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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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The jjajangmyeon isn't a traditional rendition (it uses the same hand-pulled noodles from the jjamppong, for one), but it's addictive eating if you're a fan of the caramelized black bean sauce being rounded out with a bit of sweetness. Bits of grated sweet potato give it a welcome texture that thwarts some of the usual greasiness and gives the jjajang sauce a texture similar to a fine Bolognese. China Gate has been a fixture in Koreatown for decades, and their jjajangmyeon is as delicious as ever.
How a daughter's viral TikTok saved her family's struggling restaurant
The slightly spicy version of the Korean Chinese classic is cheap, greasy, carbohydrate-laden junk food of the most crave-worthy order. Myung Dong's kalguksu refers to a posh district in Seoul, north of the Han River (Gangbuk) where there is actually an alley of competing kalguksu spots squeezed into one small area. The kimchi here is notoriously garlic-heavy and great for dunking in the soup to give it a little heat and extra flavor.
Janchi guksu at California Market
"A huge percentage of them just disappeared in the last couple of years so finding a restaurant near me is one of the top search terms." "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. SANTA ROSA, Calif. (KGO) -- The pandemic hit small businesses especially hard and many restaurants are still feeling the lasting impact.
That’s all it took to change the fortunes of a struggling Santa Rosa restaurant — all because of a TikTok video that went viral. At every Korean BBQ outing, there is one unscrupulous person at your table who will survey the banchan, grab the dish of japchae and put it near them. Find that person, and take them to Jeon Ju, and order a plate of their perfectly made, Korean-party-ready japchae. Make sure to bring a book or have some reading material on your phone to avoid looking weird eating by yourself. "And it wasn't just, like, one solid weekend of business. It's been weeks of business, which has, I think, you know, changed their entire business from closing and being able to stay open, which is incredible," Altes said.
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Classic flavors include chicken, abalone, pork, scallions, ginger, and thousand-year-old egg. Taste of MP, formerly New Lucky, is a renowned Cantonese food institution in the San Gabriel Valley. Must-try dishes include the silky clam steamed egg, wintermelon soup, salty duck yolk covered pumpkin sticks, and pickled pork belly. They offer affordable lunch specials until 5 pm and stand out by providing complimentary traditional soup during lunch and traditional Chinese dessert with dinner, a rare treat in the area. Yukgaejang, or Korean-style spicy beef soup, exists in a gray area of “soups with some noodles” alongside seolleongtang and gukbap where the noodles (usually dangmyeon, or glass noodles) are a relatively minor aspect of the dish.
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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Worthy side dishes include an order of tangsuyuk (Korean sweet and sour pork) or the Dragon's tender Mongolian Beef. As long as the recipe doesn't change, few places are as worthy of being a permanent fixture on any "best Korean noodles" list as The Corner Place's dongchimi guksu. Refreshing, acidic, vinegary broth is paired with a bed of flour noodles that are simply gone too soon.
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"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.
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.
"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.