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Sep 10, 2008 10:04 AM

So Who's Been To Mandarin Express In Agoura Hills?

To bring Ipsedixit's food media post over here to the Los Angeles board, this week's Wall Street Journal culinary article contains a curious reference to Mandarin Express in Agoura Hills. I actually ate there about 15 years ago and I have absolutely no recollection of my meal there. Don't recall seeing any reference to that restaurant on this board either. Are there any recent first hand reports?

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  1. It's quite an extensive menu they have: http://www.mandarinexpressagourahills...

    And, who would've thunk that Kim would have so many "Favorite Tofu" dishes ...

    1. I met a friend there for lunch late last year (I wanted to get the lowdown on the bloodletting at my former employer, so I had to travel back to the Conejo Valley culinary wasteland to meet). IIRC, I tried one of the dishes with "Asian Herb", which turned out the be green Holy Basil. Your memory is fine. It wasn't terribly memorable - 9 out of 10 places in NoHo, SVG or Little Saigon could easily beat it up and take its milk money - but it did appear to be the type of place that would appeal to more gentrified, suburbanite taste buds, especially if those taste buds were on a diet.

      So, if the gossip is good and doesn't have enough time to leave the area during lunch, it's a worthwhile meeting place, but if you're interested primarily in the flavor of the food, then there's little reason to bother with it.

      3 Replies
      1. re: yclops

        "I met a friend there for lunch late last year..."

        But try it now.

        1. re: liu

          Now I remember. I sent a relative there after the WSJ article came out and he wasn't impressed at that time. Perhaps you can point us to the types of dishes we should be trying.

          1. re: Chandavkl

            I do not care for saucy dishes or "wet" food. Anything that seems like stew is not appealing to me. So, I am not one to recommend to someone else's palate.

            I always ask the chef or his wife what they recommend. They know that we do not want anything with a lot of sauce. Some type of conversation with them has worked well for us.

            This most recent time we were there, the chef served us something with very tasty Kabocha squash slices mixed in. This dish was creative and very colorful!