成都映象 Chengdu Impression
Restaurant · Arcadia
21 E Huntington Dr, Arcadia, CA 91006
Highlights
Sichuan dishes, rooftop patio, authentic flavors, chic setting
Sichuan dishes, rooftop patio, authentic flavors, chic setting
"It’s been a few years since the first wave of Sichuan restaurants opened across the San Gabriel Valley, with places like Chengdu Taste and Sichuan Impression finding wide followings from chile-seeking diners. Though Chengdu Impression opened around the same time in 2017, it’s often confused with the two other restaurants and occupies a strange space with a ground-floor dining area and more group-oriented tables with ornate embellishments upstairs. Ambience aside, expect one of LA’s top Sichuan menus starting with solid versions of twice-cooked pork and dan dan noodles. Mapo tofu comes with finely ground beef instead of the more popular pork, bubbling in a wide stone bowl straight from the stove and topped with ample chile oil. It’s easily one of the best versions of Sichuan’s most iconic dish in town. Those adventurous enough to delve into the hot or dry pots will be rewarded with layered cauldrons of shaved snakehead fish boiled in water and chile-flecked oil with still-crunchy pieces of lotus root and potato slivers. The lesson to take away is that the bigger the group, the more can be ordered and shared for a fiery feast. — Matthew Kang, lead editor" - Eater Staff
"As my number one recommendation in Arcadia, this spot serves refined Chengdu food that’s different even from Chongqing — sophisticated, subtle, and balanced rather than all about blowing your taste buds; it keeps things pretty classic. I love their mapo tofu and mustard green fish, and they also do a really nice honey-glazed roasted duck, hot and sour jelly noodles, and husband-and-wife slices." - Matthew Kang
"Though LA’s passion for Sichuan cuisine has waned somewhat from a high water mark a few years ago, Chengdu Impression has stayed the course and cooks perhaps some of the best overall Sichuan food in Los Angeles right now. The classics are mostly very good, including a terrific version of mapo tofu, but the large shareable entrees like chile-flecked sliced snakehead fish in pickle broth are better for showcasing the kitchen’s prowess with spicy flavors." - Eater Staff
"Tucked into a somewhat puzzling two-floor space in Arcadia—most of which is devoted to upscale or private dining while scattered tables on the ground floor and a plebeian dining room toward the back are generally for walk-ins—this Sichuan spot is best experienced with at least three friends so you can order one of the large shareable hot pots, like the boiled snakehead fish with chiles. Smaller dishes such as dan dan noodles and twice-cooked pork are solid (though probably not better than other Sichuan places around town), but the mapo tofu could be my favorite in all of Los Angeles and is a must-order." - Eater Staff
"It’s been a few years since the first wave of Sichuan restaurants opened across the San Gabriel Valley, with places like Chengdu Taste and Sichuan Impression finding wide followings from chile-seeking diners. Though Chengdu Impression opened around the same time in 2017, it’s often confused with the two other restaurants and occupies a strange space with a ground-floor dining area and more group-oriented tables with ornate embellishments upstairs. Ambience aside, expect one of LA’s top Sichuan menus starting with solid versions of twice-cooked pork and dan dan noodles. Mapo tofu comes with finely ground beef instead of the more popular pork, bubbling in a wide stone bowl straight from the stove and topped with ample chile oil. It’s easily one of the best versions of Sichuan’s most iconic dish in town. Those adventurous enough to delve into the hot or dry pots will be rewarded with layered cauldrons of shaved snakehead fish boiled in water and chile-flecked oil with still-crunchy pieces of floating lotus roots and potato slivers. The lesson to take away is that the bigger the group, the more can be ordered and shared for a fiery feast. — Matthew Kang, lead editor" - Eater Staff
