CBS Seafood Restaurant
Top Ten Chinese Restaurants: No. 10, May 2011
Your nerves shattered from negotiating the stamp-size parking lot, you enter through the take-out section. The breadth of Cantonese cooking spreads before you, from canisters of tufted shrimp har gow to sides of suckling pig. This is a regional restaurant. The char siu bao, white as snowballs, burst with barbecue pork, while the turnip cake, barely set and solid, is shot through with daikon. The cooking of Guangdong, as we refer to the province now, was for many Angelenos the point of entry to Chinese cuisine, and when the platter of beef with oyster sauce is rushed from the kitchen, well, it’s like coming home.