Comments on: Pancaked, Burgered and Shanghaied in California

By: Zach Mann

Zach Mann — Tue, 26 Jan 2010 00:16:55 +0000

I don’t quite share your enthusiasm for Apple Pan’s burgers.

But I do acknowledge the purity of Apple Pan’s simple dedication to Americana.

And I completely subscribe to your appreciation of Apple Pan’s cream pie.

By: JO

JO — Thu, 21 Jan 2010 18:22:41 +0000

oh god, I’m so hungry. I gotta get out of here

By: wasabi prime

wasabi prime — Thu, 21 Jan 2010 04:34:16 +0000

Dang, this is like a foodie wonderland! I haven’t had a really good red bean cake in a while; I may have to stop by one of the bakeries the next time I’m in the city. When I lived by more Asian bakeries, I really took it for granted!

By: James Boo

James Boo — Wed, 20 Jan 2010 03:47:49 +0000

Joon – I knew that place had history. Here’s to many more years of imagawayki!

Humble – I used to think $6.50 was pricey, some people would just as soon go to Fatburger, but I really do believe the entire experience (adding to, not pinch hitting for, the quality of the burger) is worth the cost. Don’t forget to have a slice of that pie!

By: Humble Reader

Humble Reader — Wed, 20 Jan 2010 02:57:20 +0000

My boyfriend has been telling me how The Apple Pan is one of his favorite places for a burger. I have to admit, I saw the menu online and wasn’t excited because of the cost and limited menu…but damn. I’m def. interested in going now after seeing those pics!!!

By: Joon S.

Joon S. — Wed, 20 Jan 2010 02:32:07 +0000

My family has been getting those red bean cakes at Mitsuru for years–ever since I can remember, in fact, when Little Tokyo didn’t have TWO American Apparel stores and when it was in danger of becoming a ghost town. The funny thing is that we never knew what it was called. I suppose we never really cared to look for it, or perhaps we were just too busy delighting in the sticky, warm sweetness of the red bean cakes. Great post!

By: James Boo

James Boo — Tue, 19 Jan 2010 19:45:53 +0000

There should be soup on the inside? My world is blown! Or, perhaps I’m just using the wrong terminology entirely in describing the pork buns (If they’re described as shengjianbao on the menu, I would have no way of telling since I only understand the English translations).

Now I’m gonna have to dig around for the real deal to properly calibrate my taste buds. Thanks for pointing that out, David.

By: David Farris

David Farris — Tue, 19 Jan 2010 17:36:43 +0000

I was actually disappointed by the shengjian bao–there was no soup on the inside! (In fact, after getting excited about having some for the first time since I lived in Shanghai, when there was no soup, I assumed they were something else entirely.) Not bad, but worlds away from the real article. (Though the real article usually results in third degree burns on my face.)