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Far SGV – Hunan Restaurant

Apr20

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

Date: August 3, 2019 & March 1, 2020

Cuisine: Hunan Chinese

Rating: check: Solid

We visited this Hunan place both during or Mandarin Plaza Crawl and as part of a 2 part dinner (after Spicy Moment V2.0).

Located in between the Mandarin Bay and Spicy Moment.

Hunan has a vast menu with pictures and funny translations:

Vast menu.

Peanuts.

Shredded minced pork with corn and pickled vegetable (8/3/19). Super tasty — pork really helps a veggie. Sure to make things really move along later.

Sautéed lamb (8/3/19). Tasty.

Crispy pork ribs with garlic and chilies (8/3/19). Lots of flavor, not so much meat.

Fish filet with fire cracker salt (8/3/19). Very delicious boiled fish with garlic and chilies.

Spicy pickled cucumbers (8/3/19). Also delicious. Generally a fan fave.

The gang on our 3/1/20 dinner visit.

Bacon with garlic (3/1/20). Basically smoked Hunan pork with leeks and garlic. Nice smokey flavor.

Doughy buns (3/1/20) with white chili-garlic sauce. Dipped in the sauce these were pretty awesome (if carby).

White garlic chili oil.

Ginger chicken (3/1/20). Lots of little bone bits in the cleavered chicken. Nice ginger and garlic flavor.

Spicy steamed fish (3/1/20). Whole fish with Hunan chilis. Nice and light. Hunan classic.

Mountain mushrooms and bacon. Great fibrous texture and nice flavor.

Jeremiah was a Spicy bullfrog hot pot (3/1/20). Very tender frog and nice Hunan frog.

Pork with preserved green beans (3/1/20). Nice crunchy “pickled” beans with chopped pork.

Spicy lamb (3/1/20). Soft and fairly tasty.

Grandmother’s pork (3/1/20). With its own buns. Very soft, salty, Hunan pork belly. Melts in your mouth.

Gizzard with celery (3/1/20). Gizzard is a bit chewy and surprisingly delicious.

Sliced beef boiled with chilies (3/1/20). Very mild and very soft beef. Not everyone’s favorite dish.

Overall, Hunan was also very good. Sort of a blend of (more old school) Szechuan AND Hunan, but who cares when it’s tasty. This place isn’t nearly as spicy as Hunan Chili King (or as good) — and there is a bit of a uniformity to the dishes. But it’s certainly pretty good and distinctly Hunan.

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More sweet wine.

And a rhone blend.

By: agavin
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Posted in: Food

Tagged as: Chinese cuisine, crawl, Hunan, Hunan Cuisine, Mandarin Plaza, SGV, 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.

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By: agavin
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Posted in: Food

Tagged as: Chongqing, duck, Mandarin Plaza, Rowland Heights, SGV, 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.

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By: agavin
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Posted in: Food

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

NC Peking Duck – Double Duck part 2

Apr01

Restaurant: NC Peking Duck 老北方烤鸭店

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

Date: February 16, 2020 & May 2, 2021

Cuisine: Northern / Beijing Chinese

Rating: Awesome duck and great flavors

Tonight is “Double Duck” night and while we had a “Peking Duck Appetizer” at Happy Duck, afterward the main event was at:

NC Peking Duck — which is a Northern and Beijing style place that is quite new and seemed a bit closer in style to real Beijing offerings.

In case you wondered if they have duck.

Cold plater with Pig Ears, Cloud Ear Mushroom, Peanuts, and Seaweed. Mostly nice and spicy with good crunch, mala, and heat.

Smashed Garlic Cucumber. Nice version of the garlic cucumber. Extra good with the spicy sauce from the other dishes.

Tofu with Century Egg. Awesome dish. Nice firm silky tofu with the incredible umami and jelly-like texture of the Century Egg. All doused in spicy sauce. Totally to die for.

