Thanks for the info @beefnoguy. 
I had no idea French Toast and with Peanut Butter no less was a big thing in Hong Kong. The remixes sound really tasty. Do you have any favorite versions near you that you’d recommend I try next time I’m in the area? Thanks.
This is just an excuse to return to Hong Kong Cafe (Garvey x Garfield) for the rice noodle rolls and HK milk tea. But hey they also have HK French Toast!
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Unfortunately no, the last two places where I really enjoyed up here have closed for good.
You could try the HK style French Toast at Tak Kee Lee in SF or maybe Smile House Cafe (both are now doing takeout only), perhaps as afternoon tea. They will likely not be willing to do oddball remixes on the fly.
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I love PB on my french toast & waffles.
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I must be Chinese.
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Update 4 (To-Go):
Pearl River Deli (Revisit)
We were hoping to enjoy Chef Johnny Lee’s amazing Hainan Chicken Rice again, but it was sold out. 
(But we’re really happy business seems to be doing well!)
BBQ Combo 2 Item (Soy Sauce Chicken, Charsiu Ribs):
The Soy Sauce Chicken was very good today as usual. Nice savory Soy Sauce flavoring saturating beyond the skin.
The Charsiu Ribs however was disappointing: It seems perhaps the kitchen was rushed, but the Ribs were barely cooked through (which normally is fine on many meats), but in this case, the fat wasn’t rendered, the meat lacked the crisped outer bark and fall off the bone tenderness within. It was very meaty and with more chew than usual.
Considering the other ~5 - 6 times we’ve gotten the Charsiu Ribs have been spot on wonderful, we chalk this up to an off day.
Beef Short Rib, Tendon, Radish Stew:
Absolutely delicious! 
For those that haven’t tried Chef Lee’s Beef Short Rib, Tendon and Radish Stew, it’s a must order! Slow stewed chunks of meltingly tender Beef Short Ribs, Tendon and Radish in an excellent Soy Sauce-based braise. With some Steamed Rice, and it is pure comfort food!
What’s even crazier is that Chef Lee’s Gyudon variation is even better(!). 
We can’t wait for that special to return.
Pearl River Deli
727 N. Broadway, #130
Los Angeles, CA 90012
Tel: (626) 688-9507
(Check their IG for latest specials and updates):
Needle (Revisit)
When we first heard that Chef Ryan Wong was finally bringing back Needle’s legendary Char Siu Pork, we were like @PorkyBelly on Mango Passion Fruit Pie release day at Republique! 
But when we read about the details, it turns out the Char Siu is Needle’s recipe, but they switched from Pork Shoulder to Pork Belly (because it’s more forgiving to cook at home), and there’s no cooked to order dishes, you have to make it back at home. No matter, we were still excited and wanted to see how this turned out.
Pork Belly Char Siu Kit (Cook At Home):
Some notes: This is a full on cooking process (not just a “reheat 5 minutes” type of situation that some FTC’ers might be thinking of from places like Providence, Vespertine, other To-Go menus, etc.). In total it’ll take about ~35 - 40 minutes total before you’re ready to eat.
Visually, it’s gorgeous! 
Taste-wise? It’s what we feared:
The Pork Belly is more forgiving in terms of cooking through, but following the instructions exactly, there are still huge swaths of Pork Fat that are chewy, with gristle / connective tissue leading to an unpleasant mouthfeel. 
And it was about one-third to 40% Pork Fat per slice. (@TheCookie @PorkyBelly and others who are sensitive to this.)
To note, I love a great Buta no Kakuni (Stewed Pork Belly) at a stellar Izakaya, even with some Pork Fat in there, because the great versions have meltingly luscious Pork Fat with the super tender lean Pork as well. Here, the lean Pork segments are meaty and tender and tasty, but the Pork Fat and gristle detracts from each bite. 
Flavor-wise, it is the best Char Siu Pork I’ve ever made at home (it is the first one as well!), but truly it is better than average SGV Hong Kong BBQ places like Sam Woo BBQ, etc.
