HOME > Chowhound > Los Angeles Area >

Discussion

Best Chinese dinner for large group (8 - 10 ppl)?

Hey Chowhounders! I want to sit at a round table and have a delicious authentic Chinese meal. I'm open to styles, Szechuan, Cantonese, Mandarin, Hunan, Fukien... anything is fine. I just want a really good meal for a large group of people where we can all sit around one round table and enjoy Chinese food family style. Any recommendations? I'm open to anywhere in the greater Los Angeles area... somewhere with parking would be nice! Thank you :)

  1. Click to Upload a photo (10 MB limit)
Delete
  1. Sea Harbour (Rosemead), Elite (Monterey Park) or Happy Habour (Rowland Heights) would be my top 3 choices.

    1. I second Elite. Order yourself a 7-8 lb king crab done 2 ways. $40/Lb but delicious and in season now. You won't regret it.

      22 Replies
      1. re: Porthos

        be careful...be really careful...ask the price first
        A few weeks ago we ordered a monster dungeness crab at Elite done 3 ways (steamed with garlic, fried with vanilla and cooked with egg) for 4 people - one of whom was (and is) visibly pregant. It was immense and the best crab any of us ever had in our lives. But the price was truly outrageous...$780 - no joke.

          1. re: Ciao Bob

            It's $40-45/lb ususally. I usually specify a 8-10lb beast. I can't imagine the size of the monster that you ordered!

            1. re: Porthos

              Just called Elite and the updated pricing is $58/lb due to yada yada yada reasons. It still puts that behemoth that Ciao Bob ordered at 13+ lbs!

                1. re: Ciao Bob

                  So people don't get the wrong idea. A 7-8lb king crab is huge and easily feeds 5-6 with maybe a couple of other dishes required. 6-8 people even if you do a few more dishes and that still allows each person to sample a leg and body portion.

                  1. re: Porthos

                    You can have all the legs and body parts you want, just save me the roe.

                    1. re: ipsedixit

                      I'm pretty sure female king crabs are not allowed so unfortunately, no one gets the roe...

                      http://www.nmfs.noaa.gov/fishwatch/sp...

              1. re: ipsedixit

                Whited, yes. And "riched" by association.
                Here's the thing...I have often been the guest at Elite of some wealthy Chinese businessmen who are good friends of mine; they generally take a private room and order all of the super expensive stuff. The manager at Elite who took our order knows me from this group, however, on this occasion, it was just me and 3 whitey friends. We had chosen what we wanted but she told us we really should scrap our choices because they had a super special crab, which she then hauled out of a tank to show us...ask if we wanted to take pictures of it...etc. I know that one should always ask the price of live seafood at a high end Canto joint but for a variety of reasons I did not on this occasion. It was truly the best crab I've ever had.

                1. re: Ciao Bob

                  I usually only get it 2 ways. You've inspired me to do 3 ways when I go next week. I've asked them to keep it around 7-lbs though...thanks for the cautionary tale.

                  1. re: Porthos

                    Great, Porthos, please report back.
                    One of the luxuries of crab that big...no digging around little boney bits for sweet, juicy meat. Even the "smaller" legs were like Flo Jo's.

                    1. re: Ciao Bob

                      There is no digging around with a 7-10 lb crab. Easy access to all the delcious thick leg meat and ridiculously sweet body.

                      With your 13+ lb'er you probably needed a shovel!

                    2. re: Porthos

                      What are the 3 ways they would prepare the crab? This sounds like a great idea for a group dinner.

                      1. re: js76wisco

                        "steamed with garlic, fried with vanilla and cooked with egg"

                    3. re: Ciao Bob

                      We always ask for the weight, be it crab, fish, lobster or even something like geoduck.

                      One time we ordered fresh fish that turned out to be 55/pound, and it was a 9+ pounder. Never weighed before it was cooked and prepped. My uncle threw such a tissy-fit when the bill came that he wanted every single fish in the tank weighed for us just to prove that our fish could not have been 9 pounds.

                      1. re: ipsedixit

                        What was the final determination of the weight of the fish?

                        1. re: raytamsgv

                          What the restaurant claimed it was.

                          1. re: ipsedixit

                            At $55/Lb that fish was a coral trout? I don't think I've seen a coral trout at 9-lbs...maybe ipse was "whited"?

                            1. re: Porthos

                              At $55/Lb that fish was a coral trout? I don't think I've seen a coral trout at 9-lbs...maybe ipse was "whited"?
                              ___________________________________________

                              Hmm, where did I say it was a coral trout?

                                1. re: Porthos

                                  That's what we wanted to know ... coral trout, or otherwise.

              2. Just to assure you that it's not a matter of lack of interest in your question, but I agree 100 percent with Ipse and Porthos, as would many other potential posters. Note that the restaurants mentioned are all Hong Kong style, as are most of the really sizable Chinese venues. And there is almost no Fukien style food in the Los Angeles area.

                2 Replies
                1. re: Chandavkl

                  It's too bad... My family is Fukien, and while we haven't lived in China for a long time, I'm always searching for my food roots...

                  1. re: lynnetteli3

                    The only true sources of Fuzhou food in the L.A. area I can think of are the touristy Foo Chow Restaurant in Chinatown and Liu Xiang Yuan in San Gabriel. Fuzhou style fish balls have become quite popular in the past two or three years, though and are commonly available.

                2. Thank you for the responses! I know they don't take reservations, but should it be a problem to get in on a Thursday evening just past Chinese New Year time?

                  2 Replies
                  1. re: lynnetteli3

                    I know that Elite takes reservations. I called at 830 AM on Christmas day for a dinner reservation that same evening. But unlike Ciao Bob, I wasn't able to afford a $780 crab dinner. :-(

                    BTW, I made the reservation in English instead of Cantonese that time--no problems were encountered.

                    1. re: raytamsgv

                      Like, ray said, make reservations.

                  2. It isn't as likely to get as much mention here, but there are Sichuan and Hunan places that could accommodate a group of 8-10.

                    3 Replies
                      1. re: lynnetteli3

                        For Sichuan: Shu Feng, Taste of Chong Qing or Yunkun Garden, for Hunan: Hunan Chilli King and Hunan Seafood (with more than seafood). Xiang Wei Lou is another Hunan place, but it's small - in other words they only have room for one large table with a lazy susan. XWL has a much smaller menu than Hunan Chilli King or Hunan Seafood, which have huge ones.

                        1. re: JThur01

                          Hunan's Restaurant a.k.a. Hunan Style also has a large menu and a couple of large tables.

                          For these places, just make sure to call, and to make a reservation to be on the safe side.