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Archive for Yarom

China Red by Day

Mar04

Restaurant: China Red [1, 2]

Location: 855 S Baldwin Ave, Arcadia, CA 91007. (626) 445-3700

Date: January 23, 2020

Cuisine: Chinese

Rating: A- dim sum

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Continuing our Lunch Quest series of random lunch visits we decide to check in on the China Red dim sum.
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For some reason I’ve been on a run of places on the slightly more “Eastern” half of the main SGV. Slightly more annoying drive too as it’s 10-15 minutes further.

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The outside.

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The interior is typical midsized Cantonese. There is some DM (deferred maintenance). This is very Chinese, but the place is only a couple years old and is showing some wear and tear.
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Zoom.
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Sauces.
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Har Gow (shrimp dumplings) – large, but hot and good.
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Chicken feet in XO sauce.
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Pork ribs — ugly but tasty.
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Shu Mai (pork and shrimp dumplings) — large but tasty version of the classic.
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Shrimp and Leek Dumplings — quite nice. One of the better dumplings.
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Sticky rice in lotus leaf — good.
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Crunchy baked BBQ pork bun — slightly mushy interior.
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Pork Rib Chow Fun — I didn’t realize that this was just the ribs on top of some chow fun. I would have ordered a different one had I known.
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Dumplings with an interesting peanut and meat paste inside. I didn’t adore.
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XLB (Xao Lao Bao) – juicy pork dumplings. Very nice version.
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Shrimp paste with almonds – Basically a shrimp spring roll covered in almonds. Interesting texture.
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Another dumpling type with a brown spinach mush inside — not my favorite at all.
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Beef balls — ok.
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Crispy fried squab — very dense and meaty. Not my favorite squab.
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Spicy cabbage — I love this dish as always.
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Double Shot Gelato — Hot brewed espresso gelato with house-made dark chocolate hazelnut ganache — made by me for @sweetmilkgelato — this will keep you up! — #dessert #icecream #FrozenDessert #nomnom #dessertlovers #dessertporn #icecreamlovers #gelatoitaliano #foodporn #gelatolover #food #foodgasm #foodblogger #dessertgasm #desserttime #foodphotography #gelatoartigianale #gelatomania #dessertlover #icecream #icecreamlovers #chocolate #valrhona #espresso #coffee #hazelnut #ganache

Peppered Lemongrass Ginger Creme Brûlée Gelato — A blended milk and Thai coconut cream base steeped with lemongrass and ginger and then juiced up with yuzu and black pepper. For sugar, I used coconut palm sugar and even torched the top! — created 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 #lemongrass #ginger #CremeBrûlée #BlackPepper #coconut #yuzu

China Red is a solid “made to order” dimsum place. It’s better than pretty much all the cart places, but it’s not the best ever, and the menu is pretty small and straightforward. Which place is the best in the SGV is always changing, but generally 2-3 are A+ and a whole bunch are good but not quite as good — that’s where China Red falls.

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

Related posts:

  1. Derek moved to China Red
  2. Ring in Tang Gong
  3. Jiang Nan Spring
  4. Shanghailander Arcadia
  5. SGV Nights – Seafood Palace
By: agavin
Comments (0)
Posted in: Food
Tagged as: BYOG, Cantonese cuisine, Chinese Food, Dim sum, dimsum, Gelato, Har Gow, Lunch Quest, SGV, Yarom

