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Mr. Chopsticks has been a mainstay in the area for over three decades and is one of a handful of Cantonese restaurants that still provide free soup at the start of the meal. The lunch menu includes 40 affordable and amply portioned specials, like beef chow fun, kung pao shrimp, chicken wings, and salt and pepper shrimp. Given 24-hour advance notice, Mr. Chopsticks whips up its famous seafood winter melon soup that’s made from scratch using ingredients from the restaurant’s garden; the soup serves up to 15 people. All the noodles and dumplings are made in-house, including three varieties of egg noodles (wonton-style egg noodles, rice noodles, and flat egg noodles). Southern Mini Town is a Shanghainese restaurant that only has a few tables. Other must-order dishes include winter melon soup, Chinese okra with salted duck egg, pan-fried Shanghai rice cakes, Shanghainese eggplant, pork kidney, and clam stew egg custard.
Wok Chicken
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Walk up to the clear glass window to watch a bowl come together — from kneading the dough, pulling the noodles, and assembling with a radish-beef broth, chile oil, fatty beef chunks, green onion, and cilantro. Although Liu is known for her Sichuan cuisine, 19 Town focuses on contemporary Chinese cuisine. There’s a fun fusion dish called gnocchi con le cozze, which blends Chinese pickled-pepper sour and spicy sauce with mussels and pasta. The mapo tofu comes covered in cheese in a fondue dip where pieces of bread are pulled through a mozzarella and tofu mixture.
*Curbside pickup & Catering options are also available*
Must-order dishes include the hand-shredded chicken and the salt and pepper wings lightly fried with garlic, chopped onion, and peppers. Tofu with Vegetables (Steamed or deep fried tofu) GF ♥ LS ⓋSautéed with broccoli, celery, zucchini & carrot in your choice of our chef’s signature white or brown sauce. Hibachi Vegetable Plate GF ♥ – Ⓥ – $11Broccoli, carrot, mushroom, onion and zucchini grilled on hibachi.
Lo Mein
Hunan Chicken LS🌶️Sliced white meat sautéed with broccoli, bell pepper, zucchini, carrot and celery in our spicy Hunan sauce. Hip Hot in Monterey Park specializes in melding seafood from Cantonese cuisine with Sichuan flavors. Although there are some traditional dishes on the menu, like mapo tofu and dry pots, the most popular dishes all involve seafood, including the spicy crab pot, Dungeness crab, and squid with pickled chiles.
Hibachi Shrimp Plate GF ♥ – $12.5Shrimp grilled on hibachi with broccoli, onion and zucchini. Hibachi Chicken Breast Bowl GF ♥ – $11.5White meat chicken grilled with mushroom, onion and zucchini. The restaurant has a cult following and over 1,000 stores around the world. MLBB — as it’s often abbreviated — only serves its signature soup base, which contains 19 herbs and is topped with an additional dose of chile, onions, and sesame oil. Even its mild variety is considered spicy for the average person not from Chengdu. If you’re feeling adventurous, try the spicy broth and equally spicy chile dipping sauce.
The pork hock is a popular dish that falls off the bone and the fried fish with seaweed powder should not be missed. Don’t forget to finish the meal with the osmanthus sweet soup with black sesame dumplings for dessert. Mr. Chopsticks has been a mainstay in the area for over three decades and is one of a few Cantonese restaurants that still provides free soup at the start of the meal. The lunch menu includes 40-plus affordable and generously portioned specials such as beef chow fun, kung pao shrimp, chicken wings, and salt and pepper shrimp. With 24-hour advance notice, Mr. Chopsticks prepares its famous seafood winter melon soup from scratch, using ingredients from the restaurant’s garden. Nature Pagoda is a tiny mom-and-pop spot that has been around since the ’90s.
RiceBox
Sweet and Sour ChickenChicken breast strips lightly fried and served with homemade sweet and sour sauce on the side. Sweet & Sour Tofu ⓋDeep fried tofu served with our homemade sweet & sour sauce on the side. Chef Tony Dim Sum by Tony He, the culinary talent behind the acclaimed Sea Harbour restaurant in Rosemead (as well as some iconic places in Vancouver), offers a contemporary dim sum experience. Chef Tony blends traditional Cantonese favorites with modern interpretations. Many dishes feature ingredients like freshly shaved black truffles and gold leaf accents.
