Saturday, November 29, 2008

Finding an Alternative to a Favorite @ Rodded (Hollywood)



A few nights ago, I was quizzed about which place in Thai Town was my favorite (Ord Noodles) and which place was my backup place to go in case something happened to my favorite.

I didn't have an answer for the follow-up question. So now I really need to find one since Ord Noodles became a sensation earlier this year as the place was taken over by hipsters who either read Jonathan Gold's review or have just decided that this place was the "cheap" place. Can't take it those chances anymore.

Rodded (correctly spelled Rodded and pronounced like Rod-Ded) was a possible choice as it seemed to be popular with loyal customers. They all seemed to scream "Duck Noodle Soup" as I came to find out when I did a research about this place. Without hesitance, I took up on the challenge.

The place is a bit off from Thai Town and is local across the street from a very pretentious coffee shop frequented by wannabe Hollywood writers. Eww, as I am already wondering if this place is crawling with hipsters. With all the option of Thai food in Hollywood Blvd, this was on the other end on the westside towards Vine Ave.

The place is a front shop on the first floor of a building which could be apartments or office above the restaurants. Interior of the place screamed out deli dinner with no much zip of an appeal to speak of. It was going for that low maintenance decor that will spelled out the cheap price for you.

As I was greeted by a very friendly person who works the wait staff, I glanced the menu for that elusive "Duck Noodle Soup" people had been screaming of. I was surprised the varieties of difference choices of noodles and type of noodle dishes out there.

For instance, you can actually pick and choose from five different types of noodles. The selections were yellow egg noodle, thin rice noodle, fat rice noodle, one that looked like a spaghetti noodle, and glass noodle (which cost 50 cents extra).

I took my shot at the glass noodle with the #31 selection of Duck Noodle Soup. There were plenty of other noodle dishes and other rice dishes. However if you are for Thai Cuisine dishes or veggie that associated with the traditional Southern style Thai cuisine. But hey, I was there and psyched for the duck noodles!

I was not disappointed at all. This thing was absolutely one of the better tasting glass noodle dish I had in ...I don't know...quite a long time. It's even better than Coffee Sapp on the end of the same street. What's so different about this handmade noodle was the fact that it was made perfect for that soup. It was a little bit oily, but not too greasy to a point where you can't drink the soup.


Duck Noodle Soup with Glass Noodle

The soup broth was heavy on the soy sauce with a pinch of green onions and good portions of bean sprouts with generous toppings of sliced duck made it all the worthwhile. Probably would have worth a gander for me if I tried a different soup, but it's all duck soup with duck and you couldn't go wrong with the #31 selections.

Another great thing was that the meal of that noodle soup was only $5.25 which was a bargain considering how much some of these noodle places cost (Asa Ramen cost $7.95 with no egg). I also added in an order of Thai Iced coffee that came in a beer mug for only $1.75.

To top those off, I also got a deep fried fish balls with special sauce for about $4.95. The total meal only cost $14 with the appetizer almost the same price as the noodle, so you can imagine eating cheaply at this place without a starter.


Deep Fried Fish Balls with special sauce

The service was very friendly throughout and it looked like it get a lot of locals around here with an occasional fallouts from the coffee shop across the street.

I have to say that I'm excited I found a good back up choice in case Ord Noodles became unbearable with the long wait for a table or being full capacity. With the five different types of selections of noodles, I can't wait to go back and try all five noodles.

As in for the hype for the duck noodle soup? It is definitely a must order at least one time. It was delicious.

Rodded Restaurant
5623 Hollywood Blvd
Los Angeles, CA 90028
(323) 962-8382

Grade:

Rod-Ded on Urbanspoon

Thursday, November 27, 2008

Not Quite The Hot Pot We Were Expecting @ Jazz Cat Cafe (Alhambra)

Shabu Shabu (Japanese called it "Swish Swish" as in like swishing your chopsticks back and forth around the soup) had been commonly joked as the biggest scam in the restaurant world, along with their counterpart Korean BBQ. Where else can restaurant cut their overhead? Simple....let the customers cooked the food themselves.

Funny joke or not, the stigma still stands and it can cause a little apprehensions when the bill comes. Since the customer cooked their own food, should they get a break on the bill? Or better yet, should they get paid for cooking?