But for enjoyment, we’d rather have Chef Lee’s Char Siu Pork Neck and Pork Jowl at Pearl River Deli currently, and above that Chef Ryan Wong’s amazing, legendary Pork Shoulder Char Siu he served for dine-in at Needle.
It is so stunningly amazing and delicious that it’s a Best Bite of the Year contender. Here’s to hoping we see it return soon.
Needle
3827 W. Sunset Blvd., #C
Los Angeles, CA 90026
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Guess what’s for dinner? 
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Nice @TheCookie. Just saw it. Is it your first time at Needle? Have you ever had their original dine-in Pork Shoulder Char Siu?
40% pork fat? Sign me up!!
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Ah OK. Hopefully they’ll add their original Pork Shoulder Char Siu back on the menu for you to try one day. I think you’ll appreciate how impressive Chef Wong is from extracting the textures, flavor, balance (and using a leaner meat) to make a fantastic Char Siu.
Update 5 (To-Go):
Chef Johnny Lee and Pearl River Deli just announced a slew of specials for this weekend, but the one that caught our attention the most was his take on the classic Hong Kong dish, Wonton Noodle Soup. For those that didn’t get to try Noodle Boy (not to be confused with Noodle World, Noodle Planet, Noodle Galaxy or any other variation on “Noodle”), 
it was a hole-in-the-wall in the San Gabriel Valley that was making the best Wonton Noodle Soup (by a wide margin) in L.A. / O.C. Sadly, it closed a few years back and it’s been a sad state of affairs ever since.
So we couldn’t wait to try the debut of Chef Lee’s Wonton Noodle Soup today(!), and brought along another dear friend from Hong Kong (socially distanced, eating 6 feet apart) to get her thoughts.
New social distanced outdoor tables:
Salt and Pepper Tofu:
This dish continues to shine: Chef Johnny Lee’s homage to the classic “Salt and Pepper (Insert Protein)” Hong Kong / Cantonese dishes, but here, made with excellent freshly made Meiji Tofu.
Make sure you uncover this dish immediately after picking it up to prevent steaming (and softening). Each bite is still a wonderful crispiness, a beautiful balance of Salt & Pepper and Chilies, but never too salty. The flavoring is addicting and so delicious (and 100% naturally vegan)!
Our friend from Hong Kong couldn’t stop eating this.
Macau Pork Chop Bun:
Just as incredible as before! The soft, fresh Pineapple Bun continues to be a great starting point, lending a touch of light sweetness, before you bite down into the ridiculous succulent, moist Heritage Pork Chop that is tender, not dried out, not overcooked, but just pure tastiness. Then the Housemade Maggi-Aioli for umami, the Caramelized Onions and you continue to have one of the most outstanding new items on the culinary scene in Southern California!
Still a menu highlight.
(New) Wonton Charsiu Noodles:
Wonton Noodle Soup is a classic, simple, humble dish. Our friend from Hong Kong tells us of it being a comforting, quick meal growing up in Hong Kong. She hasn’t found a good version here in L.A. yet.
Taking a sip:
Delicate, light, the Housemade Wonton Soup is a combination of Pork, Chicken and Shrimp Heads, and there’s a delicate brininess (very light) in the background. It is wonderful and the best Wonton Soup we’ve had since Noodle Boy!
But then you take a bite of the Housemade Wontons, a combination of Marinated Ground Pork and Shrimp:
Ridiculous.
Seriously, shut the front door! 
It’s got an incredible crave-worthy delicate porcine note, tender meatiness, and a sweetness from the Shrimp! Note that this is an incredible achievement as every Wonton we’ve tried locally tastes like Frozen Shrimp (briny, oceanic in a bad way, or tasting of freezer burn). Not so here!
It tastes like the sweetness you get from quality, Live Shrimp (but clearly there’s no way it can be at these prices). But it’s very fresh.
The combination with soft, pliant Wonton skins makes this:
The Best Wontons in L.A.! Hands down!
This is better than Noodle Boy! Easily!
