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Yang Chow, a family-run Chinese restaurant established in 1977, is a classic eatery in Chinatown. It has since opened branches in Pasadena and Long Beach.
Since its opening, the Slippery Shrimp has been a favorite among diners. The shrimp balls are coated with a sweet and spicy thick sauce, and the outer layer is fried to a crisp, creating a sharp contrast with the tender shrimp meat. Once you start eating, you just can't stop. In addition to garlic, ginger, and chili powder, the ketchup added to the sauce is the "secret ingredient" of this dish, making the overall taste blend seamlessly.
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Address: 4921 W. Adams Blvd., Los Angeles, California 90016
At Cento Pasta Bar, a pasta bar in West Adams owned by Chef Avner Levi, there is a unique Spicy Tomato Pasta. This dish uses al dente macaroni, paired with a rich Calabrian chili and truffle tomato sauce. There is a mound of whipped ricotta cheese on top, and a pool of green basil oil beside it.
Chef Levi spent years experimenting before finally finalizing the perfect recipe for this pasta. The bar seats in the open kitchen offer an excellent view. You can watch as the chefs handcraft this pasta, and almost every table orders a serving.
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The signature dish lomo saltado at Mario's Peruvian is generous in portion size. One serving is more than enough for two people, but it's recommended that you order your own because reheating the leftovers the next day actually makes it taste even better.
This classic Peruvian dish features beef stir-fried with soy sauce, accompanied by seasoned French fries, tomatoes, cilantro, red onions, and a bowl of white rice. The restaurant also offers a complimentary serving of spicy green sauce that you can drizzle over your meal.
The restaurant is small in size and does not accept reservations, so you need to be prepared to wait in line. Alternatively, you can come on a weekday when the service is usually faster.
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The charcoal-grilled chicken at Dino's Famous Chicken is truly exceptional, thanks to the exclusive recipe of the late owner, Demetrios Pantazis. When the restaurant opened in 1969, this fiery chicken wasn't on the menu, but it later became the restaurant's signature dish, bringing fame to the establishment and leading to the opening of a second branch in Pico Rivera.
The chicken is marked with charred stripes and garnished with red chili flakes, served on a bed of French fries. The spicy, sweet, and sour sauce seeps to the bottom, pooling in the takeout box. Customers who leave Los Angeles but miss Dino's chicken can purchase the restaurant's seasonings and sauces online and try to recreate the dish at home. However, don't expect to find the secret recipe in the ingredient list, as the restaurant won't disclose it.
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