Opened April 20, 2011.
The Mandarin, Cantonese and Beijing-focused menu includes Canton roast duck, Peking duck, a few dim sum items, shrimp with lobster sauce, Berkshire pork belly Chengdu style plus salads and wraps, satays, a panoply of noodles and braised Berkshire pork belly with lotus buns, spring onions and hoisin.
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When I was growing up in Southern California in the early 1970s, going out to dinner was a rare treat, and Ho Toy’s — a Chinese restaurant near our house in the San Fernando Valley — was my favorite destination. We’d climb a flight of stairs and be met by a well-dressed maitre d’, who would lead us to a table — with white linens, naturally, and red leatherette booths. The lighting was low and romantic. My parents would order Mai Tais dolled up with paper umbrellas, and we’d dine on wor won-ton soup, fried prawns with Chinese mustard and ketchup for dipping, barbecue spare ribs, sweet-and-sour pork and the like. Pork fried rice (known in my family as PFR) was a must (Full review)