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.
Archive for the 'San Gabriel' Category
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).
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.
A complimentary dish of pickled and lightly spiced cabbage arrived at the table to start.
In the mood for Northern Vietnamese fare, The Astronomer and I, along with our friend Courtney, headed to San Gabriel’s Phở Ngoon for lunch. The newish restaurant, which is located in the same plaza as Boston Lobster, offered a lovely change of pace from the Central and Southern Vietnamese cuisine that we tend to favor.
Upon arriving at the modernly appointed restaurant, we were seated promptly and presented with menus. The one-page bill of fare was awesomely concise, consisting of just three starters and ten mains. We shared five dishes between the three of us.
First up was an order of pho cuon ($3.50), a dish that was super-trendy in Hanoi circa 2008 when The Astronomer and I lived in Vietnam. Comprised of thin rice noodle sheets wrapped around lettuce leaves, grilled beef, and fresh mint, the pho cuon was served with nuoc cham for dipping.
While I didn’t care too much for this dish in Hanoi, I quite liked Pho Ngoon’s more robust rendition.
A recent girls’ night out brought me and my gal pals to San Gabriel’s Phong Dinh Restaurant. I’m not sure what constitutes a roaring good time for you and yours, but for me and mine, it’s a killer baked catfish. I roll with the best posse ever.
Thien An in Rosemead has always been my go-to spot for baked catfish, but we decided to try Phong Dinh this evening at the recommendation of my friend Thien. She promised that the catfish here was even better than the one at Thien An.
According to the restaurant’s menu, Chef and Founder Minh Trang was the first to introduce baked catfish (ca dut lo hau giang) to the area in 1994.
Before the star of the show arrived, accoutrements were scattered about the table—a large platter of herbs and lettuce, pickled carrots and daikon, cucumber spears, vermicelli rice noodles, rice papers, and best of all, a tangy-sweet tamarind dipping sauce.
Our waitress revealed that the recipe for the sauce came from her aunt, who hails from Can Tho. Now that I’ve experienced this seriously awesome sauce, I can’t ever go back to eating plain ol’ nuoc cham or mam nem (fermented anchovy dipping sauce) with my catfish. Consider me a changed woman.