Szechuan Glass Noodles. Actually a kind of mung bean noodle, here with a spicy sauce, peanuts, and a super umami mushroom paste or sauce. Nice, but I prefer them in the tangy/spicey sauce.

Cold Spicy Chicken. Awesome tender chicken in this fabulous hot, spicy, and a touch sweet sauce. Tons of flavor.

Fried fish with seaweed (5/2/21). Pretty much a Shanghai dish, but still good here.

Chili Fish with Glass Noodles. Now these were actual glass noodles. Nice tender fish too and lots of flavor.

Peking Duck with pancakes. This is just one duck (we ordered 2 for 8 people). This meat had the skin more integrated and was very juicy and full of flavor. It was some of the best Peking Duck I’ve had in LA.

Close up on the duck meat.

Duck presentation on 5/2/21.

The typical duck toppings, scallions, cucumber, and really really good thick hoisin.

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

Pancake all done up.

Duck Bones. Pretty juicy.

Stir fried duck bones (5/2/21). Very nice version of “duck #2.”

Crispy chicken (5/2/21). Great version.

Fragrant Spiced Lamb. Not their best dish. Sauce/soup was very watery and tasted mostly of mala. Not bad or anything, just the weakest dish out of a lot of great dishes.

Delicious “bacon” (aka preserved pork) with garlic and leeks (5/2/21).

Beijing Style Pork (5/2/21). With the fermented bean sauce, slightly sweet.

Big Pot Cauliflower. With a bit of pork. Nice and crunchy.

Smashed garlic eggplant (5/2/21).

Bok choy (5/2/21). Simple but delicious.

XLB (5/2/21). Always a favorite.

Pork and Chive Dumplings. Tons of chive, delicious with vinegar.

House Tianjin Pork Baos. Awesome. Really nice thick skins with a huge lump of very flavorful pork.

Chinese Sweet Bean Roll with peanut dust.

My wife’s Valentine’s Day pick: Dulcey Chocolate Cloud – The base is made with Valrhona 62% Satilla Chocolate and then layered with Dark Chocolate Cream Cheese Ganache and the rotating ingredient is house-made Vanilla Dulce de Leche — made by me for @sweetmilkgelato — #SweetMilkGelato #gelato #dessert #icecream #FrozenDessert #nomnom #dessertlovers #dessertporn #icecreamlovers #gelatoitaliano #foodporn #gelatolover #food #foodgasm #foodblogger #dessertgasm #desserttime #foodphotography #gelatoartigianale #gelatomania #dessertlover #icecream #icecreamlovers #Valrhona #chocolate #creamcheese #ganache #icing #DulceDeLeche #caramel

Overall, I really liked NC Peking Duck. First of all, the duck was some of the best I’ve had in the states, and even beyond that, they had a really interesting menu with lots of standout dishes. Almost everything we had tonight was great, particularly the tofu with century egg, cold chicken, fish, and the pork baos.

Returning here on 5/2/21 the food was still very good but the restaurant was suffering from immediate post pandemic operational changes. They had clearly been doing takeout for the previous year (good for them and I even had it once and it was very good), but hadn’t yet switched back over to normal service. I think we were the only dine in party and the menu had been pared back substantially. Hopefully soon they’ll be back to 100%.

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By: agavin
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Posted in: Food

Tagged as: beijing Cuisine, BYOG, Chinese cuisine, dumplings, Gelato, hedonists, Peking Duck, SGV, spicy, Wine

Mister Bossam & Cheese Pork Ribs

Mar11

Restaurant: Mister Bossam

Location: 338 S Western Ave, Los Angeles, CA 90020. (213) 388-5379

Date: January 26, 2020

Cuisine: Korean Ribs

Rating: Awesome, but heart burn central

On a chilly, quiet Sunday night — where in the best of worlds we should have had a Chinese dinner going — Yarom and I met up for a small Korean dinner.

Yarom saw this sign and we couldn’t resist trying it out.