Even if they provided the meat, soup base, ingredients, and sauces, many people still felt it's something they can cook at home with the affront components can be readily bought in a supermarket. I mean after all, how hard is it to put meat and vegetables on a soup and stir?

So, even facing with these obstacles, how can a place like Jazz Cat Cafe beat the supposed impending doom? Simple really. As it is not that easy to provide your own mixture of soup base, better quality of meat than your average supermarket and provide your own side dishes on the whim.

There is one bummer part about Jazz Cat Cafe that have changed in recent times. In the past, they would provide you with a burner to cook your hot pot of soup. You can inspect your meat and vegetables ahead of time before you insert them to the boiling pot of soup.

Well, not anymore. As you can see in the bottom, they now have the pot precooked with the burner being taken out. They now would only bring the pot out with a bowl of rice in a tray. There is a sauce provided on the side.

Supposedly, the change was made because of lack of air installations above on the restaurant's ceilings. The customers were complaining the burner was making the room temperature intolerable hot was being sighted as another reason. Good news will be on the horizon as Jazz Cat Cafe as rumored will be moving to a bigger location to accommodate that problem. Presently, it will be a letdown for today.

I have decided to order the soup base of Hokkaido Premium Kelp Hot Pot with Shrimp and Beef. The soup base is suppose to be healthier and cleaner, which was very refreshing for me. Usually the soup base for me is a little murky whenever I ordered a Miso or some spicy soup base, so this was a nice pace of change.

One of my dining companion had ordered a creamy corn soup base which she had enjoyed. Besides the creamy texture, it gave a rich flavored taste that suits well with the shrimp.



Creamy Corn Hot Pot

Some of the ingredients that goes with the beef in my soup included a massive seafood balls, a few vegetable, a few slices of tofu, a bit of thin noodle of vermicelli, and an interesting seafood ball stuffed with crab meat.


Inside of the Stuffed Crab seafood ball

One of my favorite about coming here was getting a tall glass of Rose Milk Tea. The coolest thing about this was that it comes in a tall mason jar, but with a handle. You coupled it with a starter of Taiwanese sausage and some deep fried tofu, you are set to go.

Overall impression about this place: I honestly thought it was a cool looking cafe that is handsomely decorated in dark wood around the place. It wasn't posh, but it still was very nice for a shabu shabu place. In the future, if they decide to move out and take their shabu shabu operation, they should be able to keep this place strictly as a cafe as I noticed they were serving pastas and other desserts. With the tea drinks that was being offered, it should have no problem sustaining on what they have here.


Rose Milk Tea

About the shabu shabu, it was a big disappointment for me that they took out the opportunity to let you cook as some of us preferred our meat to be cooked a little rare. With the pre-cooked, the meat and veggies can be boiled to the climax by the time for the pot to arrive to us. It took some of the fun and enjoyment of self cook shabu shabu from us. It was downer to say the least.

Another big bummer for me was the lack of sauce. As you can see on the top with pictures of the tray, Jazz Cat Cafe only provided one sauce. Usually you get two or three sauce like soy sauce and Ponzu sauce. So it was a bit disappointing that there is lack of choices in that department too.


Taiwanese Sausage


Deep Fried Tofu

With the Hot pot of beef and seafood coming out to $17.95 with the sausage to be $4.95. Adding on a drink of $2.50, the total bill comes out to be around $30. The restaurant gave us a 10% discount on the Shabu Shabu. (I think it was because of the lack of burner for self-cooking). It is still a somewhat of a bargain for a decent shabu shabu.

Now I just can't wait for them to open the new location so I can experience what made them popular in the past. The self-cooked shabu shabu.


Jazz Cat Cafe
640 W Valley Blvd Ste A
Alhambra, CA 91803
(626) 293-8999

Grade:

Jazz Cat Cafe on Urbanspoon

Wednesday, November 26, 2008

Pondering Thoughts: Am I a Foodie?


Kang Hung-Lay - The sweet pork curry influenced by Burmese, popular in the North. Dry and stewed
(Renu Nakorn - Norwalk, CA)

Foodie...does it sound like phooey?

Thank goodness I have a blog, so I can express whatever opinion I have without having any restraints on what I can print or how I can convey my message to an audience.

It was brought to my attention that one of my review have caused a little ripple. Truth to be told I am not conformist or a "follower" to some big shot who think he knows all about whatever topics that is being presently discussed. Apparently a review (that was given a low grade) was a favorite among some blogger and one of their "follower" did not handled it very well.