Earl Grey – Nanjing Duck House

Jan29

Restaurant: Nanjing Duck House

Location: 9961 East Valley Blvd

Date: December 5, 2019

Cuisine: Nanjing Chinese

Rating: Looks funny — tastes great

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Lately, Yarom and I have been doing more lunch excursions — particularly to Chinese places that aren’t really going to cut it for wine dinners. I’ve named this series Lunch Quest.
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Anyway, today it carried us to Najing Duck House which specializes in Nanjing style cured duck.
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And we met up with Tony Lau, Kirk, and some others.
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This is one of those tiny SGV places with no decor — although they don’t have a drop ceiling — and exactly one employee. She was taking orders AND prepping the food. Tony had to help her out by busing!
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Much of the food is cold and cured and on display in this takeout deli cabinet.
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Oh yes, Nanjing style cured Turkey Gizzard!
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The very short menu.7U1A3610
Boiled peanuts.
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Shredded seaweed. Pretty much as described.
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Pickled cabbage with soybeans and mustard greens. I loved these. I love cabbage. I love fermented. What’s not to love?
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Nanjing style beancurd. What’s brown, rich, savory, slightly sweet and has a texture like a mop sponge? All true but it was actually great. Loved it.
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Turkey gizzard, Nanjing style. Sounds extreme, but once you slice this dense cured muscle with the deli-slicer it’s quite delicious with a nice firm chew and a lovely cured flavor.
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Turkey liver. Foie gras it ain’t. Decent enough though, if livery.
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Sliced turkey leg, Nanjing style. More deli-slicer action. This was actually a very lovely cold sliced turkey leg. Salty, but tasty.
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Boiled dumplings stuffed with pork and shepherd’s purse. Great. I love these home-style dumplings.
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Boiled pork dumplings. More goodness.
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Wonton soup with pork wontons and egg strips. Also lovely. Reminded me a bit of a better version of the classic wonton soup I’d get in my youth.
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Nanjing style meatballs. Meaty good.
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Half a Nanjing style duck. Much like the turkey, but duckier. A bit of a salted ham flavor.
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Beef shank noodles with bok choy. The meat was great. The soup was simple.
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Pork rib noodle soup. Again the meat was great. Rich. Soup was exactly the same.

Overall, I was surprised how interesting (and good) this place was. Service was a bit slow as there was only the one lady doing EVERYTHING. And most of the food was grey, cold, and kinda sketchy looking — but it tasted pretty good. Small menu though. We had almost everything except for the seasonal corn noodles (have to try these).

For more LA dining reviews click here.

For more LA Chinese dining reviews click here.

Related posts:

  1. More Mark’s Duck House
  2. Duck House – Crawl part 4
  3. Mark’s Duck House
  4. Tasty Duck Will Bring You Luck
  5. Tasty Duck X 4
By: agavin
Comments (0)
Posted in: Food
Tagged as: Chinese Food, cured meats, duck, lunch, Lunch Quest, Nanjing Duck, Nanjing Duck House, SGV, Tony Lau, turkey, Yarom

Jiang Nan Spring

Oct25

Restaurant: Jiang Nan Spring

Location: 910 E Main St, Alhambra, CA 91801. (626) 766-1688

Date: September 11 & November 3, 2019

Cuisine: Shanghai Chinese

Rating: Very good, but probably not the best in the SGV

_

Yarom and I set out on another small party SGV adventure and chosen Jiang Nan Spring (which we hadn’t been too because of this review from the LA times which asked “Does Jiang Nan Spring have the SGV’s best Shanghainese food?”

After our reconnaissance lunch (9/11/19), we returned (11/3/19) for a big group dinner.
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They have a newish storefront on Main in the heart of Alahambra.
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Interior is clean and free of the usual wall menus, TV’s etc.
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For our 11/3/19 dinner we dined in this private side room (2 tables). This made for one of those giant 2 table CF dinners — I do much prefer my Chinese dinners to keep to one table.
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The menu.
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Boiled peanuts on the table.
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Shanghai Duck (9/11/19). This cold marinated duck is flavored a lot like pork.
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Cold Drunken Chicken (11/3/19). Nice for this kind of cold bland chicken. It had some good flavor, very nice (if cold) texture, and was quite moist.
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Cold Smoked Fish (11/3/19). Classic Shanghai style cold fried fish. Smokey flavor.
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Pork belly slices in garlic chili oil (11/3/19). Very tasty pork as the spicy/garlic sauce was excellent.
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Chili oil.
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Scallion pancake (11/3/19). Fine for what it is, but I usually find this a boring dish.
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XLB (11/3/19) pork soup dumplings. Decent version of the always fabulous pockets of steamed pork. Not amazing house-made versions like at Juicy Dumpling, but still good.
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Beef Roll (11/3/19). Not usually my favorite dish either, but a pretty good version of it.
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See the inside.

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West Lake Beef Soup (9/11/19 and 11/3/19). A mild goopy soup with tofu and beef, it was actually delicious. I had several bowls. I’m not sure what was so good about it — certainly texture — but it was very addictive.
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Spare Ribs in Lotus Leaf (9/11/19 and 11/3/19). I’ve only had this dish once before, at another West Lake / Shanghai style SGV place, Chang’s Garden.

