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There are two factors that go into this: a growing Chinese population in the San Gabriel Valley and a declining Japanese population in the South Bay. Ever since automakers Honda, Nissan, and Toyota left all, or some, of their South Bay offices and headquarters, the Japanese community has been slowly dispersing.
The other week I met Yae Dobashi, the founder of J-Goods magazine, a bi-monthly publication focused on Japanese cuisine in Los Angeles. The interesting part? It's completely written in Chinese. According to Dobashi, the San Gabriel Valley is where the market is going and where the demand is at the moment. Japanese restaurateurs are looking to cater to a growing Chinese population that adores seafood and will pay a premium for it.
Here's a guide to the scene:
Yoshoku: Midoh Kitchen
Yoshoku is a word for a particular cooking style that describes the Japanese take on Western food. It's a style that originated from the Meiji Restoration and has since become an integral part of the local food culture. Think deep-fried breaded pork and curry and hamburger steak doused with a lovely and creamy layer of cheese. These are all things Midoh Kitchen does. They specialize in tonkatsu -- breaded pork cutlets served with a lovely assortment of sides. I also love the hamburger steak, which is a hamburger patty sans the bread, smothered with a sauce of choice. Don't forget dessert; all their sweets are made in-house. 1380 S Fullerton Rd, Ste 106., Rowland Heights, CA 91748; (626) 810-0590.
Bento: Sushi Aru
If you order the combination plate at Aru, you'll be served with a massive grid of nine compartments in a large box. In each is a bowl of food -- each completely different from the other. There's miso-glazed salmon, California rolls, slices of sashimi, marinated soft tofu, and crisp vegetable tempura. How it works: you pick two proteins and a frenzy of sides will come included. After all, the concept of a bento is all about balance and that's what Aru does best. 18359 Colima Rd, Rowland Heights, CA 91748, (626) 964-8686.
Sweet Shrimp: Sushi Koshu
Koshu is a generalist located in Diamond Bar. They have bento boxes, sashimi specials, udon, teriyaki, and hot pot. I love the gorgeous sushi boats which come with up to 24 items per order. But what sets this place apart from the dozens of other sushi establishments in town is the sweet jumbo shrimp sashimi. The shrimp is sliced and served raw, except the head, which is cooked in an earthy miso soup. 20627 Golden Springs Dr, Diamond Bar, CA 91789; (909) 869-7881.
Build-Your-Own: MYO Sushi
MYO stands for "make your own" and those three words sum up the restaurant concept perfectly. This place is essentially the Chipotle of sushi bowls. How it works: you select one protein, three other ingredients, and a sauce. If you're overwhelmed, just go with their pre-set selections. I recommend the sashimi bowl with cucumber, shredded cabbage, avocado, and poke dressing. It comes on a platter with sweet potato tempura, a small handful of salad with seaweed, and a miso soup. 3648 Nogales St, West Covina, CA 91792; (626) 810-5788.
Shabu Shabu: Mokkoji
Shabu shabu is Japanese-style hot pot and can be traced back to 20th century Japan. The name is an onomatopoeia for the sound ingredients make when they're swished around in a boiling pot. The difference between Japanese hot pot and Chinese hot pot? Japanese shabu shabu prioritizes meat quality. And that's what Mokkoji is all about. It's served as individual hot pots with a set vegetable platter and whatever protein you choose. I recommend the wagyu end rib, a buttery cut sourced from a farm in Oregon where cows receive a specific 18-month feeding regimen from a Japanese dietitian. 815 W Naomi Ave., Ste F, Arcadia, CA 91007; (626) 254-0018.
Chirashi: Akasaka Restaurant
The lines out of Akasaka Resturant are monstrous, and it's all for their crazy chirashi bowl -- a massive $35 heap of raw fish over rice. Yes the price tag is intense, but the portion sizes are large enough to share comfortably with two people. If you want to beat the lines, the best tip is to arrive ten to twenty minutes before the restaurant opens and know exactly what you want before you sit down. It's a battle getting in here, but the food is well worth the trouble. 14926 Clark Avenue, Hacienda Heights, CA 91745; (626) 336-0871.
Omakase: Restaurant Hayakawa
Hayakawa was opened up by one of the former chefs at Nobu and has been a San Gabriel Valley fixture for more than two decades. Wearing the toque is chef Kazuhiko Hayakawa, who trained at a renowned Tokyo restaurant that served the Emperor of Japan's imperial court, and was also classically trained in French cuisine. Traditionally Japanese and French ingredients and technique show up in the food: the monkfish is drizzled in butter, there's lobster with butter, and they have crepes for dessert. Omakase is priced at $75: six courses, prepared by Hayakawa himself. 750 Terrado Plz #33, Covina, CA 91723; (626) 332-8288.
Take-Out Only: Yama Seafood
Yama Seafood is a take-out-only grocery store that offers fresh cuts of sashimi by the pound. You can pick up pre-made rolls or bento boxes in their refrigerated section, but the main attraction is at the counter. Pick your fish and Mr. Yama will slice it up for you in minutes and hand it over, beautifully arranged. The main takeaway here? Things are dirt cheap. A tray of salmon sashimi will probably cost less than $15. Just come early. 911 W Las Tunas Dr, San Gabriel, CA 91775; (626) 281-8045.
Ramen: Yukino Ya
There's definitely not a shortage of ramen in the San Gabriel Valley. Ramen powerhouses Shin Sen Gumi and Daikokuya both have locations in these parts. But for something a little bit different, give Yukino Ya a whirl. The ramen joint is a local favorite -- the daily hour-long lines out the doors are testament to that. Customers have the option of customizing their soup base (shoyu, shio, miso, tonkotsu) and from there, additional toppings can be added and spice levels can be adjusted. I also dig the hot tan tan men, which is the Japanese answer to Chinese dandan noodles. The noodles are served in a heavy and creamy soup base with egg, minced beef, and bean sprouts. 8230 E Gale Ave, City of Industry, CA 91748; (626) 581-8420.
Toro: OOtoro Sushi
OOtoro is most definitely on the pricier side of things. Owned by a Taiwanese restaurateur, it's omakase-focused and caters to a more luxury-oriented crowd. After all, their specialty item is the toro -- the fattiest and most expensive part of tuna. They have toro in hand rolls, in salads, and of course, by itself, served raw and with minimalist seasonings. They have over five different types of the cut. Try the snowy toro; you won't even have to chew. 1569 Fairway Dr, Walnut, CA 91789, (909) 598-8299.
A few hours later, (my dad does the slaughtering and my mom the cooking) the crustacean is on the dinner table, freshly steamed and bright red with a small saucer of Kewpie mayo on the side for dipping.
Lobster is beloved by the Chinese and is especially popular in southern China, as well as in neighboring Taiwan. In Mandarin, it's called long xia 龍蝦, which means dragon shrimp.
In China, spiny lobster was the most popular crustacean variety up until five years ago, when demand for international lobsters suddenly skyrocketed. By 2010, there was exponential growth of live lobster imports internationally. It went up 400% to $1,308,401 from $74,651 in 2008 and then to almost $3 million in 2011. Maine lobster, in particular, became extremely popular and beloved for its softer meat and finer flavor. And according to BBC News, for some lobster retailers in the United States, Chinese New Year has become the busiest day of the year -- even busier than Christmas Eve.
At Los Angeles Chinese restaurants, the lobster is decidedly American-born, usually of the Maine variety. They're huge and cost more than $80 for a plate. You can find it on the menu at most Cantonese seafood restaurants in town, plucked straight from the tanks and sautéed immediately in a frenzy of aromatics.
Here's a guide to the different lobster styles that can be found in Chinese restaurants around the greater L.A. area:
With Mayo: Cafe Fusion
Cafe Fusion has become a recurring family favorite. It's where we go for special occasions and reunion dinners. The name is deceiving -- it's by no means fusion at all. Cafe Fusion is entirely Taiwanese and is one of the higher-end Taiwanese restaurants in town. While most Taiwanese restaurants in the area specializes in small eats, Fusion does not. It's family-style. The star dish is almost always the $100 lobster salad: drizzled with Kewpie mayo and paired with slices of seasonal fruit. Lately, it's been mango and apple slices. 510 E Live Oak Ave, Arcadia, CA 91006
Classic Chinese Lobster: New Port Seafood
The New Port brand has long been the gold standard for elaborate Cantonese/Southeast Asian seafood in Southern California. Chef Ly Hua opened the very first location in Orange County in 1988, and eventually opened two other restaurants in the San Gabriel Valley. Last year, opened a location in Beverly Hills. The menu is a mixture of Chinese, Cambodian, Vietnamese, and Thai elements. The House Special lobster is the main draw: it's sautéed with garlic, chilies, scallions, and clarified butter. 50 N La Cienega Blvd Suite 130, Beverly Hills, CA 90211
Lobster Sashimi: New Bay Seafood
New Bay is a well-regarded Chinese seafood powerhouse in Alhambra serving up all the typical classics. Lobster is done nine ways on their menu, but of note is the lobster sashimi. This delicacy has Japanese origins, but is adopted and embraced by the Chinese. The lobster used for the sashimi comes from Europe. 203 W Valley Blvd, Alhambra, CA 91801
Cheese Lobster: New Bay Seafood
This isn't on their menu, but you can request it. The lobster is baked with butter and cheese, which adds an extra touch of luxury to the already-pricey crustacean. This is a common method of preparation in Malaysia and in vogue in China in recent years. The cheese is baked to a golden brown color. 203 W Valley Blvd, Alhambra, CA 91801
Minced Garlic: Capital Seafood Arcadia
Capital Seafood in Arcadia has six different methods of lobster preparation, currently at $14.99 a pound. The steamed lobster with garlic is a simple option for those who don't like the chile-and-pepper-heavy sauce that's typical in most House Special lobsters. Garlic is chopped up and wok-fried with the lobster. 333 Huntington Drive, Arcadia, CA 91006
Black Soybean Sauce: Capital Seafood
If the garlic sauce isn't your thing, black bean is another popular seasoning. Capital Seafood does a solid version smothered with fermented black soy beans. Fun fact: black soybeans are the oldest-known prepared food made from soybeans; the first record of it existing dates back to 165 BCE. 755 W Garvey Ave., Monterey Park, CA 91754
With Garlic Noodles: Boston Lobster
Boston is the current darling of the San Gabriel Valley Chinese seafood scene. Rumor has it that the former executive chef of New Port Seafood opened up Boston, bringing with him his customers. The daily lines out the door are proof. The crustacean isn't cheap though. Sautéed with garlic and pieces of jalapeño, it rings in at $15.95 a pound and if you want garlic noodles with it, that's an extra $5. 727 E Valley Blvd, San Gabriel, CA 91776
With Egg Noodles: Spring Bamboo
Spring Bamboo does lobster over buttery yi mein, which is also known as egg noodles or e-fu noodles. It's cooked with corn starch flavored with chicken stock and just a dash of scallions. The seasoning on the noodles is light so it absorbs the flavor of the crustacean. 1271 S Baldwin Ave, Arcadia, CA 91007
There are various theories as to why there isn't a stronger Filipino food scene in L.A.: a common one is that home-cooked Filipino food is better than restaurant food. While that may be popular reasoning, that doesn't explain why restaurant chefs can't cook better than mom.
