Yujean Kang's

It may not have the stamp of authenticity that other San Gabriel Valley Chinese establishments enjoy, but chef Yujean Kang’s gourmet approach yields one-of-a-kind dishes that make the restaurant an area favorite. The tea smoked duck, carved tableside and served with Chinese crepes, scallions, and plum sauce, is a signature here. Kang chooses some unconventional—if not downright Italian—ingredients for his creations, like Chinese polenta with shrimp and mushrooms, and chicken with silk squash in plum wine and crispy Parma ham. But even traditional dishes like crispy beef (made with flank steak) and cashew chicken (with vanilla beans) get the gourmet treatment. Even the décor tends toward the elegant, with chili-pepper red walls, white linens, and vintage Chinese posters. It’s in a class totally beyond Fortune Chinese across the street.