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Restaurants & Bars 2

Taste of Chong Quig

toitoi | Feb 6, 201201:59 PM

Was there last Thursday for lunch, it was 1pm. Other than 2 people finishing their meal, I was the sole patron.

When the menu was presented to me I saw two fish dishes on the front and inside two or three more. All of them appeared to be water-boiled. Confusion reigned!

I neglected to bring the LATimes article or the Chow Digest from January 18th, and the young male waiter wasn't helpful when I asked about each of them. All he said was that it was a lot of fish.

More perusing, and then an older woman came to the table asking what did I want to order. I told her and she said you want #1 on the menu's front. The Sichuan fish.

It arrived. and unlike what quirkybeijing said in the Chow digest about the sauce being too thick, it wasn't. The oil was clear and I could see the bottom of the platter. It had an abundance of peppercorns, sliced green onions and sliced fresh green chiles., no red whole ones. The green chiles seemed like the Thai bird chiles that I keep in my frig. There was a huge amount of thick fish fillets, which I did finish. And, I will go there again.

But what struck me as odd was the lack of customers. Is it because of the white tableclothes?

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