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Archive for Sunday Chinese

Sunday Chinese – Hong Kong VIP

Jun24

Restaurant: Hong Kong VIP Kitchen

Location: 140 W Valley Blvd Ste B, Alhambra, CA 91801. (626) 293-7889

Date: October 13, 2024

Cuisine: Cantonese

Chef: Tony Lau

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Hong Kong VIP Kitchen slipped into the endlessly bustling restaurant row of West Valley Boulevard in 2015, opened by husband-and-wife team Tony and Grace Lau, longtime Kowloon cooks who brought thirty years of cha chaan teng know-how with them when they emigrated to the San Gabriel Valley. They chose the name as both a promise and a wink: every diner, from homesick expat to curious local, would be treated like a “VIP.” The couple still own the restaurant outright, with Tony helming the woks and live-tank seafood while Grace oversees the floor and the day-long ritual of brewing silky-strong Hong Kong milk tea. Their philosophy is straight from the streets of Mong Kok—serve Cantonese comfort food fast, fresh, and inexpensive, but sneak in banquet-level technique whenever possible. As a result, clay-pot rice arrives crackling, roast goose is lacquered to mirror shine, and a late-night customer can pair a fried-pork-chop bun with a $40-a-pound seasonal spot prawn without blinking.

The rectangular dining room, once a generic coffee shop, has been refitted to mimic a modern Hong Kong diner: back-lit bilingual menu boards line one wall, jade-green tile climbs halfway up to cream-colored plaster, and flat-screens stream TVB news to a soundtrack of clattering porcelain. Neon from neighboring storefronts filters through the picture window, giving the space a perpetual Kowloon glow and making it one of the few places in Alhambra that feels as alive at 1 a.m. as it does at lunch rush. Within the broader San Gabriel Valley food scene—now crowded with fiery Sichuan, regional Taiwanese, and luxe Cantonese banquet halls—Hong Kong VIP Kitchen occupies a singular niche: an all-day, mid-price Hong Kong café where a student, night-shift nurse, or off-duty chef can chase real wok-hei without crossing the Pacific. Local critics have nudged it onto “best late-night eats” lists, and its honey-glazed BBQ pork has become a rite of passage for new residents. In a neighborhood famous for culinary turnover, the restaurant’s steady queues suggest its formula of nostalgia, speed, and uncompromising Cantonese flavor has earned it permanent-resident status.
Chef Tony Lau, the quietly charismatic force behind Hong Kong VIP Kitchen at 140 W. Valley Boulevard in Alhambra, grew up in the wet-market maze of Kowloon City, absorbing the rhythms of Cantonese cookery from his grandmother’s dai pai dong stall. After formal training at Hong Kong’s storied Hong Kong Hotel School, he spent a decade leaping through some of the territory’s most demanding kitchens—Yung Kee, Lei Garden and the Michelin-starred Forum—where his mastery of live-tank seafood and soup stocks earned him the nickname “the Broth Whisperer.” Recruited to California during the first great dim-sum boom, Lau served as opening wok chef at Monterey Park’s Seafood Harbour and later as executive chef at M.Y. China in San Francisco, before settling in the San Gabriel Valley to launch Hong Kong VIP Kitchen in 2019.

Located right under Juicy Dumpling and the former Spicy City, the Maxi-Mall has fallen on “hard times” and is under substantial construction.

The interior isn’t anything to write home about but how is the cooking?

Lau’s signature style is rooted in classic Cantonese techniques—blistering wok-hay, silken slow braises, crystalline consommés—yet he layers in global touches picked up from French brigade systems and California farmers’ markets. The menu’s celebrated clay-pot rice arrives dramatically tableside, its crust perfumed with lapsang and studded with Santa Barbara uni; soy-sauce chicken is lacquered three times for a mahogany sheen, then paired with pickled Fresno chilies; live spot prawns are flash-poached and served with a velvet beurre blanc infused with aged Huadiao wine. Influences range from the poetry of Chiu-Chow tidal flats to the precision of Joël Robuchon, whose kitchens Lau once staged in during a formative Paris summer.

