Is there a contest for the best steamed fish head in the San Gabriel Valley? Because if there is, the example at the new Hunan Seafood might win the prize - a mammoth, silvery head, jaws agape, eyes frosted in death. You could work for an hour on that head, picking oozing lozenges of meat from cranial interstices and the secret, gelatinous bits from where they hide inside the animal's cheeks, daring yourself to taste the forbidden scraps. The Los Angeles area has seen a lot of Hunan-style restaurants open in the past couple of years, although many of them have tended to specialize in the oily, fearsomely hot dishes that seem to make up a lot of the peasant cooking in the region. Although it shares a lot of its menu with those other restaurants, Hunan Seafood leans toward the suaver end of the spectrum. But would it be a Hunanese restaurant if it didn't feature the dish often called "Mao's pork," an homage to Hunan's favorite son, a bowl of soft, slithery chunks of pork belly simmered with garlic, star anise and fresh bamboo? It would not. Hunan Seafood's version is the best in town. See full review.
Payment Type: MasterCard, Visa
Parking: Lot Available
Reservations: Accepted, Not Necessary