(Included) Pork Neck Charsiu:
You have an option to have the Wonton Noodles with Chef Lee’s Housemade Pork Neck Charsiu. For those FTC’ers who were on the fence about Chef Lee’s Pork Neck Charsiu previously, it’s gotten even better.
Today’s Pork Neck Charsiu was meaty, but tender, enough bits of fattiness, but mainly lean meat and still so tender and moist, it is the Best Charsiu for Takeout in L.A. right now! It was outstanding today! (This is until Needle brings back their Pork Shoulder Charsiu for dine-in.)
The Egg Noodles are tasty, and springy and matches the Wonton Soup perfectly well.
Together, a sip of the Housemade Broth, a bite of the incredible Housemade Wontons, and you have:
- The Best Wonton Noodle Soup in L.A.!
Do not miss this! (@PorkyBelly @J_L @A5KOBE @attran99 @paranoidgarliclover @TheCookie @JeetKuneBao @beefnoguy @Sgee @CiaoBob and others) (I wish I could @ FTC because it is that good.)
Thinking about what Chef Johnny Lee and Pearl River Deli are doing right now is mind-blowing: This is some of the most exciting cooking in L.A. right now, honoring traditional Chinese recipes, but elevating it and making it more accessible to a wider audience (not by watering down, just presenting and executing it to another level entirely).
Pearl River Deli is already making the Best Hainan Chicken Rice in L.A., the Best Macau Pork Chop Bun (do not miss this!), a “Sandwich” that is worthy as the next big thing after Howlin’ Ray’s Fried Chicken Sando.
Add to that, very good Charsiu (and today’s Pork Neck Charsiu was ridiculous!), amazing standouts like the Salt & Pepper Tofu, Map Tofu, Beef Short Rib, Tendon and Radish Stew, and so many specials that rotate in and out.
But today marks yet another culinary highlight:
The Best Wonton Noodle Soup in the City of Angels. Our friend from Hong Kong slurped down an entire bowl by herself and turned to us to say: “This is comfort food! It reminds me of Hong Kong. Thank you!” It is a testament to Chef Lee’s skills and his passion for cooking, and is something worth seeking out and celebrating.
Pearl River Deli
727 N. Broadway, #130
Los Angeles, CA 90012
Tel: (626) 688-9507
(Check their IG for latest specials and updates):
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If one makes great wontons, they will come…
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I am so jealous that bowl looks so good! Yup appearance wise it seems the char siu is so much better than before (see my review).
Wow better than Noodle Boy! I hope he makes this a regular item on the menu! Maybe us FTCers can convince him @JLee ! Wonton Noodle Soup is so fundamental to HK food I hope he keeps it as a regular item. I am glad he nailed that broth. I was a little wary because the IG post said pork and chicken, but than later in the day he confirmed with a story that there is shrimp shells in the broth.
Are you going to try his Vietnamese specials? And thanks for the being the first to try out PRD’s Wonton Noodle Soup.
Who knew that HK food will be revived in 2020 by these 2 (PRD and Needle)
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Hi @JeetKuneBao,
I wish you were able to enjoy this bowl with the rest of us!
Yah, we were shocked. Chef Lee’s Housemade Wontons are definitely better than Noodle Boy’s. So good! And I think you had a hand in nudging the broth a bit! 
Thank you for bringing PRD to light (along with @PorkyBelly) in the first place! We hope to try the weekend specials!
And yah, with HK food dying in general (@chandavkl and others had talked about this), it’s great to see a revival and improvement on the dishes in LA at least.
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Them’s fighting words 
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Hi @Sgee,
I know, we were really surprised as well (in a good way). Also, you just reminded me (because you had the great recommendation back then!):
Pearl River Deli doesn’t have bottles of red vinegar for their wontons (then again, I don’t think any restaurant is going to put out condiment bottles right now for everyone to touch). Is red vinegar a must have for Wonton Noodle Soup? (@beefnoguy @J_L @JeetKuneBao @PorkyBelly @moonboy403 and others.)
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Red vinegar and chili oil is the preferred dipping sauce for wontons!
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May I suggest - superior dosage calibration too 
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Suggest BYORV
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