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Bistro Na’s, which opened in Temple City in 2016, is the first U.S. restaurant to serve Chinese imperial cuisine. The restaurant’s recipes were originally reserved for royalty and have been passed down through generations of chefs who worked in the imperial kitchen. Standout dishes — including chef Tian’s famed Peking duck which requires reservations two days in advance — are served in a room that feels like a traditional Chinese courtyard from the Qing Dynasty.
Southern Mini Town Restaurant
Servers are friendly and as attentive as possible given the business of the restaurant, but don’t expect fine dining levels, as empty plates occasionally linger, as can the bill, especially at peak hours. Colette is helmed by former Embassy Kitchen chef Peter Lai, who showcases his innovative and complex Cantonese-inspired cuisine. One of his most sought-after off-menu items is the Crispy Flower Chicken, a traditional Cantonese dish that takes at least six hours to prepare and features a deboned, air-dried chicken pressed with shrimp paste. Chef Tony Dim Sum by Tony He, the culinary talent behind the acclaimed Sea Harbour restaurant in Rosemead (as well as some iconic places in Vancouver), offers a contemporary dim sum experience. Chef Tony blends traditional Cantonese favorites with modern interpretations.
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Other popular dishes include the cold eggplant salad, lamb tenderloin skewer, and sweet pork pita. Mr. Chopsticks has been a mainstay in the area for over three decades and is one of a handful of Cantonese restaurants that still provide free soup at the start of the meal. The lunch menu includes 40 affordable and amply portioned specials, like beef chow fun, kung pao shrimp, chicken wings, and salt and pepper shrimp.
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Yang's Kitchen
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. Must-order dishes include the hand-shredded chicken and the salt and pepper wings lightly fried with garlic, chopped onion, and peppers. Colette offers a variety of rare and unadvertised dishes, including stir-fried lobster sticky rice, lamb stew, and winter melon soup.
Lan Noodle
There’s also a slew of offal selections like chicken gizzard, heart, and even bull penis on a skewer. All skewers are accompanied by both spicy and non-spicy powders and sauces. Fresh chunks of lobster meat are sliced and placed on top of a fruit bed. Duck House’s menu comes from its co-owner and executive chef Ivan Liu, who left his Sichuan restaurant in San Diego to come to Portland, bringing his menu along with him (as well as a few trusted cooks).
Wagyu House by The X Pot
Other popular dishes include Shanghainese eel, loofa, drunken chicken, Shanghainese stir-fried rice cake with crab, and green onion scallion noodles. Red 99 also makes one of the best renditions of jiuniang yuan zi, a subtly sweet and boozy dessert soup with fermented glutinous rice, dried osmanthus flower, and chewy glutinous black sesame rice balls. The rest of the expansive menu includes items such as beef brisket noodles, wontons, and rice rolls. The barbecue section offers an abundance of choices, and the Five Flavor duck is among the most popular meats. The duck is stir-fried until the skin becomes golden, then cooked for hours over low heat. Auntie Kitchen also serves roast pork, barbecue pork, roast duck, and soy sauce chicken.
We are committed to following the time-honored traditions of preparing the roasted duck. The house special sauce is the soul of the dish and is made by meticulously blending six different spices and sauces. A thin and delicate pancake is the perfect complement to wrap the aromatic and crispy duck skin and tender duck meat, with finely shredded scallions and cucumber, topped off with its sweet house special sauce. It uses quality seasonal ingredients, many of which are seafood, and offers plenty of vegetarian dishes. During lunch, it offers a la carte items and bento specials that come with soup.
HOURS
The restaurant sources wagyu from its own cattle farm and ships a whole cow daily to ensure the freshest sashimi, meatballs, and more. Other noteworthy dishes comprise Sichuan-style beef short ribs, slow-cooked for 48 hours; Shanghainese sautéed eel, air-dried for 48 hours before cooking for another four; and cold Shanghai-style river shrimp. Diners can indulge in Buddha Jumps Over the Wall soup, a specialty demanding meticulous preparation, incorporating a lavish set of 20 to 30 ingredients. Xiaolongkan, a well-known Sichuan hot pot chain in China, making in the United States courtesy of the restaurateurs affiliated with Chengdu Taste and Mian.
Their rendition of orange chicken is made their own with Sichuan touches. The flaming pork jowl is a popular dish that servers set on fire at the table with potent 151-proof rum, and cocktails are also extremely innovative. Lan Noodle is a powerhouse for Lanzhou-style noodles and each bowl is made to order. Customers can watch the noodle master pull eight different shapes, while throwing the strands over their shoulder and into a pot of boiling water. Each type of noodle requires a special kind of wheat flour to get the perfect QQ (chewy) texture.
In the former First National Taphouse space, Duck House bustles six nights a week, fewer when it’s forced to close an extra day to restock. In a town that suffered for years from a dearth of good Chinese spots, Duck House was a welcome addition when it landed in September of 2016, earning it the Game Changer of the Year from Eater PDX for 2017. 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.
Luckily, many of the dishes on the main menu are around $12, and are served in a heaping mound that is easily shareable. Even cheaper is the lunch menu, all under $10 for an entree, rice, and soup, with serving sizes large enough for leftovers (especially when ordered with some dumplings as an appetizer). Expect fine dining plus a show, as diners are treated to something like a traditional Beijing opera performance. Hot pots feature premium ingredients like imported fresh seafood and wagyu beef.
This popular Chiu Chow restaurant boasts a menu that rivals the Cheesecake Factory’s. Downtown near Portland State University and right off of 405, Duck House’s placement is no accident. The owners selected the place not only for its casual aesthetic, but to make it easy for PSU students, downtown office workers, and the growing Chinese-American population living in the suburbs to easily access the restaurant. It’s a far cry from a sports bar, but with a tap-list and large flat screen, it’s entirely reasonable to treat it like one for a night.
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Many dishes feature ingredients like freshly shaved black truffles and gold leaf accents. Los Angeles’s tremendous Chinese food scene keeps getting better and better. In recent years, some upscale new places have opened serving some of the highest-end Chinese food in the U.S., though there is still a wealth of reasonably-priced strip mall finds from Alhambra and Rowland Heights. Traditional culinary delicacies are the epitome of a rich ancient history and culture. Since Duck House was established in 2003, it has been committed to carrying on traditional Chinese cooking methods and authentic Chinese cuisine, along with new innovative dishes. Kim Ky has been an institution in the San Gabriel Valley for decades, with multiple restaurants spanning even to Orange County.
Although the Peking duck is the star dish, mapo tofu, stewed pork belly, kung pao chicken, and lamb skewers are also standout options. Dun Huang pulls eight different shapes of noodles, from extra-thin angel hair to extra-wide belts. Don’t forget to order a deep-fried flatbread marinated in cumin, Sichuan peppercorn, and dry chile oil.
The off-menu Dungeness crab curry is served with pan-fried vermicelli that soaks up the curry’s flavor, while Lai’s spin on geoduck two ways includes a classic sashimi preparation and a less traditional porridge (pao fan). Beloved dishes like beef chow fun, cola-glazed chicken wings, and salmon carpaccio are also on the menu. 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.
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