"A lot of the Filipinos who immigrated here became nurses," Marianne Aranda, a Filipino-American heavily involved in the Angeleno Pinoy community, told me over dinner. "They integrated quickly into the working class culture in the States so it was easier for them to assimilate because they knew English very well."
This makes sense. The Chinese, Japanese, and Korean communities, on the other hand, were forced to develop their own self-sustaining communities because of stark language and economic barriers. Opening restaurants were not only their way of feeding their community, but an entrepreneurial move. The Filipino community didn't need that; by applying for the H-1B temporary work visa which allows trained nurses to enter the country and work right away, they were able to assimilate more easily.
But that doesn't mean there isn't a Filipino community. During dinner with Marianne in Historic Filipinotown, I realized that the Pinoy community in L.A. is strong. They seem better organized and much more established than most Asian immigrant communities.
They just don't open as many restaurants.
The cuisine of the Philippines is a true hodgepodge of international flavors with Malay, Spanish, Chinese, and American influences, and is generally big on stews, roasts, and meats with a distinctive sour element.
There are regional distinctions as well. "In the North there are more bitter flavors," Marvin Gapultos, the author of the Adobo Road Cookbooks, says. "Bitter melon is common and there are a few dishes that have bile, specifically goat or beef digestive juices. The South has less pork dishes. In the Central region, there's a lot of coconut used in both savory and sweet dishes. The Bicol region is the Philippines' main coconut growing industry. There are also a lot of dishes with chilies in them and it works well because the coconut balances out the spices."
And while there aren't enough Filipino restaurants in Los Angeles to represent all of the above, we most definitely have a diverse mix of different Filipino food in in our city. Here's a guide:
BBQ: Park's Finest
The folks at Park's Finest don't like to market themselves as a Filipino barbecue joint, but prefer the term Filipino-inspired instead. The menu is a variety of meats like pork shoulders slow-roasted for 16 hours, sweet Filipino longanisa (a spiced sausage), and thinly-cut crusted sirloin beef paired with homemade horseradish sauce. They also have their own take on cornbread, which is made with rice flour and baked on a banana leaf for flavor. If you make it there on Wednesday, they have a Worker Wednesday special where customers get a little bit of everything. 1267 W Temple St, Los Angeles, CA 90026
Post-Drink Food: Belly and Snout
Belly and Snout is the place to go for a no-frills, fast, and casual Filipino food experience. The food quality is top notch here and though at its core it's thoroughly Filipino, it's presented in ways completely approachable to those with less adventurous palates. Think hot dogs, french fries, and grilled cheese sandwiches. But the french fries are topped with fried egg, garlic crema, and chicharron. The hot dog is a peanut braised oxtail, smothered with cotija cheese, garlic creme, beans, and cilantro. And the grilled cheese is sandwiched with house-made sweet sausage and American cheese. Located in the heart of Koreatown, Belly and Snout is the ideal place to end up after a long night of drinks. 974 Western Ave, Los Angeles, CA 90006
Tastes Like Home: Max's Restaurant of Manila
Max's is a Filipino food chain straight from the Philippines. They've been in operation since 1945 and has become the place to go for Filipino fried chicken paired with garlic rice. The menu is mostly traditional: kare kare (stewed oxtail), pork sisig (chopped pig's head), crispy pata (fried pork knuckles), and chicken adobo (a vinegar-based stew). "Max's is the place to go if you've never had FIlipino food and want a basic introduction to it," Avanzado says. 313 W Broadway, Glendale, CA 91204
Iconic: LA Rose Cafe
LA Rose is perhaps the most visible Filipino restaurant in Los Angeles, and it's one of the few Pinoy eateries where presentation is a priority. The crowd favorite here is most definitely the lumpia shanghai, which is the Filipino answer to a Chinese-American spring roll. It's deep-fried and stuffed with ground meat and various spices. For that classic sour element, the sinigang (sweet and sour soup) is a good thing to try. It's cooked with pork belly and ribs and balanced out with chunks of taro and greens. Folks on the more adventurous side can pursue the dinaguan -- blood stew with beef. But if you just want meat, give the Cebu-style lechon a whirl. "Lechon" means roasted suckling pig and Cebu is an island in the Philippines. Their lechon is distinguished by the stuffing -- a combination of lemongrass, leeks, salt, pepper, and garlic. 4749 Fountain Ave, Los Angeles, CA 90029
Street Food: Dollar Hits Food Truck
This food truck is a ton of fun. Perched off to the side of a very rundown strip mall, it's truly a party on wheels. Music is blasted as a group of Filipino aunties manage crowds and sell $1 skewers off of their truck. There are grills set up all around the sidewalk where patrons can heat up their food. Menu items are offal-heavy and include blood, pork and chicken intestines, liver, and hearts. There's even balut (fertilized duck eggs). Most customers are Pinoy who come for a taste of Filipino street food. If you're clearly not Filipino, the owner, if she's in the mood, might ask you for your country of origin and proclaim it loudly and proudly on her microphone for the crowd to hear. 2422 Temple St
Los Angeles, CA 90057
Lechon is one of those classic Filipino dishes that everyone has to try at least once. It's an entire suckling pig, roasted and glazed, and Eva's is one of the few places that get it right. Banana leaves are usually used to brush the roast and the key to a good lechon is the skin, which should be a crunchy caramel brown. It's almost glassy when bitten into and the meat is tender and full of juice (no doubt a result of hours of slow and low roasting). This is most definitely party food. Their largest pig is $260 and can feed a grand total of 80 people. 4252 W 3rd St, Los Angeles, CA 90020
Farm-to-Table Pop-Up: LASA
LASA is truly where the future of Pinoy dining in Los Angeles lies. In Tagalog, "lasa" means taste or flavor, and brothers Chase and Chad Valencia are raising the bar for Filipino fine dining, creating a pop-up that merges cuisine from the Philippines with the seasonality of the local farmers' market. As with events like these, menus rotate regularly, but past items have included pork rillette paired with sugar cane vinegar pickles and duck longanisa (sausage) with chickpeas and kale stew. 5010 York Blvd, Los Angeles, CA 90042
East SGV: Pondahan
There's a thriving Filipino community in the eastern portion of the San Gabriel Valley, particularly in West Covina. The star restaurant of those parts is a place called Podahan, which means "hang out" in Tagalog. They market themselves as a place to taste home cooking and if you have a group of friends with you, I recommend the crispy meat platter
which is a combination of crispy pata (fried pork), lechon kawali (crackling pork belly), and a whole fried chicken. 535 W California Ave West Covina, CA 91790
Desserts: Crème Caramel LA
The eatery specializes in Filipino-inspired treats and the cornerstone of the menu is the namesake dish -- the lovely crème caramel. Presented in a pool of caramelized syrup, it has just the right amount of resistance so it doesn't fall apart at the touch of a fork. In fact, the discs are just firm enough to divvy up among your friends. The caramels are creamier than most, but that's just because the recipes are based off of the owner's Filipino aunt's rendition of leche flan. Gently cooked in a Bain-marie, Filipino flan traditionally has a heavier egg ratio; and Crème Caramel LA has taken it upon themselves to color the dessert with the flavors of their heritage. They always have French custard, coffee, and chocolate varieties on tap, but if you you happen to stumble in on a good day, you'll spot some of the most colorful flans to ever grace the Valley. Lavender and bright neon green color variations sit side-by-side. They're made with fresh ube (purple yam) and buko pandan (young coconut and pandan, also called screwpine), respectively. True to its tubular roots, the ube has an earthy, heavier taste -- a clear contrast to the sweeter dewy flavor profile of pandan. Try them both or order in advance for an eye-popping addendum to any dinner party or Instagram feed. 14849 Burbank Blvd, Sherman Oaks, CA 91411
A brief history lesson: Brick toast originated in England, where at its most basic form consisted of a piece of toast dipped in a thick sauce made with milk, salt, butter, and water. That soon spread internationally and these days, especially in Asia, the brick toast has taken the form of a glorious sweet meal in itself, sometimes topped with ice cream or a generous dollop of whipped cream.
In the San Gabriel Valley, there are legions of dessert houses -- most of them Taiwanese -- dedicated to the brick toast. So impress your date with some of the best sweet toasts in town, just in time for Valentine's day.
