They really changed up the menu from when I was there in February. Looking at the new menu I would go with the cha ca la vong if you want to give them another try. It should be very similar to the excellent cha ga summer rolls (tumeric catfish, dill, vermicelli, pickles, and pineapple) I had, just not in roll form.
Enjoyed a fantastic unagi don from Habuya in Tustin, which specializes in Okniwanan cuisine. It’s quickly becoming one of my favorite takeout spots, and the owners are incredibly sweet. Can’t say enough good things about their pork rib noodles, fried rice and sashimi. Even their mochi is out of this world.
This was my first time trying their unagi, and I was genuinely floored. The eel is grilled perfectly, with a crispy char that keeps the inside delicate. The ikura is a nice addition that absolutely makes sense. Ditto for the avocado, an unexpected but welcome touch of California.
Crunchy exterior, like a chalupa at Taco Bell LOL. Lots of filling. I enjoyed the fillings more than the exterior. Very rich since they’re fried, which is why my preference is baked. Next time it would help to get the lunch combo with the side salad to break up the richness.
Inside of the bacon jalapeño empanada. The bacon was actually crispy in here.
Paul Stein, a self-described student of the art, is currently a relative unknown entering the L.A. BBQ game - But man! The dude can already throw down just as good as any out there. Armed with a Texas-style setup and an intoxicating sauce, Golden State Barbecue has gotten my full attention. The brisket tastes tender, decadent and phenomenal. His St. Louis pork ribs, his smoked baked beans with BBQ pork, and even his honey cornbread loaf are all exemplary. Scary thing is, he says he’s always seeking to improve. Order from him using info from his website; pickup is in Palms.
(a) Not sure - I picked up the stuff from him last weekend. I’d give him 24 hrs. to prepare your order. Reheating may be involved if he needs to store your order before pickup.
(b) Customer arranges pickup time. He 'cues in his backyard. No brick & mortar.
Just recently tried The Ppong in ktown for jjampong and jajanmyun. Both ere good but that jjampong may be one of the better ones in ktown immediately. Didn’t take a photo of it but, it’s probably also twice the size of a normal bowl. I did take a photo of their mandoo which looked like a cross of fried mandoo meets ny eggroll. Worth a try if you’re in the area.
@losnooyado soba, housemade by the family of ex-Spago CDC Tetsu Yahagi… Transcendently earthy noodles, with a delicious dipping sauce. The only quibble was that the noodle cut was a bit uneven on a few strands, but regardless, this remains the one of the premier soba sources in Southern California right now…