Rosemead

Walking into Rosemead always makes us smile. The light, blonde interiors always feel bathed in sunlight (amazingly even at night) and the copper-accented open kitchen welcomes with anticipation to a comforting meal. The proprietors call the cuisine “Californian” but for most diners here, some context might be needed. They are referring to the New American cuisine first popularised by pioneering chef Alice Waters in the 1970s (whose restaurant Chez Panisse used French techniques to showcase local produce and terroir). Her restaurant inspired countless chefs, most notably, Wolfgang Puck in the 80s. Puck then took this philosophy and creatively incorporated ethnic flavours that reflected the ever-changing ethnic makeup of Los Angeles and the rest of the state. Similarly, open kitchens and an informal atmosphere (even in the highest quality restaurants) became de rigeur. Executive chef David Tang (who hails from the town of Rosemead, California) and chef de cuisine Ammie Khoo do a fabulous job here of carrying on this tradition. Think unfussy yet beautifully plated starters with the best produce, a short section of farmed vegetables, and proteins that are grilled over mangrove charcoal in the open hearth. Rosemead is a wonderful place for a relaxed meal with good food, great vibes—and a rocking 80s playlist—prepared and served by one of the best teams in town.