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This Korean import serves Ham Heung-style mulnaengmyeon, where the noodles are typically made from sweet potato starch. The dish is deceptively simple, but Ojangdong’s refreshing rendition of both bibimnaengmyeon (spicy Korean cold noodles) and mulnaengmyeon merit a try. In the latter dish, Ojangdong’s fantastic, chewy noodles and the depth of flavor in the beef broth align to give Yu Chun a serious run for the city’s best. Bistro 1968 is considered one of the most expensive dim sum restaurants in Los Angeles, but its specialty items and high quality distinguish it from others. Bistro 1968 stands out as one of the few dim sum restaurants serving dim sum all day. Typically, the rolls are filled with shrimp, pork, beef, fish, or veggies and topped with a sweet soy sauce.
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They also offer a selection of higher-priced fresh seafood options, including garlic-steamed Alaska king crab, lobster, tiger prawns, live fish, Dungeness crab, and various clams. Tam’s Noodle House opened during the pandemic selling only frozen Hong Kong-style wontons and dumplings. Now that on-site dining is allowed again, the restaurant serves Hong Kong- and Cantonese-style cafe foods like curry fish balls, barbecue pork, beef stew lo mien, steamed rice roll, and Hong Kong-style milk tea.
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Their commitment to healthy cooking aligns with the principles of traditional Chinese medicine, ensuring nourishing and wholesome meals. It’s worth noting that the rice platters are freshly steamed upon ordering, so some waiting time should be expected. The Congee offers humongous portions of wontons, lo mein, fish balls, beef balls, and other Hong Kong-style dishes, but its namesake congee is the star. Congee, pronounced jook in Cantonese, is a porridge made from rice usually served for breakfast or at dim sum.
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Tam’s offers three varieties of egg noodles, including wonton-style egg noodles, rice noodles, and flat egg noodles. A hallmark of a true Hong Kong-style cafe is a menu with enough variety to give the Cheesecake Factory a run for its money. The menu here, which varies at breakfast, lunch, and dinner, has something for everyone. There is a wide array of standard classics like pork chop baked tomato rice, pineapple buns with pork cutlet, clay pot rice, congee, noodles, and scallop fried rice. There are also an array of Chinese-American dishes like honey-glazed spare ribs and honey walnut shrimp.
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Rice Box is the first hip and modern Cantonese restaurant in Los Angeles that really hits the mark. Diners can create custom rice boxes, choosing from the signature char siu (barbecued pork), black soy-poached chicken, crispy seven spice pork belly, or a vegan special. Chef and co-owner Leo Lee uses only organic produce, as well as ethically-sourced, sustainable, and hormone-free meat. The signature char siu barbecued pork uses Duroc pork and is marinated in a family recipe that’s been passed down for more than three decades. The triple-roasted porchetta is marinated overnight, cured, and roasted for three hours in the oven and then smoked.
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Alice’s Kitchen is operated by the family that opened the original Delicious Food Corner in Monterey Park. The best dim sum to order is the special “To To” ma lai go sponge cake, which is layered with salted duck yolk and made using a recipe from a famous Hong Kong chef and food personality (梁文韜). The suckling pig and lobster meal for 10 people consists of a half order of suckling pig, five lobster dishes, as well as stir-fried noodles, roasted garlic chicken, and dessert. Delicious Food Corner is a chain of Hong Kong-style diners with multiple locations in the San Gabriel Valley. Known for its quick service and budget-friendly prices, the restaurant serves a diverse range of Cantonese and Western dishes.
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Among their most sought-after dishes are the salted shredded chicken, ginger scallion chicken, XO sauce fried rice (also known as drunken cat fried rice), beef stew, and crispy large intestines. For dessert, they offer peach gum, a superfood and antioxidant derived from peach and Chinese wild peach trees, which has gained popularity in Chinese traditional medicine in recent years. Henry’s Cuisine is a small restaurant specializing in Cantonese cuisine with a hint of Vietnamese influence. Their menu features classic dishes like XO fried rice, vermicelli noodles, salted egg shrimp, and deep-fried salted pig feet.
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Korean banquet noodles, or janchi guksu, are proof that Korean flavors aren’t necessarily a dialed-up, in-your-face affair. With a helping hand from zucchini, puffy morsels of fried bean curd and zucchini for texture, it’s a slightly unorthodox but delicious rendition of the Korean wedding favorite. Ho Kee is known for its roast duck and array of Cantonese and Hong Kong comfort dishes, but the specialty is its see fong choi (private kitchen dishes). These specialty menu items, which can be on the pricier side, include abalone and sea cucumber, winter melon soup, steamed egg custard in crab shell, garlic steamed razor clams, and jumbo shrimp. Whether it's jjajangmyeon or jjamppong, you can't really go wrong with the Korean Chinese options at Lee's Noodles.