The interior is very small and casual.

The menu is pretty specific with just a couple variants on two main themes (bossam and cheesy ribs).

Banchan.

pickled spicy raddish or turnip.

kimchee.

macaroni salad — our least favorite.

pickled cabbage.

fish cakes — I ate 3 bowls of this one, love the chewy texture.

marinated daikon.

Sauces. A spicy one left and a sweet one right.

Lettuce wraps.

The burner.

green onion + garlic bossam and sliced pigs feet — the luke warm pork (bossam) was much better than the feet.

Bossam is a pork dish in Korean cuisine. It usually consists of belly pork that is boiled in spices and thinly sliced. The meat is served with side dishes such as spicy radish salad, sliced raw garlic, ssamjang, saeu-jeot, kimchi, and ssam vegetables such as lettuce, kkaennip, and inner leaves of a napa cabbage.

Cheesy spicy pork ribs with cheesy eggs, corn, and hot dogs.

The cheese melts and they cut up and stir up the ribs. This part is scrumptious and very rich. At first it’s a little weird eating a Korean flavored spicy pork rib covered in cheese, but it tastes amazing. We ordered medium spice and it was actually very spicy with a long chili oil type heat. Gave me some heartburn. Cheesy eggs and hot dogs were good too.

Overall, this is a small place with a small menu. The bossam was I suspect good for bossam, but it’s not my favorite dish ever. The cheesy ribs were pretty awesome. Not a place you’d come all the time, but really interesting and tasty to try.

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By: agavin
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Tagged as: bbq, Korean cuisine, Ktown, Mister Bossam, pork, ribs, spicy

Amphai – Northern Thai Food Club

Mar06

Restaurant: Northern Thai Food Club

Location: 5301 Sunset Blvd #11, Los Angeles, CA 90027. (323) 474-7212

Date: January 17, 2020

Cuisine: Northern Thai

Rating: Small Space, Big Taste

Asian Food Friday is always a good opportunity to try out some of the oddball and amazing corners of Los Angeles eating.

Which brings us to Amphai, or Northern Thai Food Club, which has been on my “to try” list for some time. Supposedly this is some of the best and most authentic Northern Thai in the country. It’s on a grungy Sunset corner in Thai Town.

And the interior is tiny. The staff appear to be family and are extremely friendly. Service is casual and all on disposable plates with the flimsiest of plasticware. On entering the thick pungent smell of fish sauce blankets the air and informs you that this is the “real deal.”

Much of the food is on display in a big deli/steam table — including the amazing Norther Thai Sausage (that looks like something a large dog might leave in the yard).

They also sell some random Thai snacks.

The menu is surprisingly long.

Som Tum Thai. Papaya Salad. Salted Crab Flavor. Green Papaya with Thai chilies, tomatoes, dried shrimp, green beans, fish sauce, lime jices and salted crab. Bright flavor with a hint of fishiness.

Spicy green laxative — I mean chili sauce — awesome complex flavor and hearty burn.

Sai Qua. Northern Spices Pork Sausage. Ground pork marinated with herbs and spices. Tons of flavor, very soft texture.

Cabbage and sticky rice.

Moo Sam Chan Tod. Fried Pork Belly. Deep fried pork belly. Tasty, particularly with the green sauce.

Larb Moo Kija. Minced pork northern spices salad. Pan-fried minced pork, liver pork, skin pork with fresh mint leaves, in Northern spices. Tons and tons of flavor. Interesting fishy and livery notes.

Gaeng Hang Lae. Northern pork curry. Stewed pork in Thai-Burmese curry powder and tamarind paste with ginger root. Very tender meat and lots and lots of flavor.

Gaeng Khanoon. Jackfruit soup. Spicy soup of young jackfruit chunks, Chaom leaves (Acacia) and pork ribs seasoned with tomato and garlic.

