The iconic Panda Inn has been a fixture of Pasadena for the entirety of my life. Its Chinese American dishes, even in my childhood, remained consistent; the space ideal for large family gatherings. Since its 2024 remodel, which included a revamped menu, new life has been poured into the seminal restaurant that inspired a fast-food dynasty. Go for the classics, stay for surprisingly in-depth sushi menu with tangy sashimi preparations that act as palate openers before the main event; glamorous venue; and easy, seamless service.
After winning "Top Chef," Mei Lin became a culinary force in Los Angeles with the now-closed Nightshade and her still-popular fast-casual spot Daybird. At her new 88 Club in Beverly Hills, Lin explores Chinese and Chinese American in a posh fine-dining setting. Her prawn toast is a brilliant take on the Cantonese snack and her nam yu chicken is universal comfort food, but other dishes are less fully realized.
General Tso's chicken is a Chinese-American dish not commonly eaten in China; it was first produced in Taiwan by Hunanese chef Peng Chang-kuei to suit the tastes of an American admiral.
Chinese restaurants in San Francisco's Chinatown pioneered dishes that appeal to Americans, merging traditional recipes with local ingredients and new tastes to create a distinct cuisine.
