HOME > Chowhound > Los Angeles Area >
What's your latest food project? Share your adventure

Lucky Noodle King (former Ding's Garden location)

will47 Jan 12, 2011 01:22 PM

Posted this in the Chuan Yu thread (http://chowhound.chow.com/topics/725035), but since I don't see much on this place except a mention of its opening, thought I'd start a new thread as well.

Got a chance to stop by what I believe is called 天府之家 川菜面 (Tiānfǔ Zhī Jiā Chuān Cài Miàn - Lucky Noodle King), in the spot formerly occupied by the Ding's Garden on Valley (534 E Valley Blvd #10). I had their Dan Dan Mian ($4.50 for a medium-ish bowl). As usual, I ordered it without meat, so I can't speak for that offering, but I thought it was quite good - I think it's on a par with Chuan Yu (though slightly different), and maybe almost as good as #1 Noodle House. There was a decent amount of zha cai, and the sauce had a good texture. I'm sure they can make it spicy, but be sure to ask; mine arrived without much in the way of heat or Sichuan peppercorn.

I have a feeling that their actual specialties (mostly beef and chicken noodle soup) should be pretty good as well.

Yelp has their website listed, which is

  1. w
    will47 Jan 23, 2011 12:19 PM

    Turns out, this place is owned by the same folks as Chuan Yu. Apparently the dan dan mian here use fresh noodles rather than dried. Some photos and pictures here:

    My girlfriend visited a second time after the visit above, and said that the standard dishes and hot pot were possibly better than the noodle dishes, despite the place's name suggesting that the specialty is noodles. No photos from that visit.

    Interestingly, the posters of Mao Zedong and other political figures are now no longer up on the wall at the restaurant; apparently the owner's reverence for the man is so great that the posters now occupy a location at his house (perhaps the complaints about it on Yelp had something to do with their disappearance as well).

    1 Reply
    1. re: will47
      ipsedixit Jan 23, 2011 01:15 PM

      Maybe it was just in the hopes that President Hu would stop in for a bowl of dan dan mien during his visit to the U.S.?

    2. t
      tissue Jan 24, 2011 07:30 AM

      How does this place compare to LIang's Kitchen?

      7 Replies
      1. re: tissue
        PandanExpress Jan 24, 2011 11:12 AM

        That's not even a valid comparison. One serves Taiwanese food, and the other serves Szechuan food. I guess they both have niu rou mian, but they're as different as can be other than having noodles, beef, and broth.

        If you want mild, casual Taiwanese food, go to Liang's, but if you want blow-your-socks-off heat, go to Lucky Noodle King.

        Lucky Noodle King
        534 E Valley Blvd #10, San Gabriel, CA 91776

        1. re: PandanExpress
          JThur01 Jan 24, 2011 10:29 PM

          If it truly is the same family that run Chuan Yu, there is some validity to it as they are Taiwanese, but lived in Sichuan. Chuan Yu has both influences. I haven't seen enough of Lucky Noodle King's menu to know if they feature both styles as well.

          Lucky Noodle King
          534 E Valley Blvd #10, San Gabriel, CA 91776

          1. re: JThur01
            ipsedixit Jan 25, 2011 08:03 AM

            If it truly is the same family that run Chuan Yu, there is some validity to it as they are Taiwanese, but lived in Sichuan.

            Many restaurants in SGV are of that ilk, but that does not necessarily mean that the cuisine reflects both Taiwanese and Chinese provincial cuisines. Chuan Yu is undoubtedly a Sichuan restauarnt, and should not be considered a Taiwanese place, which Liang's most definitely is.

            For example, the much beloved Chung King has owners from China, who fled to Taiwan during the cultural revoluation, but no one would seriously consider Chung King a Sichuan restaurant with Taiwanese influences. Same for Mandarin Noodle Deli, amongst many others.

            1. re: ipsedixit
              JThur01 Jan 25, 2011 10:28 AM

              Let me clarify here. In no way am I comparing Chuan Yu and Liang's as far as the primary menu selections - I realize how different they are and didn't mean to imply otherwise. I only mentioned it as I was criticized for calling Chuan Yu "Sichuan" simply because they had at least a few standard Taiwanese items on the menu. Is that still the case?

              1. re: JThur01
                ipsedixit Jan 25, 2011 02:32 PM

                What would you consider the "few standard Taiwanese items" on the Chuan Yu menu?

                I'm not necessarily disagreeing with you, but different people have different notions of what is standard Taiwanese fare.

                1. re: ipsedixit
                  JThur01 Jan 26, 2011 10:49 AM

                  ipsedixit, I truly can't say. It requires further examination of their menu. And that's not as sloppy as it sounds. There are mitigating circumstances. I've had Sichuan items each time I've been.

                  The first time I ate there, they had not been open long and it was at lunch. So, all I saw was a small lunch menu. Also, there were no photos up on the walls. On another occasion, I ate with someone who picked recommended dishes (which were good and all Sichuan).

                  I was going by a couple of others who criticized my labelling of Chuan Yu as "Sichuan" (personally, I thought it was) - or more specifically a "Sichuan deli". The latter was based on my first visit with the spartan surroundings, the types of lunch items and their small cold counter (very deli like and likely a holdover from the Ding's days).

                  So, as far as the labelling, are you saying I'm right and they're wrong? ;-)

                  1. re: JThur01
                    ipsedixit Jan 26, 2011 02:08 PM

                    So, as far as the labelling, are you saying I'm right and they're wrong? ;-)



      Show Hidden Posts