Accolades have followed: Chinese Restaurant News listed him among the “Top 10 Chinese Chefs in America,” the LA Times’ late Jonathan Gold praised his abalone-and-foie-gras clay pot as “a convincing argument for culinary diplomacy,” and Michelin singled out Hong Kong VIP Kitchen with a Bib Gourmand in 2021. Lau’s guiding philosophy—“honor the ingredient, respect the flame, cook for memory”—shapes a menu that bridges Hong Kong nostalgia and Southern California abundance, inviting diners to taste both the past he cherishes and the future he imagines.


But the private room was very solid. Decor is bland, but it was large and private.

Roast Suckling Pig. Worst dish of the night, the skin was hard yet the meat was lukewarm. The crackling, though intended to be crisp, lacked the delicate texture that makes it irresistible, while the meat failed to deliver that succulent, melt-in-your-mouth experience one hopes for. Its understated presentation did little to entice, leaving a sense of disappointment amidst the promise of savory richness.


Pig chunks. None of us touched them.

Pigeon. Fabulous pigeon. Hot, crispy, and delicious with the deep, dark meat flavor. The tender, succulent flesh is beautifully contrasted by its crispy skin, offering a delightful crunch that gives way to a rich, gamey essence. Each bite is a symphony of earthy aromas and savory notes, inviting you to savor the complexity of this exquisite dish.

House “special” apex sea predator soup with crabmeat. Fabulous collagen-forward glossy golden soup with great flavor and texture. The dish presents a striking visual allure, with its shimmering surface reflecting the light, while the rich aroma of the sea envelops the senses. Each spoonful reveals a harmonious balance of umami and sweetness, enhanced by the tender crabmeat that adds a delightful textural contrast to the luxurious broth.


“Old folks” like to put bean sprouts in their soup.

Pseudo Peking Duck. This duck was actually quite nice. The skin was tasty and the meat was juicy, although there were some bones that were distracting. It had the usual overly sweet Cantonese hoisin and the buns. The shimmering, golden-brown skin offered a delightful crunch, complementing the succulent, well-seasoned meat, while the sweet hoisin sauce provided a rich, aromatic depth that married beautifully with the pillowy softness of the buns.

Typhoon Style Lobster. Very very fried! Garlic was great though. The lobster is lavishly fried to a golden crisp, its shell offering a satisfying crunch that gives way to tender, succulent meat. The aromatic garlic infuses each bite with a robust, savory depth, creating a delightful interplay of flavors that dances on the palate, while the vibrant color of the dish entices the eyes and elevates the overall dining experience.

Lamb Chops. Not a dish that usually stands out at Chinese restaurants, but this version was really tender and tasty. The succulent meat, perfectly seared to a golden brown, offers a delightful contrast between its juicy interior and the crisp exterior. The aromatic spices envelop the palate, creating a harmonious balance that elevates this seemingly simple dish into an unforgettable experience.

Beef with Mountain Yam. Nice crunch to the yam. The tender slices of beef, glistening with a savory sheen, contrast beautifully with the crisp, earthy mountain yam, creating a delightful interplay of textures. The dish is not only a feast for the palate but also for the eyes, with its vibrant colors inviting one to indulge in this harmonious blend of flavors.

Crunchy Sea Cucumber: Delicious with perfect texture. The delicate crunch of the sea cucumber offers a delightful contrast to its subtly briny essence, while its pristine, translucent appearance hints at the ocean’s freshness. Each bite releases an intriguing interplay of umami and a whisper of the sea, inviting a sensory exploration that lingers on the palate.


Fruit.

The menu at Hong Kong VIP Kitchen features a fusion of traditional Cantonese dishes with modern twists, highlighting a variety of flavors and textures that showcase the culinary heritage of Hong Kong, including unique desserts and innovative presentations that elevate the dining experience.

Kentucky Kappicino Gelato and Coconut Cream Pie Gelato. The Kentucky Kappicino Gelato is a delightful blend of rich coffee and smooth cream, while the Coconut Cream Pie Gelato offers a luscious, tropical escape with its velvety texture and hints of toasted coconut. Each scoop is a harmonious dance of flavors, where the deep, roasted notes of the cappuccino are beautifully balanced by the light, airy sweetness of coconut, creating a refreshing experience that awakens the senses and leaves a lasting impression.

Very tasty meal. A touch pricey, but really very solid Hong Kong style Cantonese. Emphasis on the BBQ. The succulent, smoky allure of the barbecued meats draws you in, each bite revealing a depth of flavor that dances between savory and subtly sweet. The vibrant colors and glistening textures of the dishes create an inviting tableau, while the aromatic spices linger in the air, enhancing the overall dining experience.

