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With a chewy bed of flour noodles adorned with nice thick cubes of pork and a sauce that's just the right side of greasy and savory, it's classic Korean-Chinese comfort food served up in no-frill digs a little north of Dewey Ave. and Olympic Blvd. Sure, the clam knife-nut noodles are a direct translation of the restaurant's name, but the dish with more relevance for LA residents might be the milmyeon, or Busan-style cold noodles. Similar to naengmyeon, the meaty broth uses more flour in the noodles and comes laced with a healthy dollop of gochujang to spice up the proceedings. 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.
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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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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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Enter Yuk Dae Jang, which takes one of Korea’s most beloved dishes and adds a healthy helping of wheat flour-based, hand-pulled knife-cut noodles. Traditionalist chefs might be given to pearl-clutching to see Korean royal court food sullied with such nonstandard ingredients as knife-cut noodles in a yukgaejang. With the city’s current obsession with thicker, hand-pulled noodles in noodle soups, however, the reimagining feels timely — and it tastes delicious. Sure, Paik’s Noodle House’s jaengban jjajangmyeon could look better — it’s a stir-fried mess of black bean sauce, pork, shrimp and vegetables on a plate intended for two — but it’s likely no one cares when it tastes as good as it does.
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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 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.
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.
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The version at E&J Yummy has a bunched-up texture from the scraping motion used to make them. Diners can choose to add an egg topping to the steamed rice roll, which brings all the flavors together. Noodle Bistro, despite its name, specializes in the art of Cantonese steamed cuisine. Instead of noodles, they excel in serving a variety of steamed rice platters, steamed Chinese dishes, and traditional Cantonese soups.
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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.
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.
The place serves traditional herbal teas and herbal medicinal soups, but the star dish is the clay pot rice. A Hong Kong specialty, clay pot rice (bao zai fan) is a one-pot meal that is similar to Korean bibimbap. The bottom of the rice is crispy while the rest of the rice is moist and steamed with ingredients like mushroom and bamboo shoots, Chinese sausage and pork ribs, or salted fish with ground pork and tofu.
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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.
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.
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.
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.
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