This particular person decided to personally insinuate that I don't take more than half a bite and also in the heart of the question have decided to question my foodie status.

That's when the comet decide to hit the Pacific Ocean and wake me up. It got me pondering for the first time.... am I foodie? More importantly, what does it mean to be a foodie? Some people wear that tag proudly like it signified them in a higher status. Does it really mattered?

The only reason it stung me a little bit was the meaning of "foodie" was coined by Paul Levy and Ann Barr in their book "The Official Foodie Handbook". This is a following passage listed in Wikipedia about Foodies:

"Although the two terms are sometimes used interchangeably, foodies differ from gourmets in that gourmets are epicures of refined taste who may or may not be professionals in the food industry, whereas foodies are amateurs who simply love food for consumption, study, preparation, and news. Gourmets simply want to eat the best food, whereas foodies want to learn everything about food, both the best and the ordinary, and about the science, industry, and personalities surrounding food. For this reason, foodies are sometimes viewed as obsessively interested in all things culinary. There is also a general feeling in the culinary industry that the term gourmet is outdated. "

So it got me thinking, why the questioning if I am a foodie? As in like do you need to be an culinary expert in order to become a foodie? Some people really took it to the extreme on that. Obviously they need to tone down that notch in order to make their point across in a more reasonable way. Even if they disagreed about the place that they loved or disliked.

I love to listen about many finer things in life on what people have to say. Knowledge can be learn, food can be taste, and opinions can be shared. At the same time, that is maybe why I get excited about taking pictures and taking time to post up reviews on my blog. Sometimes I just want to share what is out there for others to discover for themselves.

You don't have to be an knowledgeable to be respected. At the same token, it's not hard to be untrusted even if you are an expert.

In final closing, if that passage above is correct, then there is no doubt to the answer on the question posted on the headline.

Tuesday, November 25, 2008

New Style Chinese Village Cuisine Found @ Bon Mar Che Bistro (Monterey Park)


Chinese cuisine have always fascinated me. It's not always what you expected nor does it follow a simple step by step formula that gets you there. There are just so many regions with so many different cooking styles and techniques, you will always get a different taste on the same particular item.

Maybe I was lost when someone mentioned to me that a Chinese New Territory Village cuisine that is Hakka influenced would be something worth trying. Trust me, I didn't know there was such a thing called New Territory Village cuisine or a province of China that included a language of Hakka. I learned something new everyday.

Bon Mar Che looked like it had just taken over a sushi bar. The counter bar next to the open kitchen had a display case that could be perfect to show off fishes made for sushi. There are some other subtle look that this place had retains the look of a regular divey, no-frill noodle bar. However, don't let the lack of decor fooled you about this place.

One big specialty that have some people going ga-ga over for was this dish aptly named Poon Choi. Due to a quick history lesson, I found out that poon choi originated from the idea that all of the best ingredients would be serve together in a bowl. Instead of stirring it up, you will get eat it layer by layer through the bowl.

Let me give you an example on how that works. The other night I came in with several dining companions who got me excited about the Poon Choi that was served it here. It can be mixtures of chicken, pork, beef, and seafood items in a wooden exterior metal bowl. Usually, it is served in a metal bowl because the food would be still served hot when it arrives.

We had ordered a Toasted duck with shrimp mixed with vegetable. Noticed on how it stacked layer by layer. By using chopsticks, you would be starting from the top and go all the way to the bottom. It would be unnecessary to stir it up as you will be still enjoying every piece that was intended to taste. No need for mixture and you still get the best of everything.


Toasted Duck and Shrimp mix with Vegetables

Often times, Poon Choi was called the Bowl of Feast because of the bowl that serves many types of different meats that is thrown into the bowl for your fulfillment.

However, we did have a dish that needed some stirring. An interesting dish that came in a clay pot that has sliced beef steak served with an egg and rice. The egg yolk obviously will need to be broken when it get mixed with the beef and rice. After stirring it up, you probably will want some soy sauce to go along with that. It was something interestingly that was needed in this dish was some sort of sauce to accompany that.


Beef Steak with Egg served with rice in a clay pot

The standard conformity of the night was a steamed sea bass served with preserved vegetables on a plate. This dish probably would have worked out a little better if they had given out more portion of the fish, but otherwise very delicious.


