Los Angeles is more than great beaches - it's great food, too. With some of the most inventive and varied restaurants, the food scene in LA is rich, exciting, and often worth sitting in the traffic it takes to get there. So grab some friends and explore the city's best, from fried chicken to sandwiches, ramen to burgers, and don't forget brunch! Angelinos love their brunch.

Kung Pao Prawns. Photo by Opal.

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…)

Posted by on October 15th, 2018

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…)

Posted by on August 13th, 2018

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…)

Posted by on July 16th, 2018

Photo by Kevin Clark / The Herald

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…)

Posted by on May 29th, 2018

Photo by John Sequeira

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…)

Posted by on April 9th, 2018

Black truffle shumai at Longo Seafood. Photo by David R. Chan

A brief history of L.A.’s Chinese food scene

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…)

Posted by on December 4th, 2017

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…)

Posted by on October 2nd, 2017

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…)

Posted by on July 24th, 2017

Star ratings are ubiquitous when it comes to restaurants. While a one-star Yelp rating has a far different meaning from a one-star Michelin rating, universally the rule is that the more stars, the better. However, I created my own star rating system which has nothing to do with the quality of the restaurant. Rather, under my system, each star represents a different Chinese restaurant that has operated at a particular location; a four-star restaurant location means that I have eaten at four different Chinese restaurants at that particular address.

Of course, under my system, the sky is the limit for the number of stars that can be awarded, given the rate at which Chinese restaurants close down and are immediately replaced by successors. Right now, the leader is in a shopping center on Valley Boulevard in San Gabriel where I have eaten at 14 different Chinese restaurants over a 25-year period. There are roughly a hundred four-star restaurants on my list and hundreds more with five or more stars. (more…)

Posted by on June 26th, 2017

Photo by sputnik / Flickr

In my previous articles about Chinese dining in Los Angeles, I have only incidentally mentioned the Orange County community of Irvine. However, this omission should not be interpreted as minimizing Irvine’s importance on the Chinese food scene, as indeed Irvine ranks second in the Los Angeles metropolitan area behind only the San Gabriel Valley as the preferred source of authentic Chinese food. Rather, I haven’t said much about Irvine because of its geographic distance, some 40 miles from both Los Angeles Chinatown and the San Gabriel Valley, and 55 miles from the Westside of Los Angeles. As such, Irvine’s Chinese food options are seldom appreciated by diners from these other areas. (more…)

Posted by on May 15th, 2017

Dave Jensen

Dave Jensen
Craft Beer

David R. Chan

David R. Chan
Chinese Restaurant

Nevin Barich

Nevin Barich
Fast Food

Justin Chen

Justin Chen
Menuism Co-Founder

John Li

John Li
Menuism Co-Founder

Kim Kohatsu

Kim Kohatsu
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