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Inside is a sticky-rice coated pork spare rib. Delicious. Succulent, and lotus flavored. Rich and delicious. Very soft.

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Sautéed Shrimp (9/11/19). I asked them if they had the green tea version, and they said they did, but we got the more regular Shanghai version. The shrimp were super succulent and with the vinegar quite delicious. Still, I wanted to try the tea version again.
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Shanghai Style Pork Hock (11/3/19). Classic Shanghai dish.
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This was a controversial dish. Among those of us who love “real” Chinese food, we LOVED this dish. It was moist, fatty, jiggyly (yes), but had tons of fabulous porky flavor. The other table, with lots of lightweight Chinese eaters found it “too fatty.” Of course, it’s supposed to be fatty!
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Peking Duck (11/3/19). Even though it’s not a Shanghai dish, they do offer peking duck. The meat itself was solid but not the best ever or anything. Good flavor, but the skin wasn’t the crispiest possible.
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And with pancakes — which were good but a bit large.
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Hoisin and green onions.
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David L, as always, demanded the “bones” from the duck. Sometimes there is meat on the bones, not really here. But I won’t be critical, as that means it just went into other dishes.
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Yarom gnaws on one anyway.
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Vegetables, soy beans, and bean curd (11/3/19). Very interesting dish. Nice crunchy texture.

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Salted Egg with Chinese Squash (9/11/19). Like Zucchini with salty egg. Ick. I didn’t like this dish at all. Yarom did, but I’m not a fan of this sort of vegetable.
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Seaweed fried fish (11/3/19). Crispy moist “fish sticks.”
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Walnut shrimp (11/3/19). The classic, tasty, but lots of mayo.

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Fried Tofu & Ground Pork with hot sauce (9/11/19). Or maybe it was Hunan Tofu. Not sure. This was actually pretty hot. Not exactly MaPo or Szechuan in style, but quite good.
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We special pre-ordered Beggar’s Chicken (11/3/19).
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The chicken is inside this pastry and they wallop it open with the mallet!
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Inside it’s very moist, with tender meat, sweet Shanghai-style sauce, chestnuts, and other fruits and vegetables. Very interesting, if a touch rich.

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Shanghai Purple Rice. Starchy!
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Chocolate Peppermint Gelato — Chocolate base made with Valrhona 62% Satilla Chocolate and melted in peppermints, mixed with Mint Oreo Cookies — made by me for @sweetmilkgelato — #SweetMilkGelato #gelato #dessert #icecream #FrozenDessert #nomnom #dessertlovers #dessertporn #icecreamlovers #gelatoitaliano #foodporn #gelatolover #food #foodgasm #foodblogger #dessertgasm #desserttime #foodphotography #gelatoartigianale #gelatomania #dessertlover #icecream #icecreamlovers #Valrhona #chocolate #oreos #peppermint #mint #ChocolateMint #MintOreos

Pistachio Lemon Cookie Gelato – using my new egg yolk based nut formulation with a custom blend of two Pistacchio di Bronte DOGC sources to produce an intense pistachio base, with layers of Southern Italian Lemon Cookies — 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 #pistachio #sicily #nuts #LemonCookie

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Overall, Jiang Nan Spring has a good kitchen and most dishes were really tasty. I think the chef (or the menu) leans toward Hangzhou (the old Southern Song capital just south of Shanghai). I don’t really agree with the Times — I think Shanghailander is slightly better, but this was certainly a very good place, in the top 3 LA Shanghai places I’ve tried no question.

Our big two table CF dinner was polarizing as all the people who like adventurous Chinese food (including myself, Yarom, and the AFF) all loved it and the people who like their Chinese more “American” found it a bit over some magic textural or fatty line. They can head back to PF Changs!

For more LA dining reviews click here.

For more LA Chinese dining reviews click here.

