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NYC style Chinese food in Los Angeles

this is in response to someone who was like myself looking for NYC style Chinese. After searching endlessly i bumped into another fellow East Coaster and he pointed me to the closest by far Chinese restaurant and its name is Golden Chop Stix its in NoHo on Laurel Canyon cross street Magnolia its as close to home fellow New Yorkers and East Coasters as your going to find the food there i must admit was a real treat...

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  1. i know enough about ny egg rolls to know that these are not the ny egg rolls CH LA is looking for

    http://www.yelp.com/biz_photos/golden...

    8 Replies
    1. re: ns1

      man, i miss china chef wang.

      1. re: ns1

        Those are spring rolls on the East Coast.

          1. re: ipsedixit

            I think someone says they found NY Egg Rolls on the end of this thread just 2 days ago.
            http://chowhound.chow.com/topics/7607...

        1. re: ns1

          !

          I'd like to know specifically what new poster henchautegui ordered at "Golden Chop Stix" that reminded them of NYC Chinese.

          Reviewing the Yelp pics:

          Bok choy and whole shrimp in the wonton soup = wor wonton soup = LA style. NY style has no "wor" and no veg. Wontons, shredded pork, maybe a diced green onion, and clear soup. No shrimp, no veg.

          The "eggrolls"... oy gevalt. Even the fluorescent orange sweet & sour sauce is typically LA-- all wrong for NY style Chinese food. As I'm sure you know ns1, the eggrolls in NYC are fat, and always served with duck sauce and hot mustard... never "the reddish/orange sweet and sour" sauce that's a staple at Panda Express and other LA-based institutions.

          Mr Taster

          1. re: Mr Taster

            Yeah I know. I've spent enough time in the other NY egg roll thread to know what to look for. I'm always on the hunt for my 'hounds.

            1. re: Mr Taster

              C'mon man. First post asking for NY style Chinese food.

              1. re: Porthos

                Not asking for.

                Declaring definitively.

                Mr Taster

          2. Have you tried Fu's Palace on Pico Blvd near Robertson?
            It's N.Y. Cantonese. My New York friends swear by it.

            1 Reply
            1. re: cujo

              Second the recommend for Fu's Palace. I grew up in the NJ/NY area but have been in LA half my life - this is the only place so far where I've found Chinese food that tastes like "home". Friendly servers, good service, good food.

            2. Can someone explain to me what are the main differences between New York (East Coast) vs Los Angeles (West Coast) Chinese food?

              I'm from Singapore but have eaten out a lot in the SF Bay Area Chinese restaurants, lesser in Los Angeles but very little in New York in the past few years whenever I visit the US. My main observation is that East Coast Chinese residents are mainly recent migrants, i.e. first- or second-generation in the US - most, if not all, middle-aged Chinese folks speak American with an accent. In the West Coast, I meet a lot of older Chinese folks who're already 4th-, 5th-generation or older - and their speech, thought & behavioural patterns are completely American, with no traces of "the Old Country" in them. Conversely, Chinese food in California also seemed very much localised: chop suey, (American-style) chow mein, moo shu pork, General Tso's chicken and the like - which we'd never find in China, Taiwan, Singapore or Chinese communities anywhere in the world outside the US.

              I'm not familiar at all with NY-style Chinese food, so am *really* curious to know if there are *distinctive* characteristics which someone would associate with this particular sub-category of Chinese-American food.

              18 Replies
              1. re: klyeoh

                Be careful what you wish for, klyeoh...

                I could easily see this going toward the direction of the differences in eastcoast/westcoast pizza.

                1. re: klyeoh

                  My only response would be that I think klyeoh conflating the NorCal Chinese community w/ the one in LA. I grew up here, and I never met someone who was 4th or 5th generation. By the time I had graduated HS, I was already considered an oddity for having been so assimilated as a 1st-generation Chinese-American. I think a large percentage of the Chinese population in LA are immigrants or 1st generation and most speak at least some level of Chinese and have plenty of "Old Country" in them (esp those who came from Asia; they may look assimilated outwardly, but they purposely never made that transition internally). ::shrug::

                  To bring it back to the food, I don't think the type of food klyeoh mentions is commonly found in LA (as has been discussed extensively here) b/c there simply isn't much of a market for Americanized chinese food.

                  1. re: ilysla

                    "there simply isn't much of a market for Americanized chinese food."

                    wat. there's like 5 american-chinese shops within 5 minutes of my house.

                    1. re: ns1

                      Which part of town do you live in? And how many is 5 shops compared to the hundreds in the SGV? ;)

                      1. re: ilysla

                        North Hollywood. Americanized chinese represents 100% of the chinese restaurants in this neck of the woods until you get to Van Nuys.

                        1. re: ns1

                          Well, the OP did say it was an endless search to find a place (which ended up being in NoHo), so.... ;)

                          1. re: ilysla

                            Anything in nearby toluca lake/burbank too.

