January 26, 2012
Southern California's one big bowl of noodles for anyone who loves Southeast Asia's many incarnations. And we're not just talking about pho and pad Thai. Look to the Central Vietnamese restaurants of Westminster for your fix of mi quang , neon-yellow rice noodles in a curry-like sauce with a party of garnishes, or bun bo Hue , spicy beef and pork noodle soup, often garnished with banana flower and amaranth. Or craving Cambodian seafood soup or tom yum noodles with chunks of crispy pork belly?
May 5, 2011 |
It's usually the other way around. A high-end chef goes downscale for his or her flagship restaurant's spinoff. Think bistro, cafe or burger spot. But Sang Yoon, chef-owner of the phenomenally successful Father's Office, forges his own path. He's gone from a modest bar with food to an elegant but still casual Asian restaurant, possibly the most anticipated of the season's openings. Not an easy jump. But though there's much to like about the new Lukshon in Culver City — the spicy chicken pops, the crispy coconut rice cakes, the Malaysian spiced short ribs!
January 27, 2011 |
The splashy color-saturated drink menu at OShan Island could easily leave you wondering exactly how the small cafe fits into San Gabriel's food-mad culinary scene. With 123 beverages on the list, is the place merely another refreshment depot hooking its fortunes to the aging boba trend? But a better indicator is the sign outside announcing Hainan chicken, meaning you've found a rare authentic kitchen serving the food of this Chinese island province. The velvety poached bird, a comfort food favorite everywhere in Asia, is as ubiquitous there (and in this neighborhood)
January 6, 2010
Rice noodles with Chinese chives, shrimp and pork (banh pho xao he) Total time: 35 minutes, plus soaking time for the noodles Servings: 2 to 3 as a main course, 4 to 6 as a side Note: From Andrea Nguyen. Chinese chives are significantly larger than Western chives, and their flat leaves have a delicate garlic, rather than onion, flavor. In Chinese and Southeast Asian markets, they are typically sold in 1-pound bundles. Vietnamese cooks treat them like a green vegetable, often cooking them with noodles.
CALIFORNIA | LOCAL
September 9, 2009 |
Foodies take note: State lawmakers are angling to protect your pomegranate juice, ensure the sanctity of the honey harvest, promote organic agriculture and get bullish on blueberries. There may be a recession raging and bigger issues aplenty, but the California Legislature has nevertheless been busy plowing through some of the more esoteric corners of the state's agricultural bounty. State Sen. Roderick Wright (D-Inglewood) has taken on the cause of a Beverly Hills billionaire to ensure consumers seeking 100% pomegranate juice aren't getting watered-down and sugar-sweetened knockoffs.
August 8, 2005 |
It was a chilly winter night when a family of seven arrived at Santa Ana's Catholic Worker shelter. For two weeks, the children and their pregnant mother slept in the backyard of the overcrowded shelter, with only a pillow and blankets to cushion the concrete floor. The youngest children at the time, Ivy, now 4, and Gary, 3, were hospitalized after they became sick with pneumonia.