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Jonathan Gold's $15 Chinese broccoli dish that's worth every penny
Jonathan Gold's $15 Chinese broccoli dish that's worth every penny

You may, in the course of your travels, alight at New Bay Seafood, in a building that has been home to approximately a trillion Hong Kong-style restaurants since it began as Jumbo Seafood in the first San Gabriel Valley Chinese restaurant-boom in the early 1980s. And if you are familiar with the vaguely Southeast Asian Chiu Chow cooking popularized at nearby Newport Seafood, the trilingual menu, written in Chinese, Vietnamese and English, will hold few surprises: cubed filet mignon sauteed in a peppery brown sauce; snow pea leaves stir-fried with garlic; crunchy salt-and-pepper squid, and spicy basil leaf clams. If you ask about the Chiu Chow roast duck, the owner may suggest that you pair...

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