New Dumpling Restaurant Replaces Nice Time Deli in Irvine

Edwin Goei • OC Weekly • May 17, 2011
Well that was fast. Two weeks ago, Nice Time Deli, Irvine's decades-old Taiwanese stalwart for pork chop rice and other comfort food standards closed. Now, its replacement is already packing them in. Good-luck plants crowd one corner and red paper...
The full article can be read on the OC Weekly website.

Related Articles

Review: Mian restaurant has noodles like no one else in the San Gabriel Valley

Jonathan Gold • Los Angeles Times • March 18, 2016
You know zhajiangmian. It’s that dish of springy wheat noodles, often hand-pulled, tossed with bean sauce, ground pork and usually some other stuff, that you may have tasted in Chinese noodle shops like Malan Noodles in Hacienda Heights and China...

Where to find longevity noodles for Lunar New Year

Jenn Harris • Los Angeles Times • January 25, 2022
Every year, on the first day of the Lunar New Year, Esther Yuan eats a bowl of noodles. Growing up in Dalian, a seaside city in northern China, her father would make them by hand, kneading the dough with a stick and serve a bowl to each family...

Where to find Jonathan Gold's favorite cold noodle dishes

Jonathan Gold • Los Angeles Times • July 28, 2016
When the weather gets hot, the noodles get cold. And here are some of the coldest. Yu Chun — How cold is Yu Chun’s mool chic naengmyun? So cold that it gives you an ice cream headache. So cold that the tangy beef broth builds up in soft drifts in...

Grandpa’s Kitchen—Dry Noodles 168 Serves a Soupless Version of Pho

Edwin Goei • OC Weekly • June 28, 2018
Photo by @ocwmktgdirector Grandpa’s Kitchen—Dry Noodles 168 has a dish I’ve neither seen nor tasted before in Little Saigon. On the menu, it’s called “Grandpa’s Dry Noodles,” but the Vietnamese translation, pho khô, reveals what it really is: the...

Review: Jonathan Gold keeps returning to Chong Qing Special Noodles for hard-rocking heat

Jonathan Gold • Los Angeles Times • June 1, 2018
Did you make it to the Sichuan Summit, the panel, involving many of L.A.’s best Sichuan restaurateurs, that The Times put on as part of Food Bowl? You would have discovered the intricacies of Sichuan hot pot, the secret pride that chefs tend to...