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Related posts:

  1. Shanghailander Arcadia
  2. Ring in Tang Gong
  3. Day of the Dumplings
  4. Happy Table 2X
  5. SGV Nights – Seafood Palace
By: agavin
Comments (0)
Posted in: Food
Tagged as: BYOG, Chinese cuisine, Gelato, hedonists, lunch, Lunch Quest, SGV, Shanghai Cuisine, Yarom

SGV Adventures – Ruby BBQ

Oct21

Restaurant: Ruby BBQ Food

Location: 9561 Garvey Ave Ste 1&2, South El Monte, CA 91733. (626) 279-6854

Date: September 20, 2019

Cuisine: Southern Chinese

Rating: Tasty, if a little “downscale”

_

Lately, because Yarom and I are diehard Chinese Food fanatics and it’s hard to find others willing to drive all the way to the SGV during the week for lunch, the two of us — with occasional extras — have been sampling some of the more casual eateries on our list of new places to try.
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Enter Ruby BBQ Food — yes they actually include the word food in their name — just in case BBQ wasn’t clear enough. This is a very casual Southern Chinese place in a more Vietnamese section of the SGV.
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It’s real casual, with a takeout counter and menu on the wall.
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But it was crowded. We had to wait 15-20 minutes for a table.
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They have roast ducks and the like to go too.
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Now just to give you a bit of the flavor of the place, and these downscale SGV joints, ignoring Yarom’s protests I include this photo. This particular lady was at the counter ordering/waiting right in the middle of the lobby. This did not, however, stop her from clipping her nails and leaving them on the floor of the restaurant. Very local crowd. Still, bear in mind, I ate here right after and I’d happy eat here again. They actually have an “A” too.
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The menu.
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Free vegetable soup. Kinda boring.

Besides the soup, Yarom and I ordered 10 dishes for just the two of us — that’s just how we roll.
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Eggplant Szechuan Style. Delicious. Soft eggplant dripping in tasty garlic sauce. Not particularly spicy.
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Dry sautéed string beans. Also good. Nice crunchy beans.
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Ruby BBQ Rib. Cold with great piggy flavor.
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Golden pork. This and the next dish were pretty similar, both not too different than a panda express type dish. This one had less bone, I think, but the sauce was sweeter and a bit more overwhelming.
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Pork chop. This one was more chew it off the bone and was very slightly better. But both were good.
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Bamboo duck. Unusual heavy brown gravy with those rolled bean curds. The duck meat itself was dark and boney but the overall flavor was excellent.
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Egg with shrimp. Surprisingly delicious shrimp omelet.
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The owner of the restaurant just could not believe that we ordered so much so she gave us the last few dishes “to go.” She insisted. We opened them and ate them at our table anyway.
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Ruby steamed chicken. My least favorite dish. Basically Hainan chicken. Fine for what it was, but it’s steamed chicken.
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With a bit of garlic sauce.
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Mapo tofu. Not spicy, but nice texture.
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BBQ Duck. Quite good, particularly juicy and delicious dunked in the sauce below.
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The duck sauce.
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Apparently everything comes from “dept 01” but as you can see, it’s not an expensive department. Even the signature meaty BBQ dishes like the duck were barely $11!
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Yarom with the owner and his leftovers.

Overall, while the atmosphere is “amusing” the food (particularly for the money) is pretty tasty. This is like working class real Cantonese/Chiuchow and while the Chinese equivalent of a greasy spoon, like many American greasy spoons, it’s also delicious. Service was gracious.

For more LA dining reviews click here.

For more LA Chinese dining reviews click here.

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Now just to continue to paint the complete picture of this colorful little corner of Los Angeles — and part of what I think makes our great city great — I did photo the classic “old school Monterey Park bathroom.” It’s quite a looker. Again, not bashing Ruby BBQ. I like it and find it’s “unrefined” quality genuinely charming. Just painting the full unvarnished picture.
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Related posts:

  1. Adventures in Street Food
  2. Best Geoduck Ever
  3. Chicken Crawl – Red Chicken
  4. Adventures in the Screen Trade
  5. Yunnan Night
By: agavin
Comments (0)
Posted in: Food
Tagged as: BBQ Pork, Cantonese cuisine, Chinese cuisine, lunch, Lunch Quest, Ruby BBQ, SGV, Yarom

Tim Ho Wan – Dim Sum Pedigree

May16

Restaurant: Tim Ho Wan

Location: 2700 Alton Pkwy, Irvine, CA 92606. (262) 888-8828

Date: May 15, 2019

Cuisine: Hong Kong / Taiwanese Dim Sum

Rating: Solid, new format, but not amazing

_

Tim Ho Wan, the Michelin-starred dim sum restaurant from Hong Kong, opened last week in Irvine at the Diamond Jamboree Shopping Center.