The 2012 Saint-Aubin En Remilly is an exquisite white Burgundy crafted by the renowned producer Pierre-Yves Colin-Morey. Hailing from the Côte de Beaune, this Premier Cru showcases a vibrant minerality complemented by notes of green apple and citrus zest. Ideal for pairing with grilled sea bass or a creamy risotto, it embodies elegance and sophistication in every sip.

From the same esteemed producer, the 2016 Chassagne-Montrachet Le Cailleret offers a rich, full-bodied expression of Chardonnay. This stunning wine from the Côte de Beaune features layers of ripe pear, almond, and a hint of oak. Its creamy texture and vibrant acidity make it a perfect companion for lobster with lemon butter or a truffle-infused pasta dish, highlighting the opulence of the terroir.

The 2012 Saint-Aubin En Remilly Premier Cru from Domaine Hubert Lamy showcases the elegance of the Côte de Beaune. This Chardonnay expresses bright notes of green apple and citrus, complemented by a subtle minerality. Its crisp acidity makes it a perfect pairing for roasted chicken or creamy risottos, enhancing the dish’s richness.

The 2009 Puligny-Montrachet 1er Cru Le Cailleret by La Pousse d’Or is a quintessential expression of this esteemed terroir. With layers of ripe stone fruits, toasted hazelnuts, and a hint of oak, it delivers a luxurious mouthfeel and a long, lingering finish. This wine pairs beautifully with butter-poached lobster or a rich cauliflower gratin, allowing its complexity to shine through.

The 2012 Domaine Michel Lafarge Bourgogne Pinot Noir is an elegant expression from Burgundy, showcasing the region’s hallmark finesse. With a brilliant ruby hue, it offers enticing aromas of red cherries and subtle earthiness, complemented by notes of spice. This medium-bodied wine exhibits silky tannins and a refreshing acidity, making it a perfect pairing for grilled salmon or a classic coq au vin.

In contrast, the Château Petit Canet from the Bordeaux region presents a robust profile typical of its terroir. This wine features a blend of Merlot and Cabernet Sauvignon, delivering rich flavors of dark fruits, cocoa, and a hint of oak. Its full-bodied structure and lingering finish make it an ideal companion for hearty dishes such as lamb stew or aged cheddar.

For more LA dining reviews click here.

Related posts:

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  2. SGV Sunday – Yang’s Kitchen
  3. Na So Fast With the Duck
  4. Soy Sauce Mexican Chilies
  5. Armenian Sunday
By: agavin
Comments (0)
Posted in: Food
Tagged as: BYOG, Cantonese Food, Chinese Food, Gelato, Hong Kong, Sunday Chinese, sunday crew, Veykies

Na So Fast With the Duck

Jun08

Restaurant: Bistro Na’s [1, 2, 3, 4, 5]

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

Date: September 15, 2024

Cuisine: Chinese

Chef: Tian Yong

Rating: Still very good, but bring back the duck!

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Bistro Na’s slipped into a modest Temple City strip mall in the spring of 2016, but the project was anything but modest. It is the first U.S. outpost of Beijing’s celebrated Najia Xiaoguan group, owned by the Na family, whose ancestors once served as imperial physicians to the Qing court. The Los Angeles restaurant is run day-to-day by general manager Jack Na, with menu oversight from corporate executive chef Tian Yong, who trains the local kitchen in the parent company’s exacting techniques. That pedigree explains both the ambition of the enterprise and its swift ascent: within three years it claimed a Michelin star, the first ever awarded to a Chinese restaurant in Southern California.

The kitchen’s guiding philosophy is to revive “imperial cuisine” for contemporary diners—dishes that balance Manchu and Han traditions, meticulous knife work, and lavish ingredients while keeping oil and seasoning surprisingly restrained. Signatures such as smoky “Peking-style” pork ribs, lychee-shaped sweet-and-sour shrimp, and chilled tofu custard arrive on porcelain as ornate as the food itself. The dining room extends the theme; behind carved wooden doors lie jade-green banquettes, cobalt-blue high-back chairs, and latticed screens that make the space feel like a palace transplanted into the San Gabriel Valley. In a region famous for its everyday noodle shops and dumpling houses, Bistro Na’s occupies a singular niche: a special-occasion destination that reminds local diners—and visiting food pilgrims—that Chinese cuisine can be as ceremonious and haute as any French tasting menu. Its presence has raised the bar for upscale Chinese dining in greater Los Angeles and broadened the conversation about what constitutes fine dining in the SGV.


