Nestled in the bustling heart of Downtown LA, RiceBox serves up customizable Cantonese barbecue street eats like velvety char siu and crispy porchetta in a quick, casual setting perfect for lunch.
"Husband-and-wife-owned RiceBox specializes in Cantonese barbecue using organic and hormone-free ingredients, updating wife Lydia Lee’s family recipes with the techniques that her husband Leo learned in culinary school. Their signature porchetta crackling combines traditional siu yuk (roast pork) and porchetta, rolling the pork belly with seven spices, letting it absorb the flavors for 24 hours, and then slowly roasting it until the skin is perfectly crispy. The porchetta crackling, along with Canto classics like char siu and soy sauce chicken, are available as rice bowls, while homemade baos filled with cheese and char siu, egg rolls, and chicken wings are each great ways to round things out on your next trip here." - fiona chandra, kat hong
"Thank god Rice Box has curbside pick-up, because even during quarantine, Downtown LA is still filled to the brim with bikers with death wishes and far too many one-way streets. And we’re not saying that we wouldn’t order from here even if we did have to find parking - their boxes of affordable Cantonese dishes like honey-roasted char siu and wild mushroom bao are worth the trip alone - but let’s just say, much like having your debit card memorized, curbside service makes life a whole lot easier. Email riceboxla@gmail.com or call (213) 988-7395 to place an order, then give them a call when you’re outside." - kat hong, brett keating
"Located in the DTLA’s Spring Arcade Building, RiceBox is a Cantonese restaurant that specializes in modern BBQ. That means a mix of dishes like bao filled with Monterey Jack cheese and Impossible meat dumplings alongside honey-glazed char siu and soy-sauce chicken. They’re also now selling frozen bulk packages of their egg rolls, and entire Peking ducks for pre-order. Call (213) 988-7395, email (riceboxla@gmail.com), or find them on most major delivery platforms." - kat hong
"It’s easy to want to support Leo and Lydia Lee, the humble, hard-working couple who run one of LA’s best siu meis in the heart of Downtown. It’s even easier when the food is this good. Char siu is impossibly juicy and marinated in Lydia’s grandmother’s recipe from the family’s restaurant in Hong Kong. The porchetta is surprisingly tender, and the gremolata is an offbeat but welcome addition to the rice." - Euno Lee
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