Restaurant: Tasty Spot Cafe [1, 2]
Location: 855 S Baldwin Ave, Arcadia, CA 91007. (626) 662-2328
Date: June 28, 2025
Cuisine: Dim Sum, Cantonese, Noodles
Rating: Tasty! But half dim sum, half Hong Kong Cafe
Tasty Spot got selected as the lunch place for the annual SGV Staycation. It’s a good place, but I would have preferred a more serious dim sum house or our classic spot.
Tucked away on Baldwin Avenue in Arcadia, California, the Tasty Spot Cafe is a hidden gem that serves up an array of delectable Dim Sum, Cantonese, and Noodle dishes. This charming eatery is a haven for food enthusiasts who crave authentic Asian cuisine. The dining concept is simple yet effective – a blend of traditional and contemporary culinary techniques that result in a menu bursting with flavor and creativity.
The menu at Tasty Spot Cafe features a delightful assortment of dim sum dishes, showcasing a variety of dumplings, steamed buns, and savory bite-sized treats. Each offering is designed to highlight traditional flavors and textures, making it a perfect destination for fans of Cantonese cuisine.
The atmosphere at Tasty Spot Cafe is warm and inviting, with a casual, laid-back vibe that makes it the perfect spot for a leisurely lunch or a relaxed dinner. The decor is minimalistic yet tasteful, allowing the food to take center stage. What makes Tasty Spot Cafe truly notable, however, is its commitment to quality and authenticity. Each dish is meticulously prepared using fresh, high-quality ingredients, and the chefs take great pride in presenting a menu that stays true to the rich and diverse flavors of Cantonese and Dim Sum cuisine. Whether you’re a fan of spicy noodles, succulent dumplings, or sweet and savory buns, Tasty Spot Cafe promises a culinary experience that is both satisfying and memorable.
This 2012 Sancerre, produced by Domaine Daulny from the renowned Loire Valley, embodies the elegance of Sauvignon Blanc with its refreshing acidity and vibrant citrus notes. The wine showcases a mineral backbone, reflecting the region’s unique terroir, making it a perfect companion to grilled seafood or a fresh goat cheese salad.
The Clos de Chauden, part of this esteemed selection, highlights hints of green apple, lime zest, and subtle floral nuances, paired with a crisp finish. It’s an ideal choice for those seeking a sophisticated white that pairs beautifully with shellfish or light poultry dishes, bringing out the best in each bite.
Nestled within the warm embrace of a bamboo steamer, the xiao long bao presents a delicate tableau of porcelain white dumplings, their luminous skin sculptured into gentle pleats that hint at the treasure within. The air is infused with a tantalizing blend of fragrant ginger and softly simmering broth, beckoning you closer. Each dumpling is a study in contrast; as you break through the tender, velvety exterior, an explosion of savory liquid fills your mouth, harmonizing the sweetness of ground pork with the umami of seasoned broth. The texture is a luxurious interplay between supple dough and the bursts of richness within, crafting an experience that is both elegant and grounding, embodying the artistry of traditional craftsmanship in every bite.
Crispy pork — very crispy. The skin shatters with a golden, salty crunch, giving way to a juicy, porky center.
Black bean fish.
Glistening under the soft glow of overhead lights, the dish of Stir-Fried Bok Choy emerges with a vivid emerald hue, a veritable celebration of fresh, seasonal produce. Aromas of rich umami waft through the air, drawing you in like a siren’s call. Each leaf, tender yet crisp, offers a delightful crunch that contrasts beautifully with the silky, lustrous sheen drizzled over it—an inviting blend of soy and garlic that clings lovingly to the greens. The taste is a harmonious balance of sweetness and earthiness; a natural sweetness intermingles with a hint of savory depth, elevating this simple dish to an exquisite level of culinary artistry.
Scrambled eggs with pork sausage. Kinda delicious. Fluffy curds and savory, peppery sausage make it simple and satisfying.
Chow fun with cruller and shrimp paste. Really tasty and great carb-on-carb texture. Chewy rice noodles meet an airy cruller, with savory shrimp paste adding a funky, salty punch.
Plain chow fun. Wide rice noodles with a tender-chewy bite and a light soy gloss, touched by wok hei—clean, comforting, and all about texture.
Tripe, style one.
XO tripe. Chewy honeycomb tripe cloaked in glossy, umami-rich XO sauce, with briny dried-scallop depth and a prickle of chili heat. Savory, slightly sticky, and aromatic, it balances bounce with gentle tenderness.
Pork ribs. Smoky, tender, and often lacquered with a sticky glaze, they balance rich, juicy meat with a satisfying char. Best when the meat pulls cleanly from the bone while keeping a little chew.
Beef ribs. Rich, smoky, and tender, with a peppery bark and melting fat that makes each bite deeply satisfying.
Meat balls. Usually juicy and springy, with a browned crust and a soft, herby middle. Simple, satisfying comfort.
Misc contents dumpling.
Har gow. A bit sticky. Classic Cantonese shrimp dumplings with translucent wrappers and a sweet, snappy prawn filling.
Shumai. Open-topped Cantonese steamed dumplings with tender wrappers and a juicy pork-and-shrimp filling, savory-sweet and often topped with a dot of roe.
XO Chicken Feet. Slippery-tender skin and soft cartilage offer a sticky, gelatin-rich chew, cloaked in the smoky, briny-sweet umami of XO sauce. Glossy with a gentle chili heat, they’re made for slow, savory nibbling.
In summary, this place is a solid Hong Kong joint. The dimsum is just good, not great. They have the usual suspect dishes, but nothing particularly off beat, and execution is SGV baseline good. Better than most, but not as good as the classic Cantonese dim sum houses.
