What are the opening hours?

Monday 9am - 3pm Thursday 9am - 3pm Friday 9am - 3pm Saturday 9am - 3pm Sunday 9am - 3pm

Yang’s Kitchen

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United States
Alhambra, CA
Yang’s Kitchen

Yang's Kitchen is a family run restaurant.

We are focused on cooking delicious, wholesome, and responsibly sourced food, providing excellent customer service, and working with our local communities.

06/05/2026

Excited about a few additions to our bottle list! :-)

2021 Domaine des Frères Chinon Les Moulins de Beau Puy
A classy Cabernet Franc 🍷

2022 La Franchaie ‘Volatiles’
A crunchy chilled red for the warmer weather ahead

2023 Olivier Horiot Métisse Les Riceys Noirs et Blancs
Deep cut Champagne

05/31/2026

Oysters Rockefeller has found a permanent home on our dinner menu for the season! 🦪 Come on by to enjoy a few with a crispy pairing reco by Jordy 🥂✨

05/28/2026

Asparagus season is winding down, which means our cold spring asparagus will soon be resting until next year. Stop by this week to enjoy this refreshing dish one last time — served with a housemade Japanese onion dressing, thinly sliced onions and asatsuki. 🌷

05/10/2026

One of our dinner spring specials: diver scallops, asparagus, bacon, chili butter foam, cilantro flower

05/09/2026

We’ve got a couple Mother’s Day specials we’ll be running this upcoming Sunday! Come celebrate with us! 💐

For brunch, we’ll be serving our Cold Crab Noodles with a meyer lemon kosho vinaigrette, cherry tomatoes, cucumber, scallion and cilantro. 🦀🍜

For dinner, we’ll be serving up some Oysters Rockefeller! 🦪

05/02/2026

Don’t worry if you left your glasses at home, Jordy’s got you covered 🍷🥸🍷

04/26/2026

Two house wines, two very different moods. Both made in collaboration with some very special friends and vineyards. ☺️

Our Orango Yango made in collaboration with is a bright orange wine built for the warmer months ahead. Easy-drinking at its best! A great pairing with some of our new spring dishes coming out of the kitchen right now.

Alongside it, our beautifully crafted house red made in collaboration with . The Yang Farm Santa Cruz Mountains 2024 is made from incredible Pinot Noir from , Trout Gulch, and a few other vineyards. Elegant, layered, and quietly complex. Enjoy with our duck and taro, chicken liver mousse, and our new black pepper chicken special!

Both house wines are available by the glass, bottle, and to-go. Come find your favorite (or just get both 😃)!

04/25/2026

We’re hiring for front of house! AM and PM shifts available. We have a small, tight-knit team so we encourage our team to cross train across all our roles.

Please email us at [email protected]

We look forward to hearing from you!

04/23/2026

Running a new special for dinner! 🍗 Our take on a Hong Kong café favorite: crispy chicken thigh, seared until golden and crackly, and our bold, housemade black pepper sauce. Served alongside layers of buttery potato pavé to soak it all up.

04/18/2026

Almost exactly a year ago, we made the tough call to step away from everyone’s favorite burger night. Since then, so many of you have checked in, asking if it might ever come back. And while the answer isn’t quite the same as before, we’re really excited to share that a smaller, more focused version is returning!

Every Sunday night, we’ll be offering a limited run of our beloved Yang burger alongside our regular dinner menu. Toasted sesame bun, pasture raised wagyu burger beef patty, Widmer brick cheese, garlic aioli, carmelized onions, slow roasted tomato sauce, mushroom, pickled cucumbers.

Quantities will be very limited—once we’re sold out, we’re sold out, and we’ll do it all again the following Sunday.

Dine-in only, no modifications please! We can’t wait to have you back for it this Sunday and many more Sundays to come! 🍔🍷

04/14/2026

Staff’d cornmeal mochi pancakes: a moral alignment study ✍️

04/08/2026

We’re currently looking to bring on a part-time dishwasher and line cook to our lovely AM brunch team! 🍳

Send us your resume and a short message to [email protected]. ☺️

Feel free to share and send this to anybody who may be interested! We’ll send a gift card for any successful referrals that lead to us hiring a candidate who completes our training period!

04/04/2026

Something new is on the brunch table. 🍽️ Meet our new Taro & Duck Croquettes: golden, crispy bites packed with a rich, creamy filling of overnight soy-braised duck and our taro purée infused with coconut milk, lime leaf, and lemongrass. Perfect for sharing and now available as a brunch special. 🌞

03/20/2026

Come hang out for dinner on Friday, March 27th to celebrate the launch of our latest house wine collaboration with !

Cheekily named ‘Orango Yango’ 🦧, this wine is made from a blend of Italian grape varietals by the amazing crew at Giornata in Paso Robles.

Owners Brian and Stephy will be in the house pouring a selection of Giornata wines in addition to the Orango Yango, so come on out for a fun night!

And once again, props to for the amazing label!

02/21/2026

Been a minute since you’ve seen our Jordy on the feed 👋

He’s been holding it down on the floor — pouring your favorites, guiding you toward something new, curating bottles he’s excited about, and making sure every table feels taken care of.

This Thursday through Sunday, we’ll be pouring this special lineup by the glass and they all pair beautifully with a lot of what’s coming out of the kitchen right now.

Swing by, grab a seat, and let Jordy pour you something delicious. 🍷

02/20/2026

Been a minute since you’ve seen our Jordy on the feed 👋

He’s been holding it down on the floor — pouring your favorites, guiding you toward something new, curating bottles he’s excited about, and making sure every table feels taken care of.

