LA | QUA Contemporary | Blue Crab Roe Noodles

Kei Concept is basically taking over this plaza — Vox and Ini are already here, and now QUA, blending Southeast Asian and Chinese flavors. Gotta say, the interior design is so thoughtful — upscale vibe yet reasonably priced food. Suddenly realizing Kei’s approach is actually similar to Din Tai Fung’s — refined, consistent, accessible. QUA’s ambiance feels like a high-end Thai restaurant in Guangzhou — lush and moody. 🦀 Came for the crab roe noodles — blue crab version… they tried their best, but yeah, still a bit fishy 😅 After adding sweet vinegar, three of us kept going bite after bite till it was gone. 🍗 Black truffle chicken salad — really enjoyed this. Made me miss Canton Table in GZ (no comparison — I still love Canton Table more!). 🥢 XO sauce abalone — another dish that comforts a Cantonese stomach. 🐚 Arctic surf clam appetizer — the seasoning was so good my friend wanted to steal the recipe for her own restaurant! 🍞 Kaya toast — the perfect salty-sweet cycle. 🍧 Tonight’s MVP: the shaved ice! OMG so much better than any Korean shaved ice spot here — milky, fragrant, no weird powder taste, not overly sweet. Just perfect. Overall solid — would come back occasionally when craving something different with friends. #Foodie #LifeAbroad #MyFoodTreasures #LAEats #StudentEats #PrettyPlates #SoCalLife