It’s the first Southern California location of Tim Ho Wan, which has 47 outposts in nine countries, with U.S. restaurants in New York City, Las Vegas and Hawaii. The restaurant earned worldwide acclaim when it opened in 2009 as a 20-seat dim sum restaurant in Mong Kok, Hong Kong, earning a Michelin star a year later. The restaurant has continued to earn a star for nine consecutive years.

Tim Ho Wan is best known for its baked BBQ pork buns, made with a sweet, sticky char siu (barbecued pork) encased in a cloudlike fluffy bread with a sweet, crunchy top. In addition to the buns, there are the usual dim sum favorites, including har gow (steamed shrimp dumplings), siu mai (steamed pork dumplings with shrimp), braised chicken feet with abalone sauce, congee with pork and preserved egg, steamed egg cake and fried turnip cake.

And the restaurant is known as much for its long wait times.
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Mid week, Yarom and I, dedicated Chinese eaters that we are made the full on 1 hour+ pilgrimage to the OC just to try the new “hot” dim sum place.
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It’s one of those newish maxi-malls (10 years or so) — a bit nicer than a traditional strip mall but cheesy construction. There were all the usual suspects like 85 degrees, hai di lao, etc.
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11:15am — 3 hour wait!  Yep! The buzz is a-buzzing. We were lucky though and were only 2 people (we had a third join us mid meal), so we got seated in about 35 minutes.7U1A1002
Meanwhile we went next door and got some 85 degrees coffee.

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Besides the regular tables there is a bar, but it’s not open yet. This will make coming in by oneself easier/faster eventually.

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The main dining room is attractive, with some build out, but it’s quite casual. Even more downscale maybe than Din Tai Fung and set up for smaller 2-4 person parties (younger audience) and not the traditional giant round tables of a big Cantonese banquet house. More on this later at the end.
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The menu is small, and everything (pretty much) is pictured on the placemats.
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The older sheet. Today about 1/4 of the items were not available, as they haven’t come “online” yet. It’s still in soft opening.

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Tea.
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Steamed Rice Roll with Shrimp and Chives. As I always mention, in my family, when I was a kid, this was called “shrimp slime.” We liked it then, I love it now. This particular one had nice fluffy texture, but the taste was a bit reduced. Maybe less grease? (which is a good thing in dim sum). The sauce was a bit mild too, not as sweet as it usually is.
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Braised Chicken Feet with Abalone Sauce and Peanut. Nice abalone sauce and good texture on the little chicken claws.

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Foot fetish (not everyone loves a good chicken foot).
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Sticky Rice in Lotus Leaf. A dim sum classic.
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Inside the meat and sausage bits of the rice were good, but it also tasted a bit under-seasoned. Not salty enough? Texture was pretty good though.
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Braised Beef Brisket with Turnip. Just like mom’s Rosh Hashanah brisket with potatoes! Actually pretty close. Beef was excellent. Soft and full of flavor.
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Braised Beef Brisket with Thin Rice Noodles in Soup. Soup was delicious. The meat was the same as with the turnips — and just as good. The noodles are a bit thin and soft, which is traditional with this soup, but I like more al dente noodles in general. The bowl size, which is hard to tell here, is single person small. It’s not the bigger bowl that most Chinese places use. More on that later too.

