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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pork chop bun | salmon creek Farms pork loin, milk bread, spicy salt relish, pickled cucumber
Still loving it.
broccoli | thao family farm’s flowering broccoli, black bean sauce, radish, pickled fresno chili
These broccolini are slightly charred, snappy on the outside and tender on the inside. Bonus points with the restaurant’s delicate black bean flavor to complement the veg without overpowering it since black bean sauce is typically quite pungent. @JeetKuneBao
beef & onion | first light grass-fed wagyu bavette, onion, scallion, bell pepper, oyster sauce
Two things are immediately noticeable compared to the first time had this. First, strong wok hei is much more apparent this time around. You can literally “see” it by looking at all the charred edges on the ingredients. Second, the mouthfeel of the beef slices have improved dramatically since they’re now cut much thicker. Delicious.
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Mei Lin posts a lot of great Needle food porn on her Instagram.
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Wow that all looks great. Nice creativity with the veg dish. The beef looks great, can’t help to think with how good a chow fun would be with your comments on the wok hei and how well that beef is cooked. The Chef probably knows you by now lol. Are you gonna do the take home char siu belly again?
I wish they’ll do it! It’s a good test of a Canto kitchen’s skills.
Haha. He does recognize me by now! As for the char siu, probably not…I’m too lazy to cook it. If I’m going to the restaurant, I might as well eat it on the spot. 
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I can attest the flowering broccoli from Thao Farms is amazing, so I can only imagine how good that dish is. Definitely need to stop by here in the not too distant future while Thao still has this.
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Have you tried their char siu?? That’s the thing to get IMO.
Yeah I have; the charsiu is SOP over jasmine rice for me.
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Sweet Jesus!
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