Yum Nor Nam Poo. Bamboo shoots with crab paste. Bamboo shoots with Thai chili, limes, fish sauce and crab paste juices. Lots of fiber and a very different funky flavor. Probably my least favorite dish, but still tasty and interesting. Plus it has “poo” in the name.

Kao Soi Gai. Curry egg noodle with chicken. Seasoned chicken drumstick curried with flat egg noodles, topped with crispy noodle and served with sour mustard green, shallot, lime, and thick red chili sauce.

Condiments for the Kao Soi.

Kao Soi Nua. Curry egg noodle with beef. Seasoned chicken curried with flat egg noodles, topped with crispy noodle and served with sour mustard green, shallot, lime, and thick red chili sauce.

More condiments for the Kao Soi.

With the toppings.

Special of vermicelli and jackfruit and I don’t know what. Mushy texture but tasty.

Sample of something with jackfruit. Sour, but tasty too.

A kind of strong pork curry. Very strong “bay leaf”? flavor sauce. Tasty.

Sour pork rib soup. I think Jor Pak Pung. Ceylon spinach in tamarind soup with cut pork ribs.

The kitchen is tiny.

The shelves on the way to the rest room are loaded with Thai products.

See!

And the bathroom includes its own glamorous strapped water heater — clearly not going anywhere!

Overall, this place is legit. Not your suburban strip-mall Thai by any means. Eating here on the tiny plastic stools makes you think of a little hangout in Chiang Mai. Nearly every dish is $7. Very unusual flavors, and quite spicy, but if you can handle all that well worth the trip.

After, we felt we needed some authentic Thai desserts to quench the burn.

Inside this crowded shop.

Pandan pudding being made fresh.

Pandan custard pudding. Super thick, creamy, mild in flavor but hit the spot.

Ultra light crispy crepes with coconut cream (crispy) and either yellow mango (sweet) or curry (orange)

Taro cakes.

Mystery in a banana leaf.

Cookies.

Delicious hot fried rice and coconut balls.

All sorts of yummy stuff.

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By: agavin
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Posted in: Food

Tagged as: AFF, Amphai, Asian Food Friday, curry, Fish sauce, lunch, spicy, Thai cuisine, Thai Food Club, Thai Town

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

Cuisine: Szechuan Chinese

Rating: Some great dishes

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.

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

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

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.

Cumin Lamb. Super tender and full of flavor.

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

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

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.

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By: agavin
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Posted in: Food

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

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, spicy, Szechuan cuisine, Wine, Yu Bo

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, spicy, Szechuan Chinese, Szechuan Hot Pot

Thai Tour – Pailin Thai

Jun12

Restaurant: Pailin Thai

Location: 5621 Hollywood Blvd, Los Angeles, CA 90028. (323) 467-7715

Date: May 13, 2019

Cuisine: Northern Thai cuisine

Rating: Great Northern Thai — highly recommended

So the Hedonist Thai Tour continues with this fourth stop (3rd for me) at well known:

Pailin Thai — in Thai Town of course, a slightly better part of it too.

The interior is still very mom and pop — and small — but there is actually a bit of decor.

The husband runs the front and the wife the back — and they were mobbed, leading to slow initial food production rates. But they more than made up for it in quality.

The menu.

Pork Satay. Grilled marinated pork marinated in thai herb and coconut milk. Served with peanut sauce and cucumber salad.

Fried Chicken. Winston LOVES this fried chicken — and it was very good — and very fried.

Northern Style Sausage. Full of flavor.

A different Style Sausage. Even moister, almost like the crocodile sausage I had last year.

Spicy shrimp ball. In sweet and sour sauce. I loved these little fellows.

Larb tod. I had assumed this was like normal larb, but no it’s deep fried larb! Pretty awesome actually.

Roast Duck Salad. With lemon grass, mint leaves, onion, and curry paste.

Raw marinated shrimp. Really juicy slow marinated shrimp with a spicy green chili sauce.

