Yujean Kang's
67 N. Raymond Ave. (Union Ave.)
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Pasadena, CA 91103
626-585-0855 | Make Restaurant Reservations
Cuisine
Open
Lunch & Dinner dailyFeatures
- Heart-healthy dishes
- Romantic setting
- Kid-friendly
- Private room(s)
- Full bar
- Reservations suggested
- Outdoor dining
- Valet parking
- Casual dressy
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Pasadena’s elegant Old Town Chinese eatery is a favorite with local gourmands and tourists alike, offering refined interpretations of timeless classics. Chef-owner Yujean Kang incorporates some Western ingredients (Parma ham, fava beans, Chilean sea bass) into his cooking, but his Chinese technique is steadfastly traditional. He dazzles guests with translucent pork and shrimp dumplings, rich braised black cod, and astounding Beijing duck (must be ordered two days in advance). Kang’s presentations are striking, his combinations of flavors inspired. It’s hard to choose among such specialties as julienne of fish sautéed with passion fruit sauce, prawns with mushrooms and fava beans, tea-smoked duck, or the more straightforward---but splendidly addictive---crispy Szechwan-style beef. Desserts, such as red bean curd-stuffed crêpes and a delicate Mandarin orange cheesecake, are pleasant surprises, and this is one of those rare Chinese restaurants with a truly notable wine list.
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DINING ON A BUDGET
Splurging at top-rated restaurants is fun for special events, but where can you go for a good quality meal that won't break the bank? Gather the change out of your piggy bank and sofa cushions and take it to one of our selections for the best cheap eats in your area. Also, check out our picks for the Top 40 Cheap Eats in the U.S.












Pasadena’s elegant Old Town Chinese eatery is a favorite with local gourmands and tourists alike, offering refined interpretations of timeless classics. Chef-owner Yujean Kang incorporates some Western ingredients (Parma ham, fava beans, Chilean sea bass) into his cooking, but his Chinese technique is steadfastly traditional. He dazzles guests with translucent pork and shrimp dumplings, rich braised black cod, and astounding Beijing duck (must be ordered two days in advance). Kang’s presentations are striking, his combinations of flavors inspired. It’s hard to choose among such specialties as julienne of fish sautéed with passion fruit sauce, prawns with mushrooms and fava beans, tea-smoked duck, or the more straightforward---but splendidly addictive---crispy Szechwan-style beef. Desserts, such as red bean curd-stuffed crêpes and a delicate Mandarin orange cheesecake, are pleasant surprises, and this is one of those rare Chinese restaurants with a truly notable wine list.



