Table Of Content
They are so thick and stuffed with taro and shrimp. The vermicelli noodles are so soft, and goes well with everything. In minutes, our noodle bowls hit the table steaming and topped with an incredibly aromatic allium-infused oil, shrimp and beef, as well as bean sprouts and spring onions served in a little sidecar.
Kim Kee Noodle House
At Kim Kee, some noodles dishes represent the introduction of wheat into Chinese cuisine, while others are made out of rice, with sauces that range from chili to modern-day Srirachas. Kim Kee Noodle easily flies under the radar of most foodies and food media because it’s so simple, yet the restaurant is a cornerstone of the community. One of the long lasting restaurants that serve Teochew flavors.
New Kim Kee Noodle House
There was only one time 6pm on a Sunday where it took 45+ mins to get our food and drinks, but that was one out of the 50 times we have been here. That didn’t changed our minds about this place. I got the Pork Vermicelli bowl and my goodness, it was the biggest one I’ve ever had! The ones I usually get are much smaller than these, and the egg rolls are a lot smaller too. The egg rolls in this bowl were huge, which I’m not complaining about because I LOVE egg rolls.
The Essential San Gabriel Valley Restaurant Crawl with Johnny Lee of Pearl River Deli
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The ingredients are fresh, and they are wrapped well without the wrap getting dried out. Bun Rieu (Crab Tomato Soup with Udon-like Noodles) – There is a strong tomato-y taste with lots of crab/pork pieces. LOL, it satisfies my craving for pasta strangely. Reproduction in whole or in part without permission is prohibited. As the oldest Teochew restaurant in Far East Plaza, it’s been open since the 1970s and is worth checking out.
Yunnan Restaurant: Anything from the cold table
I typically give all my tripe and tendon to my boyfriend, but I hoarded my tendon to myself here. When you show up, don’t be surprised if there’s a legit line. This is something you and the other waiting customers have to manage since there’s no list to take down your names. A waiter will look over and ask how many and if you’re in luck, there might be a table for you. It is your normal Vietnamese food but the special grilled fish is what we order (pictures all over the wall).
LunAsia in Alhambra: Rice Paper Rolls
The array of noodle choices and condiments on the table showed us the broad cultural influences Teochew cuisine had to offer. One good thing is that the ubiquitous stereotype of cheap Chinese food is slowly being chipped away as customers demand better quality ingredients. When dining at the new transplant hot pot chains like Xiao Long Kan Chinese Hot Pot or HaiDiLao, it’s rare to get out for under $50 per person. With the emergence and proliferation of these more elevated restaurants, there’s a clear link between China’s rise as an economic superpower and Chinese prosperity here.
The pork was well marinated and full of flavor, and you can never go wrong with the fish sauce dressing! I was only able to eat half the bowl because it was just that big. The only thing I wish they did differently was slice the pork.
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I ordered a #5 which is the pho tai (rare beef only). The regular suited me just fine and I remember thinking that it had a great ratio of soup/noodles/meat. I can never finish the noodles but this time I was able to even with the copious amounts of beef and soup.
When China’s economy does well, it’s felt and seen in SGV. The cars are nicer in the parking lots and the driveways, the houses are bigger and more expensive, and the lines are longer at the restaurants. If something is trending in China, it’s also trending in SGV. As a result, you can now see fewer Cantonese restaurants and more skewer or fancy hotpot places.
The rice paper rolls can be ordered however you want them, with fillings such as shrimp and beef. It’s all perfectly balanced with the sticky-yet-smooth rice wrapper, and the salty/sweet flavors just slightly acidic from the touch of vinegar in the dipping sauces. Sides of chive rice cakes are worth getting if you are extra hungry.
Johnny is deeply passionate about Chinese cuisine and SGV history and how both have changed over his lifetime. At one years old, Johnny moved with his family from Taishan, Guangdong to Lincoln Heights and shortly thereafter to SGV. He grew up in a Cantonese home eating the simple foods of his family’s region. His restaurant has received accolades from LA Times, NY Times, Eater, infatuation, and more.
It has more of a hole-in-the-wall vibe with slightly sticky tables/menus. It’s a huge restaurant, with tons of tables, but the tiny mall it’s in doesn’t have the most parking. Came here during my lunch break during a work conference, and it’s the perfect place for a quick meal! Parking is a bit tough in the plaza, and it does get packed during peak lunch hours, but my party and I were sat immediately when we got there, and the service was quick and efficient.
Pearl River Deli’s compact menu is everchanging, with a few mainstays like his famed Hainan chicken on weekends and his juicy roasted char siu pork. To his mind, Johnny’s evolving menu reflects what people want to eat. Foodwise, they’re known for their pho whether it is beef or chicken, all the pho here is pretty good. After coming here for years and years, it is safe to say most things on the menu are pretty good. I don’t know a dish here where I would say to never get.
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