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Some of them may not be typically considered the "best" -- hence Din Tai Fung, Sea Harbour are all amiss - but they do represent what the plebeian locals are always eating. Here now, Eater presents the first ever definitive guide to San Gabriel Valley dining. Remember, places are listed alphabetically, not in any other order. 1 Baccali Cafe & Rotisserie One of the oldest Hong Kong-style Western cafe is still going strong two decades later. There's nothing fanciful here, but Millenials continue to pile in night after night for the rotisserie chicken and spaghetti. 2 Banh Mi & Che Cali BM&CC is the OC Vietnamese restaurant chain that has impacted SGV the most. The banh mi isn't particularly good, yet the line reaches out the door and the endeavor has expanded to six SGV locations. Try the fresh banh cuon instead. Proprietor Monica Wu floats amongst the diners bussing fresh oyster omelettes while cooing the various infants. This is as good as family style sat-down Taiwanese banquet food will get in Los Angeles

Beijing Restaurant carries an "old", famous Beijing restaurant in China, though the two are not related. Beijingers bring their moms for the most fancifal zha jiang noodles and fried Chinese gnocchi that are unrivaled in LA. 10 Years before POT Restaurant opened, Boiling Point was slinging spicy (stinky) tofu stews in individually heated pots in the SGV. 2013 saw the opening of its Valley Blvd flagship restaurant and the wait has never subdued. 6 Borneo Kalimantan Cuisinesushi online bestellen bonn There is no other Borneo-specific restaurant in the entire US of A. prodotti sushi onlineThat pretty much says it all. sushi gioco onlineInstead of the typical gado gado or nasi campur, give the Hokkien/Hakka style "mie" noodle a try.sushi london ontario dundas

Tony Xu's first shop has made LA Weekly, LA Magazine and the LA Times. However, his truest fans read his restauranteuring stories on Weibo (Chinese-twitter). Chengdu Taste adds specials seasonally, sometimes based on what the restaurant can sneak past U.S. Customs. Spicy frog leg pot indeed tastes just like chicken. 8 Com Tam Thuan Kieu #16 "10 Item Combo" broken ice plate provides enough grilled and fried meats (including shredded pork skin and shrimp rolls) for an UCLA linebacker. This is a house built on broken rice. 9 Huge Tree Pastry Huge Tree, a descendant of the original Taiwanese breakfast deli dynasty in L.A., has been serving savory sticky rice rolls for well over 30 years. They do not planning on stopping any time soon. San Gabriel Valley hasn't been short of Hunanese options in nearly a decade, and Hunan Mao is almost the ancient of all the options. After suffering a devastating fire and an equally trouble partnership, Hunan Mao struck out on its own and continues to deliver pure, unadulterated heat.

The team is especially proud of the fish head with silken tofu. Kang Kang Food Court - Shau May Kang Kang is infamous for its mile-long steam table and panfried pork buns. Under various names, it has been feeding the SGV prols for over two decades. This is the original Panda Express, except Panda doesn't serve Taiwanese shaved ice. Kim Hoa Hue Restaurant Kim Hoa Hue remains the only fully Central Vietnamese restaurant in L.A. County. Its snail salad and various Hue-style dumplings are unrivaled within a 20 mile radius. Mama Lu demonstrates the importance of noodles and dumplings in the Chinese cuisine and that consistency can be rather pleasurable. Mon Land Hot Pot City Mon Land arrived in Los Angeles during the initial hot potting invasion and it has stayed gritty ever since. The MSG-ladened hot pot base and the sticky formica tables are exactly what one would find in a steaming Beijing restaurant on a freezing night in Northern China. Newport Tan Cang Seafood Restaurant

The most well known San Gabriel seafood slinger has an MSG-laden spicy crab and Vietnamese style black pepper filet mignon. What more does one need? Despite being a four-branch chainlet, the heart of Nha Trang remains a cooking matriach. Bun bo hue and pho ga are justaposing dishes, but they've both built a rock-steady following throughout West SGV. This restaurant has been a staple of Northeastern Chinese cuisine in L.A. for years. For red braised whole fish, sticky fried yams, and hearty pickled cabbage stews, Chinese expats choose Northern Chinese. Oh My Pan Bakery & Tea US-educated Jonathan Chen brings Western standards and flair to Asian pastries. With its ala minute Taiwanese tea-based soft drinks and fun bun baked in-house daily, this is SGV's equivalent of Rockenwagner. Bourdain aspires to retire in Vietnam. Vietnamese-American retirees hang out at Quynh Nhu's patio for strong hot Vietnamese coffee (sans condensed milk), hours of cigs and constant keno.

Perhaps Bourdain can simply retire to S. El Monte. Sam Woo, previously a Cantonese BBQ powerhouse, has been reduced to a few sraggling outposts. Nonetheless, the roast pig and the roast duck are still unrivaled in the neighborhood. For a quick survey on HK-style BBQ, order the 3-item combo over rice from the deli and feast in the car. The line out the door is a testament to Savoy's piece de resistance: Hainan chicken rice. The Singaporeans might have taken credit for this on travel shows, but Savoy proves, over and over, schmaltzed rice is a Chinese dish. Tip: Hainan chicken rice travels well. Calling in and taking out only takes 10 minutes. The Cantonese-style seafood restaurant may not be as well as well known as Newport to Westsider, but it is still the default affordable crab (and lobster) shack for most Chinese in the vicinities. Many dishes at Shaanxi Gourmet are not exactly pleasurable. However, this team was the first to bring the distinct dishes from the mountainous regions of Northeast China into Los Angeles.

Tread carefully and the food shall reward. After importing its own noodle extruder from Northeast China, Shen Yang has become the defacto noodle gastropub in the last two years. Pair buy-one-get-one Heinie with a plate of cold smoked fried chicken bones and a bowl of cold noodles for an hour of primordial gnawing and slurping. Despite the recent name change to Summer Rolls, this In-N-Out neighbors remains the most popular salad rolls restaurant in the SGV. $16 and a bit of manual labor yields endless tubular satisfaction. Don't forget to ask for additional vegetable accompaniments. Thien An Bo 7 Mon Thien An's interior portrays the feel of a large army messhall, except it serves Vietanmese baked whole catfish and seven courses of beef. With "33" beer over ice and a morsal beef salad between the chopsticks, Thien An is a cheap way to transport oneself to a Saigon roadside eatery. Uncle Yu's used to be simply Indian Restaurant. After years of community complaint, the irreverant establishment finally added "Uncle Yu's Themed Restaurant" to its full English name.