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There are three locations, and the newest in San Gabriel offers the most extensive menu of the three. Though it’s known for its Cantonese barbecue, Auntie Kitchen even offers the Hainan chicken rice. That dish comes with complimentary soup, and portions are generous while prices remain reasonable.
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The gelatinous skin and fat that comes off the bones is very easy to enjoy. It uses quality seasonal ingredients, many of which are seafood, and offers plenty of vegetarian dishes. The menu is large and filled with specialties that rotate regularly.
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The residency will run from July 19 to September 17 at 1644 Sawtelle Boulevard, Wednesday to Sunday from 12 p.m. Walk-ins are accepted, plus there’s delivery on UberEats and pre-order on Tock. Chef Tony Dim Sum by Tony He, the culinary talent behind the acclaimed Sea Harbour restaurant in Rosemead (as well as some iconic places in Vancouver), offers a contemporary dim sum experience. Chef Tony blends traditional Cantonese favorites with modern interpretations. Many dishes feature ingredients like freshly shaved black truffles and gold leaf accents.
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All you need is a few friends or family members and about an hour of advance notice given to the restaurant. It is a roast duck that is stuffed with rice, and it is served in certain Chinese restaurants. The dish has also become popular in many other places, such as California, Spain and other places. Fresh chunks of lobster meat are sliced and placed on top of a fruit bed. Expect fine dining plus a show, as diners are treated to something like a traditional Beijing opera performance. Hot pots feature premium ingredients like imported fresh seafood and wagyu beef.
If you want traditional peking duck in the SGV, it doesn’t get more classic than Ji Rong. The $85 spread at this casual sit-down spot in Rosemead includes sides of shredded cucumber and green onions, sweet bean sauce, and a basket of flaky pancakes. The main event is a show-stopping mini-mountain of meat surrounded by glistening strips of crisp skin. Other popular dishes include Shanghainese eel, loofa, drunken chicken, Shanghainese stir-fried rice cake with crab, and green onion scallion noodles. Red 99 also makes one of the best renditions of jiuniang yuan zi, a subtly sweet and boozy dessert soup with fermented glutinous rice, dried osmanthus flower, and chewy glutinous black sesame rice balls.
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Colette offers a variety of rare and unadvertised dishes, including stir-fried lobster sticky rice, lamb stew, and winter melon soup. Beloved dishes like beef chow fun, cola-glazed chicken wings, and salmon carpaccio are also on the menu. Nature Pagoda is a tiny mom-and-pop that has been around since the ’90s.
Bistro Na’s is a Chinese restaurant that serves Peking duck all year round. The restaurant has been around for decades but it remains popular with locals and tourists alike. This popular duck restaurant in Los Angeles is a hit for many reasons.
Auntie Kitchen
Embassy Kitchen’s dinner menu is excellent, but its Special menu shines above the rest. Some of the dishes are better ordered at least one day in advance, like crispy chicken that has been boned and stuffed with shrimp paste. Tai Ping Sa Choi Kee is a Guangzhou-based chain specializing in beef brisket noodle soup as well as other Cantonese fare.
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The broth is made with boiled pork, ox bones, and various seasonings, with the most common ingredients being pork and pig offal. The noodles are typically topped with marinated meat slices, chopped scallions, fried soybean, pepper, and sesame oil. Red 99 Grill Bistro specializes in Shanghainese cuisine but also has a handful of Sichuan- and Hunan-style dishes on the menu.
Its slow-roasted skin is so crispy and golden-brown, you’d think it spent an afternoon in a lifeguard chair. And each precisely carved slice shatters into pleasantly crispy pieces with every bite. You’ll also get a classic platter of pillowy bao buns, scallion matchsticks, and hoisin sauce to go along with it.
You'll need to order Bistro Na’s peking duck two days in advance, but trust us, it's worth the hassle. This restaurant in Temple City specializes in upscale Chinese Imperial cuisine, which is to say, you won't find your typical duck experience. This $98 Peking duck is moist with skin that’s shiny like caramels at See’s Candies. The chef brings your bird to the table (so you can send a picture to your mom) then it disappears and returns carved, with thin handmade pancakes, green onion, and sweet bean sauce.
In addition to the standard meat selections like beef, chicken, and lamb, the menu encompasses various offal options, beef with raw egg, rose petal meatballs, and even spicy crawfish. Eating an entire peking duck at the mall sounds equal parts outrageous and incredible (because it is). Located inside the Westfield Century Mall, this Beijing-based restaurant serves a whole duck for $89, which comes neatly sliced on a cute duck-shaped platter.
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Tasty Duck is one of those rare places that serves excellent food all year round. Dun Huang pulls eight different shapes of noodles, from extra-thin angel hair to extra-wide belts. Don’t forget to order a deep-fried flatbread marinated in cumin, Sichuan peppercorn, and dry chile oil. Other popular dishes include the cold eggplant salad, lamb tenderloin skewer, and sweet pork pita.
Colette is helmed by former Embassy Kitchen chef Peter Lai, who showcases his innovative and complex Cantonese-inspired cuisine. One of his most sought-after off-menu items is the Crispy Flower Chicken, a traditional Cantonese dish that takes at least six hours to prepare and features a deboned, air-dried chicken pressed with shrimp paste. This establishment is about two decades old, and serves Peking Duck the traditional way. It is very easy to remove the bones from a whole duck and make your own wraps. Do your pre ordering one hour in advance if you are planning to order a huge piece of duck.
The entire menu is based on traditional Chinese medicinal principles meant to balance the body for optimal health. The quaint restaurant serves traditional herbal teas and medicinal soups, but the star is clay pot rice (bao zai fan), a Hong Kong specialty. The rice at the bottom of the clay pot is crispy, while the interior rice is moist and steamed with ingredients like mushrooms, bamboo shoots, Chinese sausage, pork ribs, and salted fish with ground pork and tofu. After running a successful restaurant in China and working at Panda Restaurant Group in Los Angeles, Tony Xu opened Alhambra’s Chengdu Taste in 2013.
The signature dish is the red braised pork belly prepared with soy sauce, rice wine, sugar, and other spices; the gelatinous skin and fat melt easily in your mouth. This restaurant in Los Angeles serves Peking duck on a daily basis. The menu offers many standard Chinese dishes like steamed dumplings and noodles but they also offer an exceptional selection of duck specialties such as stuffed chicken wings. Tam’s Noodle House opened during the pandemic selling only frozen Hong Kong-style wontons and dumplings.
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