The future of Hong Kong and its culture which includes its cuisine is at a crossroads. The closing of dai pai dongs, expensive real estate, children of restaurant owners and cooks not taking over (this can be seen as a plus as the children have a higher paying job and the restaurant did its job…serving food but also taking care of the children/grandchildren), young cooks not wanting to cook Chinese food because it’s less money/prestige, and the PRC government relationship with HK (I won’t go there).
Here in CA, no doubt the new generation of Chinese immigrants have come from the Mainland. The SGV of the 10’s and now 20’s is a reflection of that and we can see that in the all the restaurants across Valley, Garvey, and Colima. When I was a kid, the 80’s and 90’s the SGV was mostly Hong Kongers and Taiwanese, again the restaurant scene reflected that. There was still Mainland places but they were not “It” or “In”. There is still HK and TW places of course but are now outnumbered by Mainland places and especially Sichuan (when will this Sichuan trend die, please!)
With all that said above, sorry for the ramble, it really makes me happy to see 2 young Canto brothers from another Mother giving a beep about Canto food and cooking it with pride and skill.
Chef Johnny Lee with Pearl River Deli at Far East Plaza (awesome name btw), of Side Chick fame and also fellow LA FTCer @JLee
Chef Ryan Wong with Needle in Silver Lake.
Pearl River Deli
Hong Kong Lemon Tea and Chicken Broth ($1 extra). With HK Lemon Tea I wanna see the lemon pulp! This is created by using your spoon and smashing the lemon inside your cup. The tea was fine tasting, it’s not a focus I get it but I could use a little more lemon flavor.
Macau Pork Chop with Bolo Bao.
Wow!!! This was absolutely delicious and slightly decadent. I was slightly hesistant because of the bolo bao, because at Smorgasburg there is someone doing fried chicken sandwiches with bolo baos…meh. Actually lol I think PRD sources from them. Sweetness from the bolo bao pairs well with this pork chop. I would say it’s a must here. It’s slightly messy but so what this is incredible.
Char Siu Pork Neck.
Char Siu first off is one of the greatest preps for Pork, hands down for me. As a kid I love char siu from Sam Woo Alhambra Valley OG, it’s serviceable not the best nor the worst.
And you guys know my love for Ming Kee in San Francisco, it’s char siu pork neck is one of my favorite things to eat ever. PRD’s?
Very good, I like the marinade and the neck has a little bit of lean and fat. Get it. I love PRD already and it’s concept but you have to know Brother Ming/Uncle Ming has been making roasties for probably decades, Ming Kee’s char siu pork neck is too damn good. @JLee if you are ever in SF hit this place up.
I already ordered enough food but f it. Shrimp and Egg, and Chicken with Gravy. Shrimp and Egg is such a classic Canto restaurant dish and homestyle dish as well. I can appreciate the different appearance, and it was very tasty. The Chicken with Gravy was probably my least favorite on this visit. For HK cafe food, in the category of saucy over rice dish, I much prefer Tomato,Creamed Corn, and Cream. The chicken was well cooked. Just a personal preference now if PRD decides to do a Baked Pork Chop Rice in Tomato Sauce or Creamed Corn Chicken/Fish Filet, now we’re talking!!
Hainan Chicken Rice. Chicken was cooked perfect. The rice was not too fragrant. The sauces were okay, in So Cal sorry to say but Savoy’s sauces are the best.
Be sure to follow them on IG and check out their stories. I can’t wait to see what else they are going to do. Thank you PRD for the wonderful visit.
There is actually a free parking lot FYI behind the restaurant. I wasn’t so lucky but I found a spot about a block away on Hyperion.
Needle and PRD at this current moment, almost share a similar menu…char siu, Macau pork chop sandwich, and shrimp and egg!!!
Hearing trusted LA FTC’er and EaterLA’er @euno loving this place I had to try. I figure we like the same things so I’ll probably like it.
Iced HK Milk Tea.
Wow, this was stunning especially with the texture, soft, tender, butter-like. The marinade was well balanced but maybe could be just slightly sweeter. Definitely a must get and quite possibly better than anything in SGV.
Got the Pea Shoots and Shrimp and Egg. Shrimp and Egg was on the special list. I would say you should come down here and get this! This would make a French Chef and a Chinese Grandma proud…wow. The taste, and the texture out of this world good! Pea Shoots were great I like the little bit of goji berries.
They also do Brunch, which looks to me pretty traditional and they got a dope BL poster in the restroom.
Also on the Specials now is a beef/daikon stew (not clear/white kind).
I am going to give both of these places my recommendation! Keep Canto food tradition alive and come out support them.
Ho Ho Sik!!