I ate it for @JeetKuneBao. 
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Yay! They’re rockin’ a little patio action.
Delicious looking reports @moonboy403. I trust your “spot on” on the fried rice. 
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sitch in the patio 
Not good. Sorry. Thanks for taking one for the team.
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The non-native Aedes mosquito has likely become endemic to Silver Lake / Atwater / Frogtown by now. The critters are more aggressive than our usually crepuscular native Culex mosquito species, and they prefer to target the ankle area. Also, Aedes needs less standing water in order to breed. Oh, and they’re more likely to carry Zika, Chikungunya, and dengue.
Thanks, 2020. #CS1999wasaprophetnotapariah
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Blue Star Donut X Needle
Blue Star
blueberry bourbon basil cake donut (v)
maple bacon donut
passion fruit cake donut (v)
Needle
nitro red bean ice | red bean, oat milk, crushed ice
It’s my second time trying this drink that’s a riff off of the commonly found red bean ice in Hong Kong. Just as before, there’s a nice oat flavor that’s cleaner than the traditional use of evaporated milk. As for the red beans that are cooked down in rock sugar, they’re tender with a tiny bite but I personally prefer that they’re cooked down a bit more so they’re creamier and more velvety. Despite my preference, this red bean variation is still a nice drink.
Remember to mix em up.
fatty char siu & jasmine rice | salmon creek farms pork shoulder, honey glaze, byofe (bring your own fried egg)
Rice and fried egg are perfect pairings for these beautifully done char siu.
Crispy and golden edges. BYOFE. Desperate time calls for desperate measures. 
Mirror glaze 
Charred in spots, lovely chew, and just the right amount of sweetness to balance the savory flavor. Gorgeous stuff as usual.
thao family farm yu choy | minced pork, dried shiitake, preserved radish, water chestnut
I rarely order veg because I’m a carnivore but the lil @JeetKuneBao in my head was whispering VEG the whole time I was placing my order. I just had to oblige. I didn’t have much expectations for this dish since it’s just veg BUT DAMN WAS I WRONG.
This dish is fucking good! These yu choy is much better than what I get from 99 Ranch with a much more crunchy yet tender consistency while still carrying that classic grassy flavor with subtle sweetness. But the real MVP is the stir fry minced pork and chopped up bits of ingredients that provide an explosion of flavors in my mouth. These complex sweet and salty notes are reminiscent of a great Cantonese steamed meatloaf with an entirely new array of textures. Between the 4 ingredients in the toppings, each provided a very distinct mouthfeel. There is crisp crunch from the water chestnut, slightly chewy but still crunchy texture from the preserved radish (choi poh), chewy minced pork, and soft and spongy quality with the shroom.
These go superbly well with rice! I wouldn’t mind ordering only the yu choy dish with rice and go to town.
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Wow! Dude those char siu pics really gives it the justice it deserves unlike my pics that I took with a potato iPhone 8. Look at that glistening.
That Yu Choy dish looks great and to come up with a new canto dish is genius.
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It’s like flavoring the veg with Cantonese steamed meatloaf! I’m positive that you’ll love it as much as I did.
For those who aren’t sure what Canto steamed meatloaf is, here’s one that I stole off of Google:
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patio dining for takeout orders is now open
nice attention to detail in the packaging
char siu fried rice - char siu, long bean, egg, rice, scallion
clumpless, like a fresh, poop-free, litter box. really liked the bites of char siu.
beef & onion - first light grass-fed wagyu bavette, onion, scallion, bell pepper, oyster sauce
@moonboy403 went over the technical details, I wouldn’t have minded if this was a bit more seasoned.
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Looks like the beef slices are cut a bit thicker than mine. I personally much prefer the yu choy.
I am pretty sure I’ll love it because I love steamed pork patty.
I’ll say it again your pics deserve to be in a magazine or an article!
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How charming.
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Oh great. It ain’t just Silver Lake / Atwater / Frogtown either. We have them down here in the Miracle-Mile and yes they’re very aggressive. The minute I go outside to prune, water, whatever they attack the ankles. I was trying to figure out where the standing water is that’s attracting them… now I know… they don’t need it! Thanks.
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Quail, duck, and ground pork meatball tonight @PorkyBelly
https://www.instagram.com/p/CG2yalsj7ec/?igshid=1fzm54vkcropu
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Interesting Tuesday night. Needle was super busy but everything turned out very well but special shoutout to the grilled cherng fun. Crazy delicious. Honorable mention goes to the pork meatball skewers and quail that were juicy AF.
Also, I happened to sit next to Mei Lin of Nightshade in the patio and overheard her telling her friend that Needle has the best char siu in town. 
cherng fun skewer | rice rolls, sesame sauce, soy sauce, hoisin sauce, sriracha
duck skewer | duck breast, scallion, 8 spice
beef skewer | first light grass-fed wagyu beef bavette, curry oil
pork meatball skewer | ground pork, sa cha sauce, cilantro
pork congee | pork, dried scallop, shimeji, scallions, peanuts, wonton crisps
quail, honeynut squash, maitake, perilla, black pepper sauce
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Was that friend susur lee? 
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Holy wow! Time for another visit!
both dishes were flawlessly executed, no surprise. if they were a bit more seasoned it would have been perfect.
yu choy - thao family farm’s yu choy, minced pork, shiitake, preserved radish, water chestnut
chow udon - pork jowl, kabocha squash, mushrooms, cabbage, chilies
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That’s my fuking jam right there.
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