WHY For excellent Taiwanese breakfasts and snack foods. WHAT For a couple of decades Yi Mei Bakery, which had a few tables pushed into a corner, was the place to go for morning bowls of soy milk, Chinese crullers and savory buns. Now they’ve opened a real restaurant serving the same great stuff—and more. Of [...]
October 28, 2011 | Posted in
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WHY For golden-crusted north Chinese pastries, flaky flatbreads, meat pies, stuffed buns and dumplings. WHAT Probably the first xian bing (meat pie) place in SoCal, this tiny café makes irresistible versions, filled with beef, lamb or veggie mixtures—like leeks with egg or wild mushrooms. Don’t miss the multi-layered homeland meat pie—filled with juicy seasoned beef, [...]
October 28, 2011 | Posted in
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WHY The best dim sum in town, and a superb Cantonese dinner menu, too. WHAT The San Gabriel Valley’s reigning dim sum house eschews the rolling carts in favor of a large menu of beautiful dumplings and small dishes: deep-fried peanut and sesame cake, flawless sui mai, Macau roasted pork, Macau egg custard pies and [...]
October 28, 2011 | Posted in
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WHY For a different take on the ubiquitous Mexican sandwich, served in a minimalist, casually stylish café. WHAT Cook’s—which takes its name from the discoverer of the Sandwich Islands—takes sandwiches to a new plane with soft, house-baked rolls and a rotating menu selected from hundreds of filling choices. Traditional tortas like the fiery ahogada are [...]
October 28, 2011 | Posted in
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WHY Shredded-pancake beef soup, delicate shrimp dumplings, and low prices. WHAT A tiny café with a big following, Pearl’s offers Shanghai-style rice plates and more than 50 other dishes, including cold noodles and shredded chicken in peanut sauce, stewed pork leg with greens, and beef simmered in a spicy sa-ta sauce with preserved vegetables. WHO [...]
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 One word: duck. WHAT There are lots of good things to order (scallion pancakes, beef with garlic, the mountain yam jelly called konnyaku) but it’s really all about the three-course duck dinner, a great feast to share with friends. It starts with a platter of crisp, salty-sweet skin and moist meat to wrap in [...]
October 28, 2011 | Posted in
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WHY Those ‘thin onion pancakes’—scallion-laced, layered and crunchy, and the cha-jiang mien noodles. WHAT Come here for the food, not the ambience. You’ll soon forget the harsh light and less-than-nurturing service when you start slurping a steaming bowl of Family Handmade Noodle Soup with hand-cut noodles and lots of other tasty stuff. The pan-fried dumplings [...]
October 28, 2011 | Posted in
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WHY Don’t-miss dishes like salt-and-pepper shrimp, whole steamed fish and crab in black bean sauce. WHAT Vast and glossy, this reliable Cantonese restaurant is chaotic for dim sum and a bit more refined at dinner. The fresh and varied dim sum is served from rolling carts, and the seafood is consistently excellent. A seafood feast [...]
October 28, 2011 | Posted in
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