Hunan Restaurant 湖南少官 in Rowland Heights, CA

Hunan Restaurant 湖南少官 in Rowland Heights, CA

One of two locations (the other being in Monterey Park) serving up reasonably priced Hunan dishes.  Dishes that were made with a combination of dried red chiles and fresh green chiles offered a nice spicy kick to them.  The only dish we didn’t enjoy was the steamed tilapia.  Tilapia is a bottom dweller in the ocean and has been known to eat sludge from the ocean floor.  That is one of the reasons tilapia can have a muddy flavor to the meat.

Service was decent, and the price point was very affordable (For our table of 6, the cost of dinner with tax and an 18% gratuity was only $18.00 per person).  I’ve posted the entire menu, as it cannot be found anywhere (except, possibly on Yelp).


Brunch at the First Los Angeles Area Location of Din Tai Fung 鼎泰豐 in Arcadia, CA

Brunch at the First Los Angeles Area Location of Din Tai Fung 鼎泰豐 in Arcadia, CA

After dining at the newest Din Tai Fung location in Century City, I was quite disappointed by the food there.  Many of the dishes were prepared well, but there just seemed to be a certain blandness to the food.  So, I decided to bring my foodie group here for brunch yesterday, and I thoroughly enjoyed the food so much more.  I don’t know if it’s because the food is prepared better (I found the meat fillings for the xiao long bao and dumplings to be better seasoned here).

The benefit of having dined with a large group of people was the ability to order a larger variety of dishes to taste, and we tasted at least one dish from every category of dishes on their menu.  Unfortunately, eating at Din Tai Fung is no longer an inexpensive meal.  Here, the meal cost $36 per person, which included tax and 18% gratuity.

The fun thing about the original location was the fact that it was not packed when they opened.  There were no crowds, no lines.  The tables didn’t fill up until about Noon.  This was definitely a much more relaxed location to eat at.  The servers were fully knowledgeable of the food completely, and they were rushed.  Food arrived at a much more gradual pace.  All in all, it was a much more pleasant dining experience than any of the other locations I’ve eaten at.

Lobster & Steak Express in West Covina, CA

Lobster & Steak Express in West Covina, CA

Unusual little place inside Hong Kong Plaza in West Covina.  With a name like Lobster & Steak Express, one would not have expected them to be a Chinese restaurant that services up dishes similar to those you would find at Newport Seafood and Boston Lobster in San Gabriel.

Though steak has now been removed from their menu, lobster is still available, and when we dined here almost a month ago, it was sold at $17.95 per pound, about the same pricing as Boston Lobster.  The preparation of their lobster is good, but not as great as Newport Seafood nor Boston Lobster.  The rest of their dishes were solid as well, with the exception of the Fish Filet with Fried Garlic.

The fish was overly battered, and there was not enough garlic to bring out that intoxicating smell of fried garlic.  The result was fish fliet pieces that were not crunchy not well seasoned.  The other dish that is not recommended is their Deep Fried Dumplings, which were store bought frozen.


Dinner at Sichuan Impression 锦城里 in Westwood/West Los Angeles

Dinner at Sichuan Impression 锦城里 in Westwood/West Los Angeles

If you’re a Chinese foodie, then you’ve been waiting for Sichuan Impression to open in the Westside since it was announced that they acquired the location that used house Jin Jiang, a Chinese American style restaurant (similar to those like Yang Chow in Chinatown) that was in business for over 25 years before shuttering this summer.

Sichuan Impression originally wanted to open last Sunday, but they didn’t quite finish setting up the place, so Tuesday became their opening day.  They opened with little fanfare, and by Thursday, they have been written up by EaterLA.  Since yesterday’s lunch service, long queues began for form as many locals, particularly ex-pats who work or study at UCLA come down for a bite one of Southern California’s most popular Sichuanese restaurants.