Steamed Sea Bass with preserved Vegetables

Overall, I enjoyed my meal here and have learned something new about this type of cuisine. I actually want to try out other Poon Choi on the menu. I saw a few Chicken and other types of seafood that comes in a bowl on the other diner's tables. It does give me some inspiration to come back here to try out more dishes.

This place does have potentials and so many possibilities, I hope the restaurant on the westside of Garvey Ave (home to many restaurant closures) would remain strong. The place is a little bit hard to find because it is buried in a hidden corner of the plaza, so get your GPS ready to find the place. Definitely worth the scavenger hunt to find the place.

Bon Mar Che Bistro
331 W Garvey Ave Ste #D
Monterey Park, CA 91754
(626) 236-3932

Grade:


Bon Mar Che Bistro on Urbanspoon

Monday, November 24, 2008

Grand Preview: Ruby Table (Koreatown)



Grand Preview: This is a preview of a new establishment opened up. Since it's only a soft opening with the menu not fully set or the staff trying to work out the kinks, my usual grade will not be presented. However, here is the preview you will see of the following place.

I was excited last week to try out a new restaurant that has opened up across the street from the famous Wiltern Theater in the heart of the historic Koreatown in Los Angeles. Before I arrived for my dinner engagement, I glanced at the menu to see what was offered at this fine establishment that was finally opened after several months of remodeling and found this quite charming of a small place.

The Restaurant and Bar have set them up as a Tapas/Izakaya with an influence of Asian Fusion. The menu lineup was designed by the same people who was behind the design of the menu for the ever popular chain of Daikokuya. It was a little bit intriguing to see what they can come up with that has something simple, but yet refreshing while doing it to make it more affordable of a price. For anyone on the tapas bandwagon, these little tapas with drinks can added up quite a bit on the end of the day.

Here are some of the big winners on a night that has some big possibilities down the road:



Crunchy Fried Pepper Chicken


Agedashi Tofu


Kimchi Spam Fried Rice

Now, they are tweaking the menu and as they will be experimenting the menu down the road to see what works and which dishes will be the crowd pleasers. The pepper chicken worked well with the drinks they served here at this establishment. Beer, soju, and sake will be the determining factors on which type of food will go well the beverage of choices.

So far, it was the safe to say that the chicken wings, the mini slider with fries (excellent choice), and kimchi spam fried rice will be ones that worked well. They just need to figure out which other small item food they can incorporated into this type of izakaya fare.

Other types of food are here at for your viewing pleasure:


Clockwise (from top left): Tonkatsu Medallions with Curry Dipping Sauce; Soft Shell Crap Roll; Sweet Potato Fries; Kurobota Sausage (black pork sausage); Mini sliders with fries; Kimchi Pork.

I will have to go back soon to check out their full final menu when they have their grand opening. So far it does seemed very promising in their soft opening. No grades will be given until after the grand opening.


Ruby Table
3800 Wilshire Blvd
Los Angeles, CA 90010
(213) 739-1245


Ruby Table on Urbanspoon

Friday, November 21, 2008

Settling For Less Than The Best Ramen @ Mr. Ramen (Little Tokyo)

I wish I can tell you why I decided to come here instead of Daikokuya, considering it was only a few steps away from this place. Maybe it was my sense of adventure of trying something New that pressured me into coming inside of this place.

It's really a tough call for me about this place because it does need repeat visits to make it an impact, but for me this might be it. I did really like the service at this place as it was very fast.

It's one of those no fuss kind of place where you get everything to your liking for your ramen. You can ordered different type of soup base to go along with your ramen. For something extra, you can add in a gyoza or any other side dish to your order.


Gyoza (pan fried pork dumplings)

I ordered a miso soup ramen which was pretty good in terms of its noodle and soup. The portion because I ordered with a gyoza only comes in half of a bowl. I guess I can ordered the regular size, but it would charged me the full price instead of the special on their menu.


Miso Ramen

The other pluses was that it has a shelf with comic books or magazines for you while you wait for your ramen. Nice little touch to keep the customer occupy while they wait for their order.The other big plus is that they are opened all day and don't have a shutdown time like Daikokuya and some other restaurants.

The bad part about coming to Mr. Ramen is that it's a very small place that is very tight in space. The restaurant is a vertical length of a place with tables going along the side of the wall. Not an ideal for big groups bigger than 6 people. With Daikokuya so close, it probably wouldn't matter anyways. To me, their miso ramen was trying hard to be like Shin Shen Gumi's miso ramen. It's soft and a bit saltier on the soup broth.