This Thursday-Sunday, we’ll be pouring this special lineup by the glass and they all pair beautifully with a lot of what’s coming out of the kitchen right now.

Swing by, grab a seat, and let Jordy pour you something delicious. 🍷

02/19/2026

ICYMI - our Umeshu Highball has made its way back onto the menu! 🌸🥃 Housemade umeshu made with Maggie’s Grandpa’s ume. Super seasonal and a product of lots of patience and TLC. We’ve been aging this batch with rock sugar and shochu since June 2024, and now it’s ready to be served! It’ll be on the menu for a short time until we sell out. Then we wait another year for the next batch to be ready.

02/15/2026

We’ve been running David’s arroz caldo for years now, but somehow never gave David or his dish their proper flowers on the feed. 💐

Every winter, staff and guests alike wait for it to make its way back onto the menu. Savory Filipino rice porridge topped with a soy egg, fresh herbs, and crispy shallots. Your choice of mushrooms or our skin-on roasted chicken thigh.

It’s been carrying us through the cold all season long, and we’ll have it for about another month—until the weather turns and we’re ready to let it rest again. Come get a bowl for brunch while it’s still sweater weather. 😌🧤

02/07/2026

Our GM, Will, has been working on something really special for Valentine’s Day this year. 💘

For the first time, we are pleased to offer a Valentine’s Day prix fixe menu, available only on 2/14. This four-course meal is thoughtfully composed to delight and impress, showcasing flavors from land and sea, and everything in between. An optional wine pairing is also available, thoughtfully curated by Jordy of course.

$120 per person. +$40 for wine pairing. Reservations are limited and filling quickly—reserve via the link in our bio. 💌

02/06/2026

Y’all asked. We answered.
The ribeye steak is BACK! 🥩

A 20 oz. pasture-raised ribeye served with our mouth-coating red wine mushroom demi-glace. Rich, decadent, and unapologetically luxurious.

Perfect for sharing… or not. 😉 Be sure to ask Jordy to pick out the perfect wine to pair 🍷

02/05/2026

The first time we met Ryan and tasted his wine was at a trade tasting about two years ago. He was by himself at his booth with only 2 or 3 wines to show, and while wasn’t exactly the most famous winery at the tasting (no offense!), I couldn’t stop thinking about their Trout Gulch Pinot Noir after the tasting. I liked it so much that I told Jordan that we should order some for our wine list, and from that day on, we’ve been huge fans!

Since then, Ryan has come all the way from Santa Cruz to LA to do two separate wine dinners with us, and both times were huge hits. Jordan and I got the idea to bug Ryan about making a wine for us, and to our surprise, he agreed to it!

Say hello to the Yang Farm Santa Cruz Mountains 2024, our new house red by the glass! The wine is made from incredible Pinot Noir from a few different vineyards in Santa Cruz that are all thoughtfully farmed by the Alfaro’s, including , Trout Gulch Vineyard, and a few others.

The wine from each vineyard was fermented separately using gravity rack and returns to extract the cap (no pumps), made with 85% whole cluster, blended together prior to bottling, aged in neutral wood, and finally bottled via gravity on 8/17/25. This is a beautifully made wine that complements food, and definitely punches above its weight! Come and try for yourself, and take a few bottles home while you’re at it!

To cap it all off, my parents and I went on a trip to visit Ryan & his family in Santa Cruz, and we discovered that the Alfaro’s are some of the nicest, most down-to-earth folks we’ve ever encountered. They treated us like old friends, made us dinner and shared wine with us, and we all had an incredible time. Do yourself a favor and visit Alfaro Family Vineyards if you’re around Santa Cruz on a Saturday, or try their wines if you see them around! (the Alfaro and Farm Cottage wines are separate labels — Farm Cottage is Ryan’s personal expression of his winemaking style)

Shoutout to & .jpg for designing the awesome label dedicated to Meeah, the Shiba Maggie and I fostered over the last few years (RIP!)

01/28/2026

Some of our dinner menu bangers 💥

Braised duck leg, taro puree, taro fries, soy jus

Smoked pork jowl cha siu served with hot mustard

‘Hainan’ fish rice made with dry-aged sea bass, chicken fat rice, chili butter, ginger scallion sauce, and pickled cucumbers

Grilled cabbage with pepita bagna cauda and preserved lemon

Smashed potatoes served with aromatic chili cumin butter, chili crisp and a side of maggi garlic aioli

01/17/2026

We just rolled out a quiet little winter special — Kento’s Ochazuke. 🥣❄️

Kento, one of our AM cooks who kind of does it all, has crafted a deeply comforting version of the ochazuke he grew up eating. This humble bowl has gone through many rounds of revision and refinement, resulting in a dish that’s clean, toasty, and balanced. Kento’s Ochazuke is made with a housemade dashi steeped with genmaicha served with dry-aged branzino, dehydrated kale and wasabi furikake, and fresh mitsuba. It’s on the AM brunch menu on weekdays only and if the weather’s still calling for something warm, come enjoy a bowl with us.

01/10/2026

Remixing our classics with what’s in season — Asian Pear in a seasonal variation of our Kale Salad 🍐🥗

Crispy. Crunchy. Tangy. Nourishing.

Available on our daytime menu!

Address

112 W. Main Street
Alhambra, CA
91801

Opening Hours

Monday	9am - 3pm
Thursday	9am - 3pm
Friday	9am - 3pm
Saturday	9am - 3pm
Sunday	9am - 3pm

Website

http://www.yangskitchenla.com/

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