Oh My Pan
Located on the corner of Valley Boulevard and San Gabriel Boulevard, Oh My Pan is a relatively small operation. Free Wi-Fi makes it an idyllic study spot, but the main draw is really the smorgasbord of flavors on tap. The owner apprenticed at various bakeries in Taiwan and his creations reflect that. While the bakery faces competition from larger establishments like 85°C Bakery Cafe, the main draw here is the quality. Their brick toasts are gorgeous and there's a clear emphasis on fresh fruits and flavors. Start with the simple honey brick toast topped with strawberries and a scoop of ice cream, and if you're set on continuing your glorious dessert binge, peach and mango are solid options. They also have mini-toasts, pudding variations, and an epic one known as the Volcano, which is four layers high. 801 East Valley Boulevard, San Gabriel, CA 91776
Milk and Honey
It doesn't get much cuter than this. The topping on Milk and Honey's toast is shaped like a bear, sandwiched with bananas and topped with a vanilla wafer. They have four toast variations on their menu and drinks, from your standard boba milk tea to Italian sodas. Note: they've also rolled out a ramen burger on their menu. 534 E Valley Blvd #1, San Gabriel, CA 91776
Factory Tea Bar
Tea Bar is where all the cool kids hang out. Graced with chalkboard walls, plenty of board games to entertain, and cushy sofas to snuggle up -- they pay very close attention to their brick toast presentation. There are two thick slices of bread, stuffed with ice cream and a glorious drizzle of chocolate and chocolate powder. 323 South Mission Drive, San Gabriel, CA 91776
MJ Cafe & Teahouse
MJ is a generalist. It's where you can get Taiwanese steak, noodles, boba, fried rice, and of course, dessert. The honey toast is adorned with a combination of matcha and red bean and for a couple of extra dollars, you can get Haagen-Dazs ice cream on top. Brick toasts are usually a feat best attempted by a group of people, but if you're there by yourself, MJ has something called Little Square: three mini-toasts stacked up on top of each other topped with chocolate. In their Rowland Heights location, they launched a new toast variation called Bow Tie Toast, where the bread is shaped like bow ties. 17521 Colima Road, Rowland Heights, CA 91748
Sno-Crave Tea House
Sno-Crave has 11 different variations of toast and the highlights on that menu are some of the most unique in town. They do a macaron variation with a handful of macarons, a wafer, and ice cream. There's another structured like Jenga blocks, and for $13.95 you can get the Sno-Crave Tower, which is essentially a stack of toast on toast with lots of sweet adornments. 18938 Labin Court, Rowland Heights, CA 91748
I-Sweet Dessert House
I-Sweet is very refined. They focus on flavored snow ice, shaved into beautiful folded sheets. Their brick toast is just as classy. They do a tiramisu version, where the toast is cut into bite-sized pieces, stacked, sprinkled with soft powder, and decorated with seasonal fruits. 17501 Colima Rd, Rowland Heights, CA 91748
Tea Bar Starry
Starry's toasts are rather simple but its cheaper price point is most definitely one of the main draws. There's one called The Jurassic, which is a mix of peanut butter, banana, and chocolate. They do another one just with Oreos. Starry is also adjacent to Din Tai Fung, which makes it a perfect place for a post-soup dumpling snack. It's also relatively quiet and unfrequented compared to some of the other options in town, which makes it an ideal option for those who want a calmer environment. 1108 S Baldwin Ave #6, Arcadia, CA 91007
As one of the earliest developed regions in Northeast China, Liaoning has a strong agricultural history. Shenyang is the capital of Liaoning, a coastal province bordering North Korea. Like its northeastern neighbors (Beijing and Shandong), it's heavy on meat and dough with a considerable amount of Manchu and Mongolian influence. There are also strong parallels between Korean cuisine and Shenyang food. Koreans make up a sizable chunk of the population and there are many intersecting dishes between the two cultures. Zha jiang mian (pork bean dry noodles) is cooked Chinese-style and the liang mian (cold noodles) resembles Korea's naengmyeon. Pickled vegetables such as pickled cabbage are common -- vinegar is used generously and the cuisine as a whole leans toward sour and salty. And then there's Dalian, a seaside city in Liaoning. Dalian cuisine features quite a bit of sea cucumbers and jellyfish.
Popular dishes: Cold noodles, jellyfish, double-cooked pork
Where to get it:
Shenyang Restaurant: 137 S San Gabriel Blvd, San Gabriel, CA 91776
Tasty Noodle House: 827 W Las Tunas Dr., San Gabriel, CA 91776
The food is defined by a heavy use of salt, soy sauce, fermented bean paste, and vinegar. (In fact, Shandong is one of the leading provinces for soy and vinegar production in Asia.) It's one of the only areas in China that uses a variety of grains like millet, wheat, oat, and barley. Fun fact: Over 1,600 years ago in Shandong, local chefs were expected to be able to prepare more than 200 types of dishes.
Popular dishes: Shandong chicken, fish dumplings
Where to get it:
Earthern Restaurant: 1639 S Azusa Ave, Hacienda Heights, CA 91745
Qingdao Bread Food: 301 North Garfield Avenue, Monterey Park, CA 91754
Located next to Beijing, Tianjin is a coastal city in China that capitalizes on its abundant seafood and river fish. Like its northern neighbors, the dishes from this province are inundated with dough. Noodles are plenty, but unlike its neighbor Beijing, the noodle dish's ingredients are often served separately and you're expected to mix them up yourself at the table. Signature dishes include guobacai, a gravy-like soup littered with mung bean flakes and the wonderful Tianjin bun, a thick, doughy bao stuffed with meat. It's akin to Shanghainese soup dumplings, but it's the size of a fist and the skin is much thicker. Tianjin also has an interesting selection of breakfast foods that can't be found anywhere else.
Popular dishes: Tianjin bun, yellow croakers served with fresh cornbread
Where to get it:
Tianjin Bistro: 534 East Valley Boulevard, San Gabriel, CA 91776
Garage Restaurant: 123 North Lincoln Avenue, Monterey Park, CA 91755
Beijing has been the capital of China for centuries and its food reflects the dynasties that reigned there. Mongolian rulers of the Yuan Dynasty were reportedly fond of mutton, and the Manchus of the Qing Dynasty loved roast pig and offal. Accordingly, Northern Chinese food as a whole leans toward rich and salty notes; the cuisine is strong on meat and dough. Dumplings, noodles, and meat pies are common items, as are once-imperial delicacies like Peking duck and bird's nest.
Popular dishes: Peking duck, meat pies
Where to get it:
Tasty Duck: 1039 E Valley Blvd, Ste B102, San Gabriel, CA 91776
Beijing Pie House: 846 E Garvey Ave, Monterey Park, CA 91755
Shanxi (not to be confused with Shaanxi) is a northern Chinese province not all that far from Beijing. The cuisine is famous for handmade noodles -- hand-pulled, hand-kneaded, and knife-shaved, among others. In fact, it is said that Shanxi is the home of the Chinese noodle, and it's the province Marco Polo visited before he allegedly took the recipes back to Italy.
Popular dishes: dao xiao (knife-shaved) noodles
Where to get it:
New Mandarin Noodle Deli: 9537 Las Tunas Drive, Temple City, CA 91780
JTYH: 9425 Valley Blvd, Rosemead, CA 91770
Shaanxi was the home to 11 dynasties, making it one of the earliest developed regions in Chinese history. Xi'an is the capital -- a place best known for its terracotta soldiers today. The cuisine takes advantage of pork and lamb, and there's a liberal use of garlic and cumin. Noodles are a recurring theme. There are hand-torn ones, decorated with lamb, and liang pi, a bouncy noodle dish drenched with a substantial dose of vinegar and chili.
Popular dishes: pao mo, bian bian noodles.
Where to get it:
Xi'an Kitchen: 8213 East Gale Avenue, City of Industry, CA 91748
Shaanxi Gourmet: 8518 East Valley Boulevard, Rosemead, CA 91770
Shanghainese cuisine is fundamentally light in flavor. It's not inundated with spices, preservatives are used sparingly, and while soy sauce is a common ingredient, dishes tend to veer towards the sweet side. The food will leave a clean taste in your mouth. For Chinese food novices, Shanghainese food is a gateway into the wonderful world of various Chinese regional cuisines. Because of its proximity to the Yangtze River, the chefs tend to take advantage of freshwater fish and crustaceans. Steamed carp and deep-fried fish are common dishes, as are juicy pork buns, braised pork, and rice cakes (not the American diet food kind). There's nothing all that "bizarre:" It's simple, it's accessible, and most importantly -- it's scrumptious.
Popular dishes: Sheng jian bao (pan-fried bun), savory rice cake
Where to get it:
Southern Mini Town: 833 West Las Tunas Drive, San Gabriel, CA 91776
Shanghai No. 1: 250 W Valley Blvd, San Gabriel, CA 91776
The Jiangsu region of China is commonly nicknamed "The Land of Fish and Rice." The Yangtze River is a prominent feature of the region and so there's an array of freshwater fish and crustaceans on menu. Soup is also a prominent feature. The Jiangsu region encompasses Nanjing, Suzhou, and Wuxi (all cities in the Jiangsu province). The flavor profiles are sweet and light. Braising is a common cooking method. Head over to San Gabriel to Wang Xing Ji for a taste of Wuxi. They specialize in soup dumplings. It's much sweeter than the Din Tai Fung or other Shanghainese renditions, and for the novelty factor, try their "juicy crab and pork bun." It's so large in size, it requires a straw to suck the soup out.
Popular dishes: soup dumplings, sweet spare ribs
Where to get it:
Wang Xing Ji (Juicy Dumplings): 140 W Valley Blvd, San Gabriel, CA 91776
The food in Taiwan, a separate country also known as the Republic of China, is a fusion of different regional Chinese flavors. In 1949, a great number of military and political members of the Chinese Nationalist Party (Kuomintang) escaped mainland China to Taiwan and brought with them the culinary cultures of Fujian, Jiangsu, Zhejiang, Sichuan, Shandong, Guangdong, and Beijing. There's also a heavy Japanese influence because of colonization. A lot of the unique dishes on the island were cobbled up as a result of poverty. There's also a lot of seafood of the menus.
Popular dishes: oyster omelette, stinky tofu
Where to get it:
BeBe Fusion: 201 East Bay State Street, Alhambra, CA 91801
Jurassic Tea Spot: 15309 Gale Ave., City of Industry, CA 91745
This is the most well-known Chinese cooking style outside of China. It's Cantonese food, and that means dim sum plus an extensive repertoire of seafood. Yue-style chefs are extremely versatile and there's also quite a bit of Western influences in the cooking by way of Hong Kong. Our top pick for Cantonese dim sum is Lunasia. They combine quality with massive portion sizes. Other pluses: the decor is beautiful and the servers are bilingual.
Popular dishes: dim sum fare (har gow, shu mai, chicken feet)
Where to get it:
Lunasia: 500 West Main Street, Alhambra, CA 91801
Sea Harbour: 3939 Rosemead Blvd, Rosemead, CA 91770
Guilin is a city in Guangxi, known for picturesque scenery and sprawling rural landscapes. The cuisine tends to be spicy and sour; the land is rich in rice terraces and freshwater fish. There are restaurants in Los Angeles dedicated to their specialty noodle dish -- Guilin rice noodles. What it's made out of: rice noodles, peanuts, peppers, pickled vegetables and a protein of choice (usually fish or horse meat in Guilin).
Popular dishes: Guilin rice noodles
Where to get it:
Dandan's Guilin Rice Noodle: 600 East Valley Boulevard, San Gabriel, CA 91776
Hainan is an island off the coast of China that used to be part of the Guangdong province. While there aren't any Hainan specialists in Los Angeles, there are plenty of places that have Hainan chicken. That dish comes from Wenchang City in Hainan and has spread past its Chinese sphere of influence into Southeast Asia. What it is: Poached chicken over rice served with a scallion-ginger sauce.
