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For dinner, check out the ‘dan dan’ campanelle pasta or the claypot mussel stew. This classic fast-food spot makes sliced pastrami an attainable art form, with sandwiches, hot dogs, and burgers used as a format for serving the preserved brisket. The Hat has always been a reliable spot for after-school snacks and late-night munchies in the SGV.
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The classics are mostly very good, including a terrific version of mapo tofu, but the large shareable entrees like chile-flecked sliced snakehead fish in pickle broth are better for showcasing the kitchen’s prowess with spicy flavors. In Rosemead lies perhaps the city’s best banh mi spot, serving the platonic ratio of ingredients stuffed into a bread baked on the premises, with a choice of French roll or light baguette. With meaty paté, head cheese, ham, chả lụa (steamed pork sausage), and crisp pickled vegetables with the intense spice of fresh jalapeño and bright cilantro, this sandwich has it all. A modern Asian American restaurant with chef flourishes, seasonal ingredients, and California-inspired fare, Yang’s Kitchen made some major changes over the past few years but has settled into good groove in the past year or so. Brunchy, all-day fare has some highlights, including a customizable set meal and cornmeal mochi pancakes.
Hours
Start with the cold house special noodles and end with the mapo tofu with a bit of steamed rice. A true Cantonese all-day cafe with some of the quickest service anywhere in town. Place an order and expect everything from the kaya toast to the Hong Kong milk tea to arrive in mere seconds. Comforting bowls of shrimp wonton soup and fried rice give way to one of the best fried fish filet dishes in the SGV. The menu’s got all the hallmarks of a classic Chinese restaurant but with affordability, speed, and big portions in mind.
The 22 Essential San Gabriel Valley Restaurants
The menu is maddeningly long, but gracious servers are more than eager to point out regional highlights. Their guidance should take you down a road of sweet vinegars and fresh seafood, most apparent in plates like tender chicken with sweet wine sauce as well as an irresistible platter of tilapia fried in a tempura-like batter flavored with seaweed. The oddly named “smoked and fresh pork warm soup” bobbing with knots of bean curd is a sleeper favorite. With hardwood floors and high ceilings, the airy space befits this elegant cuisine.
There are other mall locations in Century City, the Glendale Galleria, and Torrance. Malaysian and Singaporean flavors haven’t made large inroads in San Gabriel Valley, which tends to favor Cantonese, Sichuan, and other Chinese regions. By morning, there’s classic kaya toast with kopi, plus beef rendang and the ever-popular bat kut teh, an herbal pork soup influenced by Hoklo and Teochew communities. One of the main Sichuan restaurant powerhouses in SGV (the other being always-solid Chengdu Taste), Sichuan Impression has a way of serving polished, almost elegant regional dishes with enough spice to draw a decent of sweat on the brow.
Japanese comfort food is on full display at Ducks, a family-owned restaurant serving katsu curry, yaki udon, spicy tonkotsu ramen, and all manners of tempura at reasonable prices. It’s easily one of SGV’s most beloved and enduring Japanese restaurants. Don’t mind all the ducks on display inside the dining room. The region of Gansu might have the best noodles in all of China, with the city of Lanzhou featuring a slew of hand-cut or hand-pulled noodles served in soup or with dry spices.
This bustling Hong Kong-style cafe with outlets in Monterey Park, Arcadia, and Rosemead has a huge menu of everyday Cantonese fare, including congee and rice rolls by day and more shareable noodle dishes and stir-fries at night. Previously awarded a Michelin star but no less stellar years after the award, Bistro Na’s boasts an extensive menu of palace-style fare with an ambience to match. Prices will be commensurate with the quality, but there’s no doubt that Bistro Na’s is the most upscale place to eat in San Gabriel Valley. Try the spicy dry-braised black cod served in a long oval platter. The chef is especially proud of the intricate Chinese-style rice cake desserts, so be sure to order them if available.
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Cantonese bakeries are numerous across SGV, but Diamond Bakery might be near the best of the bunch, with a huge array of individually wrapped pastries to egg custard tarts to full cream-filled sheet cakes. Arguably the best overall Vietnamese spot in SGV, Golden Deli’s crispy, crunchy cha gio are always in demand, but everything from the bun to the pho are fantastic too. People are almost always waiting for one of the small strip mall restaurant’s coveted tables. Non-members can add the privileges at checkout through our 30 day free trial, cancellable at anytime.
But I’ve also tried the beef noodle soup it’s also good! 17 new Bib Gourmands are joining the MICHELIN Guide New York 2022. Here's where to eat house-made tortillas, vegan ravioli, and Isan-style seafood.
With an expansive Cantonese menu with Cambodian influences, this huge standalone building in San Gabriel remains one of the region’s top overall restaurants, especially for its fresh lobster made with green onion and garlic, as well as bo luc lac. Everyone makes sure to order the garlicky pea shoots to complement the seafood. Though LA’s passion for Sichuan cuisine has waned somewhat from a high water mark a few years ago, Chengdu Impression has stayed the course and cooks perhaps some of the best overall Sichuan food in Los Angeles right now.
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The San Gabriel Valley just east of Downtown Los Angeles is a trove of incredible dining destinations. The expansive area that includes cities like Arcadia, Alhambra, Monterey Park, and San Gabriel contains some of the finest Asian restaurants in Southern California, including a significant Sichuan, Cantonese, and Vietnamese food scene. Here now, a guide to essential restaurants in the San Gabriel Valley. I usually get the chili volcano noodles with beef added and pan seared dumpling it is hands down the best with a little kick of heat.
Kogane remains a special sushi experience deserving of the highest accolades. It’s incredible that 78-year-old Siu Chen went from home cook to restaurant owner during the pandemic. The family-run operation is now Rosemead’s hub for Indonesian fare with beef rendang, lemongrass fried chicken, and grilled pork satay. It’s a takeout model where all food is prepared and pre-packaged, so order early or walk-in and try your luck.
The beef noodle and dumpling soups are pretty good too, but the comforting meat-and-rice dishes are the reason to come. Fittingly, the Wife’s Special noodles with pork, tinted with a tomato-and-egg sauce with stir-fried pork belly, offers a picture of the creative but regionally based flavors here. Daoxiao-style fried pork noodles (the house special) come studded with guoyou pork, wood ear mushrooms, and scallions in a black vinegar sauce. The original landing spot in North America for this Taiwan-based chain, Din Tai Fung has relocated to inside the Westfield Santa Anita serving Shanghai-influenced xiao long bao and other stir-fried fare. In addition to dumplings, try the refreshing cold cucumber appetizer and comforting pan-fried rice cakes.
With a wide, elegant dining room that feels grown up compared to some of its SGV rivals, Jiang Nan Spring is a Shanghai-style restaurant with a big menu and elegant cooking across the board, from noodles to fried rice. The kind of place to have a slightly fancier Chinese dinner if the need arises, with a menu and dining area big enough to please a crowd. The house special fried fish flecked with seafood is especially good while the saucy pork ribs coated in a sweet sauce will put on anyone’s face. Shanghai cuisine does not feature the bold, tongue-numbing sensations of Sichuan food or the rowdy energy of a dim sum house filled with roaming carts. It is its own style and celebrated happily so at Jiang Nan Spring.
Tony He’s most streamlined dim sum and evening Cantonese restaurant which comes from Vancouver has expanded from Arcadia over to a shiny new location on the ground floor of the spacious Courtyard by Marriott hotel in Monterey Park. Though dim sum offerings are best available during the day, a few popular dishes remain in the evenings, like har gow and shu mai. Once the sun goes down, it’s best to order Cantonese seafood favorites like salt pepper shrimp.
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