![]() ![]() The group’s projected studio sessions for everything is alive, in April 2020, were naturally scrapped, and when the group finally did meet up, six months later, at Courtyard Studio, where they’ve historically recorded, the mood was jubilant. ![]() “Something unquantifiable happens when the five of us come together in a room.” “Slowdive is very much the sum of its parts,” Goswell adds. “We’ve always come from slightly different directions, and the best bits are where we all meet in the middle.” The convergence of five unique characters has made the sound. “As a band, when we’re all happy with it, that tends to be the stronger material,” Halstead says. Experimenting with modular synths, Halstead originally conceived of everything is alive as a “more minimal electronic record.” Slowdive’s collective decision-making ultimately drew the group back towards their signature reverb-drenched guitars, but that first concept seeped into the compositions. The new record began with Halstead in the role of writer and producer, working on demos at home. Six years after the group’s monumental self-titled album, everything is alive finds Slowdive-vocalists and guitarists Rachel Goswell and Neil Halstead, guitarist Christian Savill, bassist Nick Chaplin, and drummer Simon Scott-locating evermore contours of its immersive, elemental sound. everything is alive is transportive, searching and aglow, the work of a classic band continuing to pitch its unmistakable voice to the future. Savory items tend to be superior to sweet ones (aside from the must-order peanut mochi with black sesame), and we wish the kitchen took a little closer care with fundamentals (as with the squid ink har gow that showed up with split wrappers), but overall Bistro 1968 has clear star power.The fifth album from shoegaze giants Slowdive contains the duality of a familiar internal language mixed with the exaltation of new beginnings. Did we mention the made-to-order dim sum is great too? You’ll find creative options like crispy lobster rolls that come with a side of mayo for dipping, green-colored ham sui gok shaped liked tiny pears, and golden salted egg scallop dumplings. Most recently this honor went to Bistro 1968, an upscale all-day dim sum and Cantonese restaurant in San Gabriel equipped with a gorgeous dining room, fantastic service (your pot of oolong will never run dry), and a private parking garage in the back. ![]() Once or twice a year, a splashy new dim sum spot appears on the SGV scene like a wild Pokémon, adding a dash of excitement to what is otherwise a fairly static group of contenders. What To Order: Crispy Lobster Roll, Salted Egg Scallop Dumplings, Spicy Minced Pork Dumpling, House XO Sauce The biggest challenge here is battling the wait for a table on weekends-stay strong though, it's worth it. ![]() And though the dining room does vaguely resemble a hotel conference room, the people-watching here is unparalleled: Come any day of the week and be greeted with a wondrous ladies-who-lunch crowd all clutching Prada bags, whispering about the latest neighborhood gossip. Sea Harbour doesn’t have the largest (or cheapest) menu, but we do appreciate that it’s filled with absolute bangers: sticky rice balls with oozing salty egg yolk centers, fragrant truffle siu mai, and smooth-yet-flaky egg white custard tarts. But this two-decade-old grand Cantonese banquet spot in Rosemead not only pioneered many of the SGV’s prevailing dim sum trends-upscale twists on classics, ditching the carts for menu service-it still does them better than anyone else. It’s been on top so long that some people start to take it for granted. When it comes to dim sum in LA, Sea Harbour is like Meryl Streep. What To Order: Truffle Siu Mai, Har Gow With Gold Leaf, Salted Egg Yolk Custard Buns ![]()
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