I've often wondered why I have such an easy time getting on the wi-fi at various places around the SGV...now I know.

("That's strange, I didn't even need to type in my password, and I haven't been here before") :-)

...or something thereabouts. I try not to work blue, but it was a bit stronger than "Oh dang!" :-)

Just so everyone will know, I have something coming up on Shen Yang, but I didn't simply copy off this page, since it was pretty much done before odub's post.

It *was* a Shufeng Garden, they of the outstanding Sichuan, but...no one realized it until chandavkl stopped by and saw the menu (the signs read Saporous Grill and Mrs. Chen's Tofu in English & Mandarin, respectively). Within a matter of a few weeks after chandavkl discovered this, and TonyC, confirmed it...it became Shen Yang. Dongbei style.

I don't doubt that for a sec, but didn't you call Nha Trang's pho ga, the best version in the SGV?

TonyC FTW. Now, the big question. Will they have pho ga? I'm sure you'll get on it...

The Mon-Arc Plaza with (the above mentioned) Shanghai Gourmet, Luscious Dumpling, Yi Mei and ID Cha House, elevate Monrovia beyond Wang's and Chang Thai level.

A single plaza can do it.

Hmm, tough call. Some Chinese items are so fresh, they don't transport well. I have a tendency to stock up on groceries (produce, spices, etc.) so I can attempt to cook decent Chinese dishes at home. The other stocking I do is made up from leftovers :-)

...plus, of course, frozen dumplings.

blimpbinge, TonyC, thanks for the details on Litz. Explains why it's off the radar. For me, it's more like no-lists, no-money. Some things just aren't ten-able (yes, a bad pun).

Dawns on me that Litz should have been included (sorry Clarissa!). The only Singaporean restaurant in the SGV. The fact that it escaped me shows how off the radar it is.

Here's how it happened. I was sick, wanted something spicy, yet light. Meat sounded greasy and heavy, so I followed a CH recommendation and...it was good. Would I be likely to order it again? No, simply because there are so many other options on the menu + the ease of making it at home. For a group of diners, it would definitely be a worthwhile addition.

YMMV. I have no way of comparing it to your homemade version. I see where you come from. I'm good with salmon. To the point where people who've eaten salmon I've prepared tell me they'd rather have mine than order it. Same applies to me. I'll usually only order salmon as a last resort.

While mapo tofu (and dan dan mian) are simple to make at home, sometimes I prefer to let the masters do it. Based on a recommendation, I once ordered Mapo Tofu at Shu Feng - the San Gabriel location - and I wasn't disappointed.

No need. My tongue was firmly in cheek. I'm greatly enjoying the discussion on the VN coffee establishments.

...and we are talking about dumpling filling aren't we?

I always go to TonyC for my VN coffee bar updates. Tony, what were your "pals" assessments of some of the other spots? (Cafe Lu, Miss Cutie, Temptation, etc.)

And, what of Cafe Cau Vong, the SGV's sole rep?

Good grief, typo city "hopefully others can chime in"

Thanks ipse, that's what I was trying to convey, the menus boast of the filtering, reverse osmosis, ionization, etc.

Their pork chop is easily one of the most moist I've had.

Thanks Chandavkl. I figured as much...but I figured no harm in asking for an update.

Hopefully others that have sampled more of the menu came chime in, but the Railroad Pork Chop is good and seems to be what they're most proud of. They have a small menu and the tea selection is smaller, and of higher quality, than the average boba joint.

Happy Noodle is where I took the photo in that post! :-) I had been tipped to them having the "calzone" (lu bao), but they were jiaozi together in a slurry webbing. Decent dumplings, but dumplings none the less.

I really needed something in the lu bao photo at Qingdao for perspective. You could probably stuff three or four of the Happy Noodle dumplings into one Qingdao lu bao.

Between TonyC's horrible experience and your comment, it doesn't sound like those are worth checking out. Too bad, I love mackerel.

Is anyone aware of any current place with duck filled dumplings? Any rabbit?

Any unique veggie fillings? (I'm aware of pumpkin in various iterations and also the shepherd's purse)

+1 on VP. I defer to Tony on the other VN recs. He's got them covered.

No faith in Mrs. Lu's 妹妹? (I admit I got a frozen bag recently and they were good, but...)

...and this beef offals "salad" at Yunkun. Cold table?

Thanks David, but the credit for figuring out exactly what "Haichang" was should go to our very own Raytamsgv. He was first to successfully point out what the heck it was.

You'd be right Porthos. The "Haichang" served at Beijing Duck House is this:

http://www.youtube.com/watch?v=k2_H_mJKjqQ

Jonathan Gold mentioned it on his visit (sixth paragraph):
http://www.laweekly.com/2011-03-24/eat-drink/jonathan-gold-reviews-beijing-duck-house-in-san-gabriel/

And, Robert Sietsema, with some more video on page 2:
http://blogs.villagevoice.com/forkint...

"All that Chinese food can't be healthy."

--Kinda disappointing to see this assumption about chinese food. Sure some (ok, a lot) are oily, but there are many lighter prep methods.

"he readily states that he is not a fan of most Taiwanese food. "

Keep in mind, the person that made that assumption about Chinese food might be thinking of "Americanized" Chinese food. You know, sugary glop.

Chandavkl has stated here that he's not a fan of a lot of Taiwanese cuisine.

Different strokes fo' different folks. I'm not that big on Cantonese, but respect the chef work involved.

Shufeng closed its Monterey Park location, which escaped everyone - due to different signage - until Chandavkl stopped in, the original Rowland Heights location continues.

The menu/chef was speculation on my part, based on the conflicting stories. The waitress told me "everyone" was returning to RH. Thanks for the update.

Shufeng is my favorite Sichuan place, but I always mention Yunkun Garden and Yunnan Garden in the same breath, especially since the same family runs both. Yunnan has risen a bit IMO, but I always have slightly preferred Yunkun (in its various nomenclature). I also find Spicy City worthy.

Not a fan of mackerel? ...or just their dumplings?

So they have lu baos too? Wonder if I'll get the same blank look as I got at Shang Ming when I went in and asked.

Since I just finished the "Chinese calzone" piece, I expected this to happen. I see an update coming.