The first Kee Wah Bakery appeared in Hong Kong in 1938, where its moon cakes, bridal cakes, and other pastries gradually generated a loyal clientele. In 1985, when much of that clientele had migrated to the United States, Kee Wah set down new roots in LA to offer its signature floury goods to Californians. Patrons pick from egg tarts, crispy squares, and pineapple crust buns using a self-serve bakery system, which is refilled with fresh breads baked three times a day. During the autumn, when the Chinese Lunar Festival is in full swing, the bakery churns out moon cakes filled with lotus seed and red-bean paste. The shop's three locations in the San Gabriel Valley—Monterey Park, San Gabriel, and Rowland Heights—help meet the demand for Chinese wedding cakes and almond cookies throughout the valley.
Beto's Grill's culinary craftspeople please border-bound palates with fresh, authentic Mexican cuisine in a fun, friendly atmosphere. The menu abounds with plates of piquant traditional favorites, such as carnitas tacos ($1.95 each), tangy sea-bass ceviche ($4.95), or mouthwatering guacamole ($6.95) prepared by hand at the table, and eaten by mouth at the plate. Diners delight in meaty main courses, such as a beefy steak picado served in red sauce ($11.95) or the chile verde, a juicy cut of pork in green tomatillo sauce ($10.95). Chili rellenos invoke the power of cheese-stuffed Mexican chilies to incite incisors with an elation they haven't felt since they were spared by the Tooth Fairy ($8.95).
Clearman's Galley, which started as a hamburger stand with patio seating in 1968, has become a whale of a restaurant: its patio alone can seat 90 people, and the restaurant itself, resembling a fishing shack built by mer-giants, holds 300. But locals are still likely to call it "The Boat." The origins of that name are visible in the chipper red-and-white boat that sits outside, but to fully uncover its backstory, diners would need to take a waterproofed time machine back to 1913. In those days, that boat was a real, seaworthy vessel on the Pacific Ocean that ran mail between San Francisco and Alaska. In 1968, it docked permanently on Huntington Drive and transformed into a hamburger stand, and when owner John Clearman decided to expand the restaurant, he simply dug a shipping canal and brought the boat along with him.
Today, waiters carry plates of the galley's signature cabbage salad and cheese bread to scores of hungry families. The rest of the menu is still stocked with casual grill food: fried chicken, chili cheeseburgers, and cod dinners grace tables alongside 25-ounce beer steins, which bartenders fill with more than 20 imported and domestic brews on tap. Sunday breakfast brings pancakes and breakfast burritos, and at most hours of the day, diners will notice that the Galley has a third love in addition to good food and the sea: sports. Staff root alongside customers for teams from the NFL and the local T-ball league alike, and games flash across no fewer than 16 HDTVs.