Archive for the 'Chinese' Category

Jonathan Gold’s Scouting Report #6: Eastern Spice

Jonathan Gold's Scouting Report #6: Eastern Spice

What’s better than eating duck tongues in an abandoned Wienerschnitzel? Filing my sixth Scouting Report, “New Eastern Spice in San Gabriel has traditional jian bing savory Chinese crepes” on the Los Angeles Times‘ Daily Dish.

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Yang Chow Restaurant – Pasadena

Yang Chow - Pasadena

When the family’s in the mood for Chinese food, we head south to San Gabriel, Alhambra, or Monterey Park to feast. But when the family’s in the mood for American Chinese food, we stay close to home and dine at Yang Chow Restaurant (or Panda Express, of course). There’s enough gastro real estate for the best of both woks.

Yang Chow - Pasadena

The Yang Family opened the first Yang Chow upon arriving in Los Angeles from Hong Kong in 1976. Today there are three locations in Pasadena, Chinatown, and Canoga Park.

Yang Chow - Pasadena

Even though there are well over 100 items on the menu, every customer that comes through the doors orders the same thing: Slippery Shrimp ($17.50). An ocean-dwelling cousin of General Tso, Slippery Shrimp is lightly coated in cornstarch and wok’d to perfection before being doused in a sticky sauce made of ginger, garlic, chilies, and plenty of the refined white stuff. It’s sweet as all hell, but also addictively crunchy.

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Miàn by Chengdu Taste – San Gabriel

Mian by Chengdu Taste - San Gabriel

Thanks to The Astronomer’s “alternate work schedule,” every so often we’re able to meet up for a low-key weekday lunch. We stopped into Miàn during its first week of service for a taste of Chongqing-style noodles. Even though the line for a table was longer than anticipated, the food was well worth the wait, especially the dumplings (surprisingly).

Mian by Chengdu Taste - San Gabriel

Tony Xu, who last dazzled our tastebuds at Chengdu Taste in Alhambra and Rosemead, keeps the hits coming at his second concept Miàn. The restaurant serves just a dozen different mian (noodles), five kinds of chaoshou (dumplings), and eight appetizers.

Mian by Chengdu Taste - San Gabriel

A complimentary dish of pickled and lightly spiced cabbage arrived at the table to start.

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LongHouse Food Revival 2015: Chop Stick Nation

Longhouse Food Revival 2015: Chopstick Nation

I had the pleasure of attending the LongHouse Food Revival this past fall in Upstate New York. Created by Molly O’Neill, this annual gathering has been called the Woodstock of food—an intense day-long symposium designed to raise the bar on how food stories are told and to connect generations of food-inspired artists, writers, and the like.

Every year, LongHouse focuses on a single story to create a multi-media “Pop-Up Food Magazine”. This year’s theme, Chop Stick Nation, explored Chinese American food stories through a variety of mediums including spoken word, film, and live cooking.

Longhouse Food Revival 2015: Chopstick Nation

Saturday began bright and early with a foraging walk led by Ava Chin at the Huyck Preserve. Autumn in Upstate cannot be beat.

Longhouse Food Revival 2015: Chopstick Nation

Ava introduced the crowd of mostly city mice to things like garlic mustard, burdock, and wood sorrel. We tasted a bit of this and that as we walked.  Continue reading ‘LongHouse Food Revival 2015: Chop Stick Nation’

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