That was a bummer part because SSG was better in all three areas compare to Mr. Ramen: noodle, soup, and toppings. If it was just a tad better, I would have recommended this place. Now I'm just too scared to try their pork based ramen soup because you know how I valued Daikokuya's broth. So this was going to be a downer.

Urban legend has it in that these place served veggie broth (without any meat additives on their soup). One of my friend, the Vegetarian Diva visited the place and found no such thing exist here. So whoever had put these place up as a vegetarian friendly place, should take that claim off the vegetarian friendly list.

The quality of the food and service was good, but not to a point where I can really give them a higher grade as several locations obviously served better ramen than the place that calls itself "Mr. Ramen". If they owned the ramen competition like they owned the name, I would gladly ranked them higher, but alas it is in middle of the pack in my eyes and taste buds.


Mr. Ramen
341 E. 1st Street
Los Angeles, CA 90012
(213) 626-4252

Grade:

Mr Ramen on Urbanspoon

Top Chef NYC: Week 2



Something tells me this season of Top Chef is going to suck. I really cannot pin point it, but the last episode just drives me up the wall.

Because of the fact that there are 17 characters participating on this ritual of showing off their restaurant and their non-stopping boasting about how good they really are in cooking at their restaurant, it just dawned on me that these guys are just pompous.

It is also would have been great if the people in editing would just stopped showcasing the people who are about to get eliminated. It sort of tipping off to the audience who might get eliminated shortly by keep broadcasting their interviews and moments on the show. I wish they kept some suspense on the show by showcasing everyone equally and not just the ones who are about to go.

The last two episodes are predictable because you knew which ones are about to get the axe.

How did my last week's top four mentioned did on this show?

Leah - Non existent

Stefan - The pompous villain who was on the bottom of three in quickfire challenge

Radhika - Won the quickfire challenge to get immunity (she needed because her main dish sucked).

Ariane - Continued to be mentioned on the bottom three in the elimination Challenge.

Boy, do I sucked at picking the favorites. My new two favorites for this week are Fabio (*gasp! I wasn't on his bandwagon ever) and Eugene. My bottom two is still Ariane and Radhika. Let's face it, these two gals will not win Top Chef. I hope I'm better next week's episode than this week.

Oh yeah, yay for Foo Fighters and their roadies for being the "test tasters" for next week's episode.

Thursday, November 20, 2008

The Day I Became a Vegetarian Temp @ M Cafe de Chaya (West Hollywood)

I seemed to get a lot of flak from my veggie friends who thinks I only eat meat. Not true at all people!

Truth to be told, there was only one vegetarian near where I lived and none to be found around my work place. The one place that I visited in my hood was a tad disappointing, so I just chucked it up that vegetarian places are for the birds.

I was famished last Saturday on my way to a big party. I didn't want to overeat so I thought it was a good time to visit a vegetarian place to test myself to see if I can endure a meal without meat. To my amazement, I actually enjoyed it!

M Cafe de Chaya reminds me of what a lot counter service like Porto's would be like. You pretty much ordered up at the counter while bringing your number to a table. The place was immaculately clean and in nice way very serene. The ambiance was trying to reflect a softer kind of atmosphere in its surroundings instead of sloppy chop house of a Panda Express.

First thing I noticed was the fact that majority, if not all the dishes were cold dishes. That was clear giveaway for me in terms of what was going to be served here. Not everything is soup or salad. There were few of the sandwiches that looked quite tempting and very attractive.

I took the liberty of ordering a Falafel & Hummus wrap with cold soba noodles special. It was quite delicious and much different than I originally envisioned what this was going to taste without hard meat.


Falafel and Hammus Wrap with cold soba noodle

With that order, I also got a mint iced green tea to go along with my meal. It was very refreshing to have a non-sweetened tea to wash down a hearty meal.

Even though it was a hearty meal, it still felt very light just as I wanted and expected it to be. I wasn't looking for something greasy and this place more than accomplished what it set out to do was to provide a clean environment for you to enjoy a light, but fulfilling meal.

This won't turned me into a vegetarian convert or a macrobiotic believer, but it does set a good impression for me to try other vegetarian places. A very big kudos on that front.