Raw marinated Thai blue crab. Same prep as the shrimp above, but with crab. A bit similar to Korean raw crab, and just as delicious. You have to crunch through the shells and suck out the meat.

Beef tendon soup. A delicious savory and sour beef soup.

Papaya salad.

Khao Soi. The traditional Northern style egg noodle chicken curry “soup.” I love this dish and order it whenever I see it. Love it. Love it.

Manilla Clam Curry Paste. Pretty much clams in Thai basil. Delicious sauce. Lots of flavor.

Spicy frog leg curry. Yummy yummy, kermit in my tummy.

Tom yum goon. Shrimp with mushroom in hot, spicy, and sour soup. We couldn’t resist.

Pad see ew. Pan fried rice noodles with egg, black soy sauce.

Napa cabbage pork. Just like in Europe, pork and cabbage seems common in the east — like in China too. It’s delicious either way. Nice crispy texture on the pork.

Green curry with beef. Delicious too. Not as killer hot as Jitlada.

Prog pow squid with Thai curry, onion and chili.

They have bags of house-made crispy chicken and pork skins you can take out or use to top your food.

Crispy chicken skins. Salty and delicious little snacks.

Some gelato by me:

It doesn’t even look like a gelato, but trust me it is — Almond Amaretto Truffle Gelato — Amaretto Zabaglione (egg yolk, amaretto, and sugar custard) Sicilian Almond gelato base with stacked layers of house-made Valrhona Almond Amaretti Ganache — 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 #almond #amaretto #amaretti #cookie #ganache #ChocolateTruffle

Pineapple Ginger Sorbetto — Fresh Pineapple infused with Fresh Ginger — made by me for @sweetmilkgelato — nice little ginger ale like kick — #SweetMilkGelato #gelato #dessert #icecream #FrozenDessert #nomnom #dessertlovers #dessertporn #icecreamlovers #gelatoitaliano #foodporn #gelatolover #food #foodgasm #foodblogger #dessertgasm #desserttime #foodphotography #gelatoartigianale #gelatomania #dessertlover #icecream #icecreamlovers #pineapple #ginger #GingerBeer #sorbetto

Overall, Pailin Thai was one of the best places on our Thai Tour. Writing about it after all 6 (5 for me) I thought it was maybe tied with Jitlada, and the best of all the new Northern Thai places we tried in this set. It was super tasty with a wide variety of dish styles, consistent winning execution, friendly (if somewhat slow) service, mom & pop atmosphere with a touch of style, and loads of interesting unique dishes like the raw crab and shrimp.

Highly recommended.

For more LA dining reviews click here,

or more crazy Hedonist dinners here!

By: agavin
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Posted in: Food

Tagged as: BYOG, curry, Gelato, hedonists, Pailin Thai, spicy, Thai cuisine, Thai Tour

Thai Tour – Spicy BBQ

Jun03

Restaurant: Spicy BBQ

Location: 5101 Santa Monica Blvd. Los Angeles, CA 90029. (323) 663-4211

Date: April 29, 2019

Cuisine: Thai

Rating: Great Thai

This is the third stop on our great spring Thai Tour, although only the second I’ve been able to attend (the first being Sri Siam). Yarom set this in motion a couple months ago by deciding to hit up most of the top 10 recommended authentic Thai places in LA we HADN’T been to.

Spicy BBQ comes highly recommended. It’s a tiny place.

In a mini-mall on Santa Monica Blvd at the Thai Town / Little Armenia border. Just a touch scary.

They have a taste for amusing signs.

And a definitely mom and pop shop interior!

Plus mangos ever at the ready.

The menu.

My notes. Gotta have an ordering plan!

Fried chicken wontons. Deep fried wontons stuffed with ground chicken. Surprisingly delicious insides.

Fried Tofu. Deep fried tofu with sweet and sour dipping sauce. Not bad either for something so simple.

Papaya salad with grilled shrimp. We had to order a side car of extra shrimp to get around the table. The salad was a bit spicy actually and quite delicious.

