maybe there just is a vendor out front.

The food appears to be made right in the lobby.

And the decor is definitely not aimed at the western crowd.

We split into two tables and ordered everything on the menu.

Like non-spicy pork (spam?) and mushroom and bamboo noodles (thin).

Or the same thing with thick noodles.

And the main event, dan dan mein, one of the world’s greatest noodle dishes — which I even make at home.

This is Chengdu-style where it’s not very soupy, has less sesame/peanut and is spicer. You mix it up to experience the really complex savory/spicy/numbing flavor. There was a good bit of preserved mustard greens in here for that unusual umami crunch. Excellent!

And the spicy (beef?) and bamboo noodle.

Plus two kinds of dumplings. This numb taste dumpling which was awesome — not that you can really taste what’s inside under that chili sauce.

And the same non-spicy pork dumpling in the non-spicy broth (same as above with the non-spicy noodles).

Chopsticks you help yourself to.

Good place. Not a big menu, but I could certainly lunch off top notch Chengdu style dan dan mein and numb taste dumplings often enough!

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

New and old – east and west!

By: agavin
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Tagged as: China, Chinese Food, Dan Dan Mein, Dan Dan Noodles, Eating Chengdu, Eating China, Sichuan, spicy, Szechuan cuisine

Eating Chengdu – Chen Mapo Tofu

Sep14

Restaurant: Chen Mapo Tofu

Location: 197 W Yulong St, LuoMaShi, Qingyang Qu, Chengdu Shi, Sichuan Sheng, China, 610000. +86 28 8675 4512

Date: August 3, 2018

Cuisine: Szechuan Chinese

Rating: Most balanced Szechuan I’ve had

Being an obsessive lover of Szechuan food I’ve been wanting to go to Chengdu for years.

It’s really quite a neat city with both modern…

And “antique” buildings — something you don’t see as much of in many Chinese towns. It also has A LOT of crowds having grown in the last 20 years from about 3 million to over 16 million people!

For our first night we arrived late from the train and rushed around the corner from our hotel to this recommended classic Szechuan place named Chen Mapo Tofu. The downstairs part looked hipped and was MOBBED. The guy at the front barely talked to us but basically told us that there were more people waiting than were going to eat tonight so he sent us upstairs to their less crowded area — we think.

The upstairs was through this portal.

And here is the menu.

I took a picture of the first page of the huge menu. Wish I had the patience to photo 20 pages, but alas I did not.

Signature mapo tofu. I’ve had a lot of “pocked marked old lady face tofu” and even make it myself. This might have been the best I’ve had, certain was great. Look at all that Szechuan peppercorn on top for the extra numb effect — love it!

We had to get some rice, of course, for the quintessential combo.

Mapo over rice.

Had to try some Kung Pao Chicken at the source. Really nice. Not too spicy, but with a complex savory/sour kind of flavor that was really good and much more lively than the bland American versions.

Tofu and mushrooms. Very nice mild yellow broth type of tofu. The chewier more fried kind.

Clams and chicken with chiles. The chicken had all the bones, beak, feet etc. Very tasty sauce though with all the pepper. I really enjoyed this dish.

Fresh whole fish boiled with chilies. Really nice version of this Szechuan classic soaked in chili oil and oozing with peppercorns and chilies. The only problem was all the bones.

Greens.

Overall, this was a great meal, best we had in Chengdu. I’ll have to go back because I know the city has so much good stuff to offer. I really enjoyed the complex spicy, numb, tangy, sour flavors.

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

The face of a (bamboo eating) angel

By: agavin
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Tagged as: Chen Mapo Tofu, Chengdu, Chinese Food, Eating Chengdu, Eating China, mapo tofu, Sichuan, Szechuan cuisine

Hop Woo is Hop New

Jul11

Restaurant: Hop Woo

Location: 11110 W Olympic Blvd, Los Angeles, CA 90064. (310) 575-3668

Date: May 30, June 3 & July 25, 2018 and January 6, 2022

Cuisine: American and Szechuan Chinese

Rating: Surprisingly excellent Szechuan!

Incredible as it sounds, just a few days after hitting up new Brentwood Szechuan GuYi Erick and I explore another new westside Szechuan. Plus, this is a composite posts with returns on my own and a Hedonist visit.

This time disguised as venerable American Chinese Hop Woo, which has been serving a big menu of Cantonese inspired classics for years — but it turns out they have a new Szechuan chef and a secret Szechuan menu!

The space is vintage LA Chinese.

At night, it’s packed with us Hedonists taking up 3 tables!

Here is the special Szechuan menu. You have to ask for it. Some of the more challenging items they didn’t even bother to translate!

The big regular menu has a few gems too, but everything here from my first two visits is from the Szechuan menu.

Cold Szechuan Noodles (June 2018). Not even on the Szechuan menu, but they can make them. Basically nice wheat noodles with a tangy/spicy Szechuan chili oil sauce.

You mix them up and they are quite addictive. But the third time I had them (7/25/18) they were different, heavier, not as much chili, and not nearly as good.

