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SFBA vs. LA Chinese --- any advantages?

hyperbowler | Aug 12, 201505:18 PM     13

Hounds are quick to point out that LA has a better Chinese scene than the SF Bay Area, and it wasn't until I planned a trip to LA that I began to grasp the magnitude of the differences.

Are *any* places in the SFBA competitive with LA? My question applies to high-end seafood, dim sum, egg foo young, niche or street foods, specific regional cuisines, chef innovations, etc. The new tagging feature should enable SFBA and LA hounds to see this message and weigh in.

Let me clarify my assumption that we don't have much, if anything, that is competitive with LA. Maybe Jai Yun or the soon to be opened Din Tai Fung in the South Bay. Crystal Jade has been a dud, and we're awaiting a few other high-profile openings. Anything else?

The SFBA has gained access to a lot of non-Cantonese regional cuisines in the past few years http://chowhound.chow.com/topics/990749 . Some of these are tokens or attempts by chef's to cook cuisines outside their expertise. I liked our one Wuhan-style restaurant, for example, but guess that it couldn't compete with LA's three (?) in terms of number of dishes available or quality.

I'd like to hear if anyone has done head-to-head comparisons of top LA and SFBA places, and weighed in favor of an SFBA place-- no need to rehash how or why, historically, culturally, or otherwise, LA places have grown to have an edge over SFBA places.

I'm hoping some ideas will come up, especially to encourage more Chowhound coverage of the South Bay. It'll be a good reminder that an hour drive can be worthwhile--- it's certainly cheaper than a flight to LA, Vancouver, or Asia.

Din Tai Fung
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