Crispy sweetbreads with pickled Chinese mustard greens.
Simbal’s dim sum cart, with appetizers.
Caramel-braised shrimp with congee at Simbal.
Fresh house-made tofu for dessert, with osmanthus syrup and tapioca.
The bar at Simbal, where you can get lots of pretty cocktails with your shrimp and congee.
Seasoned rice, chili jam, bonito, garlic at Simbal.
A chef in the open kitchen prepares the seasoned rice.
Shrimp toast at Simbal in Little Tokyo.
From the cart: Spring roll with mustard greens, pork, noodles and sauce at Simbal.
The dim sum appetizer cart with sauteed mushrooms and sausage bites.
Bone marrow with Chinese doughnuts at Simbal.
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Amy Scattergood is the former editor of the Los Angeles Times Food section and a former member of the Food reporting team.
