WHY Go for the tofu lovers’ piece de resistance: fine-cut tofu noodles dotted with ham shreds and shrimp in a rich-tasting translucent sauce. WHAT Ho Ho Kitchen is a charming hole-in-the-wall where you’re greeted with Styrofoam plates, big smiles and little English but good home-style cooking. Xiao long bao, or soup dumplings, although not on [...]
October 28, 2011 | Posted in
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WHY Ambitious cuisine for discriminating eaters. WHAT In its coveted spot—the second floor of the huge Chinese Focus Plaza—Shanghai could probably get by serving the usual cold wine chicken, spicy cold beef tendon and a few pedestrian hot pots. Those are on the menu, but the kitchen turns out more sophisticated fare, such as poached [...]
October 28, 2011 | Posted in
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WHY Crusty-bottomed pan-fried pork bao with slightly fluffy coverings, the fresh scallion dumplings, the salted vegetables stir-fried with torn bean curd sheet, and more such little treasures. WHAT At Supreme Dragon, diners are given a long sushi bar-style list of about 80 northern and Shanghai-style pastries and small dishes. The restaurant’s attempts at elegance—waterfall curtains, [...]
October 28, 2011 | Posted in
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WHY The spot-on cooking at this supremely nondescript place is something no food lover will want to miss. WHAT With small appetizer plates of Shaoxing wine-marinated blue crab, red-cooked Jia Xing duck and cool jade celery seasoned with sesame oil, plus a few orders of satisfying pastries and dumplings, you might be tempted to forgo [...]
October 28, 2011 | Posted in
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WHY Such amazing specialties as the yam priaw dawng (pickled crab salad), soft-shell crab curry and crispy morning glory stems with shrimp and fried shallot slices. WHAT Over the last few years Jazz Singsanong and her chef brother, Suthipom, have turned one of Thai Town’s better restaurants into a destination dining spot, thanks to her [...]
October 28, 2011 | Posted in
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WHY Eat like a Shanghai connoisseur, starting with wonderful lotus-leaf-wrapped pork ribs. WHAT Chef Henry Chang’s cooking represents both the ethereal and earthy sides of Shanghainese food. The shrimp sautéed with Dragon Well tea has the fresh tastes of spring, and his delicate Westlake soup of shredded yellowfish in a pale broth captures the essence [...]
October 28, 2011 | Posted in
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WHY Skinny fried eel with shrimp are crunchy and addictive, and the braised pork knuckle is among the best in town. WHAT Even during the Cultural Revolution, dignitaries always seemed to eat beautifully at the Jin Nan Guest House in Shanghai, where, before the mid-’90s wave of high-end restaurants, chef Hongwei Kong worked the stoves. [...]
October 28, 2011 | Posted in
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WHY Rewarding Thai dishes not often seen outside of Thai Town, served in a warm little Northridge storefront. WHAT The brash tart heat of the south and the warm mellow flavors of the north come together in this rustically styled dining room, where the restaurant’s forward-thinking owners aim to spread the word about true Thai [...]
October 28, 2011 | Posted in
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WHY Robustly seasoned and beautiful food: jackfruit curry with pork, khao soi curry with noodles and chicken, an incendiary papaya salad, lemongrass-infused Isaan sausages and much, much more. WHAT Anxious fans can breathe easy—the destination Isaan-style Thai restaurant is back after a major (and much-needed) remodel, and it’s still worth the drive to Norwalk. The [...]
October 28, 2011 | Posted in
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WHY For the specials menu, listed on a handwritten daily menu. WHAT Crisp white tablecloths, contemporary art and a mirrored karaoke room mark this as a restaurant with aspirations, and the light, clean food lives up to the look. Check the menu and daily specials board for such Isaan favorites as raw shrimp laap or [...]
October 28, 2011 | Posted in
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