Had a wonderful meal yesterday at Green Village (San Gabriel, on the 2nd floor of the giant mall on the SW corner of Valley & Del Mar.)
Tried Jonathan Gold's rec. of the yellow croaker with liver moss -- very, very good, like the lightest, most ethereal fish & chips imaginable. But the standout was the "Wu Ti Special Ribs," which was probably the single best pork dish I've ever had.
A great value, the service was good, and the restaurant is attractive (if overlit -- why is it that most upscale Chinese restaurants aspire to look like banquet rooms at the Mariott?)
Unfortunately, I couldn't figure out what specific dish Thi was referring to in the quote below. Thi, if you've gone back to Green Village, could you clarify which one it was?
In any event, highly recommended.
(From Thi's post)
"Other thing: rolled bean curd sheets braised with brown sauce and fresh soy beans (menu says peas). Take a bite. Oozing into my mouth is one of the purest, utterest, greatest flavors I've ever had in my life. The only other experience similar was a really well done consumme. Definitely some kind of stock-based something. But brilliant, glowing, pure, I can't even describe, cripes."
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