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Here now, are 25 of the essential Chinese restaurants in Los Angeles. Chef Kris Yenbamroong’s northern Thai crispy rice salad — made with soured pork, raw ginger, and a generous smattering of bird’s eye chiles — is not for the faint of heart. My parents immigrated to the US from Greece, so a love for octopus is ingrained in me. A great plate can immediately transport me back to childhood summer days spent in tavernas overlooking the Aegean Sea, our table covered in a seafood feast. Enzo Cecconi opened the first location in 1978, bringing "fresh pasta, beef carpaccio, tiramisu, and Bellini cocktails" to the British, according to the restaurant's website.
Beef Egg Foo Young
Don’t forget to finish the meal with the osmanthus sweet soup with black sesame dumplings for dessert. Colette offers a variety of rare and unadvertised dishes, including stir-fried lobster sticky rice, lamb stew, and winter melon soup. Beloved dishes like beef chow fun, cola-glazed chicken wings, and salmon carpaccio are also on the menu. Tai Ping Sa Choi Kee is a Guangzhou-based chain specializing in beef brisket noodle soup as well as other Cantonese fare. Those willing to look beyond the surface will be rewarded with a fantastic meal.
Chongqing fried chicken at Xiang La Hui
Visit the Thai vendors outside of Lax-C — an emporium for Thai ingredients in Chinatown — for a fabulous rendition of julienned green papaya salad with dried shrimp and an unbeatable spicy dressing. This two-year-old Inglewood restaurant fits the bill for anyone craving traditional Jamaican fare. While the atmosphere was as lovely as the service, and we didn't have to wait long for our meal — all important factors in a good "power lunch" — the food just didn't live up to the hype. While it might have been power lunch hour, few people were in suits or business casual. Two very glamorous older women — perfectly coiffed hair, gold jewelry, Jackie O sunglasses — sat across from us.
Cecconi's, which is owned by Soho House, has been in West Hollywood for 15 years.
We now live in a hybrid world, but the "power lunch" is due for a comeback. Kim Ky has been an institution in the San Gabriel Valley for decades, with multiple restaurants spanning even to Orange County. This popular Chiu Chow restaurant boasts a menu that rivals the Cheesecake Factory’s. But real heat-seekers know to ask for the inelegantly named Ringburner, with plenty of chile flakes and jalapenos on top.
Essential Chinese Restaurants in Los Angeles
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In mid-November, LA County officials mandated the closure of outdoor dining; restaurants on this list continue to offer takeout and/or delivery only. Please check the Los Angeles Public Health website for the latest guidance on visiting restaurants. I grew up next to a wood-oven pizza restaurant that my family would visit weekly, and Cecconi's wood-fired spicy salami pie captured my nostalgia. Each floppy slice had a satisfyingly smoky and charred bottom, adding some great texture. The spicy salami and perfectly cooked mushrooms were a match made in heaven, and the tomato sauce was delicious. Cecconi's octopus unfortunately didn't live up to those memories, nor did it come close to some fantastic plates I've had on recent trips to Mexico (Ziggy's octopus in Tulum, I will never forget you).
Fantail Shrimp (
I've always had a deep love for pasta, so I'm very good at convincing myself to shell out for a pricey dish on special occasions. Swing in for the chicken lollipops seasoned with nearly two dozen spices and served with a peppy house-made chutney. Ask for the spice level that includes ghost pepper for seriously hot wings. For a particular pop, try the deviled beef laced with both dried and fresh chiles, plus curry leaves and a bracing hit of lime.
For dinner, it offers exquisite banquet-style meals including the showstopping lobster salad. After running a successful restaurant in China and working at Panda Restaurant Group in Los Angeles, Tony Xu opened Alhambra’s Chengdu Taste in 2013. Angelenos quickly took notice of the restaurant’s fiery Sichuan cooking. There’s an additional location in Rowland Heights for those who reside further east.
Spicy House Chicken
Sichuan cuisine has taken the San Gabriel Valley by storm in recent years, but those in the know still head to Hunan Chilli King when they can for lots (and lots) of spice. The name delivers on its premise, with diced fresh chilis living somewhere between ‘garnish’ and ‘the whole meal’ on chopped and sautéed chicken dishes and more. For boneless chicken nuggets fried to a wonderful crisp and fragrant with Sichuan peppercorns, it doesn’t get any better than the Chongqing fried chicken at Xiang La Hui. It’s amazing how the mountain of fried chicken shrinks to a lowly pile of dried chiles and peppercorns in almost no time.
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Nature Pagoda is a tiny mom-and-pop that has been around since the ’90s. 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. There’s an art to making irresistibly spicy food — a skillful layering of flavors that coaxes the very best from chiles and spices. This careful balance of heat enhances every ingredient surrounding it without ever dominating the plate or overwhelming the palate.
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). It uses quality seasonal ingredients, many of which are seafood, and offers plenty of vegetarian dishes. The menu is large and filled with specialties that rotate regularly. During lunch, it offers a la carte items and bento specials that come with soup.
Other popular dishes include the cold eggplant salad, lamb tenderloin skewer, and sweet pork pita. 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. Although the Peking duck is the star dish, mapo tofu, stewed pork belly, kung pao chicken, and lamb skewers are also standout options.
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