The flavor is just average and not worth it for the price. They also charge a mandatory tip of 18% which makes absolutely no sense because there is no service.
Chunjiao Xiao
If you like salty and spicy food, you will definitely want check it out, very authentic Chinese food麻辣烫！Don’t choose too much food from the container, it’s pretty filling and can get pricy for $50/ppl.
Haydon Woods
Very nice ChengDu flavor！
Amanda Luo
Not worthy it. Expensive and was charged automatically 18% tips for a five people lunch. Taste is just ok.
Kitten Paradise
Really delicious small restaurant. It’s so low key from the outside I almost missed it. It sits in a very average plaza but good here is great. Savory soup pot that has a bit of everything.Tip for owner: maybe add more than 1 quail egg per bow lol. It says there are “鹌鹑蛋” on the menu but I didn’t expect just one
Fangjia Li (Lee)
(Translated by Google) It's quite satisfactory, you can try it when you don't know what to eat(Original)中规中矩，不知道吃啥的时候可以来试试
Chloe Gonzales
Really yummy! I do really like the beef most. This restaurant has really local Mao cai and price is really fair. The cooked ingredients are served in a huge bowl of fiery red soup with seasonings like ginger, garlic, black soy bean, chilli bean paste, and of course, Sichuan peppercorns. The soup is the essence of mao cai. I definitely will come back again soon!
Nathan Wu
Very authentic Sichuan food. The signature beef is so tender. Try starting with mild spicy level first.
黄希
Very delicious.Chengdu style maicao.Excellent!
Eva L
Taking the spot vacated by Bow1, the malatang restaurant, Hibiscus Tree has a prime location sandwiched between the ranch 99 and (renovating) 85 degree bakery. I really was excited for a new Chengdu style restaurant to open up near me. They aren't offering dine in yet so this review will be for their take out. We ordered the Combo C ($50 3-4 person meal) and added potato noodles for an extra $4. Their menu and ordering system is on chowbus and is filled with clear descriptions in English and Chinese along with professionally done photos. Ordering was simple and easily customizable on this platform. They specialize in MaoCai and I was super excited to try it out since I've been really interested in Sichuan food. The order came in 2 giant container bowls. They were hefty and smelled so good on my drive back home so it increased my expectations and excitement.The combo comes with thinly sliced beef, whole shrimp, tripe, quail eggs, bean curd noodles, spam, imitation crab sticks, fish balls, sliced potato, sliced radish, bean sprouts, enoki mushroom, cauliflower, sliced wintermelon, and Chinese cabbage. We were impressed by the amount of ingredients as the 2 containers were packed full with everything nicely layered. I almost forgot this dish contained soup as there wasn't any plastic wrap used and surprisingly nothing spilled.This is where the good impressions stop. First bite for me was the beef. Rather than in thin slices, it was tiny pieces of beef. Like thin sliced beef that have been shredded. Too small, not substantial and absolutely flavorless. Only thing saving it was the small amount of chili peppers that looked more like a garnish. When I ate it with those peppers, I can finally find some of the spicy, salty flavors I was looking for. I tried the crab stick next as those things absorb whatever goodness it's in and again, bland. After digging through the layers of ingredients to get a spoonful of soup I had hopes that maybe the flavor didn't have time to soak in - but I was wrong. The soup was so disappointingly lackluster and tasteless. Dug through to find the potato noodles that I added on only to find them as the thick wide noodles rather than thinner strands and only about 4 pieces at that. If the stew was thicker and heavier in taste the wide noodles would be a great addition for sauce to grab onto but usually for soups the thin noodle is preferred as they cling onto the broth more and easily transport that deliciousness straight into your mouth - but as you can tell by now that this was neither scenarios. My meal then continued on in a dull, boring tone. For a dish that puts emphasis on the broth, Hibiscus Tree really needs to reevaluate their recipe as they are currently not doing this stew justice.I still have (not as) high hopes for this place and believe they can (rather would like to see them) improve. I'll visit again in a few months for them to hopefully iron out their opening. I know this business can be successful as they have a location in San Gabriel, which I consider a mecca of Chinese cuisine.
