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Congee, pronounced jook in Cantonese, is a porridge made from rice usually served for breakfast or at dim sum. Classic flavors include chicken, abalone, pork, scallions, ginger, and thousand-year-old egg. A good bowl of jook should be silky-smooth, which the Congee does just right. Rice Box is the first hip and modern Cantonese restaurant in Los Angeles that really hits the mark.
Popular with Tourists,
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. Garden Cafe is another Hong Kong-style cafe with a menu as big as the Cheesecake Factory’s. Diners can order everything from Indonesian fried rice to wonton noodles, Singaporean-style vermicelli, and even mediocre steak specials.
Chinese Cusine
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Both locations offer special dishes each week that are advertised on paper menus that can only be obtained at the restaurant. There is a new dish everyday of the week that may include a Chiu Chow-style or five-spice duck, braised short ribs with red sauce, or a Western-style dinner. It’s important to note that both locations do not serve the same specials and the set dinner is only available for pick-up at 3 p.m.
18 Succulent Chinese and Taiwanese Dumplings to Try in Los Angeles
The San Gabriel Valley’s Chinese food explosion began in the 1980s and 1990s when Cantonese and Taiwanese immigrants settled in the area. In the following years, Cantonese cooking rose to prominence in LA and America. 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. MLBB makes its Sichuan-style dipping sauce using a dried powder mix of minced chile and chopped peanuts. The server then adds a spoonful of the hot pot broth to the minced chile and peanuts to create the sauce.
16 Tongue-Numbing Sichuan Restaurants to Try in Los Angeles
In addition to an order Mian’s exceedingly spicy Sichuan-style noodles, add on a serving of the boiled chao shou dumplings. The herby chile oil with a healthy punch of ma la takes the already-solid wontons to the next level. Diners can choose between mild, medium, or extreme spice levels, but even the restaurant’s mild broth is considered too spicy by those unaccustomed to searing heat. Xiao Long Kan is known for its “butter,” which is made of slabs of solidified beef tallow marinated with spicy and numbing spices. The brand hails from Chengdu, the unofficial hot pot capital of China, and boasts more than 1,000 outlets across the globe.
Take home a bag of frozen potstickers to have on hand for lazy weeknight dinners. The restaurant has a cult following and over 1,000 stores around the world. MLBB — as it’s often abbreviated — only serves its signature soup base, which contains 19 herbs and is topped with an additional dose of chile, onions, and sesame oil.
Though the rainbow soup dumplings look like a social media gimmick, the flavor residing inside these hand-tucked beauties is worth the trek to Paradise Dynasty. The menu extends well beyond dumplings, from terrific beef fried rice to a swoon-worthy radish pastry that’s almost too pretty to eat. In the Before Times, diners began each meal by making their own sauce from the ingredients on hand, including herbs, chiles, and garlic.
Da Long Yi’s signature sesame oil is poured into each customer’s creation, a tradition specific to Sichuan-style hot pot. Diners can adjust their spice levels according to their preference — those who favor less spicy flavors might opt for the tomato soup base. When the food is served, the server opens a can of bright red Sichuan chile oil and pours it atop the stew. The namesake Chong Qing handmade noodles are rolled fresh and doused in chile oil, and the biang biang noodles are covered in chile flakes, vinegar, and tossed in a spicy hot sauce. Chef Lee’s rendition of the traditional Chinese celebratory dish beggar’s chicken is only available a few times a year and sells out quickly. Though the ramen and noodle soups are excellent at this Monterey Park establishment, it’s the hot oil pork and shrimp dumplings that appear on every table, along with the shrimp and leek variety.
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. The roast duck is a must-order, and the roast pork is only available on the weekends and can be preordered. May Mei is a solid Cantonese restaurant that has been a local favorite for 15 years.
The roast pork’s crunchy exterior gives way to tender hunks of belly, while the roast duck’s crispy skin sheaths moist, gamey meat. Garden Grove’s fast-casual spot Crystal Dumplings is a solid Cantonese spot for traditional dim sum dumplings like shu mai and har gow. Reservations are not accepted and the room fills up fast, so plan accordingly.
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. 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.
For those visiting NBC for dinner, the family-style Cantonese meals are a hit. 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. This Taiwan-based chain wants to take over the fast-casual segment in Los Angeles with locations already in Gardena, Temple City, City of Industry, and Chino Hills. Inside, expect fast-food levels of speed with pan-fried dumplings, kimchi potstickers, and steamed dumplings served with hot and sour soup, tossed sesame noodles, beef noodle soup, and fried pork chop.
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. 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.
The grilled steak entrees are served with either rice or pasta and come with drinks. There are also an array of Chinese-American dishes like honey-glazed spare ribs and honey walnut shrimp. Alice’s Kitchen is operated by the family that opened the original Delicious Food Corner in Monterey Park.
Don’t miss the stir-fried lobster sticky rice, lamb stew, and winter melon soup. Dumplings are the perfect food any time of year and with an abundant number of options dotted throughout the region, one could make multiple stops in a single day. Here now are 18 great places to get Chinese and Taiwanese dumplings in Los Angeles.
Bistro 1968 stands out as one of the few dim sum restaurants serving dim sum all day. 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.
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