May 13, 1990
On a Cambodian menu it may be hard to distinguish the Cambodian dishes from the Chinese . Here is a crib sheet of dishes not reviewed to help you make authentic choices by the number.
October 4, 2012 |
Tonight's dinner idea comes courtesy of a Culinary SOS request from John in Oak Park, who writes: "My wife and I had Chi Dynasty in Studio City recommended to us. We went there last Saturday and had three appetizers, one of which was the Chinese chicken salad. Its menu professed that it was "voted best in town. " I'm not sure who did the voting, but I can certainly say it was one great salad! Can you get the recipe?" Fresh and bright, with no shortage of crunch, Chi Dynasty's salad comes together in less than an hour.
February 23, 2005 |
One of the best Thai dishes I have tasted in years turned up in Bua Siam, a tiny restaurant in a North Hollywood strip mall. The heady fragrance that drifted up from the plate of fine rice noodles transported me to Thailand's lush countryside. I could have been eating in a rural market or from a noodle boat plying the klongs (canals). Lemon grass, lime leaves, coconut milk and chiles played off each other brilliantly.
March 2, 1995 |
The menu here is crammed with noodles: Thai rice noodles, Chinese egg noodles, Vietnamese rice stick noodle soup, even stir-fried spaghetti. "My whole life I've been involved in restaurants," says John Mekpongsatorn, the 23-year-old restaurateur who created Noodle World, an Alhambra eatery that combines a Denny's-style fast food atmosphere with what amounts to a global tour of noodles. "My favorite thing to eat, of course, was noodles."
June 24, 1993 |
I'd just gotten off a freighter. The weather was incredibly steamy, the way it usually is in Bangkok, and I stumbled into a small, air-conditioned restaurant to escape the heat. That was the Garden Room in Oriental Lane, somewhere near the Oriental Hotel. It was there that I first tasted Thai food. I had chicken supreme in ginger sauce--chicken mixed chop suey-style with shallots, tiny peanuts and shavings of ginger root and spooned over rice. This, with a glass of limeade, cost $1.05.
June 6, 1991 |
DEAR SOS: Madame Wu serves the best chicken salad at her restaurant in Santa Monica. Is it possible to have a recipe or facsimile thereof? --JANICE DEAR JANICE: Why settle for second best when you can have the real thing? Sylvia Wu said she had no idea the dish would catch on so quickly when she introduced the simple improvisation on an elaborate Chinese banquet dish in the 1960s. "It's been a bestseller ever since," said Wu.
August 1, 1991 |
MENU Chinatown Duck With Mushrooms and Bok Choy Steamed rice or noodles Asian pears or lychees Hot tea An occasional trip to a Chinese delicatessen can supplement your grocery shopping with food that is difficult to duplicate at home. There is, for instance, crisp-skinned roast pork or there's char siu , barbecued pork that's been tinted red. Steamed ginger chicken is wonderful by itself, makes a great potluck item or can be shredded for Chinese chicken salad.
January 12, 1990 |
It can't be easy being a Vietnamese restaurant in West Hollywood. Take for instance, Lily Restaurant, an offshoot of Lily Restaurant in Encinitas. It's been open for six months offering good Vietnamese cooking, but judging by the number of customers I've seen on my visits, it hasn't caught on with the locals. Perhaps people think the food is too exotic. What they might not know is that Lily has an extensive vegetarian section on its menu--perfect for health-conscious sophisticates.
CALIFORNIA | LOCAL
April 1, 2001 |
A sense of adventure and a healthy appetite are required when venturing out for dim sum at Seafood World in Westminster. For the uninitiated, dim sum is an inexpensive way to try a wide assortment of delectable Chinese dishes. Servers push about large carts piled high with a variety of bite-sized goodies from which diners can pick and choose. Go ahead, try it. If you don't like it, surely someone else in your party will. The idea, after all, is to taste new and different dishes.