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The cuisine’s bold flavors, coupled with its liberal use of garlic, chile peppers, and tingling “mala” numbing spice, has made it a craveable experience that people cannot get enough of. This tantanmen specialist on Sawtelle comes from the prolific Tsujita group, which already has two standout noodle restaurants on the block. What’s different about Killer Noodle is its homage to the spicy, Chinese-inflected tantanmen. With sesame- and pepper-laden noodles, the ramen is served as a noodle soup or “dry” on a platter. 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.
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We consider it an art, and we’ve mastered it with an unparalleled commitment to authenticity and quality. We invite you to celebrate our restaurant's delicious recipes whether you are here for a business lunch or dinner. Quality starts with freshness, and at 286 Noodle House, we’re dedicated to delivering the freshest ingredients to your plate.
Wilshire Blvd., Los Angeles, CA 90010
Auntie Kitchen is one of the most reliable restaurants serving traditional Cantonese fare. There are three locations, and the newest in San Gabriel offers the most extensive menu of the three. Though it’s known for its Cantonese barbecue, Auntie Kitchen even offers the Hainan chicken rice. That dish comes with complimentary soup, and portions are generous while prices remain reasonable.
Yang's Kitchen
Fine dining finally comes to Maui - The San Diego Union-Tribune - The San Diego Union-Tribune
Fine dining finally comes to Maui - The San Diego Union-Tribune.
Posted: Fri, 21 Sep 2012 07:00:00 GMT [source]
For more than a decade, Sichuan food has taken Los Angeles by storm to become one of the most popular regional Chinese cuisines in the city. Prior to Sichuan’s rise, LA’s Chinese food scene was dominated by Cantonese and Taiwanese establishments. The uptick in mainland Chinese immigration these past two decades, along with substantial financial investments from abroad, has led to an explosion of Sichuan restaurants in the Southland.
Eat Joy Food
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. There’s a sauce-making station and an area stocked with snacks, desserts, and fruits. Notably, the buffet features all-you-can-eat offerings such as chicken feet, chips, sweet porridge, sweet jelly, glutinous rice balls, and even snow fungus. Hibiscus Tree allows diners to order from a number of set combinations or build their own version of the dish.
In Sichuan, pork ribs are traditionally smoked with cypress boughs, but at Sichuan Impression, the pork ribs are marinated with green tea. The ribs are also marinated with dry chiles, scallion, and minced peanuts before being smoked. The end result is a rack of barbecue ribs whose meat falls off the bone. Perhaps the most famous traditional hot pot chain from China is Hai Di Lao.
Rice Noodle or Egg Noodle (Hủ Tiếu - Mì)
MLBB makes its Sichuan-style dipping sauce using a dried powder mix of minced chile and chopped peanuts. The server then adds a spoonful of the hot pot broth to the minced chile and peanuts to create the sauce. What sets us apart is our unwavering devotion to the finest ingredients. We handpick each element that goes into our creations, ensuring that only the freshest and highest-quality components make their way to your plate. This dedication allows us to deliver an authentic taste of Vietnam in every bite, and we take pride in being your gateway to experiencing the vibrant flavors of this remarkable cuisine.
15 Essential Ramen Shops in Los Angeles
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. Chengdu Taste is arguably the most popular Sichuan restaurant in Los Angeles and single-handedly popularized cumin toothpick lamb. Since opening in Alhambra in 2013, chef Tony Xu has been nominated for a James Beard Award and has since expanded Chengdu Taste all over the nation. Xu also owns the chain of Mian restaurants, which specialize in Sichuan-style noodles. The aforementioned cumin toothpick lamb is a must-order, along with the boiled fish with green pepper sauce and mung bean jelly noodles. The signature broth is made with dozens of herbs, chile peppers, and peppercorns that have been sourced from different Chinese provinces and fried in beef tallow.
Essential Ramen Shops in Los Angeles
Although there are some traditional dishes on the menu, like mapo tofu and dry pots, the most popular dishes all involve seafood, including the spicy crab pot, Dungeness crab, and squid with pickled chiles. The fresh Dungeness crab is stir-fried with loads of red chiles and Sichuan peppercorns and tossed with rice cakes, potatoes, and vegetables. Chef Tiantian Qiu is willing to make her dishes even spicier upon request. Xiang La Hui has an extensive menu of authentic and refined Sichuan dishes. There are a handful of dishes that every Sichuan restaurant should be able to do well, and laziji is one of them. Also known as Chongqing chicken, it’s a famous Sichuan fried chicken stir-fry dish that is covered entirely in chile peppers, spicy bean paste, Sichuan peppercorns, ginger, and garlic.
Try the cold skin-on chicken, which is thoroughly dressed in a mouth-numbing mala sauce with crushed peanuts and scallions. Sporting a yuzu-tinted seafood and chicken broth, this lighter style of ramen still packs plenty of flavor with soba-like noodles made on the premises and high-quality toppings. The cocktails and minimalist ambience makes the whole affair a pleasant experience. This Michelin-recommended ramen shop has a slightly more upscale and polished feel than competing shops, with some bowls reaching and surpassing $30. The results are terrific for those willing to shell out a few extra bucks, especially the signature shina soba ramen with an intense broth, wontons, and chashu. For a more creative combination, try the whole lamb chops swimming in spicy red soup.
Xiaolongkan caters to those who relish ‘ma la’ numbing spice, which enhances the hot pot experience. In addition to the standard meat selections like beef, chicken, and lamb, the menu encompasses various offal options, beef with raw egg, rose petal meatballs, and even spicy crawfish. Chong Qing Special Noodles is a no-frills, mom-and-pop shop that is sure to hit the spot for spice lovers. The fish at Sichuan KungFu Fish is served in big metal fish-shaped hot pot containers filled with a bright red chile-infused broth.
This all-ramen restaurant features a signature bowl with thick noodles and a dense broth that’s chock-full of garlic and pork back fat. The tsukemen’s broth is tinged with a vinegary kick and served with flat noodles that work well for dipping and slurping. 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.
The pork hock is a popular dish that falls off the bone and the fried fish with seaweed powder should not be missed. Don’t forget to finish the meal with the osmanthus sweet soup with black sesame dumplings for dessert. 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.
Our menu is a testament to the vibrant tapestry of Vietnamese cuisine, offering a diverse range of options that promise to transport your taste buds to the bustling streets of Vietnam. From the savory and refreshing vermicelli bowls that tease your palate to the rich, aromatic embrace of our fragrant rice noodles, every dish is a masterpiece of culinary expertise. This tsukemen specialist took over sister restaurant Aizen Udon, which moved to the Little Tokyo Marketplace a few blocks over. Tsukemen Aizen’s deluxe offering serves thinly shaved pork in a flower-like formation, along with a mound of thick noodles, spinach, lotus root, and boiled eggs.
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. With locations in Irvine, Arcadia, Century City, and Universal City Walk, Meizhou Dongpo is a restaurant empire in China.
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. Mojie Noodle is located in the tiny food court of President Square Plaza in Arcadia. The quick-service restaurant specializes in traditional Guilin rice noodles. The broth is made with boiled pork, ox bones, and various seasonings, with the most common ingredients being pork and pig offal.
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