Now that on-site dining is allowed again, the restaurant serves Hong Kong- and Cantonese-style cafe foods like curry fish balls, barbecue pork, beef stew lo mien, steamed rice roll, and Hong Kong-style milk tea. Tam’s offers three varieties of egg noodles, including wonton-style egg noodles, rice noodles, and flat egg noodles. May Mei is a solid Cantonese restaurant that has been a local favorite for 15 years. The daily chef specials and long list of Cantonese specialities makes it a neighborhood must. There are many renditions of popular tofu dishes on the menu, like fish and tofu in black bean sauce, and Cantonese-style soups that can take hours to make, like the crab meat fish maw soup.
Hours
Their commitment to healthy cooking aligns with the principles of traditional Chinese medicine, ensuring nourishing and wholesome meals. It’s worth noting that the rice platters are freshly steamed upon ordering, so some waiting time should be expected. Cantonese cheung fun (steamed rice roll) is a common snack and dim sum must-order. Typically, the rolls are filled with shrimp, pork, beef, fish, or veggies and topped with a sweet soy sauce. The version at E&J Yummy has a bunched-up texture from the scraping motion used to make them. Diners can choose to add an egg topping to the steamed rice roll, which brings all the flavors together.
Menu
The Congee offers humongous portions of wontons, lo mein, fish balls, beef balls, and other Hong Kong-style dishes, but its namesake congee is the star. Congee, pronounced jook in Cantonese, is a porridge made from rice usually served for breakfast or at dim sum. Classic flavors include chicken, abalone, pork, scallions, ginger, and thousand-year-old egg. A good bowl of jook should be silky-smooth, which the Congee does just right. Nature Pagoda is a tiny mom-and-pop spot that has been around since the ’90s.
Cooking
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Alice’s Kitchen is operated by the family that opened the original Delicious Food Corner in Monterey Park. Taste of MP, formerly New Lucky, is a renowned Cantonese food institution in the San Gabriel Valley. Must-try dishes include the silky clam steamed egg, wintermelon soup, salty duck yolk covered pumpkin sticks, and pickled pork belly.
The best dim sum to order is the special “To To” ma lai go sponge cake, which is layered with salted duck yolk and made using a recipe from a famous Hong Kong chef and food personality (梁文韜). For those visiting NBC for dinner, the family-style Cantonese meals are a hit. The suckling pig and lobster meal for 10 people consists of a half order of suckling pig, five lobster dishes, as well as stir-fried noodles, roasted garlic chicken, and dessert. A hallmark of a true Hong Kong-style cafe is a menu with enough variety to give the Cheesecake Factory a run for its money.
Their menu features classic dishes like XO fried rice, vermicelli noodles, salted egg shrimp, and deep-fried salted pig feet. They also offer a selection of higher-priced fresh seafood options, including garlic-steamed Alaska king crab, lobster, tiger prawns, live fish, Dungeness crab, and various clams. Tam’s Noodle House opened during the pandemic selling only frozen Hong Kong-style wontons and dumplings.
The bottom of the rice is crispy while the rest of the rice is moist and steamed with ingredients like mushroom and bamboo shoots, Chinese sausage and pork ribs, or salted fish with ground pork and tofu. 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. Noodle Bistro, despite its name, specializes in the art of Cantonese steamed cuisine. Instead of noodles, they excel in serving a variety of steamed rice platters, steamed Chinese dishes, and traditional Cantonese soups.
Garden Cafe
Hot Spot Nabe is a cozy, family-owned eatery with limited seating that specializes in healthy Cantonese cuisine. Their menu boasts an extensive selection of traditional Cantonese soups, including the meticulously prepared pepper pork belly chicken soup, which requires hours of simmering. Among their most sought-after dishes are the salted shredded chicken, ginger scallion chicken, XO sauce fried rice (also known as drunken cat fried rice), beef stew, and crispy large intestines. For dessert, they offer peach gum, a superfood and antioxidant derived from peach and Chinese wild peach trees, which has gained popularity in Chinese traditional medicine in recent years. Henry’s Cuisine is a small restaurant specializing in Cantonese cuisine with a hint of Vietnamese influence.
They offer affordable lunch specials until 5 pm and stand out by providing complimentary traditional soup during lunch and traditional Chinese dessert with dinner, a rare treat in the area. Hidden inside a nondescript parking lot is a small mom-and-pop spot that’s been around for decades. The affordable Cantonese barbecue meats are better tasting than the big-name establishments in the area. In fact, ACC is a wholesaler to many popular San Gabriel Valley restaurants that cannot afford to have a barbecue master in-house. The restaurant serves both an Americanized and a traditional Chinese menu, along with daily specials like Hong Kong egg waffles, beef noodle soup, and even a handful of non-Cantonese dishes.
The San Gabriel Valley’s Chinese food explosion began in the 1980s and 1990s when Cantonese and Taiwanese immigrants settled in the area. In the following years, Cantonese cooking rose to prominence in LA and America. Characterized by roasting, boiling, steaming, stir-frying, and deep-frying techniques that incorporate fresh ingredients and ample seafood, Cantonese cooking is as diverse as it is delicious. Another hallmark of the genre is wok hei (wok breath), which is a distinct flavor imparted on dishes as the result of sugars and oils caramelizing in a blazing-hot wok. The roast pork’s crunchy exterior gives way to tender hunks of belly, while the roast duck’s crispy skin sheaths moist, gamey meat.
Ho Kee is known for its roast duck and array of Cantonese and Hong Kong comfort dishes, but the specialty is its see fong choi (private kitchen dishes). These specialty menu items, which can be on the pricier side, include abalone and sea cucumber, winter melon soup, steamed egg custard in crab shell, garlic steamed razor clams, and jumbo shrimp. Chef Lee’s rendition of the traditional Chinese celebratory dish beggar’s chicken is only available a few times a year and sells out quickly.
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