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Hello everyone who still follows this account, and since we still seem to be gaining new followers, please be aware that although this restaurant is permanently closed a new one by Chef Johnny is coming soon later this year. It is called Rasa Rumah and it will be a continuation of the study of the cuisine of Cantonese diaspora but more focused on the Malaysian side of it. Please follow @rasarumah.la for more updates!

I'm coming for ya Chicago! For two nights I'll be popping up at @triplecrownchi.

I'll be serving our famous Hainan chicken rice alongside Triple Crown's full menu, first come first serve starting at 5pm until 9pm or until soldout.

July 16th and 17th, hope to see you there!

Now that we are finally done and out of our space this chapter of my life is now closed. Recently I have been interacting with a lot of former customers who bought shirts. Several times I was told how much the restaurant meant to some of them and how we helped many get thru the pandemic. At first I was happy to close the restaurant because I was miserable running it, but after hearing this I am a bit sad I had to take away something special from many people. Still, everything has a finite lifespan and as I close out this chapter of my restaurant career I'm happy to start something new that will not be defined by those early pandemic years.Looking back at PRD Year One, I am nostalgic and impressed by what we pulled off in our former 500sqft space.A few highlights of past poultry based specials we served, I want to channel that creativity and spirit again in the next project. ✌️☮️

Now that we are finally done and out of our space this chapter of my life is now closed. Recently I have been interacting with a lot of former customers who bought shirts. Several times I was told how much the restaurant meant to some of them and how we helped many get thru the pandemic. At first I was happy to close the restaurant because I was miserable running it, but after hearing this I am a bit sad I had to take away something special from many people. Still, everything has a finite lifespan and as I close out this chapter of my restaurant career I'm happy to start something new that will not be defined by those early pandemic years.Looking back at PRD Year One, I am nostalgic and impressed by what we pulled off in our former 500sqft space.A few highlights of past poultry based specials we served, I want to channel that creativity and spirit again in the next project. ✌️☮️

Now that we are finally done and out of our space this chapter of my life is now closed. Recently I have been interacting with a lot of former customers who bought shirts. Several times I was told how much the restaurant meant to some of them and how we helped many get thru the pandemic. At first I was happy to close the restaurant because I was miserable running it, but after hearing this I am a bit sad I had to take away something special from many people. Still, everything has a finite lifespan and as I close out this chapter of my restaurant career I'm happy to start something new that will not be defined by those early pandemic years.Looking back at PRD Year One, I am nostalgic and impressed by what we pulled off in our former 500sqft space.A few highlights of past poultry based specials we served, I want to channel that creativity and spirit again in the next project. ✌️☮️

Now that we are finally done and out of our space this chapter of my life is now closed. Recently I have been interacting with a lot of former customers who bought shirts. Several times I was told how much the restaurant meant to some of them and how we helped many get thru the pandemic. At first I was happy to close the restaurant because I was miserable running it, but after hearing this I am a bit sad I had to take away something special from many people. Still, everything has a finite lifespan and as I close out this chapter of my restaurant career I'm happy to start something new that will not be defined by those early pandemic years.Looking back at PRD Year One, I am nostalgic and impressed by what we pulled off in our former 500sqft space.A few highlights of past poultry based specials we served, I want to channel that creativity and spirit again in the next project. ✌️☮️

Now that we are finally done and out of our space this chapter of my life is now closed. Recently I have been interacting with a lot of former customers who bought shirts. Several times I was told how much the restaurant meant to some of them and how we helped many get thru the pandemic. At first I was happy to close the restaurant because I was miserable running it, but after hearing this I am a bit sad I had to take away something special from many people. Still, everything has a finite lifespan and as I close out this chapter of my restaurant career I'm happy to start something new that will not be defined by those early pandemic years.Looking back at PRD Year One, I am nostalgic and impressed by what we pulled off in our former 500sqft space.A few highlights of past poultry based specials we served, I want to channel that creativity and spirit again in the next project. ✌️☮️

Now that we are finally done and out of our space this chapter of my life is now closed. Recently I have been interacting with a lot of former customers who bought shirts. Several times I was told how much the restaurant meant to some of them and how we helped many get thru the pandemic. At first I was happy to close the restaurant because I was miserable running it, but after hearing this I am a bit sad I had to take away something special from many people. Still, everything has a finite lifespan and as I close out this chapter of my restaurant career I'm happy to start something new that will not be defined by those early pandemic years.Looking back at PRD Year One, I am nostalgic and impressed by what we pulled off in our former 500sqft space.A few highlights of past poultry based specials we served, I want to channel that creativity and spirit again in the next project. ✌️☮️

Now that we are finally done and out of our space this chapter of my life is now closed. Recently I have been interacting with a lot of former customers who bought shirts. Several times I was told how much the restaurant meant to some of them and how we helped many get thru the pandemic. At first I was happy to close the restaurant because I was miserable running it, but after hearing this I am a bit sad I had to take away something special from many people. Still, everything has a finite lifespan and as I close out this chapter of my restaurant career I'm happy to start something new that will not be defined by those early pandemic years.Looking back at PRD Year One, I am nostalgic and impressed by what we pulled off in our former 500sqft space.A few highlights of past poultry based specials we served, I want to channel that creativity and spirit again in the next project. ✌️☮️