Ground pork with chili paste. A “dip” of ground pork and spices. You use the veggies to lever it up.

Spicy and Sour Curry with chicken. Interesting and different curry.

Spicy Mint Leaves Beef. Delicious, with a lot of flavor.

Northern Thai Sausage. Soft and salty.

Pad Kee Mao Shrimp. Pan fried big flat noodles with bell pepper and basil in spicy sauce with succulent shrimp.

Tom Yum Chicken. Spicy and sour soup made with lemon grass, mushroom, onion, and celery. Delicious!

Northern Thai Egg Noodle. Khao soi. With the pickles.

Close up of the curry. I just love this dish. I’m a curry junkie.

Spicy Coconut Seafood. Really nice flavor.

BBQ Beef Spareribs. Tender with good flavor.

Pork Larb. Stir fried ground pork salad with lemon grass and Northern Thai spices.

Spicy BBQ Pork. The porky version of above. Still pretty tender.

Thai Peanut Coconut Lime Chili Gelato — Try 2 — Salty peanuts, Thai coconut, lime zest, and serrano chillies — made by me for @sweetmilkgelato — the last batch was too spicy so this one has no chilie in the base itself — #SweetMilkGelato #gelato #IceCream #NomNom #dessert #chili #spicy #thai #peanut #coconut #lime #SavorySweet #Serrano

Lol.

Spicy BBQ was very tasty. Small place, low key, small menu, but almost all the dishes were excellent. Not as exotic as some places, but they did a nice job.

For more LA dining reviews click here.

By: agavin
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Posted in: Food

Tagged as: BYOG, curry, Gelato, hedonists, spicy, Spicy BBQ, Thai, Thai cuisine, Thai Tour

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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Posted in: Food

Tagged as: Gelato, GYOG, hedonists, 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, spicy, Szechuan Hot Pot, Yarom

Thai Tour – Sri Siam

Mar11

Restaurant: Sri Siam Cafe

Location: 12843 Vanowen St, North Hollywood, CA 91605. (818) 982-6262

Date: February 11, 2019

Cuisine: Thai

Rating: First rate Thai

Yarom has been scheduling a whole long series of Thai Mondays this spring — and you all know how much I love Thai food. I unfortunately couldn’t make the first one at Sapp, but I slogged out to North Hollywood for Sri Siam (which I had tried to go to before but failed).

Very casual storefront.

This is not exactly the loveliest neighborhood — check out the laundry-mat.

And the unassuming entrance.

Inside is bright and cheery though.

Crispy Rice Salad. This might be carby, but it was scrumptious. Nice texture and great flavor. There is crispy rice in there too.

Chicken Satay. Broiled marinated chicken skewer served with toast, cucumber relish & peanut sauce. This particular version came with a great little mini BBQ you could use to sear your own satay on. The cucumber salad was fabulous too, sweet and tangy.

Spicy Grilled Salad. Pork with shredded green apple, lemon grass, onion & mint leaves in spicy lime dressing. Great flavor and nice crunchy/chewy texture.

Miang Pla Too. Fried Macherel herb salad served with romaine and cilantro. Extremely polarizing dish. I loved it for the salty/fishy chew of the fish and the complex herb flavor. The Mayberry types at the table hated it.

Dried Fish Cake. Seasoned curry paste, fried ground fish and green bean patties. A bit contentious at the table for the spongy/chewy texture. I thought they were fine, but not super exciting.

Tom Yum Koong. Coconut milk chicken soup with lemongrass, galangal root & lime juice. I love this rich savory and slightly spicy soup. It has all sorts of savory/sour flavors going on. Sebastian complained that I got the one with the coconut milk because he’s watching his girlish figure — but everyone else at the table loved it.

Prawns with glass noodles. A lovely special dish with tasty tender giant prawns.

Pad See Mao. Shrimp, pan fried noodle w/ chili, garlic, and basil.

