Yang's Kitchen Is Firing on All Cylinders From Breakfast Through Dinner

"Yang's Kitchen has been committed to thoughtful ingredient sourcing since opening in 2019, but its menu has flexed and changed over the years to meet the needs of diners, the business, and the moment. From its beef noodle soup beginnings to pandemic-era daytime fare, and finally the addition of evening dinner and wine service, every iteration has delivered the kind of flavors and comfort worth returning to time and again."

"The cornmeal mochi pancake is an essential brunch dish. The flapjack, made of a mix of blue cornmeal and mochiko rice flour, spans nearly the entire diameter of the plate it's served on. Cold sesame noodles have been a menu mainstay through all of Yang's eras. Strands of local pasta maker Leah Ferrazzani's spaghetti are slicked in a highly slurpable sesame sauce with cucumbers, pickled carrots, crushed peanuts, cilantro, and scallion. Add some homemade chile crisp for additional heat."

"Fans of Hainan chicken rice will fall hard for Yang's clever Hainan fish rice made with dry-aged sea bass. The fish arrives on a bed of chicken fat rice enriched with chile butter; ginger scallion sauce and pickled cucumbers get served alongside it. The "Mystery Glass of Wine" is a fun and affordable option for those in the mood for a random pour of whatever is on hand. Bubbles, orange, white, and red are all fair game."

Yang's Kitchen opened in 2019 and emphasizes thoughtful ingredient sourcing while adapting its menu to meet diners' needs and changing circumstances. The menu evolved from beef noodle soup to pandemic-era daytime fare and later added evening dinner and wine service, maintaining comforting, return-worthy flavors. Signature items include a large cornmeal mochi pancake made with blue cornmeal and mochiko rice flour; cold sesame noodles tossed with locally made spaghetti, cucumbers, pickled carrots, crushed peanuts, cilantro, scallion, and optional chile crisp; and a Hainan-style fish rice with dry-aged sea bass on chicken fat rice with chile butter, ginger scallion sauce, and pickles. The dining room shifts from bright, minimalist daytime light to candlelit evenings and welcomes solo diners, couples, and families.

Read at Eater LA