The Eat Index: OC: American Chinese cuisine returns to this location in Orange - OCRegister

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Mongolian beef, egg rolls, fried rice and salt-and-pepper pork, takeout from Royal Wok in Orange (Photo by Brad A. Johnson, Orange County Register/SCNG)

Chinese restaurant Yang Ming Garden left a big void when vacated its long-standing address on Tustin Street in Orange and moved to Villa Park, but it didn’t take long for that void to be filled, Brad A. Johnson says.

Royal Wok, which recently opened in the spot, has some notable dishes, including one Brad says is as good as it gets. Read more. 

Tlayuda with zucchini flowers, queso fresco and fried shrimp shells at Damian in Los Angeles (Photo by Brad A. Johnson, Orange County Register/SCNG)

But does it need kimchi? 

Chef Enrique Olvera, the chef behind world renowned Mexico City restaurant Pujol, has opened a new Mexican restaurant in Los Angeles. Some of the dishes are very good, Brad A. Johnson says, but he was left scratching his head when Korean-style kimchi came out to the table as an accompaniment. Read more. 

Que Vida Tacos aims to be a quick service taqueria and bar with the atmosphere of a full service restaurant. It’s slated to open early August in Newport Beach. (Courtesy of Hatch Design Group)

Tacos with a side of atmosphere

A new quick service taqueria is expected to open in Newport Beach in August and it will be fancy. Que Vida will have a spacious patio, cocktail lounge and “elevated” counter service. Anne Valdespino has more. Read more. 

Chef Danielle Kuhn, the owner of Maison Café + Market in Dana Point, is opening a new place, Giana Bakery + Provisions, right up the road on Pacific Coast Highway, working with Orange County developer, Raintree Partners, on the 5,000 square-foot space that was Aurora’s Market. (Courtesy of Raintree Partners)

A taste of Italy in Dana Point 

A new bakery, restaurant and Italian market is coming to Dana Point. Giana Bakery + Provisions is a new concept from Chef Danielle Kuhn. Kuhn is also behind Mason Cafe + Market that’s just down the street. Anne Valdespino has more. Read more. 

Miguel’s Jr. is serving carne asada tacos, enchiladas and quesadillas with Monterey jack cheese through June 8. (Photo courtesy of Miguels Jr.)

The return of the dining room 

Two Southern California fast food chains have reopened their dining rooms. Miguel’s Jr. has reopened its dining rooms at 50% capacity, but their hot sauce bars are closed. Farmer Boys has also reopened its dining rooms. Fielding Buck has more. Read more. 

L-R Michael Clements, Dan “Firecracker” Regan and Eric McLaughlin are partners in The Liberation Brewing Company which is featured in a new documentary called “Brewmance.”(Photo by Brittany Murray, Press Telegram/SCNG)

Budding ‘Brewmance’

“Brewmance,” a new documentary that was released Tuesday, tells the story of craft beer through the eyes of two Long Beach breweries. Richard Guzman talked to each of the breweries to get their thoughts on which of their beers pair best with the new film. Read more. 

Jenny Goldfarb at her startup vegan food company Unreal Deli in Van Nuys, Thursday, Mar. 11, 2021. Her company makes meat free plant-made deli meats. (Photo by Hans Gutknecht, Los Angeles Daily News/SCNG)

Where’s the beef? 

Entrepreneur and Woodland Hills Resident Jenny Goldfarb is the force behind Unreal Deli, a startup that makes plant-based versions of the meats her great-grandfather served in a New York deli. She’s been on the ABC reality series “Shark Tank” and has her vegan products on the menu at some chains. Read more. 

Grilled eggplant dip with yogurt garnished with roasted seasoned almonds, red pepper, parsley, drizzled with olive oil. (Photo by Yakir Levy)

3 dips for a Ramadan iftar

Faye and Yakir Levy share recipes for a Ramadan iftar, or the evening meal where participants break their fast. The dips include spicy walnut and red pepper pate; three-way grilled eggplant dip; and grilled eggplant dip with yogurt. They’re great not just for iftars but any meal, the Levys say. Read more. 

Braised Chicken with Mild Green Chili Sauce is shown garnished with sour cream, halved cherry tomatoes, a lemon wedge and sprig of cilantro. (Photo by Cathy Thomas)

Sliced green bell peppers were a frequent fixture in Cathy Thomas’ lunch box as a kid. Now the green bell peppers get a starring role in a grown-up dish. Cathy Thomas shares a recipe for braised chicken with mild green chili sauce. Let’s Cook! 

Asparagus “rafts,” made by joining spears together with small bamboo skewers or large toothpicks, are then cooked on a charcoal or gas grill. (Photo by Cathy Thomas)

Cathy tells you what you need to know about picking and preparing asparagus and shares several recipes, including grilled asparagus rafts; asparagus soup with pancetta and a fresh tarragon; and parmesan roasted asparagus. Let’s Cook!

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