We return to Bistro Na six months later — but alas, they claimed they are having trouble “sourcing” their Peking Duck, so that wasn’t available. Of course, we did book a private room — you have to for the real experience.

 

Private room again, of course!

Beijing-born executive chef Tian Yong came up through some of the Chinese capital’s most exacting kitchens, spending more than a decade at the original Na Jia Xiao Guan—an institution famous for reviving Qing-dynasty court dishes—and cooking at state banquets for visiting dignitaries before being tapped to lead the first overseas branch, Bistro Na’s, in Temple City in 2017. His classical training in Manchu-Han imperial technique shows in the knife work and labor-intensive sauces, yet years spent in California have taught him to lean on the purity of West-Coast produce and lighter seasonings. Under his watch the restaurant became the San Gabriel Valley’s first Michelin-starred Chinese dining room (earning and keeping a star in the 2019 and 2021 California Guides) and has appeared on the Los Angeles Times “101 Best Restaurants” list as well as Eater LA’s “Essential 38.”

Tian’s signature style is equal parts ceremonial and contemporary: lacquered “Prince Na’s” pork belly layered like a jewel box, sea cucumber braised until tremulous in mahogany-dark master stock, and cumin-perfumed lamb chops that nod to northern China while embracing the vigor of Southern California farmers-market herbs. Influences range from the palatial archives of the Manchu court to the precise French techniques he studied to refine plating and temperature control; the connecting thread is a devotion to balance—fat against acid, crunch against silk, nostalgia against surprise. The chef’s guiding philosophy is that imperial cuisine was never meant to be static: each generation of cooks is duty-bound to keep the spirit of refinement alive by adapting to the best ingredients at hand and the tastes of the moment. At Bistro Na’s that means elevating banquet traditions to a format that feels intimate rather than ostentatious, and letting every meticulously carved cucumber blossom or swallow-nest broth remind diners that elegance and generosity can—and should—share the same table.

Beef tripe and aorta in chili sauce. Sounds scary but was lovely. Nice crunchy, chewy texture. The dish presents an inviting crimson hue, with the chili sauce glistening under a delicate sheen. Each bite offers a harmonious interplay of heat and umami, complemented by the rich, meaty flavor of the tripe and the tender resilience of the aorta, leaving a lingering warmth that beckons for another taste.

 

Pig’s Foot Jelly. These were the best I’ve had. Nicely porcine and delicious. The dish presents a beautiful amber hue, glistening with a delicate sheen that invites the eye. Each spoonful offers a luscious, gelatinous texture that melts effortlessly on the palate, releasing a rich, savory depth accented by subtle herbal notes.

 

 

Na’s Secret Tofu. Not that secret. Great texture. Slightly bland. Joe dish. The tofu presents itself with an inviting golden hue, its surface gently crisped to a delicate crunch that gives way to a velvety interior. While the seasoning may lack a bold punch, the subtle earthiness of the dish invites exploration, encouraging the diner to appreciate the nuanced interplay of flavor and texture.

Scallion Pancake. Another Joe dish, but an excellent version. The golden-brown exterior offers a satisfying crispness, giving way to a tender, layered interior infused with the aromatic essence of fresh scallions. Each bite provides a delightful balance of textures, while the savory notes dance on the palate, inviting you to savor the experience even longer.

Egg and chive “pockets.” The shells weren’t as crisp as I might have liked, but there were lots of fresh chives. The vibrant green of the chives contrasted beautifully with the delicate, pale yellow filling, offering a subtle yet aromatic herbal note that danced on the palate. Each bite revealed a gentle creaminess, complemented by the slight earthiness of the chives, creating a harmonious balance that lingered pleasantly in the mouth.

Spicy Tofu with Cod: Basically MaPo tofu with bits of cod. This added a delectable umami note. The dish presents a vibrant interplay of textures, where the silken tofu contrasts beautifully with the tender morsels of cod, all enveloped in a fragrant, spicy sauce that tantalizes the senses. The aroma is a complex symphony of spices, inviting you to indulge in its rich, savory depths.