M Cafe de Chaya
7119 Melrose Ave
Los Angeles, CA 90036
(323) 525-0588

Grade:

M Cafe de Chaya on Urbanspoon

M Cafe de Chaya in Los Angeles

Wednesday, November 19, 2008

The Best Backup Ramen I Ever Had @ Gardena Ramen (Gardena)


Gardena Ramen did something that I thought was impossible when I walked in. After I walked out, I had to admit ....it almost knocked Daikokuya out as my favorite ramen place.

The key word is ALMOST.

Continuing on with my mini ramen crawl. After my massive disappointment with the ridiculously overhyped Asa Ramen, I walked across the street to a deserted plaza with the 99 Cents Market as being the center prize, to a very nondescript looking diner. (don't worry, the review will come up for Asa shortly).

The place was very drab with posters of hot looking Japanese chicks holding Asahi beer. The subliminal message is there, they want us to buy that beer. The place almost looked like it took over a bad sandwich shop or diner, then replaced it with a noodle joint. You can scratch decor and ambiance from the score card.

I honestly was expecting menu, but gosh darned it, the menu is on the wall. To my shocking amazement, there are two choices you can possibly pick: it's either Miso ramen or Shoyu ramen.Yeah, that's right. That is it and no special request either. It's one of those "take it or leave it" kind of deal. There are no options for additional toppings or adjustment to your spicy level. It's strictly his shot to make or break when the bowl of ramen arrives to your table.

There is also a little sign that indicated that gyoza can be ordered, which I promptly added that on. So really in essence, only three things you can really ordered at that place. Someone mentioned in their blog to suggest this place is the ramen Nazi. Even though the Seinfeld episode of "Soup Nazi" is so played out, for the first time I actually have that feeling for this place.My fear however was subsided when the gyoza came out first. These little things were not bad at all and were deliciously hot off the frying pan. For about $3, it is worth it.


Gyoza (pan fried pork dumplings)

Then came the real test, the bowl of ramen finally arrives where the presentation of the bowl was absolutely fabulous. (I wish I brought my camera to take the pictures). The portion on the pork was generous big, much thicker than thinly sliced from Asa.

The bamboo shoot was in a thick beaver log portion on a river of ramen soup. I took a sip of the hot Shroyu soup and was very satisfied with rich texture of the broth. When I took a snipe of the noodle, I was happy to see a golden lasso streaming down the chop stick. A sigh of relief?...oh yeah. At least it's not a dull slim white Khotteri that was sling at from across the street. The noodle was very firm and tasty to the last bite. There was also a marinated hard boiled egg to go along with it which was a big plus to complete the total package.


Shoyu Ramen (Pork based broth with Egg noodle)

Since I was not the One-Pump Chump, I was thrilled that this shroyu chasu (sliced pork) ramen redeemed my sense of how a bowl of good ramen was suppose to be like. Compare to the other places that served Shoyu (a certain soy sauce based soup broth) ramen, I would generous put this place on top for its flavorable broth. According to Rameniac, who supposedly talked to the owner, it would take FOUR days for the chef to boil his signature soup.

Thank goodness that effort pays off. The noodle was superb enough to push it almost to the brink of the top, but oh so close. Still hold the pork based soup and ramen of Daikokuya as my favorite ramen.The so called ramen Nazi is a very quiet man with a very eager to please hostess wife that would take care of the patrons who walked in. Even though, it's hard to mess up the three items menu, you still have to give them for the effort they gave.

In a weird twist, they have more choices of beverages than the items that are served here. Amazing! I probably would have tried Miso ramen, but never been quite the fan of that type of soup base for a ramen.After the disastrous turn of the event at Asa Ramen, me walking over across the street to Gardena Ramen turned out to be a great discovery. I was so happy with my $10 tab (for the Shoyu ramen and gyoza with sales tax included), I almost wanted to continue on with my ramen crawl.

Alas, I'll save it for another day. If I can be that happy after every time I walked out a ramen joint, I would be happy to give my high marks for the place.Best ramen in town? Almost, but definitely one of the best ones out there.
-------------------------
FYI Note: I will do a review of Cafe Asa very shortly. Stay tuned!

Gardena Ramen
1840 W 182nd St
Torrance, CA 90504
(310) 324-6993

Grade:

Gardena Ramen on Urbanspoon

Gardena Ramen in Los Angeles