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Xu also owns the chain of Mian restaurants, which specialize in Sichuan-style noodles. The aforementioned cumin toothpick lamb is a must-order, along with the boiled fish with green pepper sauce and mung bean jelly noodles. Don’t go looking for carts, simply order off the paper menu and wait for the dim sum to arrive. The shrimp and chive dumplings, egg tarts, and garlic spareribs are solid.
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Xiang La Hui’s renditions of popular dishes, like mapo tofu, toothpick lamb, kung fu boiled fish, serrano pepper beef, and frog with chile and serrano, are also highly coveted. The bobo chicken is a Sichuan dish that dates back to the Qing Dynasty. It consists of cold slices of various chicken parts placed on skewers and dunked in a numbing and spicy chile broth. The mapo tofu is silky and topped with chile and mala numbing spices. Also worth mentioning is that Szechuan Place’s dan dan noodles are dry, but tend to be more soupy than those at other restaurants.
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After running a successful restaurant in China and working at Panda Restaurant Group in Los Angeles, Tony Xu opened Alhambra’s Chengdu Taste in 2013. Angelenos quickly took notice of the restaurant’s fiery Sichuan cooking. There’s an additional location in Rowland Heights for those who reside further east. Miàn, the Chengdu Taste offshoot, specializes in Chongqing-style noodles like zhajiangmian — hand-pulled wheat noodles tossed in fermented bean sauce, ground pork, and vegetables.
Longo Seafood Restaurant
When Hop Woo opened back in 1993, there were only eight tables in the entire restaurant. Since then, the Cantonese restaurant has obviously expanded, first into a larger space in the building, then to its current location across the street. Focus on the chicken egg foo young, a Guangdong-style omelet that comes with bean sprouts and a thick mushroom gravy, or combination wonton soup. Not every restaurant can say they starred as a set piece in Rush Hour (nor feel the need to paint that fact onto the side of their building).
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The flaming pork jowl is a popular dish that servers set on fire at the table with potent 151-proof rum, and cocktails are also extremely innovative. T-Kebob is a Chinese barbecue skewer restaurant with a Korean twist. Open late until midnight, it offers a vast variety of meats, vegetables, seafood, and carbs to choose from.
Chong Qing Special Noodles
Although there are some traditional dishes on the menu, like mapo tofu and dry pots, the most popular dishes all involve seafood, including the spicy crab pot, Dungeness crab, and squid with pickled chiles. The fresh Dungeness crab is stir-fried with loads of red chiles and Sichuan peppercorns and tossed with rice cakes, potatoes, and vegetables. Chef Tiantian Qiu is willing to make her dishes even spicier upon request. Szechuan Impression has a menu full of authentic Sichuan dishes, like mapo tofu, dan dan noodles, bo bo chicken, water-boiled fish, and even Hongxing diced rabbit, but the star dish is its tea-smoked pork ribs.
The spare room can double as an art studio or study room, while also posing as a second bedroom. I used models from Midautumn day Festival, Oriental Garden, and Open-Air Cafe to create a Chinese style Garden lit up by beautiful lanterns. My Dung continues to produce some of the city’s best banh mi in Chinatown. They’ve been at it for over 15 years, where locals can purchase reasonably priced and delicious Vietnamese sandwiches from 7 a.m. Sent every Thursday and featuring a selection of the best reader comments and most talked-about stories.
Wagyu House by The X Pot
Colette is helmed by former Embassy Kitchen chef Peter Lai, who showcases his innovative and complex Cantonese-inspired cuisine. One of his most sought-after off-menu items is the Crispy Flower Chicken, a traditional Cantonese dish that takes at least six hours to prepare and features a deboned, air-dried chicken pressed with shrimp paste. Other noteworthy dishes comprise Sichuan-style beef short ribs, slow-cooked for 48 hours; Shanghainese sautéed eel, air-dried for 48 hours before cooking for another four; and cold Shanghai-style river shrimp. Diners can indulge in Buddha Jumps Over the Wall soup, a specialty demanding meticulous preparation, incorporating a lavish set of 20 to 30 ingredients. The best dishes at Rosemead’s Best Noodle House aren’t even noodle-related.
