Glad to hear about the improvements and great pictures less the green coaster. 
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Thanks, @JLee and team, for catering lunch for 2 households today! Called my order in and made the quick drive for pick up.
The Macau Pork Chop bun is a thing of wonder. So many familiar flavors rolled up into a sandwichâŚand the bun itself is so yum! Super flavorful and zero greaseâŚmy chowpup volunteered to finish the half I didnât eat in the car on the way to my parents.
SorryâŚvery little pics since we just tore into it. Delivery to my parents included the soy sauce chicken, char siu noodle bowls, char siu rib noodles, chicken broth, and ginger-scallion sauce. My brother told me he loved the ginger-scallion sauce.
My household pulled a OOE. The most popular dishes were the shrimp scramble (holy GodâŚit reminded me so much of my Momâs lazy egg dinners growing upâŚand I LOVED her scrambles), the char siu noodles, the char siu ribsâŚbasically anything char siu. I really like the texture and flavor PRD achievesâŚand the ginger-scallion sauce is crack for rice. The oldest chowpup enjoyed the tomato-eggâŚthe sauce is so tasty you almost wish the rice was drowning in it.
This whatâs leftover from lunch that will be had for dinner tonightâŚwith some of the silkie chicken broth and more ginger-scallion sauce.
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So great of Chef Johnny and his team (and all the other takeout purveyors out there) to serve the community during this time. I am just beat after work each day, so the takeout is very, very welcome.
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Picked up char sieu, silky chix broth, shrimp/egg, tomato/egg, and short rib curry today. Everything was on point!
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Chef Johnny Lee @JLee, cooking up new ideas at Pearl River Deli.
Far East Plaza felt a bit deserted earlier this weekâŚ
Char siu sando was outstanding. This one went down the gullet immediately in the car.
The order looked like this when it got home. I reheated it and re-plated itâŚ
Just really comforting food. New to the menu, PRDâs Cantonese âborschtâ was a big hit with the whole family - ribs, cabbage, carrot, tomato, all slow cooked. The Hakka stir fry, with fried egg and rib all meshed nicely. Gotta go back soon!
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@J_L even your at-home plating is as awesome as the plates you take photos of while dining out.
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Is that a single or double order of ribs?
Single!
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Hakka Salt Baked Chicken
Chow Fun
Macau Baked Chicken
New menu items, rotating I assume.
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Looks amazing, but someone tell Johnny that looks more like schi than borscht 
That was really good - went on Sat. Five Spice powder was the predominant flavor. Chicken was VERY moist. Hainan Scallion-Ginger dressing was fab. Didnât eat it until dinner so no residual crispiness.
The Shui Mei (bought cold, home-steamed) were wonderful too. My wife thought they were the best sheâs ever had!
This beast, eaten at a self-disinfected table with @J_L 12 feet away, was incredible:
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When we went, they also had zhong (zi) listed but had sold out (drat).
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It was very nice seeing you IRL for a bit @CiaoBob, even though you were in an adjacent zip code.
My âsecret menuâ Char Siu Scramble Sando was off-the-chain. Thanks to Chef @JLee !
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I was there Saturday at well and dined al fresco, aka windows downs in the car on North Broadway. I bring large towels because I realized many of the things I eat are not the easiest to eat without making a mess.
Pork chop bun - I enjoyed the soft bun and the pork chop is very moist. Killed this fucker first and cleaned the bone.
Charsui - really enjoyed this, super tender and just the right amount of fat and char from the glaze. I should have gotten this over rice since fat saturated rice is one of my lifeâs pleasures. Next time Iâm getting a charsui bowl and an order of charsui for the road.
BBQ ribs - very generous portion, however I do not recommend eating this in your car unless you have super meticulous eating skills which I do not.
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Siu Mai seems to always sell out!
goes great over rice or noodles! I would get this, some rice, and a side of choy for comforting dinner
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Sorry I am one man making siu mai and there are some people trying to get 4 orders at a time, eventually Iâll catch up once I gauge proper demand but it has become the bane of my existance as I didnât open this restaurant to make dumplings 24/7. Cantonese food isnât even very dumpling oriented but people always seem to gravitate towards those when they are on the menu. If anything I may start implementing a 2 order per person max rule so that everyone has a chance to try them.
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Such true words.
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Yeah, Chinese dumplings didnât show up in LA until I was 40 years old.
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My HK friend (when I talk about the kind of Chinese food I like): âOh, you mean, like, dumplings? I hate that stuff.â My dad (when I tell him about my friendâs reaction): âOf course he said that; heâs from Hong Kong.â
Although, as an avowed dumpling lover, I donât consider siu mai to be dumplings (and donât actually particularly like siu mai). 
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