It even has the sticky texture of fatty ground pork, which is requisite in achieving a pliant filling. At a glance, OmniPork looks uncannily like ground pork. An American representative offered Tsan samples of OmniPork, a product made with a blend of soy, peas, rice and shiitake mushrooms. ![]() ![]() The company makes plant-based pork substitutes like ground pork and fake Spam. It just so happened a Hong Kong-based food manufacturer called OmniFoods had been tracking Morning Nights’ Instagram account and saw an opportunity. Maybe that, and figuring out how to make plant-based phoenix talons. Vegan-izing the pork would become Tsan’s biggest hurdle to satisfying hardcore dim sum fanatics. Many dumplings include minced pork as a key ingredient. Meanwhile, Tsan still hadn’t perfected his dumplings. Morning Nights at the Hangar was one step closer to reality. The owner agreed to try Tsan’s vegan dim sum and liked it. The owner loved it, then Tsan explained that he was creating a vegan version of what they ate. Next, he met with the property’s owner and took him to a traditional dim sum restaurant. The good news was there were some vacancies at the facility, but the bad news was there was steep competition for LBX’s class-A retail spaces, except for one corner, which held a 600-square-foot end cap, a very desirable stall spot - although too small for most vendors - in the food hall sitting at a main entrance. (One of Tsan’s longtime friends, Stephen Le, a partner of poutine and sandwich restaurant the Kroft at the Hangar, is part of Tsan’s investor group.) One day while visiting his parents, who live in Long Beach, Tsan stopped by the Hangar, a relatively new, modern food hall within the Long Beach Exchange retail complex that houses food stands serving a colorful mix of offerings, from poke to poutine. He considered many locations, even a place in L.A.’s Arts District. Tsan then set off to scout locations while his test kitchen was in experimentation. Lorico was a cook at David Chang’s Majordomo at the time and is now executive chef at Bakers & Baristas. This is the “Nights” portion of the place, while the dim sum represents the “Morning,” hence the name of the restaurant’s, from founder Phillip Tsan.Īfter some trial and error (and still more errors), Tsan understood he needed professional help, so he recruited friend and chef Kevin Lorico to develop recipes. Once inside, the bar and patio area felt like a private club or an oasis from shopping - super chill. Down a dark hall just right of the pickup window, beyond a custom-made, towering red door, a hidden vegan cocktail lounge awaits. Once an eater finds the window, there’s an even deeper culinary secret in store. It shares basic seating in the hall’s dining area with other restaurants. Two small, sliding glass windows are for orders and pickups. Unlike the other airy food stalls in the Hangar, Morning Nights is hidden in the shadows, as if it doesn’t want to be found. I rushed past it on the way into a modern food hall called the Hangar, at the Long Beach Exchange retail complex. Whether you’re already a plant-forward person or contemplating a change in diet, here are 24 restaurants to check out. Grab a seat at one of the worn, wooden tables-the energy in here reminds us of a Hong Kong café, where you’ll eat next to friends catching up over dumplings and families trying everything on the menu.For Subscribers 24 of the best vegetarian and vegan restaurants in L.A. ![]() There are some upgraded old favorites, like the Macau pork chop bun that arrives on a sugar-encrusted pineapple bun that's now made in house, as well as exciting new additions, like the tenshindon, a runny crab omelet served over rice and smothered in gravy. Hainan chicken comes with a ramekin of different sauces, plus yellow rice that’s been fluffed with chicken fat. Glossy char siu is cut thick and placed over a bed of egg noodles. While the excellent Chinese/Cantonese restaurant used to only do to-go orders, the new PRD comes with a cozy little dining room and dine-in service, which means dishes are served the way they were meant to be eaten-hot and fresh. After a short break, Pearl River Deli has returned to Chinatown with a brand new space and expanded menu. The Prince of Poultry is back, and not to be cliche, better than ever.
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