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There’s also a slew of offal selections like chicken gizzard, heart, and even bull penis on a skewer. All skewers are accompanied by both spicy and non-spicy powders and sauces. Fresh chunks of lobster meat are sliced and placed on top of a fruit bed. Duck House’s menu comes from its co-owner and executive chef Ivan Liu, who left his Sichuan restaurant in San Diego to come to Portland, bringing his menu along with him (as well as a few trusted cooks).
The 15 Best Places for Duck in Los Angeles
Other popular dishes include the cold eggplant salad, lamb tenderloin skewer, and sweet pork pita. Mr. Chopsticks has been a mainstay in the area for over three decades and is one of a handful of Cantonese restaurants that still provide free soup at the start of the meal. The lunch menu includes 40 affordable and amply portioned specials, like beef chow fun, kung pao shrimp, chicken wings, and salt and pepper shrimp.
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Chinese Restaurant Szechuan Brothers Opens in Vancouver, Washington - Eater Portland
Chinese Restaurant Szechuan Brothers Opens in Vancouver, Washington.
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Bistro Na’s, which opened in Temple City in 2016, is the first U.S. restaurant to serve Chinese imperial cuisine. The restaurant’s recipes were originally reserved for royalty and have been passed down through generations of chefs who worked in the imperial kitchen. Standout dishes — including chef Tian’s famed Peking duck which requires reservations two days in advance — are served in a room that feels like a traditional Chinese courtyard from the Qing Dynasty.
Yang's Kitchen
This popular Chiu Chow restaurant boasts a menu that rivals the Cheesecake Factory’s. Downtown near Portland State University and right off of 405, Duck House’s placement is no accident. The owners selected the place not only for its casual aesthetic, but to make it easy for PSU students, downtown office workers, and the growing Chinese-American population living in the suburbs to easily access the restaurant. It’s a far cry from a sports bar, but with a tap-list and large flat screen, it’s entirely reasonable to treat it like one for a night.
Eater LA main menu
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. Ji Rong is a San Gabriel Valley staple that specializes in traditional Peking duck, which comes with thin pancakes, shredded green onion, julienned cucumber, and hoisin sauce. The duck skin is sliced thinly over a layer of fatty and tender duck meat. The bones are all removed, making it easy for diners to make their own wraps. There are no walk-ins for Peking duck; make sure to call ahead and reserve a duck at least an hour and a half to two hours ahead.
Town
Their rendition of orange chicken is made their own with Sichuan touches. The flaming pork jowl is a popular dish that servers set on fire at the table with potent 151-proof rum, and cocktails are also extremely innovative. Lan Noodle is a powerhouse for Lanzhou-style noodles and each bowl is made to order. Customers can watch the noodle master pull eight different shapes, while throwing the strands over their shoulder and into a pot of boiling water. Each type of noodle requires a special kind of wheat flour to get the perfect QQ (chewy) texture.
Servers are friendly and as attentive as possible given the business of the restaurant, but don’t expect fine dining levels, as empty plates occasionally linger, as can the bill, especially at peak hours. 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. 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.
Eater Portland main menu
Luckily, many of the dishes on the main menu are around $12, and are served in a heaping mound that is easily shareable. Even cheaper is the lunch menu, all under $10 for an entree, rice, and soup, with serving sizes large enough for leftovers (especially when ordered with some dumplings as an appetizer). 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.
HOURS
Southern Mini Town is a Shanghainese restaurant that only has a few tables. Other must-order dishes include winter melon soup, Chinese okra with salted duck egg, pan-fried Shanghai rice cakes, Shanghainese eggplant, pork kidney, and clam stew egg custard. The pork hock is a popular dish that falls off the bone and the fried fish with seaweed powder should not be missed. Don’t forget to finish the meal with the osmanthus sweet soup with black sesame dumplings for dessert.
Many dishes feature ingredients like freshly shaved black truffles and gold leaf accents. Los Angeles’s tremendous Chinese food scene keeps getting better and better. In recent years, some upscale new places have opened serving some of the highest-end Chinese food in the U.S., though there is still a wealth of reasonably-priced strip mall finds from Alhambra and Rowland Heights. Traditional culinary delicacies are the epitome of a rich ancient history and culture. Since Duck House was established in 2003, it has been committed to carrying on traditional Chinese cooking methods and authentic Chinese cuisine, along with new innovative dishes. Kim Ky has been an institution in the San Gabriel Valley for decades, with multiple restaurants spanning even to Orange County.
We are committed to following the time-honored traditions of preparing the roasted duck. The house special sauce is the soul of the dish and is made by meticulously blending six different spices and sauces. A thin and delicate pancake is the perfect complement to wrap the aromatic and crispy duck skin and tender duck meat, with finely shredded scallions and cucumber, topped off with its sweet house special sauce. 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.
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