Popular dishes: Hainan chicken
Where to get it:
Savoy: 138 E Valley Blvd, Alhambra, CA 91801
Green Zone: 534 E Valley Blvd, Ste 4-5, San Gabriel, CA 91776
The Sichuan province of China, located in the southwest region of the country, is known for its bold use of chili peppers, garlic, and the elusive Sichuan peppercorn -- a spice that will literally numb your tongue. As one of the most intricate and complicated sub-cuisines within China, there are 20 different types of flavor profiles in Sichuan cooking, including dry, spicy, sour, garlicky, and sweet. Chengdu Taste in Alhambra is one of the best place for traditional Sichuanese right now. And not far is Szechuan Impression, where they're serving more modern dishes.
Popular dishes: water-boiled fish, toothpick lamb
Where to get it:
Chengdu Taste: 828 W Valley Blvd, Alhambra, CA 91803
Szechuan Impression: 1900 W Valley Blvd, Alhambra, CA 91803
The food is marked by a liberal use of spices, wild vegetables, and a mind-boggling array of wild mushrooms that are able to thrive simply because of the nearly pollution-free landscape. Yunnan is also the home to over 20 ethnic minorities groups so there's quite a bit of minority cuisines.
Popular dishes: crossing-over-bridge noodles, cured ham
Where to get it:
Yunnan Garden: 545 W Las Tunas Dr., San Gabriel, CA 91776
Spicy City: 140 W Valley Blvd, San Gabriel, CA 91776
Hunan is the home of Mao Zedong and the province is known for their spicy dishes. Dishes are inundated with fresh chilies in various hues of red, yellow, green and orange. They look like by-products of the holiday season but rest assured, these chilies are regular features of Hunan dishes and available year-round. Hunan food is often compared to that of Sichuan. Both provinces have humid climates, so chilies are often used to cleanse the palate and cool down the body. While they're both similarly spicy, the differences are rather distinct. Sichuan cuisine uses tongue-numbing peppercorns; Hunan food does not. Sichuan dishes use a large number of preserved and dried chilis; Hunan chefs capitalize on fresh chilies. A single bite will have your taste buds gasping for relief. Have a bowl of white rice handy, or better yet, milk. (Not water. Oil and water don't mix, so a tall glass of it won't cure the burning sensation.)
Popular dishes: Red-braised pork, fish filet in chili peppers
Where to get it:
Hunan Mao's: 8728 Valley Boulevard #101, Rosemead, CA 91770
Hunan Chili King: 534 East Valley Boulevard #2, San Gabriel, CA 91776
Hubei is a province in central China, dotted with thousands of lakes and known affectionately as the "Land of Fish and Rice." Internationally, the region is most well-known for its Three Gorges Dam -- the largest operating hydroelectric facility in the world. Water seems to be a recurring theme in its food. Because of its central location and proximity to a series of waterways, Hubei is a champion of freshwater dishes. The cuisine also skews to the spicy side; after all, its neighbors are Sichuan and Hunan, areas with cuisines that are synonymous with spice.
Popular dishes: Wuhan doughnuts, hot dry noodles.
Where to get it:
Happy Tasty: 140 W Valley Blvd., Ste 209, San Gabriel, CA 91776
Tasty Dining: 301 West Valley Boulevard, San Gabriel, CA 91776
The term 'Himalayan cuisine" is awfully broad. It's used in reference to type of food made by the countries hugging the 1,500 mile-long mountain range. That includes Tibet, Nepal, and the northern edge of India. Even so, the cuisine is hard to come by in the Southland. There are only a small handful of Himalayan cafes -- most of them owned by Nepalese immigrants. Defining characteristics: an abundant use of yak, barley, mutton, and spices. While yak may be unconventional, it's more sustainable than cows: The animals require less food than cattle and the taste isn't too far off from beef.
Popular dishes: Yak dumplings, yak curry
Where to get it:
Tibet Nepal House: 36 E Holly St, Pasadena, CA 91103
Xinjiang, an autonomous region in China, is the home of multiple ethnic groups including the Uyghurs and Mongols. (An autonomous region is similar to a province, but it has more legislative rights. These regions often have a high concentration of ethnic minorities.) In Xinjiang, those minorities are mostly Muslim, so naturally, restaurateurs abide by halal standards and omit pork from their menus. The region also takes culinary cues from its neighbors: Russia, Afghanistan, and India. In fact, the cuisine has more in common with Central Asian and Turkic cuisine than typical Chinese food. What that means: lots of mutton, hand-pulled noodles, spices, dairy products, eggplant, and various meats. Pilaf (a rice dish cooked in seasoned broth) is also abundant.
Popular dishes: Cumin lamb noodles, lamb skewers
Where to get it:
Silk Road Garden: 18920 East Gale Avenue, Rowland Heights, CA 91748
Omar's Xinjiang Halal Restaurant: 1718 North New Avenue, San Gabriel, CA 91776
It's a shame, really. There's an entire art behind tea and a good cup is an experience in and of itself. The ceremony and brewing process also differs depending on region and culture. While doing research for this piece, I spent an afternoon at the studio of Yoko Isassi, who teaches Japanese tea workshops in downtown Los Angeles. She brewed for me a cup of gyokuro tea -- a variety that is shade-grown and never exposed to direct sunlight. The tea tasted like soup; it was full-bodied and rich with a heavy umami flavor and far different from the Chinese varieties I'm personally accustomed.
Not all tea tastes the same -- even if it comes from the same bag of leaves. Here's a basic guide:
Different Classes of Tea
All traditional teas are made from the leaf of the Camellia sinensis bush and its different varieties. The six different classes of tea (green, yellow, white, oolong, black, and pu-erh) are determined by the levels of oxidation they undergo and the maturity at which the leaves are plucked. Green tea, for example, undergoes no oxidation and the leaves are plucked when they are young. On the other side of the spectrum is oolong. Mature leaves are used for oolong and there is high oxidation involved.
The permutations of blends are endless and the tea industry is huge. In 2007, China produced 1,165 metric tons of tea. Japan, Sri Lanka, India, and Taiwan are also major tea-producing countries. As for the West, tea spread to England in the 16th century, and the Dutch were the first to bring the custom over to North America in the mid-1600s.
In Chinese there's a saying: "Kāimén qī jiàn shì: Cháimǐyóuyán jiàng cù chá 開門七件事:柴米油鹽醬醋茶." which translates to: the seven necessities in life are rice, oil, salt, sauce sauce, vinegar and tea.
Tea has always been a part of Chinese culture. After all, the oldest stories about tea started in China. The earliest record of the drinking practice dates back to 5,000 years, documented by a mystical figure named Emperor Shennong who spent his life experimenting with different plants and writing about it. Legend said that he had a crystal stomach and could observe how his organs reacted to different herbs. In his experiments, he depended on tea for detoxification.
Though it originated as a delicacy in imperial settings, the art of brewing leaves soon spread to the ordinary citizen. In the Song Dynasty, tea competitions became a common pastime on the streets; folks would gather together and see who could brew the best cup of tea. Winners were judged on fragrance and smoothness. Water quality, water temperature, tea leaf quantity, and tea ware quality were also important factors in these contests.
Los Angeles Tea Scene
Chinese/Taiwanese: Ten Ren was one of the first tea chains to open in the L.A. area and is probably the best place to go if you want a crash-course in traditional Chinese tea. They're a chain from Taiwan and though they mostly specialize in "boba" tapioca teas, their San Gabriel and Chinatown locations have a section dedicated to the gongfu tea ceremony. The ceremony that is practiced today originated from the Ming Dynasty of China, and is a ritualized process that involves a teapot, a brewing vessel, a tray, and tea cups. If you ask kindly, the workers will explain and perform the process for you. They also have a selection of over sixty teas, sourced from their farms in Taiwan.
Indian: While Chado Tea Room in Little Tokyo calls itself a Japanese tea house and has a thick book of teas from around the world -- they put a heavy emphasis on their Indian tea collection. India is the world's largest producer of black teas and their tea can be categorized by its three main production areas: Darjeeling, Assam and Nilgiri. Chado has roughly 45 different types of Indian teas available. You can buy the leaves to take home, or enjoy it in the comfort of their tea room with scones and sandwiches.
Japanese: Japan specializes in green teas and Mitsuwa Marketplace in Torrance is your best bet for getting high quality green teas in Los Angeles. There's a vendor called Yamamotoyama that sells all different types of green teas including sencha, roasted green tea, gyokuro, and matcha. But if you're craving a more in-depth explanation of the Japanese tea ritual, Yoko Isassi of Japanese Food Story does a tea-brewing and sweets workshop at her studio in downtown L.A.. She focuses on matcha, sencha, and a roasted caffeine-free tea called hojicha.
Korean : The Korean tea scene is unique in that there's an emphasis on teas brewed from grains, dried fruits and ginseng. Hwa Sun Ji in Koreatown does all of that. They're an adorable tea shop with a water fountain inside and a seating section with low tables and bamboo mats. Conversation is usually hushed here and the tables are divided by bamboo curtains. The menu is four pages long, but it meticulously breaks down the ingredients and characteristics of each tea. For starters, I recommend the barley tea -- an earthy brew made from toasted barley. Every cup of tea comes with a complimentary plate of crackers.
Generalists: Whereas the above are specialists, there are a handful of places in town that are tea generalists and have a rotating selection of teas from around the world.
In Santa Monica, there's Funnel Mill, a shop that boasts a collection of 30 different teas. They have a repertoire of white, green, jasmine, red, milk, chai, oolong, and pu-erh leaves mostly originating from Taiwan and China.
Downtown L.A. has G&B Coffee, and although they're mostly known for their coffee selection, owners Kyle Glanville and Charles Babinski have taken great care in curating a high-quality tea menu. Teas include black, white, and oolong teas from China. Rest assured, their award-winning baristas put as much care into their tea as they do to their coffee.
At Pasadena's Copa Vida, teas are brewed with heavy machinery. They have an Alpha Dominche Steampunk (which reportedly costs around $15,000) to help with the brewing process. The Steampunk helps with extraction, temperature control, and thermal stability for each cup. Teas are sourced through Art of Tea Sun and Garden Teas.