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Pan Fried Noodles. Very simple, classic pan fried egg noodles. Nice taste and light texture though. A bit less greasy than the most traditional version. I’m thinking they use a different (or less) oil than traditional Chinese.
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Steamed Pork Spare Rib with Black Bean Sauce. Bone in. The usual sketchy looking pork niblets, but great flavor. Also maybe a touch lighter than usual at most dim sum places.
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Deep Fried Spring Roll with Egg White and Shrimp.
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You can see inside the fluffy egg white. Very nice light roll. Good crispiness, good texture on the filling. Slightly lighter grease though so I think the flavor was a bit muted. The sauce is more a slightly sweetened soy. I kinda like the sweet sauce for this kind of fry. This may be a Taiwanese influence?
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Deep Fried Bean Curd with Avocado and Shrimp and Golden Chives. It’s bean curd, but fried up like a spring roll. The inside with the avocado was interesting and flavorful, adding a bit more heft than the fluffy Spring Roll. Again a sweet sauce would have worked.
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Steamed Vegetable Dumplings. Nice texture on the skin and chunky vegetables inside. Light skin too which I like. Still a touch under salty/greasy?
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Steamed Dumplings with Shrimp and Chives. Great texture again for the skin, but soft on the inside and muted in flavor.
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Har Gow. Steamed Shrimp Dumplings. Nice skin, big chunk of meaty shrimp. This was the best dumpling and fairly classic.
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Steamed Beef Ball with Bean Curd Skin. Nice soft meat ball with a good beefy flavor.
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Siu Mai. Steamed Pork Dumplings with Shrimp. Small like I like them, and very good texture, but again had that slightly muted flavor.
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Steamed Rice with Minced Beef and Pan Fried Egg. Rice less sticky than typical Chinese rice (on purpose). Pretty much a flat layer of the same meat as the beef ball on the rice, with a fried egg and the sauce from the Rice Roll. The whole thing was pretty great. The beef on the rice, with the richness of the egg, and the sauce soaking into it all.
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House Special Baked BBQ Pork Buns. Soft crunchy outside. A good bit of sugar.
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Inside was delectable sweet pork. This was a great pork bun. As good as I’ve had. It’s of the slightly crunchy type. There are several other types like the steamed white ones, or the baked syrup glazed ones. I probably like this and the glazed ones best.

Tim Ho Wan is interesting. They are clearly making a play at becoming (expanding?) a little empire of fine casual focused dim sum eatery. It’s very new generation. Very millennial. The table layout is for 2s and 4s instead of the giant round tables of the big old Cantonese palace. The decor and format are more casual. The menu is smaller, maybe 1/4 the size and focused only on the dim sum greatest hits. Also importantly there is no “second chef” and giant banquet menu. It’s all the same focused small set of dim sum.

Service, particularly for being in soft opening, was excellent. They kept checking on us. They were speedy. Some confusion but they were on it double checking and made sure everything was perfect in the end. They are clearly very dedicated to improving and doing a good job. There were some minor quirks, like they had no chili oil (only chili sauce) — but they promised to get some by next week!

Plate/order size is smaller than a tradition dim sum house. I actually like this as it allows more dishes. They don’t have any large plate items. This is more consistent with the likes of DTF (Din Tai Fung). It works better with parties of 2.

Food wise, the textures were consistently good, which is the standard thing that many dim sum places mess up. Food was pretty fresh and very hot and not soggy. Problem for me was that on many dishes the flavors felt muted or light. I think it’s under seasoning. Maybe there isn’t so much salt (MSG?). Maybe they use a lighter oil. There is this standard dim sum oil taste that I really like and it wasn’t present or at least was very much more reserved. That oil and salt thing is one of the things I love about dim sum. As I mentioned, the menu is fairly small. We ordered every dish available the day we went and all are pictured above. There were about 6 or so on the menu that weren’t online.

So in terms of actual dim sum quality, places like Elite and Grand Harbor are a notch better at current. I can hope that Tim Ho Wan tunes up a bit, but it’s also possible that they are deliberately going for a lighter less coma-inducing style. It has this new faster/more casual format too, but with a long wait, that’s offset. Eventually though, it probably will be easy to get in on a weekday — it’s always going to be a long wait on weekends. Of course, there is always 85 degrees while you wait. And for me the long drive. I hope one opens on the Westside up here!

For more LA dining reviews click here.

Related posts:

  1. Capital Dim Sum
  2. Lunasia Dim Sum
  3. Christmas is for Dim Sum
  4. More Modern Dim Sum
  5. Dim Sum is Shanghai #1
By: agavin
Comments (1)
Posted in: Food
Tagged as: Dim sum, dimsum, dumplings, Har Gow, Hong Kong, lunch, Lunch Quest, Orange County, pork buns, sticky rice, Tim Ho Wan, Yarom

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.
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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.

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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.
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There is even a bit of outside decor.
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Check it out, they spent some actual money.
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There is even an outside hot pot patio! (the tables have the built in hot pots). I’ve never seen this before.
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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.
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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.
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Inside has another of these “fancy” Chinese decors that would cost an American 3 million but probably only cost them $300,000.
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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).
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More snacks.
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Dessert. Very Chinese. Bean stuff sesame balls. Kinda dry and not worth the carbs.

