Yang’s Kitchen has become a standout in Southern California’s San Gabriel Valley and within the broader Chinese American dining landscape under the direction of Chris Yang, an SGV native whose personal history and culinary philosophy inform the food he cooks.
Located on Alhambra’s main thoroughfare, Yang’s Kitchen features a pared-down aesthetic with blonde wood tables, exposed pipes, and letter boards behind the counter that once displayed the menu and now highlight the provenance of the kitchen’s primary ingredients, occasionally punctuated by a Michael Pollan quote, including “you are what you eat eats.” Despite its minimalist design, the restaurant operates as a full-service dining room with an equally thoughtful approach to flavor.
Cold appetizers reinterpret familiar Eurocentric starters through a Chinese American lens, including dry-aged hiramasa (kingfish) with ginger-scallion sauce in place of a traditional crudo, and a mousse of Jidori chicken liver served with market pickles. Among the hot starters, the “secret potatoes” feature smashed Weiser Family Farms potatoes tossed in chili-cumin butter and topped with chili crisp, scallion, and cilantro.
Among the larger plates, the “Dan Dan” campanelle is made with organic pasta from Ferrazzani’s, a local Italian shop, Bih Shan mushrooms, mustard stems, chili crisp, and scallion. It encapsulates Yang’s mission to create immensely flavorful dishes using superior ingredients. The soy-braised leg of Jurgielewicz duck is accompanied by taro purée from Yao Cheng Farms, chives, and soy jus.