And finally, there's the bourgeois-but-thorough American Tea Room in Beverly Hills, where they're using a $40,000 machine to assist in the brewing process. It's called a Bkon brewer and it uses reverse atmosphere pressure to suck up the oxygen, create a vacuum, and push carbon dioxide out of the tea as the water comes in.]]>
I've eaten jellyfish my entire life. It's a common dish in Cantonese cuisine, usually thrown into the colorful mix of appetizers preceding full-blown seafood dinners. Taiwanese restaurants will sometimes have it too, served next to the cold cuts of bean curd and curled seaweed tossed with vinegar and a hint of chili. But while it has been a consistent part of my diet, I've never given much thought to it. After all, jellyfish by itself is mostly tasteless.
And then I met Kim and Clement, a couple who actively craves jellyfish on the regular. "You need to go to Earthern Restaurant in Rowland Heights," Kim tells me.
"I think about it all the time," Clement adds. "If I don't have it for a week, I will have cravings. We'll go in just for the jellyfish."
And so I went.
At Earthern, the jellyfish is served cold, heaped over a plate of lightly-pickled cucumbers and marinated evenly with vinegar. It's a darker hue than the light-beige variations that are common in Cantonese places. Earthern, after all, is a Shandong-specialist and the use of black vinegar is a recurring element. They were right -- the jellyfish is amazing there. It's crunchy, balanced, and not overwhelmingly bland. It's a dish that carries itself, a rare accomplishment for an ingredient that is mostly overlooked.
While jellyfish isn't exactly in the diet of the average American, it might be a good idea to start incorporating it into our meals. The creatures are reportedly invading the world's oceans and could soon ruin the ocean's ecosystem. The most common edible variety is called Rhopilema esculenta and it has been a part of the Chinese diet since the Western Jin Dynasty -- more than 1700 years ago. Back in the day, they were eaten after being preserved with wood ash and salt water. The jellyfish soon evolved to become a banquet delicacy and today, more than 900 million pounds of it is netted for human consumption annually.
Where to get it? Here's a guide:
Easy Earthern
There's Earthern Restaurant and Easy Earthern. Same owner, similar menu. Easy Earthern is the fast-casual version of the former. There, you can get an entire heap of jellyfish covered with minced garlic in a take-out container to eat at home. The jellyfish texture at Earthern is a delightful mix of crunchy and slimy, and the cucumbers tucked underneath add a fresh element to the heavy vinegar dressing. Cilantro is put on top for color. 18303 Colima Road, Rowland Heights, CA 91748.
Tasty Noodle House
The food at Tasty Noodle House is a tribute to the oceanside city of Dalian in the Liaoning Province, and they do jellyfish three ways. I recommend their house special: jellyfish head marinated in vinegar, served cold and lightly tossed with diced ginger, chilies, and carrots. The head is the crunchiest part of the sea creature and Tasty's rendition is most definitely one of the best in town. They also have a warm jellyfish dish -- tentacles served with thinly sliced pork belly and baby bamboo shoots. I prefer the first version. The pork belly with jellyfish just doesn't have same amazing crunch as the jellyfish head. 827 W Las Tunas Dr., San Gabriel, CA 91776.
For those too lazy to make that trek to the San Gabriel Valley, Honda-Ya in Little Tokyo has what you need. They do a cold jellyfish salad served over raw cucumbers. The portion size is small, so this is a great gateway opportunity for those curious for jellyfish but too nervous to commit to a whole platter. The jellyfish is marinated with rice vinegar, sprinkled with sesame seeds, and served cold. 333 Alameda Street, Suite 314, Los Angeles, CA.
For more on regional Chinese food in Los Angeles, click here.]]>
Local theater actress Anne-Marie's life goes from bad to worse in a matter of days. Her husband demands a divorce when he discovers that she's fallen off the wagon. She then finds out that her daughter has gone against her wishes and plans on getting engaged to her American tutor. Anne-Marie is later found drowned in a lake near her home. Father Brown suspects murder when he spots blood on an oar, but the police think the death was accidental.
Watch full episodes here and find out what eps of "Father Brown" are airing next by clicking here.]]>
Water seems to be a recurring theme in its food. Because of its central location and proximity to a series of waterways, Hubei is a champion of freshwater dishes. The cuisine also skews to the spicy side; after all, its neighbors are Sichuan and Hunan, areas with cuisines that are synonymous with spice.
In the Los Angeles area, there are three restaurants with Hubei influences: Qiwei Kitchen (Rowland Heights), Tasty Dining, and Happy Tasty (both in San Gabriel). The former two have the same owner, while the latter is not affiliated with them, yet the menus are strikingly similar at all three restaurants. The main attraction are the dry pots, a specialty of Sichuan. While the foods they serve have a mixture of Hubei, Hunan, and Sichuan influences, all of the owners hail from Wuhan -- the capital of Hubei.
Here are four dishes from Hubei that can be found in the greater Los Angeles area:
Wuhan Doughnuts, or Mian Wo 麵窩
China has doughnuts too; it's believed that a local baker named Chang Ziren started baking them during the Qing Dynasty (1644-1911). These doughnuts are savory, stuffed with scallions and mixed together with soy and rice milk, flour, and a sprinkling of sesame seeds. We prefer the version at Happy Tasty: they're crispier than the doughnuts from the other two eateries.
Sticky Rice Shaomai, 燒賣
Among Chinese food connoisseurs, the word shaomai usually evokes images of dim sum and pork dumplings wrapped in yellow skin with a touch of roe on top. The shaomai varieties from Wuhan are different: they are stuffed with sticky rice with a mix of raisins, rock candy, peanut, osmanthus flower, orange peel, and shredded carrot. Unfortunately, at these San Gabriel Valley restaurants, shiitake mushroom and minced pork is about as elaborate as it gets.
Hot dry noodles, or Re Gan Mian 熱乾麵
Hot dry noodles are one of the most iconic snacks from Wuhan. They're akin to Sichuan's dan dan noodle, but with a stronger focus on the sesame paste. The dryness comes from the sesame, and the heat comes from the chilies and pickled vegetables. It's commonly consumed for breakfast in Wuhan.
Bean Curd Skin Rolls With Pork Belly, or San Xian Dou Pi 三鮮豆皮
This Wuhan dish was invented in a restaurant founded in 1931. Bean curd is wrapped around a mixture of sticky rice with chopped pork belly. Call it a bean curd cake, if you will. The cake is gently pan-fried on both sides and scallions are thrown on top for color.
Lotus Soup, or Lian Ou Tang 蓮藕湯
Hubei is well-known for its abundance of lotus roots -- a delicacy farmed and picked at Honghu Lake. Unique to Happy Tasty is its lotus root soup. It's cooked with spare ribs and is wonderfully comforting on a cold L.A. evening. The root is said to improve immunity and according to Li Shizhen's ancient book on Chinese medicine, Compendium of Materia Medica, it promotes happiness when consumed regularly.
Happy Tasty: 140 W Valley Blvd, Ste 209, San Gabriel, CA 91776
Tasty Dining: 301 West Valley Blvd, San Gabriel, CA 91776
Qiwei Kitchen: 1741 Fullerton Rd, Rowland Heights, CA 91748
Fermented foods have an intense umami flavor, and while some may argue the smell of dirty socks is far from the desired point of umami, there are legions of devoted fans who would disagree.
Let's just say it's an acquired taste. So if you're up for it, here are some really stinky dishes in Los Angeles:
Stinky Tofu from BeBe Fusion
Stinky tofu, known as choudoufu in Chinese, was created by accident during the Qing Dynasty -- nearly 300 years ago. In Beijing, a food vendor by the name of Wang Zhihe was left with a surplus of tofu, so he put the leftovers in a jar with salt and various spices in an attempt to make bean curd. The tofu turned a greenish hue and became a huge hit. The Empress Cixi was known to be a fan and named it qingfang, which means green cube. The original stinky tofu was actually a greenish, black color. The cubes were soaked in amaranth juice and then rotted in straw, which turned it into a corpse of its former self -- black with spots of green mold. Most versions these days don't sport such an offensive hue. Stinky tofu in Los Angeles has the same color as regular tofu. BeBe Fusion in Alhambra shapes their versions into French-fry-like strips before deep-frying and sprinkling spices and pepper on the final product. On the side is a saucer of garlic-soy sauce. You can immediately tell when the kitchen is whipping up a fresh batch. 201 E Bay Street, Alhambra, CA 91801; (626) 284-1288.
Read more: 4 Ways To Enjoy Stinky Tofu in Los Angeles
Durian cake from Sunny Bakery
Durian is a polarizing fruit and the only item on this list that is naturally nasty smelling. While others have compared the smell and taste to gym socks, feces, or rotten meat, our two cents is that the smell is reminiscent of overly-ripened mangoes. While you can pick up the spiky fruit at most Asian supermarkets, it is also commonly found within desserts. In Southeast Asian restaurants, the tropical fruit is usually mixed into creamy milkshakes. For great durian sweets, Sunny Bakery in San Gabriel is a marvelous option. During the Autumn Moon Festival, they have a durian mooncake wrapped in a translucent skin, but on the daily, they make a wonderful durian-infused cake. It's a light, vanilla sponge pastry stuffed with durian cream and topped with fresh strawberries and kiwi. 743 E Valley Blvd, San Gabriel, CA 91776; (626) 307-7381.
Read more: Durian Served Four Ways
Natto from Torihei
Natto is fermented soybeans aged with a very potent strain of bacillus subtilis var. It has a slimy texture and sticks to whatever you put it on. Legend has it that the delicacy was discovered by accident when Japanese warriors were forced to leave their camp while boiling soybeans. In a rush, they packed up the beans and by the time they opened the pack, the beans were already fermented. The stinky soybeans are great sources of vitamin E and vitamin B2. Torihei serves a big dollop of the stuff over raw slices of fish. Natto over sashimi is one of those dishes that pairs well with alcohol. It's served with a raw egg on top, with a bit of wasabi on the side for that extra kick. 1757 W Carson St, Torrance, CA 90501; (310) 781-9407.
Cheonggukjang from Olympic Cheonggukjang
Olympic Cheonggukjang is a very small establishment, so when you walk in, you'll immediately be hit with the smell of something rotten. The offensive odor comes from cheonggukjang soup -- a fermented soybean paste served in a tofu and dashi broth. The texture of the soup is like a chili. It's thick and hearty, and once you get over the smell, it makes for a very substantial and tasty meal. Some folks call it "Dead Body Soup." The story is that a handful of Korean students in Germany were making the soup and the neighbors called the authorities because they thought there was a dead body in the apartment. The bean base is similar to natto, but differs in that it is created with a different strain of bacteria. Cheonggukjang is 1,500 years old and dates back to the Three Kingdoms Period. 2528 W Olympic Blvd #104, Los Angeles, CA 90006; (213) 480-1107.
