San Gabriel Shu Feng replacement: Happy Eating Restaurants (Wuhan food)
The upstairs space in the Focus Plaza most recently occupied by Shu Feng is now...Happy Eating Restaurants (sic). Picked up a lunch take-out menu. Between that and photos, all over the place: onion rings (!), shashlik (!), but more interestingly, a section of Wuhan Food. Among the items, doupi and Re gan mian, the latter Wuhan's version of hot dry noodles.
I had communication issues with the person at the register when picking up the menu, so if someone could check out the full dinner menu and report back, it would be appreciated.
Went there for dinner. Seems still in transition - one of the waitresses from Shu Feng was there (still in the same outfit, I think), but most of the other staff seemed new, and when the chef came out, it appeared to be a new chef also. They are still handing out the old Shu Feng menu in addition to the snack menu, and the outside signage is still the same. We didn't get any real intelligence about the new ownership. Above the English name, I think it says "川味家常菜“ (Sichuan taste homestyle food) below a long row of hand-written text, but there's a couple of signs outside. The outer one says "Welcome" in Chinese, and then: '川味炒菜 ／ 武味小吃' － roughly like "Sichuan taste stir-fried dishes & Wuhan taste snacks", so looks like the place is, indeed, trying to serve both Sichuan and Wuhan style food.
More to come from Pandanexpress, but the re gan mian (lit hot [temperature, not spice] dry noodles) was pretty good, though it wasn't at all spicy despite responding affirmatively when they asked if I wanted it spicy. This was my first bowl, and I've never been to Wuhan, so I can't speak to its authenticity. We had some other snacks; descriptions and photos to come.
Service was, unsurprisingly, a little chaotic.
Has now closed...
And, it turns out the chef from Shu Feng stayed on, which explains both the menu staying the same and reports of no drop off in quality. If anyone finds out where he lands, let me know as Shu Feng in San Gabriel was my favorite Sichuan in the WSGV.
18459 Colima Rd, Rowland Heights, CA 91748
I just got back from dinner here. Full write up with pics on my site (http://bit.ly/g86Rfx), but the gist of it:
Pork dou pi (三鮮豆皮) was the first thing I ordered. It’s a cross between a crepe and fried rice. Except it’s not really fried rice. A thin batter of soy is put on a hot, flat surface and cooked like a crepe. Then a layer of egg is brushed on top, and then sticky rice is put over that, then salty chopped mushrooms, pork, shrimp, and some pickled vegetables. Then the whole pizza-like thing is flipped, edges are tucked under, and you end up with a neat package of protein, carbs, and a tiny amount of vegetable. I hear it’s a breakfast meal, but I found it was equally as delicious for dinner.
The BF ordered re gan mian (熱干面) which directly translates to hot-dry noodle. Just looking at it, I couldn’t really tell the difference between that and his usual order of dan dan mian. It had similar looking noodles, a sesame paste, peanut, and soy sauce dressing, and salty pickled vegetables up top. It tasted fine, but I still would have trouble distinguishing this dish from a mild dan dan mian.
I also ordered a skewer of mutton, which is written as ‘mutton shashlik’ on the menu. I just knew it as 羊肉串 which is lucky because I had no idea what a ‘shashlik’ was until I came home and looked it up. The mutton was tender and spiced perfectly. Sure, the cumin was definitely aromatic, but it’s one of those things you don’t notice once you start eating it.
We also shared an order of fried pumpkin cake (南瓜餅) which was a pumpkin pastry that was battered and deep fried. Yes it tasted every good as it sounds.
will, Pandan Express. Thank you for the report. I should have mentioned the sign still reading Shu Feng Yuan, which threw me for a second until I spotted the takeout lunch menu. And, yes...it was pretty chaotic in there Saturday afternoon. I did notice a couple of "wild pepper" dishes and others familiar from Shu Feng days on the other portion of the small, lunch menu, but obviously - and understandably - was attracted to the Wuhan Food section.