Chin's Kitchen
Chinese restaurant · Hollywood
4126 NE Broadway, Portland, OR 97232
Highlights
Handmade noodles, dumplings, and Dongbei dishes are highlights
Handmade noodles, dumplings, and Dongbei dishes are highlights
"Chin’s Kitchen closed briefly during the onset of the pandemic, but the city’s top spot for Dongbei Chinese food is back open. That’s some seriously good news, because any Portland rainy season calls for Cindy Li’s Chinese sauerkraut and pork, served on a nest of potato starch noodles — it’s straight-up comfort food. Any order should also include dumplings and la pi, that colorful julienned vegetable salad with sheets of translucent noodles." - Seiji Nanbu
"Dating back to the 1940s, Chin’s Kitchen, with its hard-to-miss neon, is one of the oldest Chinese restaurants in Portland. A few years back, the kitchen got an overhaul, and the restaurant began turning out Dongbei delicacies like handmade dumplings, steaming clay pots of Chinese sauerkraut and pork, and the summery la pi, a chilled noodle salad with a rainbow of julienned vegetables. It’s the ideal spot for a meal ahead of a movie at the nearby Hollywood Theatre." - Rebecca Roland
"Dating back to the 1940s, Chin’s Kitchen, with its hard-to-miss neon, is one of the oldest Chinese restaurants in Portland. A few years back, the kitchen got an overhaul, and the restaurant began turning out Dongbei delicacies like handmade dumplings, steaming clay pots of Chinese sauerkraut and pork, and the summery la pi, a chilled noodle salad with a rainbow of julienned vegetables. It’s the ideal spot for a meal ahead of a movie at the nearby Hollywood Theatre." - Heather Arndt Anderson, Krista Garcia
"For more than 70 years, Chin’s Kitchen has served Chinese food in the Hollywood District, but when owners Wendy and Cindy Li took over the restaurant in 2017, the restaurant expanded its menu to include a wide range of rarer dishes from the Lis’ childhood in the Dongbei region of China. During Portland’s long rainy season, regulars stop in for steamy containers of sha guo suan cai dun fen tiao, a hearty potato noodle stew with Chinese sauerkraut and savory pork belly, as well as knobby dumplings stuffed with leeks and pork. On hot summer days, it’s all about the restaurant’s la pi, a colorful salad with a core of tangy, translucent noodles." - Nathan Williams
"I’m a big fan of Chin’s Kitchen; it satisfies that orange chicken or orange tofu need. I would get the beef and broccoli and the orange chicken in the meat-eating phase, but now I’m relegated to the orange tofu." - Brooke Jackson-Glidden