                      2. re: ns1

                        i suspect that it would be quite illuminating to confirm what are the most popular items at american-chinese restaurants in noho vs. the west side vs. say, compton or la habra where cultural,financial and other demographic factors might come into play. i've lived out here almost 25 years, but before i moved, i had a number of chinese friends whose families ran chinese-american restaurants in various cities in the midwest and lot of the kids who had to wait and work the cash register made the same kinds of observations about who would order what, who would ask for tabasco sauce, etc. things were a lot more provincial back then, but i suspect not so less provincial nowadays when we talk about the masses. the overall point is that besides the cultural ethnicity of the immigrants, the demographics of the community might also have some impact as to how a culture gets assimilated. for example, NE ohio where i'm from has a lot of people whose ancestry traces back to central europe. all those folks who've grown up on pierogis might have a natural affinity for dumplings, buns, XLB/SJB if they were ever exposed to them. people with latin cultural ancestry that included tamales might be more inclined to order lo mai gai at dim sum. a quesadilla is a grilled cheese sandwich is welsh rarebit/rabbit, etc.

                      3. re: ilysla

                        You're right, ilysla, I was referring to the long-etablished Chinese community in San Francisco.

                        Yes, I did notice LA's large Taiwanese recent-immigrants in Hacienda Heights/Rowland Heights when I was there 3-4 years back. I remembered thinking that the Chinese food there tasted closer to what we'd have back home than SF Bay Area's renditions.

                        That said, I've taken a liking for mu shu pork - something which I can *never* find back in Singapore, but which I'd order whenever I see it on the menu in any Chinese-American restaurant.

                        1. re: klyeoh

                          Taiwanese were the predominant immigrants 15-20 yrs ago. I think the new Chinese immigrants (at least in the wealthier parts of the SGV and possibly on the westside) are from the mainland. I know that UCLA is specifically making a big push toward recruiting Chinese (from the mainland) students....

                          To bring it back to food, it'll be interesting to see if the changing composition of the UCLA student body changes the food scene on the westside (not sure that it will since student presumably don't make it very far off campus all that often....).

                          1. re: ilysla

                            I went to jr. High and high school in the valley. Most of my friends were Asian with quite a few identifying as Chinese from Taiwan or Taiwanese. At that time, they used to go to Monterrey Park to get food. In the north valley, where I live, Americanized Chinese food is pretty much the norm. You would not have any trouble finding mu shu pork!

                            1. re: Kalivs

                              Quote: "Americanized Chinese food is pretty much the norm. You would not have any trouble finding mu shu pork!"

                              Which is one out of many, many, MANY reasons I left the SFV as soon as I could (I lived there for about 3 yrs in my mid-20s). Still work there, though. And see no reason to stick around once work is finished (incl from a food perspective)....

                              1. re: ilysla

                                Lots of good Mexican/middle eastern in SFV

                                1. re: ilysla

                                  >> And see no reason to stick around once work is finished (incl from a food perspective

                                  Wow. If you truly believe that, you haven't been reading up on your SFV Chowhound posts.

                                  Mr Taster

                                  1. re: Mr Taster

                                    And I'd respond that the SFV is very, VERY area. I work in the middle of Encino and live in WLA. During rush hour, it seriously sometimes takes 20 minutes to go 2 city blocks.

                                    And the absolute distance to the good stuff in the SFV (esp the stuff in the Eastern SFV) from where I work is... equal to the distance it would take me to drive home (where I can also find good Persian and Mexican and a whole lotta other good stuff). Add in the unpredictability of the 405 construction + freeway on/off-ramp closures later at night, and it's a no-go.

                                    Would love to go to Tampa Gardens, Brent's, or to Sri Siam, but, after a long day, sleep and seeing loved ones outweighs my chow-ish tendencies.

                                    And for that, I make no apologies. ;)

                                    1. re: ilysla

                                      >> Would love to go to Tampa Gardens, Brent's, or to Sri Siam, but, after a long day, sleep and seeing loved ones outweighs my chow-ish tendencies.

                                      Well that certainly makes sense. But without that extra layer of detail, new posters reading your original comment, who are unfamiliar with the SFV, could come away with the idea that SFV is not worth checking out. That's simply untrue.

                                      That's why I called you out on it-- your comment needed that second layer of clarification in order to be useful to future readers of this post.

                                      No harm, no foul.

                                      Mr Taster

                                    2. re: Mr Taster

                                      Yep. There is a good selection of great and awful food in the SFV (like anywhere else). I was only pointing out that you could find mu shu pork here, no that it was the only Chinese food that you can find.

                          2. re: klyeoh

                            @klyeoh: your impressions will change depending on the area you visit. For example, in my area of west San Gabriel Valley, all official city and school notices are printed in English and Chinese because there are so many Chinese residents. You would find many foods that you would find in China, such as "sea intestine" dumplings from Shandong, Taiwanese fermented tofu, Hong Kong egg waffles, etc.

                          3. Emperor Express at Burbank and Fulton--they have NYC Egg Rolls.