Overheard on the Los Angeles Board

"Oil was added to a pan at our tableside grill and once heated, rice cake cylinders, sweet potatoes and marinated dark chicken meat was added and sauteed by our capable server. Soon after, cabbage and chili sauce was added to the mix and all the ingredients were allowed to cook down a little bit before the addition of perilla leaves." - pleasurepalate on tableside-prepared spicy chicken at Ma Po Dak Gal Bi

"Given I am a big BLT fan + a big fried chicken fat fan = must get. I have to say it exceeded expectations as the chicken skin was different than I imagined...it was thin, sheet like and if you pick it up almost glass-like translucent. They must have stretched the skin before frying it up. The skin was everything you'd imagine it to be." - radman123 on the gribenes, lettuce, tomato (GLT) sandwich at The Gorbals

"The folks in Taiwan and parts of China have it good, in that there are exclusive dedicated establishments that provide this kind of nosh all the time, with the hardcore places in Taipei, like Yongho World Soymilk King opening 24 hours. It's also nice that those living in SoCal can also experience shops that do similar things." - K K on where to find a Shanghai brunch