Khao Soy. Curry soup with chicken and egg noodle. Plus those interesting pickle condiments.

I love this dish and with a bit of the chili oil it can be pretty hot!

Sri Siam Spicy Ribs. Fried spicy pickled pork spareribs. A bit chewy, but tons of flavor.

Duck larb. No dish was as polarizing as this sauté of duck meat with red onion, cilantro, and chilies. The meat was very chewy and had a strong fish sauce flavor. I happened to love it because it was so intense and flavorful. Again, the wusses differed.

Spicy Basil Beef. Stir-fried basil leaves, garlic & chili with beef. Also a bit chewy. This place is small and they don’t use the highest quality meat in the universe.

Green Curry with Chicken. Green curry in coconut milk, bamboo shoots, Thai eggplant and basil. Other people had forced me to tone down the spice of most dishes but this one I got hot — which meant it was “acceptable” 🙂

By special birthday request — Gorgonzola Fig Walnut Gelato — Gorgonzola Dulce base with Fig Jam and Candied Walnuts! — made by me for @sweetmilkgelato — oh my! — #SweetMilkGelato #gelato #IceCream #NomNom #dessert #gorgonzola #fig #walnut #SavorySweet

Another new flavor, but continuing my Sicilian theme — Pistachio Almond Lemon Gelato — base made with a 50/50 blend of Pistachios from Bronte Sicily and Noto Almonds, plus Sicilian candied lemon! — made by me for @sweetmilkgelato — oh my! — #SweetMilkGelato #gelato #IceCream #NomNom #dessert #Pistachio #Almond #lemon #sicily

Overall, the food at Sri Siam was great. The place is cute and friendly and this is a somewhat different style of Thai than Jitlada. The menu is big but not quite as vast and they seem to make things for Thai taste (with fish sauce). It isn’t super hot though by my standards.

The servers were very nice and she put up with my “flighted” ordering (where I put in 3ish dishes at a time so as not to have them all arrive at once). She a couple times warned me off of several “too Thai” dishes that again I would have liked — as would Yarom and some of the more “seasoned” eaters — but the riff raff would have found “weird.” Still, I got a couple like the duck and the mackerel.

For more LA dining reviews click here.

or more crazy Hedonist dinners here!

From my cellar.

I thought both these wines were wretched over extracted messes.

Number two.

This was murky, but actually pretty tasty — one of the best of the night.

By: agavin
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Posted in: Food

Tagged as: BYOG, curry, Gelato, hedonists, satay, spicy, Sri Siam, Thai, Thai cuisine, Thai Tour, Wine

8 (Million) Ways to BBQ in LA

Feb01

Restaurant: 8 BBQ

Location: 863 S Western Ave, Los Angeles, CA 90005. (213) 365-1750

Date: December 24, 2018 & March 17, 2019

Cuisine: Korean Pork BBQ

Rating: Tasty Stuff

Christmas Eve (and day) are great excuses to go eat Asian food because — l it’s just tradition — and they’re open.

I was sorta hankering for SGV Chinese but Yarom wanted to keep it “local” and head to KTown.

The debate as to which place to grace with our rambunctiousness eventually settled on 8 BBQ — which was good by me because I’d never been and it was on my list.

8 BBQ, which used to have some other name, is a KBBQ place that specializes in pork belly BBQ — specifically 8 different flavored variants!

It was packed (we had to wait a bit) and was equipped with the usual Korean ventilation.

The table was preset with banchan and these interesting looking perched grills — which struct me as a burn/spill waiting to happen.

The banchan parade included spicy pickled bamboo or radish (hard to tell).

Noodle salad.

This awesome spiced cold tofu.

These pickles.

And this incredibly addictive but simple salad — Yarom and I ate two bowls of it ourselves (there was another bowl on the other side of the table and like most banchan it was “infinite refills”).

Pineapple on the grill?

Oh, and these marinated daikon are less for munching but for wrapping meat in.