The cold, chewy acorn-starch noodles are counter-balanced with the crunchy texture of thinly sliced red cabbage, carrots and cucumbers. Mixed together, it's something like a Korean noodle salad, with gochujang spice binding the entire light and refreshing experience with savory and sweet undertones. The jjampong doesn't skimp on the seafood, and the heat from the spices can reach pretty extreme levels.
The roast pork’s crunchy exterior gives way to tender hunks of belly, while the roast duck’s crispy skin sheaths moist, gamey meat. "His daughter was on TikTok pleading to the public to help her dad because he was running out of business because of the COVID thing. I saw it and it broke my heart," said Kelly Smith, who was eating lunch at the restaurant. "His daughter was on TikTok pleading to the public to help her dad because he was running out of business because of the Covid thing. I saw it and it broke my heart," said Kelly Smith, who was eating lunch at the restaurant when we spoke with him. A daughter took to social media in hopes that a few people might come back to her family's restaurant, Lee's Noodle House, in Santa Rosa, California.
"A lot of people from the community come out and support us and I'm really thankful," said Vuong Le. "It's been like really slow, and I think a lot of people left because of the pandemic and the fires so I felt really sorry for them," Le told ABC7 News in the Bay Area. SANTA ROSA, Calif. -- The pandemic hit small businesses especially hard and many restaurants are still feeling the lasting impact. “I wanted to share the video because their food is so good and put in a lot of work for it, very authentic,” said Jennifer Le, the daughter of the owners of Lee’s Noodle House. "Big difference. A lot of people from the community come out and support us and I'm really thankful," said Vuong Le. "All of us came out of the pandemic discovering that the restaurants we used to go to may not be open anymore," said digital marketer Greg Jarboe.
"My dad always talks about how he is stressed and tired of waiting around, where we have to close early, so I kind of just made the video to help them out a little bit," said Le. "I just didn't expect it to blow up. I just thought, oh a couple people will see it." In the past two decades, the Southland’s Cantonese restaurants have gradually been replaced by Sichuan, Shanghai, and northern Chinese establishments due to an increase in mainland Chinese immigration. But even with stiff competition, many Cantonese restaurants have been able to stand the test of time. "My dad always talks about how he is stressed and tired of waiting around where we have to close early so I kind of just made the video to help them out a little bit," said Le. Jennifer Le posted about her family's restaurant back in January, urging people to try their Vietnamese restaurant in Santa Rosa, California.
Hidden inside a nondescript parking lot is a small mom-and-pop spot that’s been around for decades. The affordable Cantonese barbecue meats are better tasting than the big-name establishments in the area. In fact, ACC is a wholesaler to many popular San Gabriel Valley restaurants that cannot afford to have a barbecue master in-house. The restaurant serves both an Americanized and a traditional Chinese menu, along with daily specials like Hong Kong egg waffles, beef noodle soup, and even a handful of non-Cantonese dishes.
Pair it with some solid barbecue for an optimal experience — or just order another bowl. The San Gabriel Valley’s Chinese food explosion began in the 1980s and 1990s when Cantonese and Taiwanese immigrants settled in the area. Characterized by roasting, boiling, steaming, stir-frying, and deep-frying techniques that incorporate fresh ingredients and ample seafood, Cantonese cooking is as diverse as it is delicious. Another hallmark of the genre is wok hei (wok breath), which is a distinct flavor imparted on dishes as the result of sugars and oils caramelizing in a blazing-hot wok. When Erika Altes saw Jennifer Le's TikTok, she urged her own Instagram audience of more than 100,000 people to help the restaurant. But first, she took her family to eat at Lee's to try the food — and told followers of her page, @whiskeyandlace, the meal was delicious.
Almost immediately, new customers were walking in the door, packing into the tiny 50-seat restaurant. Jennifer Le ended up flying home to Northern California to help her parents serve food. It "makes me so sad to see my parents just wait for customers to walk through the door," she wrote in a post on the social media platform, showing an empty restaurant.
The daily chef specials and long list of Cantonese specialities makes it a neighborhood must. There are many renditions of popular tofu dishes on the menu, like fish and tofu in black bean sauce, and Cantonese-style soups that can take hours to make, like the crab meat fish maw soup. Seafood is a main draw here, including the salt and pepper shrimp, black bean clams, and salty fish fried rice. Hot Spot Nabe is a cozy, family-owned eatery with limited seating that specializes in healthy Cantonese cuisine. Their menu boasts an extensive selection of traditional Cantonese soups, including the meticulously prepared pepper pork belly chicken soup, which requires hours of simmering.
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