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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. For more than a decade, Sichuan food has taken Los Angeles by storm to become one of the most popular regional Chinese cuisines in the city. Prior to Sichuan’s rise, LA’s Chinese food scene was dominated by Cantonese and Taiwanese establishments. The uptick in mainland Chinese immigration these past two decades, along with substantial financial investments from abroad, has led to an explosion of Sichuan restaurants in the Southland. The cuisine’s bold flavors, coupled with its liberal use of garlic, chile peppers, and tingling “mala” numbing spice, has made it a craveable experience that people cannot get enough of.
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There’s no avoiding a wait at Sea Harbour on weekdays and weekends. The dim sum, which is priced higher than competitors, is ordered using a menu. Fan favorites include the French-style baked barbecue pork, durian pastries, sticky rice balls stuffed with salted egg yolk, salt and pepper calamari, charcoal skin har gow, and truffle siu mai. Also look for creative fusion dishes like the shrimp and roe dumplings, egg tofu in abalone sauce, green spinach pork buns, and deep-fried fish paste with chives. Not many dim sum restaurants make dishes in-house these days — most serve frozen wares reheated for service.
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There are over 200 menu items, but focus on the seafood dishes, like Hong Kong-style clams, sliced abalone on the half-shell, and lobster served in a rich black bean sauce. For great dim sum without the wait, head to Grand Harbour in Temple City. The prices are on the higher side for standard (har gow, siu mai, and pineapple buns) and more unique dim sum (fresh lobster congee, purple yam buns, and deep-fried chicken cartilage). Grand Harbour also has a number of lunch specials Monday through Friday and offers online ordering.
Chong Qing Special Noodles
The rest of the expansive menu includes items such as beef brisket noodles, wontons, and rice rolls. The barbecue section offers an abundance of choices, and the Five Flavor duck is among the most popular meats. The duck is stir-fried until the skin becomes golden, then cooked for hours over low heat. Auntie Kitchen also serves roast pork, barbecue pork, roast duck, and soy sauce chicken. Hip Hot in Monterey Park specializes in melding seafood from Cantonese cuisine with Sichuan flavors.
Yang Chow Restaurant
There’s a sauce-making station and an area stocked with snacks, desserts, and fruits. Notably, the buffet features all-you-can-eat offerings such as chicken feet, chips, sweet porridge, sweet jelly, glutinous rice balls, and even snow fungus. The namesake Chong Qing handmade noodles are rolled fresh and doused in chile oil, and the biang biang noodles are covered in chile flakes, vinegar, and tossed in a spicy hot sauce. Chong Qing Special Noodles is a no-frills, mom-and-pop shop that is sure to hit the spot for spice lovers. Hop Li is a total Chinatown classic, a place where families, big groups, and big groups of families have been coming for over 30 years. For those aforementioned big groups/families, Hop Li also offers a prolific banquet menu, a special prix-fixe assortment perfect for special occasions or single people in need of an easy meal-prepping solution.
Kingdom Dim Sum
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. In the Before Times, diners began each meal by making their own sauce from the ingredients on hand, including herbs, chiles, and garlic. Da Long Yi’s signature sesame oil is poured into each customer’s creation, a tradition specific to Sichuan-style hot pot.
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The hip, to-go-only establishment has a wall lined with iPads for contactless ordering and also offers online ordering and curbside pick-up. Southern Mini Town is a Shanghainese restaurant that only has a few tables. The sheng jian bao (pan-fried pork soup dumplings) are fluffy and juicy. 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. 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.
Five Star Seafood Restaurant
For dinner, it offers exquisite banquet-style meals including the showstopping lobster salad. The fish at Sichuan KungFu Fish is served in big metal fish-shaped hot pot containers filled with a bright red chile-infused broth. Diners choose between swai, cod, pollock fillet, and a handful of other proteins.
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. Since 1976, the Yang family still touts a 100-item menu in the heart of Chinatown. Choosing the best dish can be an overwhelming task, but Yang Chow’s staff helps steer diners to the right dishes, including the classic slippery shrimp. It used to be the upscale Filipino restaurant Lasa and later the more casual Lasita. The current iteration focuses on natural wine and rotisserie chicken in a brightly colored space inspired by Philippines sunsets.
Auntie Kitchen is one of the most reliable restaurants serving traditional Cantonese fare. There are three locations, and the newest in San Gabriel offers the most extensive menu of the three. Though it’s known for its Cantonese barbecue, Auntie Kitchen even offers the Hainan chicken rice. That dish comes with complimentary soup, and portions are generous while prices remain reasonable. The brand hails from Chengdu, the unofficial hot pot capital of China, and boasts more than 1,000 outlets across the globe. 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.
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. Open since 1982, Kim Chuy is a Chinatown staple and one of the best places in Los Angeles to find Chiu Chow-style noodle soups. The classic Chaoshan dish (developed in the eastern part of China’s Guangdong province) includes a base of egg noodles and thin rice noodles, a delicate broth, and various meats, seafood, and Chinese vegetables.
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