We had CHICKII last week. While crispy, the chicken itself was fairly under seasoned. They were also out of many of the non-chicken items (on a Sunday at 6PM). While not terrible, there are better fried chicken offerings in the area.
You make it sound like the Chinese didn’t like fried chicken until the chains started it?
Chicken as a protein has always been king in China and the Chinese are not afraid of bones. Beef hamburgers weren’t popular at first when McDonalds expanded but KFC was a hit because of the Chinese taste for chicken that had already been popular, it just took time for the fast food franchises to realize and take advantage of it, hence why every fast food chain has fried chicken on their menu but here in America McDonalds can’t get even convince people to order “Mighty Wings” probably because lazy Americans want everything boneless.
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imagine what would happen to the supply chain of Chicken wings if they became popular at McD’s!
LOL. You mean like the ribless McRib sandwiches?
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Just realized that the restaurant that replaced Zi Wei in San Gabriel a while back was not Mr. Sushi, but Mr. Shushi. And they sell duck, pig and chicken parts, not sushi.
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went there recently with some friends. everyone chose a dish.
i went with the braised cod. it reminded me of the braised cod dish offered by jun won in koreatown before they downsized, except there wasn’t a lot of cheap radish underneath to make the dish look larger, though the middle piece was the fish head - with eyeballs and cheek meat. this was the consensus best dish of the meal.
second was the pork pump, which a server separated from the bones after we took our pics.
this was third for me: tofu & shrimp, but what made it fascinating was how the egg coating was reminiscent of carbonara. i really liked the resulting texture - but probably as much for the execution. which didn’t congeal as much as i expected it to when the dish cooled off a bit.
drunken chicken. eh. it was chicken; but if you don’t have quality chicken, then letting the chicken shine through doesn’t get you as much.
someone went with the mock duck tofu dish. for trying to imitate duck taste and texture, it was a fair rendition.
we were all mainly toisan/cantonese, so there was an obligatory soup, though this was made with crab.
also an obligatory veggie dish which i neglected to photograph.
finally, i got a kick out of the men’s room sign.
i’m excited to go back and try the lunch specials, two at a time.
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New phone! Pics look great!
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snort i dropped my flip phone into a cup of coffee and i can’t send my pics anywhere until i get a new phone. a friend sent me his pics.
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I await the day when you convert!!!
Ice cream at 626 Hospitality who has tried it?
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Paging @Clayfu
delicious - soft serve tho
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Went yesterday. No pic… but omg is it creamy!! They are still super busy and their machines sometimes fussy. I was unable to try or get the Hojicha last night 
. But we had the Black Sugar + Malted Chocolate. They also have some interesting toppings like Pomegrante Molasses and Kinako. I was lame and got Oreos, Almonds and Mochi (very good!)
Look forward to hitting them up more since I’m a hair closer now. It certainly is one of our favorites now since Softie Haus closed
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How was prd private kitchen?
Probably best soft serve in town already. Fills the void of Big Softee - thicker consistency due to dairy used, but flavors on point and not too sweet. Really fun toppings (most of which are housemade). Just so far…
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IMHO. 626 superior in texture and mouth feel to Big Softee. They really have a good mix going… even if it can a be a little challenging on their machines. 
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Social media influencer foodmento states that Beijing Pie House is back……
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