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Meizhou Dongpo

Was walking around the Century City mall today and noticed huge signs that "Meizhou Dongpo" was opening near the food court (where the Brazilian place used to be). I'm not familiar w/ the restaurant. Anybody here know more?

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    1. Sign put up this spring said it would be opening in the summer. Obviously they missed that. Is there any time frame noted now?

      2 Replies
      1. re: Chandavkl

        not even on what appears to be their corporate website: http://www.meizhou.com.cn/?lang=en

        1. re: barryc

          LA eater posted an article about 1 mo after the article you linked to, and they were guessing mid-Fall. Since we're in/past mid-Fall, I'm assuming *nobody* has a very good idea?

      2. A very prominent restaurant in Beijing. There is a brief discussion of it here.started by Tony C.

        Looking forward to its opening.

        http://chowhound.chow.com/topics/9023...

        5 Replies
        1. re: Ogawak

          The local ex-pats are sick of waiting, and they're also fearful it'll end up like Hai Di Lao.

          So! They've since found all kinds of hot pot/dry pot bases branded by Meizhou Dongpo at 168, H-Mart, etc.

           
          1. re: TonyC

            Please tell us about Hai Di Lao, TonyC. I got a "so-so" from my friends in Arcadia.

              1. re: Ciao Bob

                What's Hai Di Lao? Is there another thread about it (I'm too lazy to search today.... It's a holiday. ;) )?

          2. Century City and good Chinese food sound oxymoronic to me.

            Has anyone tried it?

            It's a sizable drive for me, and there's nothing around Century City that would serve as a fall-back in case we abort the place hungry.

            I've made credible Dongpo pork at home with good quality kurobuta pork belly. It's not a complex dish to make, and even without heritage breed pigs, it's satisfying and relatively cheaply made. You shouldn't use a premixed "Five spice" blend, though - it's better to toast + grind your own mixture to taste.

            Hai Di Lao nearly sounds like the last place on Earth I'd want to eat.

            6 Replies
              1. re: OrneryGeek

                >> It's a sizable drive for me, and there's nothing around Century City that would serve as a fall-back in case we abort the place hungry. <<

                Close to CC, there is always Newport Seafood's newest location in Beverly Hills.

                1. re: J.L.

                  yeah, i haven't tried either just yet.

                  but no one seems to have reported on the house lobster doled out at newport seafood just yet.

                  1. re: kevin

                    Damn good. Lots of roe. Less jalapeƱo but same black pepper green pinion butter bitches brew. Get it over noodles if u like.

                    1. re: kevin

                      The house lobster at Newport is one of the best dishes in LA hands down. The Beverly Hills location is just as good (but about 20 percent more expensive).

                    2. re: J.L.

                      Thanks, but it didn't need to be Chinese. If I want Chinese food, the last place I'd go is the (310). I guess this is a more about fully managed expectations, and keeping them constrained to a very low level.

                      I can source live Homarus americanus for about $15/# in the 2-5 pound class at my local 99 Ranch Market, so once we get to a point where the flag fall exceeds $50/person, I'd just as soon spend that money on a proper White Burgundy and a pair of perfect Maine lobsters that I steam myself after dosing with a bit of isoeugenol.