And they didn’t disappoint.  They brought in a chef from Chengdu to work with the other chefs and kitchen staff to create new dishes for this location, as well as ensuring that the kitchen churn out dish after dish of deliciousness.

The dishes, for the most part, are just as good as those at the Alhambra location.  One major difference here is obviously the prices, as they are slightly higher, compensating for the higher rents on the Westside.

Of all the dishes we ordered tonight, only the Impressive Sausages, Impressive Cold Noodles and the Wontons in Spicy Chile Oil didn’t impress me at all.  Flavorwise, they were rather ordinary, and the texture of the cold noodles (versus room temperature noodles) were unpleasant.

Delicious were the Bean Jelly, Steamed Chicken in Chile Sauce, Kung Pao Chicken, Stir Fried Lamb with Cumin, Mapo Tofu and Fish Filet with Rattan Pepper all sang with a depth of flavor with the expected spiciness from the chiles and numbing effect from the Sichuan peppercorns.

For their first week, they’re doing well with service and, especially, the preparation of the dishes.  Once the servers get into their groove, then things will be running like a well oiled machine.  The host station still needs more time to be able to answer questions by customers waiting for 20 or 30 or 45 minutes for a table and better keep order around the host station.

No reservations taken.  Just put your name, contact number and the number of people in your party and wait…but make sure everyone in your party is present when called as they may refuse to seat you not everyone’s present.

Now, if they could have spent some money renovating the restrooms.  The main dining room looks new, but the restrooms remind me of Chinese restaurants from back in the 1980s.

Modern Burmese at Daw Yee Myanmar Corner in Silver Lake

Modern Burmese at Daw Yee Myanmar Corner in Silver Lake

It was disappointing to learn that Daw Yee Myanmar Cafe in Monterey Park had shuttered due to the inability to negotiate a new lease.  However, there’s still Daw Yee Myanmar Corner to nosh at when one has a craving for refined Burmese dishes.  The food here is modernized to adapt to the local clientele in the Silver Lake district of Los Angeles.  As such, some of the recipes used at the Cafe have been modified in order for Corner to offer up vegan and/or gluten free options.

The food here is still good, but some dishes will lack some of the pronounced flavors to the dishes due to the modifications and to accommodate special dietary needs.

Favorites of mine still include the Kima Platha, Mohinga, Tea Leaf Salad, and the desserts.  The dessert may not seem like much, but they sure hit the spot for me, with the best being the Tapioca Cake, made with tapioca flour and coconut.  Light sweet and fragrant from the taste of coconut the every bite.  The Semolina wheat cake and the cassava cake were hot out of the oven, dense, yet moist and also lightly sweetened.  A cup of coffee would go nice with the Semolina wheat cake.  The cassava cake had this sweet custardy taste to it.

Sichuanese Dinner at Spicy City 重庆麻辣成 in San Gabriel, CA

Sichuanese Dinner at Spicy City 重庆麻辣成 in San Gabriel, CA

Walking into Spicy City last Sunday night, we were caught off guard by the new furnishings and new tableware/settings.  The servers had to reassure us that that was all that changed with the restaurant.  They still have the same chefs and still churn out delicious Sichuanese food that we’ve grown to love over the last 4 years.

Even their menus are new, although I preferred the old menus as they had photos of all the menu items, making it easier to identify what you want to order and what else looks tempting to try.

Food is almost as good as the last time we ate here.  There were a couple of noticeable changes.  The Rattan Pepper Fish didn’t seem to have the depth of flavors as before.  There was definitely Ma (numbing quality from the Sichuan peppercorns), but not enough La (spiciness from the chiles).  The Lamb Chops were tasty, but they’re really serving you lamb ribs as opposed to lamb chops, where you’d expect a nice portion of meat attached to the bone (which was what we had the last time we were here several months ago).

Other than that, we enjoyed the food and appreciated them fulfilling a couple of requests, such as preparing the Fried Shrimp with Red Chilis with shelled shrimps rather than with the whole shrimp (shell and head attached).

