Clarissa Wei

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  • 2 months ago | Chinese Cuisine

    Outside of Taiwan, stinky tofu is still a novelty. What is it? Standard tofu that's been fermented in a brine for days so that it achieves a musky scent akin to rotten veggies or sweaty feet, depending on whom you ask. It’s one of those love-...

  • 2 months ago | Desserts

    Move over, froyo — there’s a new dessert in town: ice cream rolls. How it works: flavored cream is spread on a flattop of at least -10 Fahrenheit. It’s smoothed across the surface until it stiffens and scraped into rolls. Add toppings and serve.&n...

  • 2 months ago | Chinese Cuisine

    A bowl of freshly made noodles, possessing the perfect density and chewiness, is one of the great joys of dining in the San Gabriel Valley. Although finding noodles in the SGV has long been easy, finding freshly made, hand-pulled or knife-shaved n...

  • 2 months ago | Chinese Cuisine

    In the San Gabriel Valley, themed restaurants are a different breed. There’s the completely politically incorrect Uncle Yu’s Indian Restaurant — which has waitresses wearing skimpy Native American outfits. Then there’s the odd Jurassic Park-themed...

  • 2 months ago | Chinese Cuisine

    Our House, a new Taiwanese restaurant in Monrovia, is anything but conventional. The place doesn't have a sign or even a regular restaurant storefront. It's located in the back of Momo Bistro and Bakery — which has a sign inside that says that it'...

  • 4 months ago

    Twirling fringe dresses, tapping shoes and a spicy tune to match. Walk into the Granada most nights and you'll feel as if you've been transported to another era, where couples dance in sync in duple-pulse. It may be intimidating to first-timers, b...


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