Hong Yei

288 S. San Gabriel Blvd.
San Gabriel, CA 91776
626-614-8188

Details

  • Daily 11am-10pm
  • $
  • Takeout
  • Dinner, Lunch
  • Beer/Wine
  • Free Parking, Parking Lot Available
  • Reservations Accepted
There are a lot of new Sichuan restaurants in Los Angeles — real ones, staffed by chefs from Chungking or Chengdu, most of them with splendid cold-appetizer cases, decent dan dan mien, and food of a numbingly hot complexity most of us barely knew existed a half-dozen years ago. But at none of them, I think, is there anything quite like the Sichuan-style fish that is one of the specialties at the new Hong Yei in San Gabriel, a vast bowl of vegetable oil buried beneath 2 inches of toasted red chiles, and concealing a brace of snow-white fish fillets slow-poached in the flavored oil. The fish are firm yet melt away in the mouth, leaving a clean, spicy flavor behind, a wonderful dish that betrays little hint of the quart of grease left behind in the bowl, subtle almost in spite of itself. Some of the other dishes at Hong Yei aren’t quite up to the versions at other local Sichuan restaurants. The fried chicken with chiles is on the stodgy side, and the chile-marinated sliced beef too crumbly. The menu is plumped out with hotel-school eastern Chinese dishes that hardly seem promising. But the scarlet braised ma po tofu is first-rate. And I can hardly wait to go back and try the kidney with hot sauce, the Hong Yei tofu, and the many, many dishes made with what the menu calls “edible frog.”

Related Stories (3)

  • The Chinese Cuisine Festival: Finally the SGV Has a Restaurant Week
    Tuesday, March 4, 2014 at 9:36 a.m. by Jim Thurman

    The Chinese Cuisine Festival: A Bite of Los Angeles, which runs 10 days from March 7 through March 16, finally gives the San Gabriel Valley its own version of restaurant week. Organized by Chinese student marketing platform, ICON Un...

  • 5 Places to Get Peking Duck Today + Happy Peking Duck Day!
    Friday, January 18, 2013 at 8 a.m. by Clarissa Wei

    Crisp, maltose-glazed skin and dark meat layered together for crackle and crunch on a paper-thin wheat pancake. A heaping of sweet bean sauce and a sprinkling of thin cucumber slices and spring onions for garnish. This is the ritual...

  • Fresh Fish and Frog at Hong Yei
    Wednesday, September 26, 2007 at 12 p.m. by Jonathan Gold

    There are a lot of new Sichuan restaurants in Los Angeles — real ones, staffed by chefs from Chung­king or Chengdu, most of them with splendid cold-­appetizer cases, decent dan dan mien, and food of a numbingly hot com...

View All

More Chinese Restaurants in Monterey Park/ Alhambra/ S. Gabriel

View All

More Chinese Restaurants in Los Angeles

Newsletters

All-access pass to the top stories, events and offers around town.

  • Top Stories
    Send:

Newsletters

All-access pass to top stories, events and offers around town.

Sign Up >

No Thanks!

Remind Me Later >