Beijing's perfect, obsessed-over street food could be making inroads here.
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The bone broth is served on the side.
Though there will be lion dances and a beauty contest, you're really here for the stinky tofu and shaved ice.
This is for anyone interested in high-priced Chinese nightclub food who can't wait for Hakkasan to show up.
Co-owner Andrew Chiu explains that he and partner Andrew Wong have put two years and a lot of dough into the Chinese gastropub project.
Some of the city’s best regional Chinese food is clustered in the Thirties.
Owner Frank Yang smells success in Southern California's shopping malls.
Which everyone is way more excited about than Bourbon Steak.
The restaurant features a mish-mash of Vietnamese, Thai, and Chinese dishes.
The new cafe and bar comes from former New York restaurant owner Li Ping.
Down in the O.C., Brad A. Johnson squeezes into The Cellar in San Clemente.
Tang is the successful Hong Kong filmmaker behind the Beverly Hills restaurant Joss.
The boba and milk tea specialist had its start in San Gabriel before expanding to China and the greater U.S.
In other news, Ziggy Marley considers opening a local health food restaurant.
The chef will make Ethiopian tacos with injera bread on a $140 menu coming from Govind Armstrong's kitchen.
That's pulled pork bao we're talking about, not the ones at L.A. Fitness.
Chef Bryant Ng's new roster of dishes was inspired by a recent trip to Southeast Asia.
Despite trying for a neighborhood feel, NYE dinner starts at $250.
Dishes include Mao's maize cakes and pork pibil potstickers.
The L.A. Times critic eats the Chinese city's signature re gan mian and gets a dose of bullfrog stew.