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The off-menu Dungeness crab curry is served with pan-fried vermicelli that soaks up the curry’s flavor, while Lai’s spin on geoduck two ways includes a classic sashimi preparation and a less traditional porridge (pao fan). Beloved dishes like beef chow fun, cola-glazed chicken wings, and salmon carpaccio are also on the menu. The entire menu is based on traditional Chinese medicinal principles meant to balance the body for optimal health. The quaint restaurant serves traditional herbal teas and medicinal soups, but the star is clay pot rice (bao zai fan), a Hong Kong specialty.
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Even though Golden Tree Restaurant is a relative newcomer to Chinatown, it’s become a neighborhood favorite since opening in the former Yum Cha Cafe in 2021. This no-frills spot executes classic Chinese dishes like honey walnut shrimp, shrimp fried rice, lamb chops, clams in abalone broth, and chicken with garlic noodles. Open late until midnight, it offers a vast variety of meats, vegetables, seafood, and carbs to choose from. The restaurant’s unique rotating machine ensures a hands-free, ideal blend of smokiness and tenderness with even cooking. Favorites include the cumin lamb skewers, pork belly, oyster mushrooms, and corn.
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It's prominent, and it's there, but you probably don’t think about it much. Here you’ll find brightly colored buildings, streets named “Bamboo Lane” and “Chung King Road,” and red lanterns that sway overhead. But this Eastside neighborhood is more than just a kitschy photo op—it’s fully embedded in the city’s history.
Where To Eat & Drink In LA's Chinatown
Chef Tony Dim Sum by Tony He, the culinary talent behind the acclaimed Sea Harbour restaurant in Rosemead (as well as some iconic places in Vancouver), offers a contemporary dim sum experience. Chef Tony blends traditional Cantonese favorites with modern interpretations. Many dishes feature ingredients like freshly shaved black truffles and gold leaf accents. Other noteworthy dishes comprise Sichuan-style beef short ribs, slow-cooked for 48 hours; Shanghainese sautéed eel, air-dried for 48 hours before cooking for another four; and cold Shanghai-style river shrimp. Diners can indulge in Buddha Jumps Over the Wall soup, a specialty demanding meticulous preparation, incorporating a lavish set of 20 to 30 ingredients.
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The extensive menu goes far beyond the expected egg salad and pork katsu milk-bread sandos. With creative fillings like honey walnut shrimp and mushroom katsu, these are both satisfying and filling. Chinatown’s longstanding, no-frills Chinese-Cambodian restaurant has been a staple in the neighborhood for decades. Head to New Kamara for noodle soups, fried leek cakes, and pork blood porridge. Always try to get there early to snag Chinese doughnuts that are usually sold out by lunchtime.
This family-owned restaurant has been around since 1977, serving up standard comfort dishes like wonton soup, sweet and sour pork, fried pork chops, and orange chicken to both Jackie Chan and people who aren’t Jackie Chan. Expect fine dining plus a show, as diners are treated to something like a traditional Beijing opera performance. Hot pots feature premium ingredients like imported fresh seafood and wagyu beef. The restaurant sources wagyu from its own cattle farm and ships a whole cow daily to ensure the freshest sashimi, meatballs, and more. Colette is helmed by former Embassy Kitchen chef Peter Lai, who showcases his innovative and complex Cantonese-inspired cuisine. One of his most sought-after off-menu items is the Crispy Flower Chicken, a traditional Cantonese dish that takes at least six hours to prepare and features a deboned, air-dried chicken pressed with shrimp paste.
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. Xiaolongkan, a well-known Sichuan hot pot chain in China, making in the United States courtesy of the restaurateurs affiliated with Chengdu Taste and Mian. 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.
Meizhou Dongpo Restaurant 眉州东坡
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. Hip Hot in Monterey Park specializes in melding seafood from Cantonese cuisine with Sichuan flavors.
All the noodles and dumplings are made in-house, including three varieties of egg noodles (wonton-style egg noodles, rice noodles, and flat egg noodles). Miàn, the Chengdu Taste offshoot, specializes in Chongqing-style noodles like zhajiangmian — hand-pulled wheat noodles tossed in fermented bean sauce, ground pork, and vegetables. Other specialities include its Huaxing noodles with fried egg in tomato broth, Chengdu hot-and-sour noodles, and beef pickle noodles in green Sichuan pepper soup.
As the city prepared for the summit last week, demonstrators — many of them Asian-American — took to the streets, protesting Xi’s visit and the event itself. An offshoot of the Half and Half chain of boba shops, Half and Half Good Old Time serves Taiwanese cafe comforts, drinks, and desserts. All drinks are made with crushed ice and honey boba, and priced under $4. JJ Bakery only made Taiwanese breads when it first opened in 1996, but has expanded its menu to include European and American pastries too. Visit the flagship in City of Industry or the one in Arcadia for Taiwanese breakfast offerings in addition to the usual selection of baked goods. Additional locations in Hacienda Heights, Rowland Heights, Torrance, and Temple City.
After the original Chinatown was demolished in the 1930s to make way for Union Station, a new Chinatown was built, becoming the first neighborhood in the United States to actually be owned by Chinese residents. A call sheet went out, and the best set designers of the day got to work transforming this small patch of land into an Americanized Shanghai. Jade green awnings and neon signs went up, and soon, imperial roof structures topped every building. Since then, this New Chinatown has starred in big Hollywood movies like Rush Hour, I Love You Man, and Beverly Hills Ninja, among many others. My Dung continues to produce some of the city’s best banh mi in Chinatown.
The aforementioned cumin toothpick lamb is a must-order, along with the boiled fish with green pepper sauce and mung bean jelly noodles. Da Long Yi is a Sichuan hot pot chain from the city of Chengdu that specializes in a three broth hot pot experience that includes a lighter, non-spicy mushroom broth, a non-spicy tomato broth, and its signature red hot broth. The signature broth is made with dozens of herbs, chile peppers, and peppercorns that have been sourced from different Chinese provinces and fried in beef tallow. It uses quality seasonal ingredients, many of which are seafood, and offers plenty of vegetarian dishes. During lunch, it offers a la carte items and bento specials that come with soup. For dinner, it offers exquisite banquet-style meals including the showstopping lobster salad.
Bopomofo Cafe serves up Instagram-ready milk teas, along with Taiwanese-American comfort fare in San Gabriel. The Taiwanese fried chicken sandwich served on a pineapple bun is rightfully popular. 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.
With three locations in Southern California (Rowland Heights, Chino Hills, and Monrovia), Yi Mei Deli serves up solid Taiwanese breakfast and small bites. The guai shu shu (deep-fried intestines stuffed with sticky rice) are snappy and filling, while the gua bao (pork belly buns) never disappoint. Everyone comes into Ahgoo’s Kitchen for chef Thomas Yeh’s green onion sesame pie — it’s crisp on the outside, pillowy within, and bursting with scallion flavor. The battered and seaweed-flecked fish is terrific too, along with any protein prepared in Yeh’s three flavor sauce. For those in need of a showstopping burger, head to Far East Plaza and into chef Alvin Cailan’s Amboy.
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. Nothing disappoints on the menu at Lasita with roasted chicken, pork belly lechon, adobo marinated olives, and grilled branzino stuffed with lemongrass and ginger.
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.
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