Now that we are finally done and out of our space this chapter of my life is now closed. Recently I have been interacting with a lot of former customers who bought shirts. Several times I was told how much the restaurant meant to some of them and how we helped many get thru the pandemic. At first I was happy to close the restaurant because I was miserable running it, but after hearing this I am a bit sad I had to take away something special from many people. Still, everything has a finite lifespan and as I close out this chapter of my restaurant career I'm happy to start something new that will not be defined by those early pandemic years.Looking back at PRD Year One, I am nostalgic and impressed by what we pulled off in our former 500sqft space.A few highlights of past poultry based specials we served, I want to channel that creativity and spirit again in the next project. ✌️☮️

Now that we are finally done and out of our space this chapter of my life is now closed. Recently I have been interacting with a lot of former customers who bought shirts. Several times I was told how much the restaurant meant to some of them and how we helped many get thru the pandemic. At first I was happy to close the restaurant because I was miserable running it, but after hearing this I am a bit sad I had to take away something special from many people. Still, everything has a finite lifespan and as I close out this chapter of my restaurant career I'm happy to start something new that will not be defined by those early pandemic years.Looking back at PRD Year One, I am nostalgic and impressed by what we pulled off in our former 500sqft space.A few highlights of past poultry based specials we served, I want to channel that creativity and spirit again in the next project. ✌️☮️

Now that we are finally done and out of our space this chapter of my life is now closed. Recently I have been interacting with a lot of former customers who bought shirts. Several times I was told how much the restaurant meant to some of them and how we helped many get thru the pandemic. At first I was happy to close the restaurant because I was miserable running it, but after hearing this I am a bit sad I had to take away something special from many people. Still, everything has a finite lifespan and as I close out this chapter of my restaurant career I'm happy to start something new that will not be defined by those early pandemic years.Looking back at PRD Year One, I am nostalgic and impressed by what we pulled off in our former 500sqft space.A few highlights of past poultry based specials we served, I want to channel that creativity and spirit again in the next project. ✌️☮️

Shirts are back in stock! Please DM to schedule a pick until 3/31 after that I will be out of country!

Sizes available, only in black: Small, Medium, Large, XL, 2XL

Address: 934 N. Hill St, Los Angeles 90012 (former PRD restaurant space).

Shipping available as well!

For this Saturday's night market by @mamamealtalk in association with the @bruceleefoundation we will be serving one of my favorite dishes in the pantheon of Cantonese classics

三寶飯 San Bo Fan // Three Treasures Rice

Consisting of a trio of siu mei classics and in this instance will come with charsiu, soy sauce chicken, and roast duck over rice and the drippings from the duck.

Get your tickets from @mamamealtalk and come by one last time! We will also have cups and shirts for sale!

After 4 years of business in Chinatown, @prd_la closed its doors on 2/4. But true to his values of supporting the next generation with knowledge, Johnny put his most famous dish’s recipe up on his page for anyone to cook, his Hainan Chicken.

Pearl River Deli will serve some of its last dishes at MAMA’s NIGHTMARKET in Chinatown on 3/9. Tickets now available.

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MAMA is BACK with MAMA’s NIGHTMARKET: “YEAR OF DRAGON” presented by Honda. We’re taking over Central Plaza in Chinatown on 3/9 and celebrating the new year with the best under-represented restaurants from LA’s neighborhoods, a martial arts showcase, lion dances, mahjong, karaoke, experiences, the list goes on!

Link in bio,

I don't want to make Hainan chicken anymore so now you can do it, or try. Good luck 🤞

You might be wondering why we are running these Filipino specials on our last weekend? Our friend of the house Chef Jeff Lustre is a talented cook who has a stacked resume and he's the type of chef who has been working behind the scenes for a long time but rarely has had the chance to share the spotlight. PRD was never meant to soley be a place to highlight my sole vision for food, I've always believed in sharing opportunities with my fellow cooks because I know how hard it is to get a shot at something. Someone took a chance on me before and I've always felt I should be willing to do the same. My philosophy is that if you climb up the ladder, reach back down and pull someone up with you. So I would really appreciate if people give a shot at Chef Jeff's food this weekend and if you like it, follow him and keep track of what he's doing.

This weekend will be our last and then we are closing, for real this time.

It's timeto move on and Pearl River Deli as a brand and concept will be on hiatus indefinitely, maybe for good. The last year has been very challenging as a business and being a solo operator has made me realize it's no longer worth it. There are other ideas I wish to pursue which I don't feel I can do in this space.

I understand this may seem sudden but I wish to close without too much fanfare if possible. This last weekend will likely be busy so we will be streamlining service to only in person ordering (no online, no delivery). After 2/4 we may still host events or popups in the coming weeks and after that the space will be turned over to someone whom I trust will take care of and keep investing in Chinatown.

Thanks for everything Angelenos it's been a wild ride, we started 4 years ago right before the pandemic and got thrown a curveball I never could have expected. It has often felt like we were starting from a disadvantaged position and we couldn't have made it this far without the support of our regular customers and past employees. As for the future I will be keeping those plans close to my chest for now, but I hope to see you at the next thing. ✌️

Nasi Lemak - basmati coconut rice, braised beef rendang, chili sambal, fried noodles egg, crispy anchovy, roasted peanuts, fresh cucumbers, Available 1/13 - 1/14

We got rendered Chicken Fat for sale in case you're attempting to make chicken rice at home. It's often the most difficult part of making good hainan chicken rice for home cooks to produce in quantities. Use it for your rice, fry your eggs, or roast your vegetables in it! We will have a limited test run of it this week to gauge interest.