And while we didn’t take advantage of ordering desserts, we were served complimentary plates watermelon and assorted moon cakes (as this the time of the Chinese Autumn Festival).

As always, click on the thumbnail to enlarge the photo.

UPDATED: Dim Sum at Capital Seafood 金都 in Beverly Hills

UPDATED: Dim Sum at Capital Seafood 金都 in Beverly Hills

UPDATED: Please advance to the end of the post.

Ever since the loss of Royal Star in Santa Monica around the turn of the century, and the change of ownership of VIP Harbor Seafood Restaurant in Brentwood that became The Palace, the westside of Los Angeles became deficient of a Chinese restaurant that can serve up an excellent and complete dim sum menu.  The opening of Capital Seafood in Beverly Hills (taking over the space that was previously occupied by Newport Seafood Restaurant) has changed that, bringing solid quality dim sum that is better than The Palace, but cheaper than Bao Dim Sum in the Fairfax District and Shanghai Rose in Studio City.  Interestingly, this Capital Seafood is affiliated with the location in Arcadia but not the ones in Irvine.

While most of the items were solid and were prepared well (the rice noodle wrap dishes featured rice noodle sheets that were thin and soft, but not overcooked and gummy).

The Salt Pepper Soft Shell Crab was wok tossed not only in salt and white pepper but also ample amount of minced garlic, chopped chiles, and scallions.  The flavor was bold with a nice peppery and spicy kick to it.

However, there were a few dishes with issues, particularly the Minced Beef Balls.  They were made with too much filler (usually corn starch) in it that made it relatively flavorless and very pasty in texture.

The Leaf Wrapped Sticky Rice were rather small in size, and there wasn’t much filling inside the rice.

For me, the Seafood Crispy Noodles was executed well, but the dish’s quality was diminished by the use of imitation crab meat.  Rather than imitation crab meat, perhaps the usage of a few bay scallops would provide the variety of ample seafood, without increasing the costs of the dish.

And for a more upscale style of dim sum place, their service was wonderful and attentive.

Pricing for their dim sum are broken down into 4 tiers:  “A” level dim sum is $4.95 per order, “B” level is $5.95, “C” level is $6.95, and “K” level is $7.95.  “K” dim sum are usually the vegetable dishes, as well as specialty dim sum dishes such as Salt Pepper Calamari or Salt Pepper Chicken Knuckles.  The pricing is actually very reasonable for the area and for the quality of the dim sum you are getting.

UPDATED:  Since posting a review on Yelp mentioning the strange consistency and taste of the Beef Meatballs; the deficient amount of filling the Lotus Leaf Wrapped Sticky Rice; and the use of imitation crab meat in the Seafood Chow Mein with crispy noodles, their PR person sent me message indicating that they had taken my critique wholeheartedly and have asked their chefs to rework on the recipe for the Beef Balls; swapped the imitation crab meat out of the Seafood Chow Mein with crispy noodles with snow crab meat (though very little, while keeping the price the same); and making sure the ratio of meat filling to the Lotus Leaf Wraps are consistent.

The Lotus Leaf Wraps made with sticky rice are more enjoyable as you do bite into seasoned ground pork now.  Before, you could hardly taste anything aside from the sticky rice.

The Beef Balls have a much better consistency to them now.  They are no longer pasty in taste and in texture.  But the flavor isn’t quite there yet, so perhaps you may want to have them douse some Worcestershire sauce over them (influence by the British in Hong Kong pre-1997).

However, now, I find issues with their salt-pepper dishes (the protein is given a much too thick of a coating, making the outside thick and too crunchy), and the bean curd skin rolls (the sauce has too much corn starch in it, so when the dish is served, you can see the gelatinous nature of the sauce).

But their roast duck was delicious.  Skin was roasted to a nice crispiness.  And for $18.95, that was quite a sizable half-duck.