We ordered combo A to start which included 8 flavors of pork belly, seafood soybean stew, banchan, salad, and mozzarella kimchi fried rice on 12/24/19. On 3/17/19 we ordered combo A and a beef combo.

And they immediately start grilling up an infinite supply of kimchee and spicy bean sprouts.

This is the seafood soybean stew, which was pretty tasty — although it’s always hard to eat those crab claws.

I think some kimchee went in here to “spice it up.”

A different kind of kimchee soup — no seafood.

Here is the 8 ways of pork belly. From left to right: wine, original, black sesame, garlic, herb, curry, miso, and red pepper paste.

They start grilling up the first 4. Look like bacon — I wonder why?

And a bit like fish when half cooked.

Then it gets cut up. The waiter does most of the grilling. Of this set, I probably liked sesame and garlic best. Wine was kinda weird.

The second set starting off.

And done. This whole set was really yummy. Loved curry, miso, and red pepper.

Then we ordered some steak’ums — I mean Prime Beef Brisket.

Grilling. They keep replacing the kimche etc.

Finished beef. Nice, but not a TON of flavor.

Prime Korean Style Boneless Rib.

On the grill. This was meatier with a good steaky flavor.

Marinated Galbi Bulgogi.

On the grill. This was my favorite beef as the marinate gave it a ton of sweet/soy flavor.

A chunk of the beef plate.

Grilling.

The whole rib eye.

Grilling

And cut. Super juicy. Delicious. We ordered 2!

Thick cut pork belly.

Grills up nice and juicy.

Starting our mozzarella kimchi fried rice by throwing some of the already grilled kimchee in the pot.

Then here is the rice, seaweed, greens.

That goes in too.

And the mozzarella on top.

I snapped a picture of it all melted and while it’s hard to see the cheese it was insanely good. I always like kimchee fried rice but the mozzarella really takes it up a bunch of notches.

I convinced people to try this Spicy Buckwheat Noodle and it was also insanely good. The slippery noodles had great texture and there was a good bit of kick and a really nice tangy/spicy vibe to the sauce.

There was some vinegar and Korean mustard in case you wanted to have even more tang and (mustardy) spice.

Here are the noodles all mixed up.

Then we ordered the secret “9th pork belly” the Bulgogi style marinate.

On the grill. This was a great pork too as it had that signature Korean sweet/soy thing going on.

And to finish a steamed egg which was soft and pleasant.

On 12/24/19 I wasn’t drinking this evening and there were only 5 of us be here were the wines:

Piggy!

Overall, I was really impressed with 8 BBQ. The menu isn’t gigantic but it has just enough variety to make a really interesting meal and the food quality and taste was really good. You wouldn’t go every week because there isn’t a ton of variance here, but I’ll certainly be back as it was really delicious. Pretty “low carb” friendly too (except for the fried rice and noodles).

Afterward we wandered out into the cool misty Christmas Eve night in sear of Boba Tea — brining us to the Kung Fu Tea House!

Amusing snacks.

And the usual assortment of bobas and slushies.

A constant stream of old kung fu movies were playing on the TV!

Weird shrimp and squid chips.

And our quintet of teas. I got a passionfruit slush (40% sugar) with a bunch of bobas and jellies. They have a lot of jelly options here. Awesome night!

For more LA dining reviews click here.

or more crazy Hedonist dinners here!

By: agavin
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Tagged as: 8 BBQ, bbq, boba, Christmas Eve, hedonists, Korean BBQ, Korean cuisine, Korean food, Ktown, Pork Belly, spicy, Tea

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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Tagged as: Chong Qing Special Noodles, noodles, 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 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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Posted in: Food

Tagged as: Chengdu, China Cuisine, Eating Chengdu, Eating China, mapo tofu, 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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Posted in: Food

Tagged as: beer, Chengdu, China, Eating Chengdu, Eating China, hot pot, 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.