Fermented Anchovy Soup from Ha Tien Quan
Bun mam is a Vietnamese anchovy soup and sports a dark and murky hue. It's intense and has a mixture of sweet, sour, salty and spicy flavors. There's a complexity to it that reeks but that's just the signature smell of fermented fish. The soup is garnished usually with chunks of fish cakes, shrimp, and scallions. 529 E Valley Blvd, San Gabriel, CA 91776; (626) 288-1896.
The delicacy is produced from the enlarged livers of ducks and geese that have been force-fed corn. It was taken off of California menus in 2012, with animal activists leading the movement and citing the inhumane treatment they say birds are forced go through. "Force feeding a bird means a process that causes the bird to consume more food than a typical bird of the same species would consume voluntarily. Force feeding methods include, but are not limited to, delivering feed through a tube or other device inserted into the bird's esophagus," Senate Bill No. 1520 states. (There are, of course, two sides to this argument. The esophagus of waterfowl is different than that of humans. It has an extra pouch specifically for food storage. For a walk-though of the gavage process, read this Serious Eats primer.)
And according to the bill, a product that is the result "of force feeding a bird for the purpose of enlarging the bird's liver beyond normal size" is not allowed to be sold. California is the only state in the country with a foie gras ban.
While prohibited, chefs have found loopholes around the law: one of those includes not charging people for dinner.
That is what Chris Tzorin (who has a day job as the executive chef of Tortilla Republic) is doing. His goal: "To lead a revolution."
Tzorin isn't the only one trying to bypass the foie gras law. A handful of restaurants in the state have given away the delicacy for free under the conditions that patrons buy something else, like a $55 glass of wine. In 2012, Kevin Meehan hosted a Los Angeles pop-up that served up five courses of foie gras for a requested donation fee.
"You can still buy the breast of that duck that is force-fed," Tzorin says. Tzorin is staunchly against the ban and two years after it began, he is now launching what he calls a series of illegal foie gras dinners. His goal is to host them once a month in the greater Los Angeles area.
We were invited to the inaugural dinner, which was held last Thursday with Tzorin at the helm. Invitations are email-only, or by word of mouth.
The email:
"We would like to cordially invite you to an intimate evening of banished delectables and forbidden delights with none other than Parisian transplants, FAKE MUSIC. Join us for a Foie Gras tasting menu brought to you by award winning, internationally renowned chefs Pascal Olhats and Chris Tzorin. This culinary curation will be accompanied by aural treats including the latest unreleased records from FAKE Music, a sponsored bar, and other surprises for the senses. The event takes place at 8pm on Thursday, December 4th. The Secret Downtown Location will be revealed the night of to all who RSVP, so please respond to this email by Tuesday, December 2nd. Due to the grey legality of this event, please keep the location private. Looking forward to seeing you - Yoann, Joss, and FAKE Music."
Sure enough, we were texted an address the day of the dinner, and it led us to the fourth floor of gray residential loft in downtown Los Angeles, where twenty-some local food and music bloggers were in attendance.
"It's not fair that foie gras is not allowed," Tzorin said. "We had to smuggle it. It has to be bought in Nevada and a two-pound piece goes for $200."
His sous chef, Jose Manuel Velasco, added: "You can get it from any poultry company really. Just give them a one week notice and get it from out of state."
Tzorin would not reveal the company that provided him with the liver, but he did note that he had a connection drive it in from the border. "It's not fair that we can buy seven to eight ounce duck breasts and not get the liver. I'm speaking on behalf of all chefs. I want to lead the revolution," he said. "Protein is like paint. You can't take away an artist's colors."
After a toast of tequila mixed with soda, Tzorin and Velasco got to work. The result: four courses that were informally served without any sort of explanation. The items: a duck sausage frisée salad, duck liver mousse pate, foie gras paired with buttered pureed carrots, and a champagne-infused whipped cream dessert.
While the food was solid, dinner was decidedly awkward. After the pre-dinner speech, there was no more mention of foie gras, the music was never touched on, and some attendees had no idea which course was actually the illegal one. By the end of night, the chefs were too drunk to really go through the menu details.
"Foie gras is deeply illegal. My last illegal activity was when I was 13 years old, when I was jailed for graffiti. This is my next one. Can I get in trouble? Hell yes. Do I give a damn? Fuck no," Tzorin said.
It started last summer, when restaurants Hai Di Lao and Chengdu Taste opened up in Los Angeles.
From a business standpoint. the two restaurants couldn't be more different. Hai Di Lao is a state-of-the-art hot pot chain straight from Sichuan, complete with noodle dancers and very deep pockets. According to the Wall Street Journal, in 2012, Hai Di Lao's 75 outlets made more than a 10% profit on $510 million in revenue. On the other side of the spectrum is Chengdu Taste -- a small mom-and-pop eatery by a man named Tony Xu, who worked at Panda Restaurant Group before opening Chengdu. He never expected that his restaurant would attract the lines it does today.
"I want my restaurant to be representative of the Sichuan way of life," Xu told us last year. "It's not just about having good food. It's about having delicious, authentic food that properly reflects the culture and tastes of Chengdu."
Chengdu Taste quickly rose up the ranks and attracted both immigrant Chinese clientele and native Angelenos. Soon after, other entrepreneurs followed suit.
For the culinary-minded, this is great news. Sichuan cuisine is one of four great Chinese cooking traditions, and is known for being an incredibly difficult cuisine to cook. The capital of Sichuan, Chengdu, was also the first Asian city to be listed as a "City of Gastronomy" -- an honor only granted to places with both strong gastronomic and traditional culinary practices.
While neighboring provinces such as Hunan are also known for having a wide repertoire of fiery foods, Sichuan has a distinct ingredient: the Sichuan peppercorn. It's a small spice that will literally numb your tongue.
These new restaurants differ from the old Sichuanese eateries in Los Angeles in the following ways: there's a focus on quality of ingredients, cultural preservation, and service.
Here's a round-up of all of them:
Hai Di Lao
The phrase "Hai Di Lao" means to scoop treasure from the bottom of the sea. The massive chain boasts 75 locations across China, but had a humble beginning in 1994 as a small restaurant in the city of Jianyang, Sichuan. The Arcadia location is their first stab at U.S. expansion and they're known around town for two things: an iPad ordering system and noodle dancers. They take great pride in their service and attention to detail. Waiters are routinely flown to China for training and vegetables are pickled in-house. They are also one of the few restaurants in Los Angeles that serves baijiu -- a Chinese distilled spirit. 400 S Baldwin Ave, Arcadia, CA 91007; (626) 445-7232.
Chengdu Taste
Chengdu Taste opened its doors in June of 2013. Owner Tony Xu apprenticed under chefs back in Sichuan and owned a restaurant in China before he moved to Los Angeles in 2005. After various Chinese restaurant stints including one with Panda Restaurant Group, Xu partnered up with his friends and opened the doors to Chengdu Taste. Chengdu is a champion of old-style Sichuan dishes like water-boiled fish, toothpick beef, and garlic pork. The quality is top-notch and the restaurant is well-regarded among a wide swath of Angelenos. Xu currently has two locations: one in Alhambra, the other in Rosemead. 828 W Valley Blvd, Alhambra, CA 91803; (626) 588-2284.
Szechuan Impression
Owners Kelly Xiao and Lynn Liu of Szechuan Impression came from the Chengdu Taste family, but instead of focusing on traditional dishes, their menu revolves around dishes that are currently trending in Chengdu. They're not sticklers for tradition; they're more mindful of seasonal ingredients. Liu handpicks vegetables on the daily. We recommend the Leshan cross-legged beef soup and Cinderella pumpkin cake. The former is an herbal soup with offal and beef flanks. The latter is a mochi-like rice cake made with pumpkin. 1900 W Valley Blvd, Alhambra, CA 91803; (626) 283-4622.
Fang's Kitchen
Fang's is another Chengdu Taste spin-off. They opened in October 2014 and there's quite a focus on rabbit on the menu. You can get bunny meat in stir-fry form, or you can opt to eat just their heads: deep-fried, seasoned, and served to you whole on a platter. Like Chengdu Taste, the menu revolves around Sichuan classics. The waiter will most likely recommend the water-boiled fish and a mushroom stir-fry that is sautéed with leeks and peppers. 306 N Garfield Ave, Ste A-12, Monterey Park, CA 91754; (626) 288-4567.
Like Hai Di Lao, Chuan's comes from abroad. The owner is behind Ba Guo Bu Yi, an international restaurant chain with locations in China and Australia. The aesthetics in this place are gorgeous and the menu has a wide repertoire of both Sichuan classics and more innovative selections like purple yam cakes with sesame seeds. We recommend the five-spiced pork cutlets and, if you're into fish, try the tilapia served in a green peppercorn broth. It has a unique sour and acidic element to it. 5807 Rosemead Blvd, Temple City, CA 91780; (626) 677-6667.
The story is that the first wave of Cambodians came over via an exchange program in the 1950s and '60s at California State University, Long Beach. Their residency planted the seeds for a larger wave of immigration in the 1970s and '80s, with arrivals composed of farmers from small villages and folks escaping the Khmer Rouge takeover. It wasn't until 2007 that the small stretch of Long Beach was designated an official Cambodia Town: first of its kind in the country.
As for the food? Cambodian food is reminiscent of the fare from its Southeast Asian neighbors, Thailand and Vietnam. But it's less spicy than Thai food and there's a heavier focus on freshwater fish. And if you look hard enough, you might spot a lone baguette or pate on the menu. These are residual dishes from Cambodia's days as a French Indochina colony.
Here are four fantastic Cambodian (or, Khmer) spots in Los Angeles:
Golden Lake Eatery
Golden Lake opened in October 2014, taking over an old Vietnamese eatery in a busy plaza in Chinatown. It's also one of the few Cambodian destinations outside of Long Beach. We recommend starting off with a taro cake, a wonderful appetizer for those who aren't afraid of deep-fried things. The cake is made with glutinous rice, shaped into a disc, and stuffed with savory chunks of taro and pork mashed together in a juicy medley. For the main course, the beef lok lak is a good choice for those who prefer lunch with rice. Lok lak is simply the phonetic approximation of luc lac, which in Vietnamese means "shaking beef." Ask for a side of their beef knuckle soup, which is heavy with umami and wonderful on a chilly day. 424 W College St Los Angeles, CA 90012; (213) 509-4035.
