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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.
Downtown L.A. Proper Hotel
1919 Lanzhou Beef Noodle follows much of the same recipe as the lauded Lan Noodle in Arcadia, with similarly great broths and spice blends to make every bite interesting. The portions and affordability of Lanzhou noodles will put a smile on your face. Prices are low enough that bigger groups can order a bevy of noodle plates and share without a huge dent to the wallet. Probably SGV’s most high-end omakase destination, Kogane is a seven-seat counter that serves incredible sushi from chef Fumio Azumi at a price of $300 for dinner. Opening co-chef Kwan has since moved on to a new sushi restaurant in Ohio. Those looking for a more reasonable experience can check Kogane out at lunch, which costs $120 for a smaller nigiri omakase.
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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.
Jiang Nan Noodle House
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.
Kogane
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.
Lunasia Dim Sum House
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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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.
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.
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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.
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.
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.
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