Go China Restaurant's cuisiniers cook up a menu of traditional Mandarin and Szechuan dishes. Shredded pork in hoisin sauce ($9.25) or sautéed spinach ($6.95) each arrive backed up by steamed rice ready to play starchy host to ladled-up flavors or shout warnings of incoming shuriken during tabletop street fights. Knock back a brew or glass of fermented grape juice and mingle taste buds with the sapid company of tea-smoked duck ($9.25) or sweet-and-sour chicken ($7.55), which pays playful compliments before tastefully pouting. Go China's 15 single combo dinners such as the three-flavor chop suey ($7.95) or fish fillet with mushrooms ($9.95) are chaperoned by accompaniments that include the soup de jour, fried cheese wonton, egg roll, and fried or steamed rice. Meals unfold across the white tablecloths spread throughout Go China's colorful interior, allowing diners a refined evening of sparkling conversation and calm observation of the restaurant's terra-cotta waiters.
Outside of Arunee House, two giant signs and a dark-green awning bear the eatery’s MO: to serve up a mix of more than 100 Thai and Chinese dishes. The kitchen staff tosses chicken, pork, beef, or shrimp into six different types of thai curry and mixes chantaboon noodles with chili powder and sprouts to create generous portions of pad thai. Servings of spicy squid prelude the house-special vegetable plate, a cornucopia of snow peas, chinese cabbage, bamboo shoots, black mushrooms, and freshly weaned baby corn. Eaters can augment their meals with glasses of thai iced tea or finish things off with a dessert of sweet sticky rice with mango.
Hainan, an island just off China’s southern coast, inspires the signature dish at Savoy Kitchen, the Hainan chicken rice. Patrons brave lines for a taste of the juicy chicken, which is slow-poached in broth for hours until it is tender and ready to be dipped into ginger, chili, and soy sauces.
Robot chicken: popular television show or crispy chicken dish in a sweet, tangy sauce? At Kung Pao Bistro, it's the latter. The Chinese eatery packs a huge selection of meat, vegetarian, fried rice, and noodle options on its menu. While the chefs specialize in traditional Hunan, Sichuanm and Cantonese dishes, guests will also notice other Asian and American flavor influences in their meals, which are prepared using house-made organic chicken broth and high-quality soy and wheat meat substitutes when desired.
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 crispy egg tarts, red-bean swirls, 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.
Sure, it has some other tasty options—crab, shrimp, steak—but you'd be remiss to walk out of Newport Tan Cang Seafood without trying the house-specialty lobster. But this isn't your everyday butter-drizzled crustacean: the hefty pile of deep-fried lobster meat comes dressed with black pepper, scallions, and chilies.