Crystal Thai-Cambodian Cuisine
During lunch time, Crystal is packed with Cambodian locals and everyone is either picking off of the catfish at their table or slurping on a bowl of soup. "Everyone has their favorites," the owner tells me. For newcomers, he recommends something on their noodle menu, which has a mixture of both Thai and Cambodian selections. And if you're so inclined to spent the $18 for an authentic Cambodian experience, give the catfish a whirl. The fish is served whole with mango or tamarind sauce and plenty of veggies on the side. Pair with a spicy papaya salad and, if it all gets overwhelming, ask for a glass of complimentary iced chrysanthemum tea. 1165 E 10th St, Long Beach, CA 90813; (562) 591-7636.
Hak Heang Restaurant
The restaurant doubles as a banquet hall. Hak Heang is the prime destination for Khmer weddings around town and sometimes if you stumble in at just the right time, you'll be greeted by live and loud music. It's completely family-style here at Hak Heang, so if you plan on making an earnest stop here to eat the food, bring an open-minded and hungry group. You can just opt for their set menus, which start a $23 a table. It includes dishes like beef skewers, a curried fish, and basil clams -- sautéed with a garlic and chili sauce. 2041 E Anaheim St, Long Beach, CA 90804; (562) 434-0296.
Sophy's Thai Long Beach
Sophy's has been a Long Beach staple for 14 years now and though it advertises itself as a Thai and Khmer joint, Sophy Khut, the owner, is the latter. They specialize in rice noodles and porridges. Give the Phnom Penh noodles a whirl. Phnom Penh is the capital of Cambodia and its signature noodle dish sits in a light, clear broth with a nice mixture of ground pork, meatballs, shrimp, and cilantro. If you're looking for something a bit heavier, try the seafood noodles, They're brewed in a thick lemongrass broth and fortified with chunks of fish and shrimp. 3240 E Pacific Coast Hwy, Long Beach, CA 90804; (562) 494-1763.
Even so, the cuisine is hard to come by in the Southland. There are only a small handful of Himalayan cafes -- most of them owned by Nepalese immigrants.
Defining characteristics: an abundant use of yak, barley, mutton, and spices. While yak may be unconventional, it's more sustainable than cows: The animals require less food than cattle and the taste isn't too far off from beef.
Overall, the food is extremely hearty. The Himalayas, after all, iare a mountain range with extreme winters and mild summers. The people need the extra meat and potatoes.
Tara's Himalayan Cuisine
Tara's is a Himalayan dumpling specialist. The dumplings are called momos, and have a stickier and drier consistency than their Chinese counterparts. Shaped like crescent moons, they can be filled with yak or chicken or vegetables. The highlight is the tomato achaar dipping sauce, a pleasant combination of ripe tomatoes, red chilies, mustard seeds, and fresh ginger. Tara's sources their spices from Nepal and the yak is born and raised in Colorado.10855 Venice Blvd, Los Angeles, CA 90034; (310) 836-9696.
Tibet Nepal House
The yak chili is the star dish at Tibet Nepal House, which has been a Pasadena tenant since 2001. It's a funky stir-fry of yak meat, green chili, bell pepper, onions, and tomato -- intensified with a layer of spices. While great by itself, it's even better over long-grain steamed rice. Yak is all over the menu. It's in the momos, stews, and meatballs. Try to get here at lunch. They have a buffet on weekdays until 3 p.m. 36 E Holly St, Pasadena, CA 91103; (626) 585-0955.
Himalayan Cafe
If anything, Himalayan Cafe skews more Indian, but it's a great entry point for people who don't want to dive head-on into traditional Himalayan food. Start with the momo as an appetizer and then finish the evening off with kheer, a Nepali-style rice pudding seasoned with cardamom and nuts. 36 S Fair Oaks Ave, Pasadena, CA 91105; (626) 564-1560.
"There's a lot of literature about this in Asia," Charlotte Duh, yoga instructor, acupuncturist, and a professor of oriental medicine at Dongguk University in Koreatown says. "Not so much here." Duh also owns Meals4Mom, a postpartum meal service that specializes in Chinese herbal foods.
She references Huangdi Neijing (Yellow Emperor's Inner Canon), a text that is dated sometime between 40 BCE and 260 CE: over 2,000 years ago. It's one of the oldest medical documents ever and the undisputed bible of traditional Chinese medicine (or TCM).
"How did the yellow emperor get to all of his conclusions?" I ask.
"Trial and error," Duh replies. "A lot of sitting around and eating."
We're in the San Gabriel Superstore, a Chinese-Vietnamese market in the city of San Gabriel and Duh heads straight to the produce aisle. The most basic philosophy, she says, is yin and yang. "Yin is cold. Yang is hot," she says. The West has the food pyramid, the Chinese sees food from the lenses of duality. "You want a balance in your body."
Food is either yin, yang, or neutral. There are books dedicated to differentiating which foods are which. To the Chinese, most are common sense; it's integral to the culture. Tomatoes, chilies, longan fruit, dragon fruit, and cherries are hot foods. Seaweed, cabbage, and pears are cold foods. Ideally, you want a balance of both.
"That is why we always cook our vegetables with garlic, ginger, and scallions," Duh says. "Those are hot foods. They balance the leafy greens, which are cold." Yin foods cool down the body and moisten it. Yang foods warm up the body and dry it.
The key is balance, and most people have a natural type they fall under.
"Yin people feel cold a lot. They are pale and get depressed easily," Duh says. "To achieve balance, eat yang foods like lamb, allium vegetables, and root vegetables."
Yang folks are the opposite. "They have stomach issues, stress, and they get hot quickly," she says. For them, Duh recommend leafy greens, most fruits, and sprouted grains.
When one gets a fever, they become yang and must avoid spices and alliums. When one gets a cold, they become yin and must drink hot soup and warming foods.
Aside from yin and yang, people can be classified into further subsets. There's the concept of the five elements. "They are wood, water, fire, earth, and metal," Duh says. People tend to fall under one of the elements and depending on which one, there are prescriptions of what to eat and avoid.
Under this overarching philosophy, foods and herbs all have different functions. Ginseng is good for energy, greens like ong choy helps alleviate constipation, chili peppers improve circulation, tomatoes helps increase blood flow. Offal is also well-loved within the Asian community: liver replenishes blood and kidney helps with aches and pains
We head over to an aisle with prepackaged herbs on the top shelf. The contents range from goji berries to lotus nuts. They are curated based on the yin and yang theory.
Duh pulls out a purple colored bag. "This one is for virility," she says. "It's a natural Viagra." Along the shelf are bags of differing colors, all in Chinese, complete with instructions on which foods to cook them with. These packages, Duh says, are common in most Chinese grocery stores. There's one for children, another one for women. They are color-coded by function.
"Never eat these alone," Duh says. "You always cook it with food."
She adds, "Eating medicine by itself is boring."


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Opinion - Page 9
New England Patriots Football: Are You Excited For This Season?
Once again this season, B-98.5, is your home in central Maine for New England Patriots football. It all begins this Thursday with a preseason game at Washington. Experts are expecting another strong season this year.
Best/Worse in NFL 2014
Top picks in the NFL to go all the way this year are Seattle, San Francisco, Denver, New England and New Orleans. Makes sense since they all made to the playoffs last year. Seattle won it all with a win over Denver, but also beat New Orleans in the NFC Championship game.
Question Of The Day: What Age (If Any) Did You Start To Drink Coffee?
A new study by levelmoney.com shows that Maine's millennials (teens to mid-20's) are #1 of all of the United States for spending money on coffee. It's shows that they spend on average $307 a year on coffee. Massachusetts was second and New Hampshire third. The six New England states were in the top seven!
Fall 2014 TV Premiere Schedule
It is not big secret, I love TV! I always look forward to the new seasons of the shows and always am hopeful for the new shows. I am usually disappointed but a girl can dream. Here is the handy dandy premier calendar from TVGuide.com. Things start the week of September 7 with the BIG week being September 21.
Question Of The Day: Should The Boston Red Sox Trade Jon Lester?
Remember last season, the team that nobody expected that much from ended up winning the World Series? Apparently the ownership of the Boston Red Sox either don't remember or don't care that the team's best pitcher Jon Lester is about to leave the team.
Question Of The Day: What Do You Put On Your Hot Dog?
It's national hot dog day! I love a hot dog off the grill with some sauteed onions and ketchup. I also enjoy a red snapped steamed. I'm getting hungry! With this being national hot dog day, we have the following as our Question Of The Day.
'Question Of The Day': Do You Favor Longer Work Days and a Shorter Work Week?
Question Of The Day: Would You Still Work If You Won The Lottery?
We've all daydreamed about hitting the jackpot. I rarely buy lottery tickets but when I do I admit I daydream about what I would do with the money. I think I would be practical and pay off my debt, maybe buy a new car, new furniture, maybe even a new cell phone (that's funny if you know the phone I have!). Would you still work? A new survey from Career Builder says, most of us would.
Top Country Breakup Songs
Summer romances, especially when you are a teenager, can end when the season does and teens move on to college, the military or whatever they ended up doing. Sometimes a country breakup song can be spiteful, sad, or somewhere in between. What makes for a great country breakup song is the emotion put into the lyrics. Here's a list of some of my favorite country breakup songs.

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The vineyards of Villa Montefiori are located at the entrance to the Valle de Guadalupe, where breezes from the Pacific help keep vines cool and promote ideal conditions for grape-growing. Importer notes: "Impressively balanced, this blend proves how far winemaking in Mexico has progressed in the past five years. Fragrant nose of red cherry, cranberry, and crushed olives. Medium bodied on the palate, with layers of ripe berry notes. Finishes with cleansing acidity and plenty of grip. Impressively balanced, this blend proves how far winemaking in Mexico has progressed in the past five years."
Below is a listing of the wine review scores we frequently reference in our notes. While these sources remain an excellent source of information, we always recommend that you trust your own palate. Scores in these publications often represent the personal taste of an individual critic, which may not always coincide with your own. We have a huge team of excellent wine professionals that can match wines you've had in the past with new arrivals that meet your flavor profile.
The item you have chosen is not in stock in our retail stores or within our main
2013 Pheasant's Tears Saperavi Republic of Georgia
2012 Tzora Vineyards Red Judean Hills Israel (Kosher for Passover)
2012 Chateau Belá (Egon Müller) Riesling Slovakia
2008 Inniskillin Cabernet Franc Icewine Niagara Peninsula (375ml)
2011 Vinoterra Kisi Republic of Georgia


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Very secluded property on a corner lot. Spacious multilevel home with fireplaces, steam bath and high speed internet. The house is looking out to tree tops and very quiet. Short 15 mins drive to town. A convenience store within walking distance.
