New Concept (Closed)

700 S. Atlantic Blvd.
Monterey Park, CA
(626) 282-6800.

This was my first San Gabriel Valley dim sum experience. Make sure you bring somebody that speaks Japanese as the menu is in the mother tongue. I went with my friend Q and we were all set. We ordered way too much, about 20 dishes for 4 of us and I felt like throwing up after wards. I thought the quality of the dishes were OK, the variety is obviously great. After trying dumpling after dumpling and crepe after crepe, it started to taste the same. I would recommend going with a group of four or five and you can get a taste of everything. I definitely want to take some friends to the other dim sum places in the area and try some of well regarded restaurants including Sea Harbour, Mission 261, and Hong Kong Palace.

Best dishes I had: BBQ pork pastry, Macau roast pig, broccoli, stuffed lotus root, XO sauce turnip cake, Shanghai steamed pork dumplings.

My Favorite Restaurants

The best part of this post is that not only does it provide an opportunity to share some memorable calories I've enjoyed over the years. But, more importantly, I want to use it as a platform to bestow onto you all the expensive restaurants that I've been to and that either by misfortune, ignorance or simply affordability, you have not had the occasion to enjoy such places. I'm not only a better person for going to these establishments, but if it is not clear by now, I am a better human being than you. If you've been to any of these places, I'll have you know that I was personally invited. And if you were invited, then I helped prepare the meal with the chef, and if you can match that, then read on young fellow, because it sounds like I found a new friend.



1. Alinea - Chicago, USA
2. The Fat Duck - Bray, England
3. Sushi Dai - Tokyo, Japan
4. Tapas Molecular Bar - Tokyo, Japan
5. Gary Danko - San Francisco, CA
6. Chez Panisse - Berkeley, USA
7. Wd-50 - Manhattan, USA
8. Au Pied de Cochon - Montreal, Canada
9. Develi - Istanbul, Turkey
10. Di Fara Pizzeria - Brooklyn, USA

Culinary Background

I received my first culinary experience at age seven when I got a banana wedged between my legs. As a teenager, I worked at Taco Bell mastering the art of deep frying and burrito folding. After receiving my high school degree, I was not offered any scholarships, therefore, I traveled abroad to gain entrance into a culinary institution. I left with only $50 and a letter of recommendation from my night shift manager at Taco Bell. I was never accepted into any program, but managed to experience countless drinks and dishes that inspired me to continue. Returning to the United States, I found it difficult to land a position at a top restaurant. I was often told I was too stupid to prepare the cuisine and too fat to serve it. I've now conceded to failure, eat other people's food, and write for various publications, none of which have been published.