Wait a minute! Don’t tell me you only went to Needle tonight. 
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It’s been awhile! Needle was/is one of my favorite restaurants. When I moved away I still religiously checked their Instagram page and also secretly hoping that some of you would post pictures/reviews. I had to take a leave of absence from work,school, and volunteering to rush back home for a family emergency. So I didn’t really want to come back on those terms. Life happens you know? The food was comforting but also excited my taste buds in every way.
Ordering was easy thru online. Set a pick up time and you are ready to go. Parking was easy to find in the back lot. I expected to park in the neighborhoods or if I got lucky a spot on Sunset.
The food needed another 5 minutes or so. That’s fine. Also they let me use the restroom. I drove here from Orange County and needed to go like a racehorse.
Took my food and popped the trunk for a night time parking lot picnic
Thank you random trash can in the parking lot. Who put this here? Lol
Yu Choy. This is an original dish from Chef Ryan. You won’t find this at any Canto place but it looks and tastes familiar. Nice job.
Ong Choy. Classic side. Nothing inventive here. One of my favorite Chinese greens.
Green Beans. I really like this dish! The addition of pineapple, onions, and sweet sour sauce was delicious. Green beans is another classic, with the addition of the sweet sour components it kinda felt like 2 dishes in 1. Let’s hope there is sweet and sour pork in the future at Needle. The sauce was perfectly balanced between sweet and sour. Green beans were nice and crisp.
Striped Bass. Wow! The skin was so crispy and so damn good. The bass was incredibly tender. The sauce. Wow. Seafood and corn generally go together really well and this was no exception. For those who are familiar with Hong Kong comfort food. This will remind you of fish and creamed corn. You guys should order this when you can. Another dish from the mind of Chef Ryan.
Beef and Onions. Well seasoned well cooked but can still taste the quality of the product. Also incredibly tender.
Been on the menu since day 1. I like it but to be honest I rather have a dish than a sandwich.
Out of this world! Seriously I would buy these in bulk and have 1-2 a day if I could. This is perfect dessert and a perfect dish. I wish I ordered more. I always wondered why you guys would go crazy over this and I now get it.
I would rent a apartment nearby if I could so I can eat here all the time.
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But how did it compare to prd?
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There’s a giant commercial trash can right in the parking lot in case you need it.
The million dollar question that @JeetKuneBao should be able to answer after his bang tonight. 
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While I understand your extraordinary enthusiasm and support for the other restaurant, it is completely inappropriate to lump them together in this discussion, whether here or on other social media platforms. Not to mention they are two completely different restaurants. And it makes me legitimately wonder why the need to compare or inject them at every turn, rather than let my review of one establishment stand. It comes across as putting down Needle when you do that, and make me further wonder if there are other intentions beyond that enthusiasm.
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Respect, brutha’…
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How does it compare to Hop Woo? 
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I see from Instagram that Needle had Daybird for staff meal today.
anybody try it?
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what’s more perfect than a @JeetKuneBao needle-prd bang bang? a needle-needle bang bang with multiple supplements and the ftc crew.
as good as my first visit was this was even better. all the repeat dishes were just so dialed in. I love how chef ryan just keeps on improving and trying to make each dish as good as it possibly can. reminds me of chef go at hayato in a way.
and it goes without saying the company also matched the caliber of the food. thanks to @moonboy403, @attran99, @NYCtoLA, @TheCookie, and @rlw for a great evening.
pro tip, make sure to wear your best 6-way stretch buffet pants.
2x raw kusshi oyster, tomato, cucumber, red vinegar
great refreshing start
2x raw kanpachi, daikon, kumquat, soy sauce, scallion oil
the flavors of a cantonese steamed fish but with raw kanpachi, brilliant.
scallop, squash, green bean, tofu, potato, salted egg yolk
had me at salted egg yolk bird’s nest.
2x striped bass, corn, okra, garlic, dried scallop, lemon
wow this was damn near perfect and would fit right in on a providence tasting menu. and yes, that is a butter sauce.
rice
shout-out to chef ryan’s incredibly fragrant rice.
2x eggplant, bamboo, wood ear, spicy garlic sauce, cilantro
I think this vegan dish was in at least everyone’s top three. so good 
(supplement 1 and 2) 2x salmon creek farms pork spare ribs, spicy sweet and sour, sesame
you can’t tell from looking at it but these ribs were surprisingly crispy. something you’ll lose during takeout. the crispiness paired with the fatty tender meat was insanely good.
lobster, yee mein, ginger, scallion
the lobster brains with a bowl of rice just might be my favorite thing. almost like an abalone liver sauce.
(supplement 3) scrambled eggs and shrimp
2x octopus, mo qua, spicy salt, fried garlic
ong choy, fermented bean curd, garlic, chili
(supplement 4) beef fried rice - first light grass-fed wagyu, egg, squash, tomato, long bean, curry, peanuts, fried garlic, scallion
loved the tomatoes in this rice for a hit of brightness.
2x char siu, honey glaze, hot mustard
best char siu in la
prime ribeye steak, oyster mushroom, maggi sauce, lime
who do I have to bribe to get this on the takeout menu? the steak, mushrooms and sauce with a bowl of rice is on par with majordomo’s beef fat rice.
(supplement 5 and 6) 2x yau tiu, 8 spice, sugar, condensed milk
chef ryan sources the best saigon cinnamon he can find for this dish and it pays off.
2x almond jello
(supplement 7) bulgarini sicilian almond gelato
(supplement 8) bulgarini blood orange granita
(supplement 9) bulgarini pistachio gelato
(supplement 10) bulgarini peach gelato
fin
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Dude!!! I can’t wait to hear what the others thought!
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No joke…I felt winded walking to my car afterwards and couldn’t eat for about 24 hours. I heeded warnings to lay low on the amazing jasmine rice, too.
It was an exceptional meal with tremendous company.
I adore a good vegetable dish and both the crispy-tender eggplant and ong choy were brilliant. You have to love someone who approaches vegetables with the same thoughtfulness as proteins.
How is it that char siu can just melt in your mouth? The photo I took alone convinced a friend to take his Hong Kong-born father-in-law for it because the of lovely lacquer.
The crispy sea bass with corn was a delight. It was so great that you don’t miss the corn stew sauce at all, and you get the textures of crispy skin and Underwood Farms corn.
The ribeye dish was reminiscent of bo luc lac to me and was just perfect with some of that super fragrant rice (that is not cooked in a rice cooker).
I love some creamy, dreamy scrambled eggs. Also perfect with the aforementioned rice.
And that octopus is the most tender octopus I have ever eaten.
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That was me. I tapped out just before my beloved Needle Char Siu, but managed to get in a little Almond Jello and Bulgarini because Bulgarini. The Yau Tiu w/Condensed Milk carried well for a late night snack. 
We did have some leftover Rib Eye & Char Siu the next day but that’s not the same… we’re going back for CS! Seriously, though, I can’t think of one thing I’d remove from that line-up. Each dish was individually unique, special, thoughtful and sooo delicious! 
P.S. The company wasn’t bad either! 
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make sure to eat it while it’s still piping hot 
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Yeah, because if it’s not I’ll ding it on FTC! 
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Such a nudge, lol.
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