The flavor is just average and not worth it for the price. They also charge a mandatory tip of 18% which makes absolutely no sense because there is no service.
If you like salty and spicy food, you will definitely want check it out, very authentic Chinese food麻辣烫！Don’t choose too much food from the container, it’s pretty filling and can get pricy for $50/ppl.
Very nice ChengDu flavor！
Not worthy it. Expensive and was charged automatically 18% tips for a five people lunch. Taste is just ok.
Really delicious small restaurant. It’s so low key from the outside I almost missed it. It sits in a very average plaza but good here is great. Savory soup pot that has a bit of everything.Tip for owner: maybe add more than 1 quail egg per bow lol. It says there are “鹌鹑蛋” on the menu but I didn’t expect just one
(Translated by Google) It's quite satisfactory, you can try it when you don't know what to eat(Original)中规中矩，不知道吃啥的时候可以来试试
Really yummy! I do really like the beef most. This restaurant has really local Mao cai and price is really fair. The cooked ingredients are served in a huge bowl of fiery red soup with seasonings like ginger, garlic, black soy bean, chilli bean paste, and of course, Sichuan peppercorns. The soup is the essence of mao cai. I definitely will come back again soon!
Very authentic Sichuan food. The signature beef is so tender. Try starting with mild spicy level first.
Very delicious.Chengdu style maicao.Excellent!
Taking the spot vacated by Bow1, the malatang restaurant, Hibiscus Tree has a prime location sandwiched between the ranch 99 and (renovating) 85 degree bakery. I really was excited for a new Chengdu style restaurant to open up near me. They aren't offering dine in yet so this review will be for their take out. We ordered the Combo C ($50 3-4 person meal) and added potato noodles for an extra $4. Their menu and ordering system is on chowbus and is filled with clear descriptions in English and Chinese along with professionally done photos. Ordering was simple and easily customizable on this platform. They specialize in MaoCai and I was super excited to try it out since I've been really interested in Sichuan food. The order came in 2 giant container bowls. They were hefty and smelled so good on my drive back home so it increased my expectations and excitement.The combo comes with thinly sliced beef, whole shrimp, tripe, quail eggs, bean curd noodles, spam, imitation crab sticks, fish balls, sliced potato, sliced radish, bean sprouts, enoki mushroom, cauliflower, sliced wintermelon, and Chinese cabbage. We were impressed by the amount of ingredients as the 2 containers were packed full with everything nicely layered. I almost forgot this dish contained soup as there wasn't any plastic wrap used and surprisingly nothing spilled.This is where the good impressions stop. First bite for me was the beef. Rather than in thin slices, it was tiny pieces of beef. Like thin sliced beef that have been shredded. Too small, not substantial and absolutely flavorless. Only thing saving it was the small amount of chili peppers that looked more like a garnish. When I ate it with those peppers, I can finally find some of the spicy, salty flavors I was looking for. I tried the crab stick next as those things absorb whatever goodness it's in and again, bland. After digging through the layers of ingredients to get a spoonful of soup I had hopes that maybe the flavor didn't have time to soak in - but I was wrong. The soup was so disappointingly lackluster and tasteless. Dug through to find the potato noodles that I added on only to find them as the thick wide noodles rather than thinner strands and only about 4 pieces at that. If the stew was thicker and heavier in taste the wide noodles would be a great addition for sauce to grab onto but usually for soups the thin noodle is preferred as they cling onto the broth more and easily transport that deliciousness straight into your mouth - but as you can tell by now that this was neither scenarios. My meal then continued on in a dull, boring tone. For a dish that puts emphasis on the broth, Hibiscus Tree really needs to reevaluate their recipe as they are currently not doing this stew justice.I still have (not as) high hopes for this place and believe they can (rather would like to see them) improve. I'll visit again in a few months for them to hopefully iron out their opening. I know this business can be successful as they have a location in San Gabriel, which I consider a mecca of Chinese cuisine.
Restaurantji Recommends
The best Maocai!!
Real Maocai! Chengdu style.
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