The pumpkin and sweet bean paste sesame balls, and spicy minced pork dumplings shaped like miniature pears are also a favorite. Check out the baked wagyu and mushroom puff, the abalone tart, the baked peanut mochi, or the salty egg yolk golden skin har gow (shrimp dumpling). Of course, classic dim sum fare like barbecue buns, spare ribs, rice rolls, and egg tarts are on the menu, but it’s the one-of-a-kind dishes designed by Chef Wong that set Bistro 1968 apart. We have the same head chef, the same kitchen team, and most of the same staff with us as before.” “We added a handful of new items, but everything is not made until you order it. “Most of the dishes are the same ,” says Ye. Most of the previous staff (and previous menu) have indeed migrated over to the new San Gabriel restaurant. The wait times on weekends are already almost an hour long, even though the staff will quote a time of 15 minutes.Īs for whispers of a worker fallout at the previous iteration of the restaurant, Bistro 1968 manager Gary Ye (who was also a manager at Enlighten Bistro 168) refuted the chef departure rumors, clarifying that it was an investor falling out that ultimately ended things at the previous location. Here diners can enjoy dishes that no other dim sum restaurant in Los Angeles offers. Now there is Bistro 1968, which has opened at a much bigger venue than before (growing from 5,000 square feet to now over 7,000). The Arcadia space continues to sit empty after a hefty sum of money was put into its remodel. When Enlighten Bistro 168 did manage to eventually reopen as a rebranded Sichuan restaurant with a handful of random dim sum dishes, it only lasted a little over a week before shuttering. Local Chinese social media groups claimed that there was infighting between the head chef and the restaurant’s owners, which ultimately led to its closure in Arcadia. Chan said that the staff told her that the main chef had quit his job. “They just closed out of nowhere and never opened back up,” says Nicole Chan, a local diner from Arcadia, who was previously a big fan of the restaurant. In the last message to diners when the restaurant briefly reopened for a week, management claimed that its original chef went on vacation. Unfortunately, the restaurant was short-lived, lasting less than three months before it mysteriously closed with paper signs plastered on the door saying that it would be returning in a month after “renovation” - a common enough tactic for restaurants that have closed permanently.ĭespite the opaque language, there actually were attempts to reopen the restaurant, but date after date kept passing as efforts to bring back Enlighten Bistro 168 became plagued with often odd problems. Local SGV food enthusiasts praised Enlighten Bistro 168 when the all-day elevated dim sum experience first opened in Arcadia in 2021, calling it some of the best dim sum in the area on WeChat (Chinese Twitter) and Xiao Hong Shu (Chinese Instagram/Tik Tok). Bistro 1968, formerly known as Enlighten Bistro 168, has found a new home in the city of San Gabriel as of December 3. One of the San Gabriel Valley’s most anticipated restaurant openings has finally come to fruition after nearly a yearlong uphill battle. Beaneath the proofed almond milk bao dough, beautifully decorated with Chinese characters for rice and box, is a deboned and brined whole chicken stuffed and steamed with abalone and shitake mushrooms, steamed rice, ginkgo nuts, and marinated egg stuffing wrapped in lotus leaves.The wait is over. The triple-roasted porchetta is marinated overnight, cured, and roasted for three hours in the oven and then smoked.Ĭhef Lee’s rendition of the traditional Chinese celebratory dish beggar’s chicken is only available a few times a year and sells out quickly. The signature char siu barbecued pork uses Duroc pork and is marinated in a family recipe that’s been passed down for more than three decades. Chef and co-owner Leo Lee uses only organic produce, as well as ethically-sourced, sustainable, and hormone-free meat. Diners can create custom rice boxes, choosing from the signature char siu (barbecued pork), black soy-poached chicken, crispy seven spice pork belly, or a vegan special. Rice Box is the first hip and modern Cantonese restaurant in Los Angeles that really hits the mark.
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