Must-order dishes include the hand-shredded chicken and the salt and pepper wings lightly fried with garlic, chopped onion, and peppers. Mr. Chopsticks has been a mainstay in the area for over three decades and is one of a handful of Cantonese restaurants that still provide free soup at the start of the meal. The lunch menu includes 40 affordable and amply portioned specials, like beef chow fun, kung pao shrimp, chicken wings, and salt and pepper shrimp. Given 24-hour advance notice, Mr. Chopsticks whips up its famous seafood winter melon soup that’s made from scratch using ingredients from the restaurant’s garden; the soup serves up to 15 people.
In Sichuan, pork ribs are traditionally smoked with cypress boughs, but at Sichuan Impression, the pork ribs are marinated with green tea. The ribs are also marinated with dry chiles, scallion, and minced peanuts before being smoked. The end result is a rack of barbecue ribs whose meat falls off the bone. Tam’s Noodle House opened during the pandemic selling only frozen Hong Kong-style wontons and dumplings. All the noodles and dumplings are made in-house, including three varieties of egg noodles (wonton-style egg noodles, rice noodles, and flat egg noodles).
Nothing disappoints on the menu at Lasita with roasted chicken, pork belly lechon, adobo marinated olives, and grilled branzino stuffed with lemongrass and ginger. For those in need of a showstopping burger, head to Far East Plaza and into chef Alvin Cailan’s Amboy. The menu showcases 12 types including a double smash burger with perfectly browned edges or the steakhouse DH burger made with a 10-ounce dry-aged patty. Xiao Long Kan excels at creating an iconic high-end classical Chinese ambience, combining unique menu items like crystal beef (brisket and egg) and varying spice levels with live guzheng musical performances. However, due to COVID-19, the expensive and over-the-top atmosphere and live performances are no longer offered.
And while newcomers like Flouring bakery opened in recent months, stalwarts like Yang Chow and Pho 87 remain with a strong footing. Here are some of Chinatown’s most essential restaurants to try in 2024. Dumplings, pancit, hot chicken, rum cocktails—the best Chinatown restaurants and bars in LA serve all that and much more. This is a design of a small studio in chineses style in a English Home.
The idea was to create a youthful, stylish and clean space where you can not only eat delicious food, but also read interesting books. A cozy place to sit with friends and relax with a Cup of hot chocolate. The modern interior and the preservation of ancient Chinese traditions of tea ceremonies create a warm atmosphere and fill with energy for the whole day.
With creative fillings like honey walnut shrimp and mushroom katsu, these are both satisfying and filling. Chinatown’s longstanding, no-frills Chinese-Cambodian restaurant has been a staple in the neighborhood for decades. Head to New Kamara for noodle soups, fried leek cakes, and pork blood porridge. Always try to get there early to snag Chinese doughnuts that are usually sold out by lunchtime.
Los Angeles is home to some of the best dim sum in the U.S., especially in the San Gabriel Valley neighborhoods of Rosemead, Arcadia, and Monterey Park. Featuring fancy takes served in ornate dining rooms and traditional spots with old-school push carts, here are the 21 essential dim sum restaurants in LA. Diners can adjust their spice levels according to their preference — those who favor less spicy flavors might opt for the tomato soup base.
Don’t forget to order the almond souffle for dessert, which consists of hot almond milk with gingko nuts wrapped in a dome of puff pastry. Dip the pastry puff into the milk or push the puff into the hot milk to enjoy. Xiang La Hui has an extensive menu of authentic and refined Sichuan dishes. There are a handful of dishes that every Sichuan restaurant should be able to do well, and laziji is one of them. Also known as Chongqing chicken, it’s a famous Sichuan fried chicken stir-fry dish that is covered entirely in chile peppers, spicy bean paste, Sichuan peppercorns, ginger, and garlic.
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