 

Seafood Crispy Rice is a delightful dish that combines a medley of fresh seafood with crispy rice, creating an irresistible crunch. The vibrant colors of the seafood juxtaposed with the golden-brown rice present a feast for the eyes. Each bite offers a harmonious balance of savory umami and a subtle sweetness, enhanced by the aromatic notes of fresh herbs. The texture is a pleasing interplay of crispiness and tenderness, making it a truly satisfying culinary experience.

Here is the crispy rice and the hot seafood was poured over it—basically like those old “war bar” dishes at 1970s Chinese restaurants. The contrasting textures of the crunchy rice and the tender seafood create a delightful interplay, while the aromatic steam wafts up, inviting you to indulge. Each bite is a harmonious blend of savory umami and subtle sweetness, with the vibrant colors of the seafood adding an enticing visual appeal that captivates the senses.

Seafood Crispy Rice. Really fabulous. Lovely mellow yellow curry sauce, with sea cucumber and other goodles. So good over the rice. The dish presents a vibrant palette of golden hues, inviting you to dive into its rich, comforting embrace. Each bite reveals a harmonious interplay of textures, from the satisfying crunch of the crispy rice to the silky smoothness of the curry, while the oceanic notes of the sea cucumber add a subtle depth that lingers beautifully on the palate.

Cabbage with Dried Shrimp. They went back to the proper torn texture. The dish presents a stunning contrast of vibrant green cabbage, its leaves glistening with a subtle sheen, and the umami-rich dried shrimp that add a delicate crunch. Each bite delivers a harmonious balance of earthy sweetness and briny depth, inviting you to savor the aromatic interplay of flavors and textures.

Fish Maw and Crab Liver Soup. Incredible again. So rich and umami with a great thick and chewy texture. The dish presents a luxurious golden hue, inviting the senses with its subtle briny aroma. Each spoonful envelops the palate in a velvety embrace, where the delicate sweetness of the crab liver beautifully balances the savory depth of the fish maw.


Simple fish. Too boring for my taste — but many people in the group love it.

Old Beijing Smoked Duck Breast: Duck breast, strawberry sauce, endive lettuce. The tender duck breast is beautifully infused with a smoky aroma, its rich, gamey flavor perfectly complemented by the bright, tangy sweetness of the strawberry sauce. The crisp endive adds a refreshing crunch, creating a delightful balance of textures that elevates each bite into an exquisite culinary experience.

Drunken Chicken. Very nice flavor, but not zingy enough for me. The dish presents a tantalizing mosaic of rich, savory hues, with the tender morsels of chicken infused with aromatic herbs and a subtle hint of umami. Each bite offers a delightful contrast between the succulent meat and the fragrant sauce, creating a comforting yet complex experience on the palate.

Pan Fried Beef Buns: Very nicely flavored beef and chive filling. Pretty temperature hot at the start and could have used a little vinegar/dumpling sauce to balance the hot fat. The golden-brown exterior offers a delightful contrast to the tender, juicy filling, while the aroma of savory beef and fresh chives wafts enticingly, inviting you to take a bite. Each mouthful delivers a satisfying crunch followed by a burst of rich flavors, creating a harmonious balance that lingers pleasantly on the palate.

Fried Mixed Mushrooms with Rice Cracker Bites. OMG, these were like potato-stick crack. They felt “hollow,” crispy, and coated in an almost candied shell. So good! The earthy notes of the mushrooms harmonized beautifully with the subtle sweetness of the shell, creating a delightful contrast in both flavor and texture. Each bite offered a satisfying crunch, releasing a bouquet of umami that lingered enticingly on the palate.

Shrimp and Dried Seafood Fried Rice. Oh so good. The vibrant medley of colors in this dish is as enticing as its aroma, with the succulent shrimp glistening against the backdrop of perfectly cooked, fluffy rice. Each bite reveals a harmonious balance of briny seafood notes and subtle umami, complemented by a whisper of smokiness that lingers long after the last morsel has been savored.


With a bit of tofu on it.

Mountain Yam in brown sauce. My least favorite dish — just because it was starchy. The earthy notes of the mountain yam were somewhat subdued by the syrupy brown sauce, which clung to each piece, creating a slightly gelatinous texture. Despite its lack of appeal to my palate, the dish offered an intriguing contrast of color, with the rich brown sauce enveloping the pale, creamy yam, presenting a modest yet inviting appearance.

