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Sapp has three boat noodle dishes on the menu, including one with sliced pork, and beef, or one that throws everything in from tendon to meatballs and sliced beef liver in a beautiful broth. The Taiwanese staple dish is imbued with a deep red hue and lots of rich, stewed beef. The noodles give chew and the braised greens are earthy enough to stand up to the heat.
Restaurant Description
Tam’s Noodle House opened during the pandemic selling only frozen Hong Kong-style wontons and dumplings. Tam’s offers three varieties of egg noodles, including wonton-style egg noodles, rice noodles, and flat egg noodles. Every style of noodle we’ve tried here has been excellent, from the wonton soup to the decadent flat shrimp-roe noodles which are served dry with protein choices like beef belly and pig feet. Be sure to order the cheung fun (steamed rice rolls), which come to your table soft, velvety and ready to be doused with sweet soy sauce. However, we don’t recommend coming here with more than six; unlike Chinese banquet-style dining rooms, the tiny no-frills space isn’t particularly suitable for large groups. Chef Peter Lai offers off-menu dishes for dinner, including the crispy flower chicken and Dungeness crab curry with pan-fried vermicelli.
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Must-try dishes include the silky clam steamed egg, wintermelon soup, salty duck yolk covered pumpkin sticks, and pickled pork belly. 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. 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.
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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 roast duck is a must-order, and the roast pork is only available on the weekends and can be preordered. 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.
Comfort food,
Garden Cafe is another Hong Kong-style cafe with a menu as big as the Cheesecake Factory’s. Diners can order everything from Indonesian fried rice to wonton noodles, Singaporean-style vermicelli, and even mediocre steak specials. Both locations offer special dishes each week that are advertised on paper menus that can only be obtained at the restaurant. There is a new dish everyday of the week that may include a Chiu Chow-style or five-spice duck, braised short ribs with red sauce, or a Western-style dinner. It’s important to note that both locations do not serve the same specials and the set dinner is only available for pick-up at 3 p.m.
Menu
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. 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. 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.
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. Their commitment to healthy cooking aligns with the principles of traditional Chinese medicine, ensuring nourishing and wholesome meals.
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The place serves traditional herbal teas and herbal medicinal soups, but the star dish is the clay pot rice. A Hong Kong specialty, clay pot rice (bao zai fan) is a one-pot meal that is similar to Korean bibimbap. Taste of MP, formerly New Lucky, is a renowned Cantonese food institution in the San Gabriel Valley.
Does Tam's Noodle House offer delivery?
It helps that Oriel has a welcoming dining room, but you’ll be in good company while pulling an Emmental cheesy bite from the bowl. Sign up to unlock our digital magazines and also receive the latest news, events, offers and partner promotions.
There is no place that beats Tam’s wonton noodle soup with its pristine broth and plump wontons. Served piping hot and within minutes of ordering, this Hong Kong cafe continues to draw a bustling lunch crowd eager for this bowl and other Cantonese favorites. Haejangguk, or literally hangover soup, is part of the name of this trio of Korean restaurants located in Gardena, La Cañada-Flintridge, and Arcadia. Don’t fear the blood though, they’re actually mild and taste almost like earthy, irony tofu whose minerals and nutrition will give anyone a burst of energy. Portuguese food doesn’t have much of a foothold in Los Angeles, but fans of the cuisine can find a slew of signature dishes at Natas Pastries in Sherman Oaks.
But even with stiff competition, many Cantonese restaurants have been able to stand the test of time. Massy Soups is in the process of opening a brick-and-mortar space, but temporarily operating out of Sky’s Gourmet Tacos. Everything on the menu, especially the mushroom soup, tastes homemade and comforting in the best way.
Salted egg has long been a prized ingredient in Asian cuisines, punching up sweet and savory dishes with bursts of umami. Its buttery rich and briny yolk, which shines in vibrant hues of yellow and orange, is commonly found in Chinese mooncakes, rice porridge and zongzi (sticky rice dumplings). It’s the ingredient of the moment in Los Angeles — chefs have even stuffed it into French toast and coated fried shimeji mushrooms with it. Open since 1985, the family-owned Phnom Penh Noodle Shack boasts plenty of options that include noodles and soup. This spot stays busy thanks to the house special with sliced and ground pork, stomach, liver, shrimp, and noodles into a massive steaming bowl. 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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