Jonathan Gold is the Pulitzer Prize winning food writer for the LA Times. This week he reviews Fang’s Kitchen, a new Sichuan restaurant in Monterey Park.
WHAT TO ORDER: E-Mei duck, Zigong sautéed cold rabbit meat, bullfrog dry pot, tiger skin green peppers, Bashu fish fillet in chili oil, sautéed garlic sprout with Chinese bacon.
WHERE IS IT? 306 North Garfield Avenue, Monterey Park, CA 91755 (626) 988-5219
All photos courtesy of Fang’s Kitchen.