Braised Abalone & Pork Belly with Chinese Puffy Pie — very Chinese fancy. Great version of this classic Shanghai dish — plus abalone. The pork was super succulent, and the sweet brown sauce had a nice depth of star anise. Each bite of the tender abalone melded beautifully with the rich, luscious pork belly, while the delicate, flaky puffy pie added a textural contrast that was both satisfying and exquisite. The aromatic notes of the star anise lingered in the air, enhancing the overall sensory experience of this delightful dish.

Puffy Pie (aka sesame bun). This delightful creation features a soft, pillowy texture with a golden-brown exterior that beckons you closer. The nutty aroma of toasted sesame seeds wafts through the air, enticing the senses. Each bite reveals a delicate balance of sweetness and earthiness, complemented by the subtle crunch of the seeds that provides a satisfying contrast to the airy interior.

Crispy Lamb Belly. Great dish, but I was getting full. The succulent lamb belly, with its golden-brown crispiness, offers a delightful contrast between the tender meat and its crackling exterior. Each bite is a harmonious blend of savory richness, enhanced by subtle notes of herbs that linger on the palate, while the aroma evokes a rustic warmth that invites you to savor every morsel.

Mint Oreo and Chocolate Orange Gelato is a delightful combination that I can’t get enough of. The creamy gelato delivers a refreshing burst of mint, harmoniously layered with the rich, velvety notes of chocolate orange. Each scoop presents a visual feast, with vibrant green and deep cocoa swirls enticing the eye, while the contrasting textures of smooth gelato and crunchy Oreo pieces provide a playful mouthfeel. The aroma is a captivating blend of sweet chocolate and invigorating mint, making each indulgent bite a multi-sensory experience that lingers pleasantly on the palate.

Bistro Na’s menu features a delightful array of dessert options, highlighting creative flavor combinations such as Chocolate Orange and Mint Oreo, showcasing both classic indulgences and modern twists on beloved favorites.


Fruit.

The dish, a masterful creation known as Gâteau de Mamie, presents itself as a golden-hued triumph, its sun-kissed crust glistening with a delicate sheen that beckons the eye. As you draw closer, the air is infused with the nostalgic aroma of caramelized sugar mingling with the warm, buttery notes of pastry, promising a rich experience. The texture is a harmonious contrast; the outer layer is crisp and flaky, yielding to reveal a tender, airy interior that melts effortlessly on the palate. Each bite unveils a symphony of flavors, where the sweetness is perfectly balanced by a hint of salt, evoking memories of cherished family gatherings and celebrations. This cake is not merely a dessert; it is an invitation to savor life’s simplest pleasures.

Crepe Cake — delicious. This delicate stack of paper-thin crepes, layered with velvety cream, offers a sublime experience that is both visually stunning and texturally enchanting. The subtle sweetness of each crepe harmonizes beautifully with the rich filling, creating a delightful interplay of flavors that lingers on the palate, inviting you to savor each exquisite bite.


Candies.

Chocolate Potato Chips are a delightful combination of sweet and salty, where crisp, thin potato chips are enrobed in a rich layer of dark chocolate. The initial crunch of the chip gives way to a velvety smoothness of chocolate that lingers on the palate, creating a harmonious contrast that is both unexpected and satisfying. The glossy sheen of the chocolate, paired with the rustic texture of the chip, invites you to indulge further, while the aroma of cocoa mingles enticingly with the savory notes of the potato, resulting in a snack that is both comforting and sophisticated.


The works.

The wines were great tonight.

Another super fun evening. Bistro Na was on fire tonight, and the only problem was that they “were out of” the peking duck. They told us they are having problems with sourcing it — I wonder if it’s just too labor-intensive. Hopefully, they bring it back. But we had lots of other amazing dishes. As we began at 4:30 pm, we had plenty of time for an early foot massage!

 

For more LA dining reviews click here.

 

 

Related posts:

  1. LQ House Party
  2. Happy Hibi
  3. NC Peking Duck – Double Duck part 2
  4. Tomato Wednesday!
  5. Bistro Na avec Duck
By: agavin
Comments (0)
Posted in: Food
Tagged as: Bistro Na, BYOG, Chinese Food, Gelato, Sunday Chinese, Wine
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