The five best Chinese Restaurants in Southern California according to NYTimes' Mark Bittman. His favorite out of the bunch is Triumphal Palace:
Six of us — one of whom now claims she will be married here — shared 24 dishes (about 18 of which came within 10 minutes), and while all except the predictably sad desserts were good, some were incredible. These were barbecue pork belly, firm cubes of slow-cooked, crunchy-skinned fresh bacon that, I swear, were a dead-on replica of a dish Alain Ducasse used to serve at about five times the price; Chiu Chow-style dumplings, with thick, chewy, slightly crisp rice-flour exteriors filled with (could it be?) jasmine-scented meat; deep-fried carrot cake, in fact a savory-sweet custard-filled dumpling; boiled baby bok choy in fish stock, which, like the duck I’d had at dinner, contained some secret ingredient that was the Bomb; and a wonderful layered creation of pan-fried sticky rice with egg.
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