成都映象 Chengdu Impression

"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

"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, Matthew Kang

"Though it may seem like new Sichuan restaurant openings have halted in the San Gabriel Valley, it’s time to check out one of the unsung debuts from 2017 — the height of the Sichuan era in LA — that continues to churn out peppercorn and chile-riddled specialties in Arcadia. For one, the space is somewhat puzzling, with most of the two-floor venue dedicated to upscale or private dining. Scattered tables on the ground floor and a plebeian dining room toward the back tend to be reserved for walk-ins. The best move is to come with at least three friends and order one of the large, shareable hot pots like the boiled snakehead fish with chiles. The smaller, more familiar dishes of dan dan noodles and twice-cooked pork are solid, though probably not better than other Sichuan restaurants around town. However, 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

"There's another Chengdu Impression in Wicker Park. but this is the original location and it's great. Their specialty is Sichuan cuisine, and dishes like cold noodle salad, shrimp with crispy rice, mapo tofu, and mala fish filet are all incredible. The bright dining room works well for a relaxed weeknight dinner, and it's also worth noting is that they do a fantastic job with carryout." - Adrian Kane