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The version at E&J Yummy has a bunched-up texture from the scraping motion used to make them. Diners can choose to add an egg topping to the steamed rice roll, which brings all the flavors together. Noodle Bistro, despite its name, specializes in the art of Cantonese steamed cuisine. Instead of noodles, they excel in serving a variety of steamed rice platters, steamed Chinese dishes, and traditional Cantonese soups.
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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. The star — a side bowl of fishy, umami-riddled dipping broth — coats every dipped noodle with an explosion of salty, fatty flavor. One of LA’s most creative ramen shops comes from Top Chef winner Ilan Hall. To make the Grand Central Market stall’s signature vegan broth, Hall takes umami-rich ingredients like konbu and shiitake mushrooms and combines it with roasted sunflower seeds and white miso. The result is a rich broth that’s as good as a traditional porky one; a vegan “egg” tops every bowl.
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The lighter Tokyo-style ramen has a terrific burst of bonito to round out the flavors without an overly rich tonkotsu broth. 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. Both the tonkotsu ramen and tsukemen are among the best versions available in LA. The broth and noodles are nearly perfect, with a strong seafood umami to round the soup out.
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Ramen Hood
The best dim sum to order is the special “To To” ma lai go sponge cake, which is layered with salted duck yolk and made using a recipe from a famous Hong Kong chef and food personality (梁文韜). For those visiting NBC for dinner, the family-style Cantonese meals are a hit. The suckling pig and lobster meal for 10 people consists of a half order of suckling pig, five lobster dishes, as well as stir-fried noodles, roasted garlic chicken, and dessert. Garden Cafe is another Hong Kong-style cafe with a menu as big as the Cheesecake Factory’s. Diners can order everything from Indonesian fried rice to wonton noodles, Singaporean-style vermicelli, and even mediocre steak specials. Both locations offer special dishes each week that are advertised on paper menus that can only be obtained at the restaurant.
In fact, ACC is a wholesaler to many popular San Gabriel Valley restaurants that cannot afford to have a barbecue master in-house. The restaurant serves both an Americanized and a traditional Chinese menu, along with daily specials like Hong Kong egg waffles, beef noodle soup, and even a handful of non-Cantonese dishes. The roast duck is a must-order, and the roast pork is only available on the weekends and can be preordered. May Mei is a solid Cantonese restaurant that has been a local favorite for 15 years. The daily chef specials and long list of Cantonese specialities makes it a neighborhood must. There are many renditions of popular tofu dishes on the menu, like fish and tofu in black bean sauce, and Cantonese-style soups that can take hours to make, like the crab meat fish maw soup.
With sesame- and pepper-laden noodles, the ramen is served as a noodle soup or “dry” on a platter. Tokyo’s famous Afuri opened in LA after first expanding to Oregon. 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 Northern California transplant serves spectacular tonkotsu ramen with a deeply flavored broth and a fully customizable bowl where diners can choose from different noodles, tare, and toppings. The waits are at least 20 minutes and upwards of an hour during prime meal hours.
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But even with stiff competition, many Cantonese restaurants have been able to stand the test of time. Maybe it doesn’t matter, especially at West LA’s Mogumogu which specializes in well-sauced, fully-loaded mazemen with toppings like chashu and poached eggs. The soup is authentic and is not watered down also the condiments are fresh. They make sure you doing good or need anything ,unlike most places they don't. Definitely will be back for more whenever I'm in the area or just need some good pho. Where to get dumplings, seafood pancakes, and breakfast sandwiches in this gigantic neighborhood.
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Known for its quick service and budget-friendly prices, the restaurant serves a diverse range of Cantonese and Western dishes. The extensive menu features a variety of options, including pineapple pork buns, congee, clay pot rice, rice rolls, stir-fries, and dumplings. For folks craving traditional Cantonese cuisine or a fusion of Western flavors, Delicious Food Corner has something to satisfy every palate. Hidden inside a nondescript parking lot is a small mom-and-pop spot that’s been around for decades. The affordable Cantonese barbecue meats are better tasting than the big-name establishments in the area.
The brand names, logos, images and texts are the property of these third parties and their respective owners. If you have any questions or suggestions regarding this matter, you are welcome to contact our customer support team. It's one of our go to place for a quick meal without breaking the bank. Depending on how large your group is and the time of the day you come, you're usually seated within 10 minutes or less. Loaded with more beef than whatever’s going on between you and your neighbor who won’t stop calling SFMTA.
With a composed, well-balanced broth that's not too rich, and sporting firm, high-quality noodles, it's a very good Tsujita competitor for Hakata-style tonkotsu. For something a little less heavy, opt for the chuka soba, a Tokyo-style bowl with a lighter broth. You probably came to Kevin’s with your phở blinders on, but their egg noodle soups—especially this one with shrimp, fish cakes, and ground pork and chicken—are a sleeper hit. When noodle soup calls to us, we beeline to Kevin’s in the Sunset. This casual Vietnamese restaurant is an institution, as evidenced by the perpetually packed dining room and tightly run operation. It’ll take approximately two seconds once you sit down for someone to take your order, and big steaming bowls of phở will land on the table soon after.
Seafood is a main draw here, including the salt and pepper shrimp, black bean clams, and salty fish fried rice. Nature Pagoda is a tiny mom-and-pop spot that has been around since the ’90s. The entire menu is based on traditional Chinese medicinal principles meant to balance the body for optimal health. The place serves traditional herbal teas and herbal medicinal soups, but the star dish is the clay pot rice. A Hong Kong specialty, clay pot rice (bao zai fan) is a one-pot meal that is similar to Korean bibimbap. All clay pot rice dishes are made to order so it may be a bit of a wait.
They offer affordable lunch specials until 5 pm and stand out by providing complimentary traditional soup during lunch and traditional Chinese dessert with dinner, a rare treat in the area. Rice Box is the first hip and modern Cantonese restaurant in Los Angeles that really hits the mark. Diners can create custom rice boxes, choosing from the signature char siu (barbecued pork), black soy-poached chicken, crispy seven spice pork belly, or a vegan special. Chef and co-owner Leo Lee uses only organic produce, as well as ethically-sourced, sustainable, and hormone-free meat. The signature char siu barbecued pork uses Duroc pork and is marinated in a family recipe that’s been passed down for more than three decades.
Another hallmark of the genre is wok hei (wok breath), which is a distinct flavor imparted on dishes as the result of sugars and oils caramelizing in a blazing-hot wok. Totally delicious place that has excellent service and the food came super quick. It all tasted really fresh, and there was plenty of chili sauce and other goodies to add into the Pho. Ruby BBQ is a cut above when it comes to Cantonese-style barbecue.
Usarestaurants.info is not a booking agent, and does not charge any service fees to users of our site. San Tung is a Chinese restaurant in the Sunset with great chicken wings, but the entire menu is worth trying out. One order comes with four egg rolls that are cut into halves—nice for sharing, but you won’t want to. Pour fish sauce all over this, dunk every piece of caramelized grilled pork in your requisite hoisin-sriracha concoction, and you’ll be very content. Come visit us at Kevin’s Noodle House to enjoy a delicious bowl of Pho! Mark Z. Barabak is a political columnist for the Los Angeles Times, focusing on California and the West.
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