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There’s a sauce-making station and an area stocked with snacks, desserts, and fruits. Notably, the buffet features all-you-can-eat offerings such as chicken feet, chips, sweet porridge, sweet jelly, glutinous rice balls, and even snow fungus. Co-owner Harvey Liu describes the service at Duck House as being more familiar to American diners than the service found at most Chinese spots. For example, there’s more attention paid to courses; rather than just coming out whenever the dish is finished, the appetizers arrive at the table first, followed by entrees.
25 Essential Chinese Restaurants in Los Angeles
Luckily, many of the dishes on the main menu are around $12, and are served in a heaping mound that is easily shareable. Even cheaper is the lunch menu, all under $10 for an entree, rice, and soup, with serving sizes large enough for leftovers (especially when ordered with some dumplings as an appetizer). Expect fine dining plus a show, as diners are treated to something like a traditional Beijing opera performance. Hot pots feature premium ingredients like imported fresh seafood and wagyu beef.
Town
Servers are friendly and as attentive as possible given the business of the restaurant, but don’t expect fine dining levels, as empty plates occasionally linger, as can the bill, especially at peak hours. 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. Chef Tony Dim Sum by Tony He, the culinary talent behind the acclaimed Sea Harbour restaurant in Rosemead (as well as some iconic places in Vancouver), offers a contemporary dim sum experience. Chef Tony blends traditional Cantonese favorites with modern interpretations.
Lan Noodle
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Other popular dishes include the cold eggplant salad, lamb tenderloin skewer, and sweet pork pita. 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.
Lan sources local beef to make a broth that is simmered for 10 hours every day and topped with house-made chile oil. Red 99 Grill Bistro specializes in Shanghainese cuisine but also has a handful of Sichuan- and Hunan-style dishes on the menu. The signature dish is the red braised pork belly prepared with soy sauce, rice wine, sugar, and other spices; the gelatinous skin and fat melt easily in your mouth.
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. 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). The entire menu is based on traditional Chinese medicinal principles meant to balance the body for optimal health. The quaint restaurant serves traditional herbal teas and medicinal soups, but the star is clay pot rice (bao zai fan), a Hong Kong specialty. The rice at the bottom of the clay pot is crispy, while the interior rice is moist and steamed with ingredients like mushrooms, bamboo shoots, Chinese sausage, pork ribs, and salted fish with ground pork and tofu.
Southern Mini Town Restaurant
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This popular Chiu Chow restaurant boasts a menu that rivals the Cheesecake Factory’s. Downtown near Portland State University and right off of 405, Duck House’s placement is no accident. The owners selected the place not only for its casual aesthetic, but to make it easy for PSU students, downtown office workers, and the growing Chinese-American population living in the suburbs to easily access the restaurant. It’s a far cry from a sports bar, but with a tap-list and large flat screen, it’s entirely reasonable to treat it like one for a night.
Yang's Kitchen
The off-menu Dungeness crab curry is served with pan-fried vermicelli that soaks up the curry’s flavor, while Lai’s spin on geoduck two ways includes a classic sashimi preparation and a less traditional porridge (pao fan). Beloved dishes like beef chow fun, cola-glazed chicken wings, and salmon carpaccio are also on the menu. Ji Rong is a San Gabriel Valley staple that specializes in traditional Peking duck, which comes with thin pancakes, shredded green onion, julienned cucumber, and hoisin sauce. The duck skin is sliced thinly over a layer of fatty and tender duck meat. The bones are all removed, making it easy for diners to make their own wraps. There are no walk-ins for Peking duck; make sure to call ahead and reserve a duck at least an hour and a half to two hours ahead.
Their rendition of orange chicken is made their own with Sichuan touches. 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. Lan Noodle is a powerhouse for Lanzhou-style noodles and each bowl is made to order. Customers can watch the noodle master pull eight different shapes, while throwing the strands over their shoulder and into a pot of boiling water. Each type of noodle requires a special kind of wheat flour to get the perfect QQ (chewy) texture.
Bistro Na’s, which opened in Temple City in 2016, is the first U.S. restaurant to serve Chinese imperial cuisine. The restaurant’s recipes were originally reserved for royalty and have been passed down through generations of chefs who worked in the imperial kitchen. Standout dishes — including chef Tian’s famed Peking duck which requires reservations two days in advance — are served in a room that feels like a traditional Chinese courtyard from the Qing Dynasty.
Southern Mini Town is a Shanghainese restaurant that only has a few tables. Other must-order dishes include winter melon soup, Chinese okra with salted duck egg, pan-fried Shanghai rice cakes, Shanghainese eggplant, pork kidney, and clam stew egg custard. The pork hock is a popular dish that falls off the bone and the fried fish with seaweed powder should not be missed. Don’t forget to finish the meal with the osmanthus sweet soup with black sesame dumplings for dessert.
We are committed to following the time-honored traditions of preparing the roasted duck. The house special sauce is the soul of the dish and is made by meticulously blending six different spices and sauces. A thin and delicate pancake is the perfect complement to wrap the aromatic and crispy duck skin and tender duck meat, with finely shredded scallions and cucumber, topped off with its sweet house special sauce. It uses quality seasonal ingredients, many of which are seafood, and offers plenty of vegetarian dishes. During lunch, it offers a la carte items and bento specials that come with soup.
Many dishes feature ingredients like freshly shaved black truffles and gold leaf accents. Los Angeles’s tremendous Chinese food scene keeps getting better and better. In recent years, some upscale new places have opened serving some of the highest-end Chinese food in the U.S., though there is still a wealth of reasonably-priced strip mall finds from Alhambra and Rowland Heights. Traditional culinary delicacies are the epitome of a rich ancient history and culture. Since Duck House was established in 2003, it has been committed to carrying on traditional Chinese cooking methods and authentic Chinese cuisine, along with new innovative dishes. Kim Ky has been an institution in the San Gabriel Valley for decades, with multiple restaurants spanning even to Orange County.
Jiang Nan Spring specializes in Zhejiang cuisine made with lots of seafood and seasonal ingredients. Jiang Nan translates to “south of the river” and refers to the areas south of the Yangtze River, including Shanghai. One of the most unique items on the menu is the traditional Chinese dish beggar’s chicken. This dish rarely appears on menus because of its complexity and lengthy preparation. Beggar’s chicken consists of marinated chicken wrapped tightly in layers of lotus leaves, parchment paper, and dough baked slowly on low heat. Other house specialties include stir-fried crab with rice cakes, braised pork belly, lion’s head pork meatballs, eight treasure rice pudding, and osmanthus glutinous rice balls.
There’s also a slew of offal selections like chicken gizzard, heart, and even bull penis on a skewer. All skewers are accompanied by both spicy and non-spicy powders and sauces. Fresh chunks of lobster meat are sliced and placed on top of a fruit bed. Duck House’s menu comes from its co-owner and executive chef Ivan Liu, who left his Sichuan restaurant in San Diego to come to Portland, bringing his menu along with him (as well as a few trusted cooks).
Auntie Kitchen is one of the most reliable restaurants serving traditional Cantonese fare. There are three locations, and the newest in San Gabriel offers the most extensive menu of the three. Though it’s known for its Cantonese barbecue, Auntie Kitchen even offers the Hainan chicken rice.
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