In the Los Angeles area, both the San Gabriel Valley and Chinatown provide hundreds of choices for authentic Chinese food. But few are aware of a collection of authentic Chinese restaurants tucked away in the South Bay, centered in the unlikely location of Lomita. With a negligible Chinese population, Lomita boasts no Chinese grocery, dry goods, or other kinds of Chinese stores or businesses anywhere in the vicinity. But decades ago, in a roundabout manner, Lomita started to become a center of Chinese dining. (more…)
Chinese food in Los Angeles is the best you’ll find in this country. And yes, that means that Chinese food is better here than in San Francisco.
But what qualifies me to make such a statement about Chinese food, given my professional background as an attorney and in accounting? Add on the fact that I hated Chinese food as a kid, and that even now I am unable to use chopsticks. Who am I to make this argument?
Let’s take a short journey through the history of Chinese food in America, and see how that history has been reflected in my own personal experiences. The two intertwined stories will illuminate how my home city of Los Angeles has become the center of Chinese food in America, and why it’s not so outlandish for me to proclaim it so. (more…)
Hotel dining isn’t generally an interesting topic of discussion. With a few notable exceptions, people dining in hotels usually don’t want to bother to look for someplace to eat after a tiring day of travel. Meanwhile, hotels are sometimes not particularly keen to operate on-premises restaurants, particularly if they don’t have conference facilities, but do so grudgingly to offer an option for weary guests.
In the context of Chinese-American communities, hotel dining has been historically non-existent because in Chinatowns new and old, hotels themselves have been largely non-existent. While Chinatowns have been a tourist attraction for well over a century, few tourists desired to secure rooms there. Those few lodging facilities that did open in Chinatowns during the 20th century were largely independent motels without many amenities, such as the Royal Pacific Motor Inn in San Francisco Chinatown and Moytel in Los Angeles Chinatown. With the plethora of local Chinese dining opportunities only steps away, the motels did not need to offer on-premises dining. (more…)
Less than three years ago, I reported on the lack of great Chinese food on the Westside of Los Angeles. Though I acknowledged the Westside was no longer a total wasteland for Chinese food, I also lamented that New Port Seafood, the first signature San Gabriel Valley Chinese restaurant to open on the Westside, was struggling. In fact, the restaurant shuttered its doors with barely a whimper last year. (more…)
In many communities across America, “Restaurant Row” is a block or two with an unusually heavy concentration of restaurants and other eateries. In some cases, it’s more extensive, such as the famous Restaurant Row on La Cienega Boulevard in Beverly Hills, or the five-mile stretch of Belt Line Road in Addison, Texas. But neither of these compares to the string of Chinese restaurants along a nine-mile stretch of Valley Boulevard in southern California’s San Gabriel Valley. (more…)
I recently visited my local McDonald’s, but as I parked my car, a McDonald’s worker rushed over. “Sir, sir, I’m sorry,” he said, “but you can’t park here.”
“Why can’t I park here?” I asked.
“Because this is for Uber delivery pickup only.”
That’s when I saw it: a row of spaces specifically for Uber Eats drivers.
In the last five years, according to the NPD Group, revenue from restaurant deliveries has increased 20%, and the overall number of deliveries has risen 10%. Due to the rise, restaurants have had to change operations, including redesigning interiors and modifying menus. (more…)
Cantonese restaurants have declined in the United States amid a corresponding rise of what is often referred to as Mainland Chinese food. In the San Gabriel Valley outside of Los Angeles, Cantonese restaurants represent only about 10 percent of total new Chinese restaurant openings over the past five years. The story is the same throughout the country, where coast to coast, non-Cantonese restaurant openings are surging compared to Cantonese restaurants. Historically Cantonese Chinatowns such as New York, Chicago, Boston, and Philadelphia now have numerous non-Cantonese restaurants in their midst. In San Francisco’s Chinatown, perhaps demographically the most Cantonese/Toishanese remaining Chinese community in the United States today, Sichuan and other Mainland-style restaurants, including two branches of Z & Y Sichuan, Pot & Noodle, Chong Qing Xiao Mian, House of Xian Dumpling, Spicy King, and Bund Shanghai have diversified the Chinese dining scene with regional Chinese cooking styles. Even in Phoenix, whose old Cantonese Chinatown disappeared decades ago, food writer Lauren Saria recently lamented the seeming disappearance of Cantonese food. (more…)
Los Angeles came to the Chinese food forefront in the 1990s, surpassing San Francisco and New York. As the 21st century progressed, Los Angeles continued to pull further ahead of the competition. Most recently, L.A.’s advantage has been reinforced by numerous Mainland China-based restaurant chains deliberately locating their first US branches in Los Angeles, rather than San Francisco or New York. (more…)
Since Chinese food first came to America in the mid-19th century, the best Chinese food in the United States has generally been found in California. With by far the largest Chinese population from the 1850s through the mid-20th century, it is no mystery why San Francisco had the best Chinese food for well over a century. However, with the late 1960s immigration act once again permitting large-scale immigration from China to the United States after more than eight decades of tight immigration restrictions, changing immigration patterns had shifted the apex of Chinese dining in the United States in the 1980s to New York, and in particular, Manhattan Chinatown. (more…)
As I have mentioned in a number of previous articles, Mainland Chinese students studying at American universities have created a demand for authentic Chinese regional food that has resulted in many campus towns and cities across the country getting their first taste of authentic Chinese food. But these students do not get their homeland food fix solely through restaurants. Newer options are available for Mainland Chinese students longing for a taste of home. (more…)