Space where guests can cook their own meals
Central heating or a heater in the listing
In the building, free or for a fee
Space where guests can cook their own meals
Towels, bed sheets, soap, and toilet paper
Central heating or a heater in the listing
In the building, free or for a fee
In the building, free or for a fee
Continuous access in the listing
Breakfast is provided.
The listing can accommodate a gathering of 25 or more attendees
Easy access to the building and listing for guests in wheelchairs
Private or Shared
Free, in the building or nearby
Posted emergency information and resources
The Space
Inyo Tree House is a cozy cabin in Sugarloaf/Big Bear area.
This secluded property is located at the bottom of Inyo Avenue (corner lot at the end of the road), and is surrounded by lush pine trees. It's the perfect place for a quiet weekend getaway. With hiking trails just beyond our backyard, and the lake and ski slopes just a quick drive away, our home is great for families, couples, or group of professionals looking for an athletic retreat.
Be it carpool or caravan, our driveway easily parks 4 to 5 cars.
Each of our spacious bedrooms sleeps at least 2 persons:
- King bed in master bedroom downstairs.
- California King bed in bedroom # 2 upstairs.
- Twin bed in bedroom # 3.
The living space is centered around the fireplace and has a comfy sofa that sleeps an extra guest.
There are 2 full bathrooms. Master bathroom downstairs comes with heated stone floor and a newly remodeled shower/steam room - an excellent pamper after an active day! The house has a tankless water heater so you will never run out of hot water.
Our full kitchen has stainless steel appliances, coffee maker, toaster, microwave, large fridge, dishwasher, gas stove, cooking pots/pans, kitchen knifes, silverware, dishware, place mats, and even cotton napkins. The marble-top dining table, which can double as a cooking island, is perfect for friends and family to gather around while you cook. It comfortably seats 6 guests.
The house has a large flat screen tv with surround sound, Blue Ray DVD and high speed WiFi system. You can use our apple tv to access your Netflix, Hulu Plus, YouTube & Vimeo, MLB tv, NBL, NHL, WSJ Live, etc.
There are some board games for you to enjoy. Jenga, Apples to Apples, Dominoes, Cribbage set, Cranium, and a lot more (I lost my count). Just come in a have a surprise :)
We invite our guests to use the washer and dryer located in the master bathroom downstairs.
Smoking is unfortunately not permitted in the house. Alternatively, smoking is permitted outside on the expansive balcony or anywhere outdoors.
We are looking forward to welcoming you into our home.
Please note :
2 nights minimum stay for weekends
Guests are required to sign a simple short term agreement for each booking. Details will be provided in the booking process.
The Neighborhood
Sugarloaf is a neighborhood area about a mile away from Big Bear City. Your stay here will be more quiet than the center of town. You will feel like you are in the wilderness (especially at our property which is located at the end of the street). There is a post office and a convenience store within walking distance.
Getting around
There is a bus service from Sugarloaf to Big Bear City. But driving is definitely a better option if you prefer to have a hassle-free holiday.
* Leave it how you found it.
* We recycle. White trash bin is provided for general trash. Please put your recycles in a separate paper bag.
* Take the trash out with you when you leave. There's a trash dumpster near by. Location will be in the house manual.
* Please rinse and stack dirty dishes in the dish washer. Our cleaning lady will take care of them after you check out.
* Please clear the fridge and freezer upon departure.
When staying at big bear this is the perfect place to stay! Right in the woods the home was very cozy! The bedrooms super spacious! We will definitely be staying here on out next Big Bear vacation!
Excellent communication with Will. easy to get a hold of/ contact and very prompt correspondence. Everything that we needed was provided and the house manual was easy to follow per instructions. Will definitely come back again in the future if available.
The cabin was fully equipped, cozy and perfect for a family get together. If you're looking for an affordable place to stay that has everything... Be sure to check this one out. Will was the perfect host.
Thanks for letting us rent your cabin!
This is such a great cabin!! Super clean and upgraded. Very private since it is at the end of a "not a through street". The bedrooms all have great space, the kitchen is spacious and the living space is perfect for an intimate getaway to the mountains. Even though the bedroom downstairs does not have a door, all other bedrooms do, so it isn't such issue. The stairs leading down to the bottom floor are a little steep, so I would keep that in mind if traveling with children.
Will was a great host. His instructions on how to get the cabin going (water, heat, lighting, etc) were simple and helpful. He was very quick to response and always very courteous.
The heating in the house is very efficient. The steam shower was perfect since its so cold and dry up there. They have Apple TV, games, movies and some interesting historical books. All these things keep you busy without even leaving the cabin! :o)
Short convenient 10 minute drive to the slopes or tubing hills. Markets nearby. The lake is super close (driving) so it's great for a walk along the water with views of Snow Summit.
This is a great cabin for couples or a small group of friends. I highly recommend coming to stay here and working with Will! :o) Thank you again for everything!!
We had a great time staying in the Inyo Treehouse! There were 7 people in our party, and we all felt there was plenty of space. The steam shower and heated floors in the downstairs bathroom were excellent extras. The kitchen was fully stocked with kitchen gear. Cell service (specifically speaking to AT&T) wasn't great up there. The fast internet speeds at the house more than made up for that. Make sure you print or take photos of maps and instructions because you may not be able to pull up anything on cell phones. Will was a responsive and helpful host. We will definitely stay in this space next time we are in Big Bear!
Awesome cabin!!! We were a party of 5 and a little girl... Its far enough to have a peaceful and cozy get away and maintaing the little snow it fall during our weekend compared to the cabins closer to the city; and its close enough to all mayor stores and activities. Great quick responses to my endless questions. Tip: bring your own bbq grill.
Will is a great host, just like all the reviews have stated. From his prompt replies, house manual, to his house placards, it is obvious that Will is greatly organized and has given great thought and time into being a great host.
You are welcomed into a warm, beautiful, clean, and cozy private cabin. The steam room and heated floors in the master bathroom and Apple TV were my favorite luxuries. The cabin comes equipped with everything you need.
This was my first Airbnb experience and I am was very impressed and happy with our choice. We all had a great experience and no complaints thanks to Will! Thanks so much Will!!!
The Inyo Treehouse was magical! The house itself was beautiful and so private. Being at the end of a street looking out into treetops only was priceless and made us feel like we were more secluded than we actually were. Great design and layout to the living room/kitchen area which allowed us to cozy up and spend countless hours by the fire reading, watching movies, and cooking!
Will, the host, was the most accessible person I have ever dealt with in a professional relationship! He was in contact with us throughout the process and it never took more than a few minutes for him to respond. This is a very important factor when you are staying in someone's home and setting alarms and working out codes. Very accessible and for that reason alone I would recommend this house!
Here are some tips for those renting the house next: bring your own dish towels and pot holders (I think those are missing). And...that's it!!! That is how wonderfully accommodating this place is!
We were lucky enough to be there for a big snowstorm and the memories shared with our two small children will be with us forever.
Thank you, Will! See you again soon!
This host has 10 reviews for other properties.View Other Reviews
Hi, Will and Bruce here. I hope you will love our houses as much as we do. Feel free to ask if you have any questions.


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World's End Press Release 'Drag Me Home' Video
Written by Nastassia Baroni on 12th December, 2013
Melbourne's World's End Press have unleashed another weird and compelling music video into the stratosphere this time for the band's new single Drag Me Home. The Luci Schroder-directed clip flies the flag for the Australian, suburban club scene, following one night in the lives of an array of quirky clubbers looking for connection.
The video stars characters everyone can connect with; from the redhead with a broken arm, patriotically jerking off under an Australian flag and the fishnet-clad contortionist pouring tomato sauce on a pie with her feet to the two curly-haired guys taking in a quick pre-discothèque sponge bath. All culminating in a major dance off at the club. We're warning you, this one might be NSFW.
Drag Me Home is taken from World's End Press' debut self-titled album, produced by Tim Goldsworthy (LCD Soundsystem, Cut Copy, Massive Attack) at Rockfield Studios in Wales and Bristol's Massive Studio.
Goldsworthy encouraged the band to record as live as possible, rather than rely on sequencing or programming, and most of the recordings were cut to analogue tape. The result is a danceable blend of influences including disco, punk and Jamaican lovers rock. And the debut offering is already making waves in suburban clubs across the country.
Watch: World's End Press – Drag Me Home
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The national average retail diesel price rose for the second straight week during the week ended Jan. 28, increasing 2.5 cents to $3.927 a gallon, according to the U.S. Department of Energy's Energy Information Administration. The latest weekly price is 7.7 cents above the same week last year.
Diesel prices rose in all regions, led by a 5.8-cent increase in the Rocky Mountain region. Even so, the Rocky Mountain states still have the lowest retail diesel prices on average at $3.736 a gallon. The smallest increase was 1.4 cents in the Gulf Coast region. The nation's most expensive diesel on average is still in New England where the average price is $4.181 a gallon.
Complete diesel price information is available on EIA's Website.
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Before you see Hollywood hunk Brad Pitt in his latest film, "The Counselor," learn more about the actor with these 26 tidbits.
Gonzaga used to be the cool pick to score an upset in the early rounds of the NCAA men's basketball tournament. In recent years, the Mark Few-coached Bulldogs have been one of the teams that could win it all.
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Latest Visa Stories
2012-07-13 23:03:38
"The permit situation for foreign travelers in Tibet has changed multiple times this season," Explore Tibet said.
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Smiletravelvietnam.com has recently given information on Australian embassy all over the world public utterance.
Word of the Day
- A bereavement by loss of parents or children; the state of being orbate; orbation.
The word 'orbity' ultimately comes from a Latin word meaning 'bereaved'.


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White Women's Tallit with Pink Trim by Galilee Silks
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This women's Tallit is white and pink shaded and features pink ribbon stripes and a pink atarah. A matching kippah and Tallit bag complete the pretty set. Read more
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Product Description
This gentle looking Tallit set features a Tallit, Tallit bag and kippah in soft white and pink shades. The Tallit is decorated with light pink stripes and a pink Atarah with a Hebrew blessing and pink ribbon trim. This feminine and sweet set is made in the Galilee Silks studio in northern Israel. This pretty set will make a terrific Bat Mitzvah gift.
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Material Polyester
Dimensions 20" x 72"
Estimated processing time:
3-6 Business Days.Learn More
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