Toothpick lamb (June & July 2018). The classic cumin rubbed lamb nibblettes. Quite nice.

Griddle cooked Bullfrog (June 2018). Very nice sauce and flavor. Mind the little kermit bones.

Griddle cooked lamb (June 2018). Somewhere between a griddle and a cumin lamb.

Garlic Shredded Pork (June 2018). Big dish, full of flavor, and nice texture.

MaPo Tofu (June & July 2018). Really a 9 or 10 out of 10 version of this favorite of mine. Tons of mala (numbing Szechuan peppercorn), you can see it dusted on top. Eaten over rice this is just so good. I have had this every-time I have been.

Hop Woo Signature Fresh Rock Fish with Hot and Spicy Flavor (June & July 2018). A very nice white fish smothered in delicious chilies (and chili oil). Some good vegetables like lotus leaf are hiding in there too. Could use more veggies though.

Slightly spicy fried calamari (7/25/18). Not bad. Very fried.

Cold chicken in chili oil (7/25/18). Delicious dish of boneless white meat (and skin) with a tangy spicy Szechuan chili oil.

We liked the sauce so much we ordered some Hainan chicken (boiled chicken, ordered 7/25/18) to dump into the extra sauce. Tasted the same but had bones.

It came with this bagna caulda (aka garlic oil).

Spicy lobster (7/25/18). Salty and full of flavor. Excellent lobster actually, if perhaps very slightly over done.

Garlic greens (7/25/18). Typical greens and garlic.

Shrimp with chilies (7/25/18). This is normally chicken with chilies, but we got it with shrimp. Basically salt and pepper shrimp (you eat them whole) with dry aromatic chiles. Pretty good.

Cauliflower with bacon (7/25/18). Awesome dish. Nice crunch to the vegetables and made 10x better with the soft pancetta like ham/bacon.

Panda Express Fried Sesame Pork Balls (7/25/18). Someone wanted a “white guy dish” and this fit the bill perfectly. Tasty enough, but REALLY fried.

Fish filets with green peppers (7/25/18). A savory mix of regular green chilies (Jalepenos or Serranos) and Szechuan peppercorns. Nice flavor and burn and numb.

Braised eggplant (7/25/18). This might be their take on “fish flavor eggplant.” Hard to tell, but it was tender and had lots of garlic. Not that spicy.

Below is a return post pandemic 1/6/22 meal:

BBQ Pork (1/6/22). A bit chewy and overly sweet.

Cold chicken with chili sauce (1/6/22). Great sauce. Chciken itself was a little big on the tendon factor.

Garlic cucumbers (1/6/22). Pretty good.

Jellyfish (1/6/22). A bit chewy.

Honey Walnut Shrimp (1/6/22). Very tasty. Not the best ever version of this dish, but quite good.

Sichuan Garlic Scallops (1/6/22). A bit sweet and cloying.

Clams with garlic and scallions (1/6/22). Not bad, but not amazing either. Not so much clam meat.

Whole fish with Rattan Pepper (1/6/22). Awesome broth. Fish was very tender. Lots of numbing. Bones, yes, but delicious. DOTN.

“Peking Duck” (1/6/22). Not bad, but huge chunks of Southern Chinese style roast duck.

Thin sweet hoisin.

Buns.
Salt and Pepper Pork Chops (1/6/22). Very salty, but quite tasty.

Mooshu Pork (1/6/22). Extremely mushy and not very good.

Mexican Tortillas instead of real spring pancakes. Not kidding, just el patio.

Orange Beef (1/6/22). Super sweet and fried. Kinda delicious in a dessert sort of wait.

Cumin lamb (1/6/22). Pretty decent.

Fried Rice Cake with Brown Sugar (June 2018). The owner gave these to us on the house. Very interesting Chinese dessert, all about the texture as usual. Chewy inside and dusty sweet on the outside.

Mandorla Tostata Stroopwafel Gelato (Toasted Almond) made by me for Sweet Milk Gelato (7/25/18) — toasted Sicilian almonds and Dutch Stroopwafel, because, why not?

Classic oranges and Fortune Cookies.

Overall, I was very impressed with the Szechuan items. It’s not a huge menu of them, and they aren’t quite Szechuan Impression or anything, but a few of these dishes, like the MaPo Tofu and the fish were absolutely first rate. Nice balance of tangy, hot, and numbing. It’s great to have a few real Szechuan choices on the westside!

Given my repeat and must larger visit with a lot of dishes I actually think the Szechuan here is on par with a second tier SGV Szechuan like Lucky Noodle King or maybe Spicy City. Some dishes better, some worse. It’s not the BEST Szechuan in the city by any means, but it’s the real deal and surprisingly very good for Westside. The even have really legit dishes like MaPo tofu with pig brains!

On our 1/6/22 visit a certain spice hater forced us to order about 3/4 from the regular menu. It was pretty consistent that almost everything from the regular (Chinese American) menu was very mediocre while stuff from the Szechuan menu was pretty good.

For more LA Chinese dining reviews click here.

Random wines, only a few of the ones we brought: