Giant Robot Store and GR2 News

Although I sit across the street and have wondered what was being put into the space, I’m still unsure of the restaurant name. A crowd formed instantly when the “soft launch” was happening in late October, into November. There’s still not a sign, but it’s open for business. I’ve already heard repeatedly, “there’s no need to go to San Gabriel Valley for Chinese food” or “finally, a good Chinese place on the Westside.” For those who have experienced “SGV” knows what “real” Chinese food can be and it’s far, at near 20+ miles from the Westside of Los Angeles. Yet this is different. R.O.C. isn’t Republic of China. It’s Republic of California, which should tell you that this might have hybrid elements.

Of course the caveat begins in an instant by many. “It’s not SGV prices.” and the answer: “Of course it’s not. The rents are also many times higher.” On the Westside, a “C” rating isn’t respectable or “legit” as it is in the SGV. Mopping the floors and keeping vermin away, doesn’t mean your edibles are better or worse. But long story short, this is the first of it’s kind perhaps in all of LA. If you want the venerable Din Tai Fung, prepare to drive nearly an hour just to get there, and then wait another length of time. If you want something else along with your xiao long bao at Din Tai Fung, forget it, you’re doomed. R.O.C. offers other dishes that are equally intriguing.

I’ve tried xiao long bao many times in Arcadia (Din Tai Fung), NYC (Joe Shanghai with David Choe – link) and even in China! (link) R.O.C. makes it decently and it’s still a work in progress. Could it have a little more “soup”? maybe, but the flavors are there and they’re still learning. I overheard the wait staff tell a group of diners, “if you don’t like it, we’ll take it back and not charge you for it.” Does this happen in the SGV?

2049 Sawtelle Blvd
Los Angeles, CA 90025
(310) 235-2089

Here’s a rundown of what I tried at R.O.C.

Fried Pork Dumpling. It’s stuck together. I’ve had it this way a few times including in Japan, and it’s fun to see it this way and taste great too. Presentation counts. It looks stunning.

Xio Long Bao – I tried it with just pork and also with crab and pork. It’s all under $10. I believe the pork is $8.


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Funny List of how to pick a Chinese restaurant and how to order off of the secret menu. We can picture it already. You: Can I see the other menu? Them: There is no other menu. You: Surely there must be other food aside from Mu Shu Pork? Them: No, but would you like Chow Mein? After all this, what do you do? What if the menu shows up in Chinese and then the conversation switches to a mountainous dialog of Chinese? Doom. This crap isn’t going to work. Do Chinese restaurants really have another menu that’s ready to go? It’ll take an entire different fridge, cooking techniques and time. A few may do it, but do you really think over 50% would entertain this? (MSNBC – Chinese food)
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AB 376 – That’s the law that was signed by Governor Jerry Brown and will ban shark fin sales in California which means shark fins will be off the menu at your high end Chinese restaurant. Most of the soups look like the left photo, which might have shark fin shaved so thin that you can’t taste it. What’s the point of that? It might have been cultural to have this soup but at the expense of a species? This is Jonathan Gold’s opinion about the banning of shark fin that comes from a food critic and not a political pundit. (LA Weekly – J Gold)
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