Expect fine dining plus a show, as diners are treated to something like a traditional Beijing opera performance. Hot pots feature premium ingredients like imported fresh seafood and wagyu beef. The restaurant sources wagyu from its own cattle farm and ships a whole cow daily to ensure the freshest sashimi, meatballs, and more. Other noteworthy dishes comprise Sichuan-style beef short ribs, slow-cooked for 48 hours; Shanghainese sautéed eel, air-dried for 48 hours before cooking for another four; and cold Shanghai-style river shrimp. Diners can indulge in Buddha Jumps Over the Wall soup, a specialty demanding meticulous preparation, incorporating a lavish set of 20 to 30 ingredients. Auntie Kitchen is one of the most reliable restaurants serving traditional Cantonese fare.
Menu
Its hot pot broth is said to be made of 90 ingredients, including dozens of herbs, chile peppers, and peppercorns that have been steeped in a fatty beef-tallow base. Hibiscus Tree allows diners to order from a number of set combinations or build their own version of the dish. Some of the ingredients that can be used in maocai include beef, tofu, beef balls, pork belly, sausage, and fish. For those who enjoy unusual items in their maocai, there’s also duck blood, tripe, pork brain, and even bullfrog. Maocai is a Sichuan specialty that hails from Chengdu in Sichuan province. It is a stew-like dish made of meat and/or fish and a variety of vegetables, and is topped with a soup stock made with mala sauce and chile oil.
Although it has many different broths to choose from, like vegetarian mushroom or tomato, the most popular flavor is its signature Sichuan-style broth. The broth is made by simmering beef tallow, green Sichuan pepper, red Sichuan pepper, and a variety of other peppers for more than four hours. The dipping sauce suggested for the Sichuan broth is the crushed garlic and sesame oil dip. Colette offers a variety of rare and unadvertised dishes, including stir-fried lobster sticky rice, lamb stew, and winter melon soup. Beloved dishes like beef chow fun, cola-glazed chicken wings, and salmon carpaccio are also on the menu.
MLBB makes its Sichuan-style dipping sauce using a dried powder mix of minced chile and chopped peanuts. The server then adds a spoonful of the hot pot broth to the minced chile and peanuts to create the sauce. Bistro Na’s, which opened in Temple City in 2016, is the first U.S. restaurant to serve Chinese imperial cuisine. The restaurant’s recipes were originally reserved for royalty and have been passed down through generations of chefs who worked in the imperial kitchen. Standout dishes — including chef Tian’s famed Peking duck which requires reservations two days in advance — are served in a room that feels like a traditional Chinese courtyard from the Qing Dynasty.
Lan sources local beef to make a broth that is simmered for 10 hours every day and topped with house-made chile oil. After running a successful restaurant in China and working at Panda Restaurant Group in Los Angeles, Tony Xu opened Alhambra’s Chengdu Taste in 2013. There’s an additional location in Rowland Heights for those who reside further east. Their compact dim sum menu combines beloved classics with unique creations, like the sticky rice with chicken, salted egg yolk, and mushrooms wrapped in lotus leaf and torched tableside with molten mozzarella.
Chef Peter Lai offers off-menu dishes for dinner, including the crispy flower chicken and Dungeness crab curry with pan-fried vermicelli. Don’t miss the stir-fried lobster sticky rice, lamb stew, and winter melon soup. Vegetable Chow Mein GF ♥ LS ⓋBean sprout, broccoli, cabbage, carrot, celery, onion, scallion and zucchini sautéed in our chef’s signature white sauce. Hibachi Tofu with Vegetable Plate GF ♥ Ⓥ – $11.5Tofu grilled on hibachi with broccoli, mushroom, onion and zucchini. – $14, 8 oz, – $16White meat chicken grilled on the hibachi with mushroom, onion and zucchini.
The menu here, which varies at breakfast, lunch, and dinner, has something for everyone. There is a wide array of standard classics like pork chop baked tomato rice, pineapple buns with pork cutlet, clay pot rice, congee, noodles, and scallop fried rice. The grilled steak entrees are served with either rice or pasta and come with drinks. There are also an array of Chinese-American dishes like honey-glazed spare ribs and honey walnut shrimp. Alice’s Kitchen is operated by the family that opened the original Delicious Food Corner in Monterey Park. Sizzling Chicken LSSliced white meat sautéed with broccoli, zucchini and celery in our black pepper sauce.
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