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More snacks. Peanuts, dried lima beans, etc. These were good. Shrimp chips.
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Not sure what all these were. Some red beans. Some weird mysterious sweet things. Like those sperm on the left. Kinda gelatinous and sweet.

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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.

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Very detailed pan across of all the sauce components!

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Various toppings to add into your sauce mixes. The soy sauces, vinegar, oils are separated out.
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Never heard of this oils, which makes it cool.

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You fill out the menu while waiting.
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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

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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.
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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.
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A different day’s sesame based blend.

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

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

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Sauce refills.

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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.
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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.
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Starting to heat up.
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Furious boil (on the left).

Video of it boiling.

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On request, you can even get a branded bib — I highly recommend you do!
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Certified Angus Beef Short Rib. Very nice meat.
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On top was Lamb Shoulder. Also really good.
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Fatty Beef Belly — richer!
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Some other meat.
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Streaky Pork. Thicker and full of flavor.
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Meatball Combo (beef? and a fish ball).
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Tofu Combo. Lighter and heavier tofu.

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Rice cakes. Carby but great texture.
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Vegetable combo. Various cabbage and greens. These are really good sauce vehicles and helped wash things down.
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Some root vegetables.
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Yarom brought this Cab from the night before — still in awesome shape and strong enough to overcome the heat.
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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.

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Raw Pig brain! Yeah, it’s really scary. I made sure to cook it really really well.
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Chicken gizzard. Very very chewy. Can’t say I would recommend.
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Spongey mushroom with shrimp. Surprisingly delicious. Interesting spongey texture too.
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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.

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

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Wood ear mushroom. I love these guys.
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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.

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

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You can order fried or white rice if you like.
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The girls next door ordered quite differently with quail eggs, bean curd, and PIG BRAIN!
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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.

 

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

Related posts:

  1. Spicy City!
  2. Hip Hot
  3. GuYi — Szechuan in Brentwood?
  4. Hop Woo is Hop New
  5. Eating Chengdu – Szechuan
By: agavin
Comments (0)
Posted in: Food
Tagged as: beef, Chinese cuisine, hot pot, pig brains, pork, Sichuan, spicy, Szechuan Hot Pot, Yarom

Posh Spice

Sep19

Restaurant: Szechuan Impression

Location: 1900 W Valley Blvd. Alhambra, CA 91803. (626) 283-4622

Date: September 14, 2014 & April 6 & May 6 & May 24, 2016 & June 19, 2017 & February 5, 2018

Cuisine: Szechuan Chinese

Rating: Red sauce for the win

_

Szechuan is among my favorite Chinese sub-regions. It’s also, somewhat mysteriously, a really hot genre. Chengdu Taste is so hot (haha) that the line rolls around the corner. The Sept 2014 diner was organized by Skylar. Also included are dishes and impressions from a April 2016 lunch.


As of 2014, Szechuan Impression was brand new, just a couple of weeks old, but it too was mobbed and doesn’t take reservations.


The display out front shows off all sorts of peppery goodness.


The decor is a notch more modern and upscale than the usual SGV spot.




The menu.

Sweet bean and lychee tea. A pretty and unusual beverage.

It should be noted that SI doesn’t have a liquor license, even as of April 2016, so bringing wine wasn’t really an option.
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Rose Honey Tea. Tasted like turkey rosewater sorbet! Very sweet too. (5/16)
 Smoked plum juice. They do have the classic Szechuan plum juice, which I do love.


Vegetables in Chili Oil. As you’ll see, red chili oil is the rule more than the exception with this cuisine.  This appetizer is a bunch of vegetables and weird chicken parts (gizzards or hearts?) skewered in hot (two types of hot) chili oil.


Impressive Cold Noodle. There was debate as to whether this “noodle” was dough or in fact intestine or jellyfish. Anywhichway it was delicious. Nice slick texture and a mild heat. (9/14 & 4/16 & 5/16)


Hou (Honest) Dao (Authentic) Dumplings. Simple but tasty dumplings in chili oil. (9/14 & 5/16)
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Wontons in Chili. Better than the Honest Dumplings, although similar. They had more meat (pork presumably) and hence more flavor. Very good. (5/16)

