An Omni-Chinese restaurant, Mandarette Chinese cafe, has been open in Los Angeles for more than 20 years. The Chinese restaurant was launched by Cecilia Chang and Philip Chang, providing exotic Chinese cuisine in an exquisite atmosphere for special occasions and dining in Beverly Boulevard. Before long, it became a hit with Beverly Boulevard residents and started attracting patrons from the broader Los Angeles region. The Chinese restaurant is home to loyal neighborhood patrons and authentic Chinese dishes. The food is based on traditional Chinese cuisine with a contemporary touch. Patrons enjoy delicious meals under the exquisite gold-plated ceiling while indulging in traditional Chinese dishes with a California twist. Mandarette Chinese Cafe has a regularly evolving menu, so you can try out something new with every visit to the establishment. The recipes are inspired from different parts of China. Signature dishes include pan-fried string beans, strawberry shrimp, ginger brown rice, and garlic noodles, among others.
When Philip Chiang started the Chinese restaurant in 1984, Ken Yang’s father was his partner and head chef at Beverly Hills’ Mandarin restaurant. Ken Yang’s father was instrumental in crafting Mandarette Chinese Cafe delicacies before acquiring the establishment in 1990. For more than three decades, Mandarette Chinese Cafe has maintained “favorite” status among locals for all sorts of gatherings. The restaurant’s goal has always been to offer the best fresh ingredients to the patrons without overpowering the sauces.
Presently the Chinese-cuisine-inspired restaurant in Beverly Boulevard continues to flourish thanks to loyal patrons and the Yang family. Ken Yang’s father, who used to be a chef at the Chinese restaurant in the 1980s bought the restaurant from Philip Chiang after the previous owner embarked on a new project of opening the P. F. Changs. The latter restaurant’s name is derived from the names of the owners; P. F. from Paul Fleming, and Chang from Chiang. The Chinese Bistro-inspired restaurant, P. F. Chang also proved to be a major success shortly after it’s launch.
The culinary journey of the Yang family began in a small town, north of Taipei where Ken’s father commenced his classic training as a chef at age thirteen. Upon completing his classic culinary course from his master, he went on to hone his culinary skills in various Taipei establishments. A Japanese Chinese restaurant owner discovered Ken’s father when he was 25 years old and asked him to move to Japan and work as the head of his kitchen, an offer which Yang gladly accepted.
The current owner of Mandarette Chinese Cafe, Ken Yang has been in the Beverly Grove scene for over three decades and has nurtured a great understanding of the customer base as well as the area. One of the reasons for Mandarette’s success, explains Ken Yang, is that patrons know exactly what to expect when they visit the Chinese restaurant, and this is why they have been loyal customers for over three decades. The customer base includes locals, people walking by, driving by, employees at the local Cavalry SPV building, as well as tourists who hear of the great praises of the Chinese delicacies at the Mandarette Chinese Cafe.