Yang's Kitchen

Stories about Yang's Kitchen

Love breakfast and lunch at Yang's Kitchen? Now try it for dinner

Bill Addison • Los Angeles Times • April 29, 2023

cold noodles at Yang’s Kitchen in Alhambra. Chef-owner Chris Yang and chef de cuisine Elaine Chang infuse oil with the fresh-crop alliums they find every week at the market: leeks, green garlic, the sharp little onions with their reedy tops that I once

mound of Dungeness crab meat and a dusting of bottarga. Its balance of salty, minerally and earthy-sweet flavors hits like a tonic. It’s one of many good reasons right now to visit Yang’s Kitchen at night. “A right-place-right-moment spirit animates

At Yang's Kitchen in the San Gabriel Valley, start with the beef noodle soup

Bill Addison • Los Angeles Times • October 31, 2019

A right-place-right-moment spirit animates Yang’s Kitchen. The fast-casual, counter-service operation, which opened in August, could go barely noticed on a stretch of downtown Alhambra already crammed with restaurants: A Korean barbecue joint, a

with garlic and ginger, and scarlet, oily chile crisp. Now the soup’s flavors erupt. Beef noodle soup, with condiments and vegetable side dishes, at Yang’s Kitchen. (Mel Melcon / Los Angeles Times) For inspiration Yang looks to Taiwan, where beef noodle

L.A.’s 15 best dishes of 2019

Bill Addison, Patricia Escárcega • Los Angeles Times • December 26, 2019

. 609 S. Spring St., (213) 988-7202, tacos1986.com The mushroom taco from Tacos 1986, at its former Koreatown street-stall location. (Mariah Tauger / Los Angeles Times) Beef noodle soup, Yang’s Kitchen I have my standbys for Taiwanese beef noodle soup

from the vegetable case) at Yang’s Kitchen in Alhambra. (Mel Melcon / Los Angeles Times) Foie de poulet à la Strasbourgeoise, Pasjoli At his second Santa Monica restaurant, Dave Beran trains his brainpower on reengineered French classics that straddle

Colapasta    Kra Z Kai's BBQ    La Diosa de los Moles    Nightshade    Spoon & Pork    Tacos y Birria La Unica    Bulgarini Gelateria    Tacos 1986    Yang's Kitchen    Spoon By H 7158 Beverly Blvd, Los Angeles    Pasjoli    Porridge + Puffs    Bon Temps    Hayato    Fiona   

L.A.’s 10 Best New Restaurants of 2019

Hailey Eber • Los Angeles Magazine • December 17, 2019
From an over-the-top seafood temple to a great noodle joint, here are the city’s best new restaurants for every taste and occasion. Enjoying Angler requires a few mental leaps. You have to overlook the fact it’s in the Beverly Center. And that it...
Angler    Atrium    Bar Restaurant    Birdie G's    Bon Temps    Dear John's    Nightshade    Pasjoli    Yang's Kitchen    Yours Truly   

Not Your Bubbe’s Latkes

Joshua Lurie • Los Angeles Magazine • June 8, 2022

available with a smoked-Marcona-almond schmear and punchy market-driven giardiniera.» 720 N. Virgil Ave., East Hollywood, 323-284-8147, sqirlla.com. YANG’s KITCHEN   SPUD ART: Breakfast hash browns from Yang’s Kitchen. (COURTESY OF YANG’S KITCHEN) When

Yang’s Kitchen co-owner Chris Yang and chef Elaine Chang developed a knockout hash brown for their breakfast plate, they also created a canvas. With dry-aged smoked salmon from The Joint Seafood already on hand, they combined the two and built from there

The best holiday tamales from around the world in Los Angeles

Bill Addison, Stephanie Breijo, Betty Hallock, Jenn Harris, Lucas Kwan Peterson • Los Angeles Times • December 12, 2022

until the Kitchen Mouse and Yang’s Kitchen alum began to make a name for himself as a chef. Now running popular vegan pop-up Comal, Zambrano’s been given access to the family tamale production line and has developed his own take: a hybrid of familial

What happens when a restaurant worker gets COVID-19?

Jenn Harris • Los Angeles Times • January 13, 2021

were allowed to reopen. And the reopening guidelines? They were posted that evening as well. From left, Yang’s Kitchen owner Christian Yang, along with is staff, chef Steven Park, Maggie Ho and chef Elaine Chang After a co-worker tested positive for

,” Navarrette said. “It shouldn’t be like going to AT&T to try to get consistent information on guidelines that affect people’s health and livelihoods.” Advertisement Yang’s Kitchen chef-owner Christian Yang said that’s why he turned to other restaurant owners

¿Qué ocurre cuando un empleado de un restaurant tiene COVID-19?

Jenn Harris • Los Angeles Times • January 15, 2021

que se anunció a los restaurantes la noche misma en que se permitió reabrir. ¿Y las pautas para hacerlo? También fueron enviadas esa noche. De izquierda a derecha, el propietario de Yang’s Kitchen, Christian Yang, junto con su personal, el chef Steven

vida de las personas”. El chef y propietario de Yang’s Kitchen, Christian Yang, recurrió a otros propietarios de restaurantes después de que uno de sus empleados dio positivo, el verano pasado. La confirmación surgió durante una prueba de rutina

16 L.A. chili sauces, oils, and crisps to try now

Jenn Harris • Los Angeles Times • April 21, 2021

didn’t want to alienate people with a low spice tolerance, so the sauce comes in at about a 3 out of 10. The Wongs suggest putting it on everything, including pizza and burritos. Advertisement instagram.com/the.bits.chili.oil Yang’s Kitchen chili crisp

, $12 Yang’s Kitchen chili oil. (Mariah Tauger / Los Angeles Times) Christian Yang grew up eating at a lot of Asian restaurants in Los Angeles and abroad, and he always noticed a jar of chili oil on the tables. “Some were oil, some paste, some were more

Best food gifts for the 2020 holidays: Treats, gear, classes

Jenn Harris, Patricia Escárcega, Bill Addison, Ben Mims, Lucas Kwan Peterson, Garrett Snyder, Alice Short • Los Angeles Times • October 30, 2020

lip-syncing to Fleetwood Mac. As for the name? It’s a reference to the spice-producing desert planet at the center of Frank Herbert’s sci-fi epic Dune. $26 | 👉 Purchase here Yang’s Kitchen chili crisp Eggs, noodles, pizza, fries, steak, rice, wings, a

spoon, your shoe.... It’s hard to find something a dollop of Yang’s Kitchen chili crisp won’t improve exponentially. The Alhambra restaurant sells 16-ounce jars of the stuff, made with three kinds of chili, ginger, garlic and shallots. It’s salty, onion