Smoked Pork Ear. Eeew. Looks like something my Labrador would’ve liked. Kind of hammy and leather textured.
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Impressive Cold noodles. They are fairly impressive. Not meaty or that nutty like Dan Dan, but a really nice chewy noodle with a tasty chili sauce.
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Mapo Tofu. A nice, salty, broad bean dominant version of the classic. (5/16)


Boiled fish Fillets in Chili sauce. A classic dish. Not as incredibly spicy as at Chengdu, but very tasty. The sauce particularly over rice.
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Rice Noodle Lamb. The usual broth with lamb and rice noodles. Tasty, but perhaps not the most exciting of the dishes. (9/14 & 4/16)


Chicken in Chili. With peanuts. The sauce here was even better and there was actually some chicken breast (along with all sorts of weird other parts). (9/14 & 4/16)


And when Yarom “complained” that things weren’t spicy enough, we got this version: Those red chilies on top — hot!
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Spicy Bullfrog Pot. Some bones, because it is frog, but very tender meat. At least they cut it up. I hate whole frog! (5/16)
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Fresh squid dry hot pot. It might actually have been octopus. The flavor on this dish was great, with a TON of cumin. It was also hot hot hot. Hottest dish I’ve had here by far. Really quite a slow punch. The sauce soaked potatoes well great too. The squid/octopus maybe a little chewy (cooked), but fresh and tasty. (5/16)

Toothpick lamb. Tender meat of a higher quality than some places. Really tasty.


Tea Smoked Duck. Cold. Really good. Tasted like ham.


Looks like ham too.

Tea smoked ribs. These had an amazing “forest floor” like smell and fragrant meat that just fell off the bone. (4/16 & 5/16)
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Cumin Lamb. The classic cumin woked lamb. Fairly spicy. (5/16)

Special garlic shrimp. This wonderful dish is a Szechuan “original” version of a dish I frequently get at Chinese American restaurants. There it’s sometimes like tomato soup with shrimp, here it’s a goopy spicy/garlicky wonder. (4/16)


Steamed Taro Chicken Pot. Like many of the other dishes. Just the chicken was even weirder less identifiable parts.


The usual sauce. Have some chili oil!
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Golden Soup with beef (6/19/17). A sort of yellow sweet and sour soup with light noodles and boiled beef. Very nice actually and different. I would get this again.
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Golden Soup with lamb (2/5/18). The same basic soup, but with lamb.
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Fried chicken with chilies (2/5/18). This is the typical aromatic Szechuan dish. Nice version with a thick fry.
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Street Vendor Potatoes. Spicy Szechuan french fries. A little oily. Not as yummy as those shredded potatoes a lot of Szechuan/Hunan places have. (5/16)
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A choy with garlic. Fairly typical Chinese greens with a nice crunch to them. (5/16)


Pumpkin cakes. Nice mochi texture and vague sweetness.


This was someone else’s dessert, a kind of sticky rice.

Overall, Szechuan Impression was very tasty. The ingredient quality and presentation was a notch or too up from some of the other valley Szechuan places. The flavors are complex and the ingredient quality significantly above some of the more “OG” places.

Service was great for SGV Chinese. At my April ’16 lunch a friend of mine was gluten free and they did an excellent job (particularly considering the language barrier) in sorting that out.

Like Chengdu Taste they didn’t allow wine (bummer), and they show no interest in getting a liquor license.

At the Sept ’14 dinner, I think we also could have done a better job ordering, mixing it up a bit to have more different proteins and less wall to wall red sauce. This particular sub-group we were with likes to keep the cost down, but this is a place where cheap is $25 a head and “going nuts” is $35. There are interesting crab dishes and the like on the menu.

I was even more impressed at my April ’16 lunch, having eaten at many many Szechuan restaurants in the 18 months between. Plus, one of my initial gripes with SI was that the menu didn’t feature some of the Szechuan greatest hits but they seem to have expanded the offerings. Because of the wine thing this is more a lunch place for me, but I want to head back and sample a wider portion of the menu.

For more LA Chinese dining reviews click here.

or more crazy Hedonist dinners here!

Related posts:

  1. Spice Up Your Life Szechuan Style
  2. Hills of Gold and Spice
  3. Chengdu Taste – Power of the Peppercorn
  4. Serious Szechuan
  5. Sugar & Spice
By: agavin
Comments (3)
Posted in: Food
Tagged as: Chili oil, hedonists, Sichuan, Szechuan, Yarom
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