Local Chefs and Industry Leaders Share Their Favorite O.C. Noodle Dishes

Local Chefs and Industry Leaders Share Their Favorite O.C. Noodle Dishes
Diced beef noodles with Sichuan peppercorns at Din Tai Fung

Jonathan Blackford, chef-owner of Fork & Knife in Costa Mesa:
“The diced beef noodles with Sichuan peppercorns at Din Tai Fung. The Chinese noodles have a spring to their texture without undercooking them, which makes the noodles delicious.”

Aaron Yang, vice president of Din Tai Fung:
“The Holic from PhoHolic in Westminster. It’s for the more adventurous eater because it has all the special cuts of meat in there. You can tell that the quality of the meat and the ingredients they use is really high. It’s one of the better bowls of pho I’ve ever had.”

Brittany Valles, chef at Oak Grill in Newport Beach:
“Chef Alex Park’s tsukemen ramen at Ramen Tayō-sei (an O.C.-based pop-up). It’s a dashi- and soy sauce-based chilled dipping broth with chili oil.  He has such knowledge and passion for ramen, and his noodles are unparalleled and have such a great chew to them.”

Ramen Tayō-sei chef-owner Alex Park:
“The curry tsukemen from Kashiwa Ramen in Costa Mesa. It is rich, with a nice balance of curry, slight sweetness, and salty fishy umami from the katsuobushi and kombu.”

John Park, chef at Toast Kitchen and Bakery in Costa Mesa:
“The Bibimguksu from MDK Noodles in Anaheim. I especially love the chewiness of the homemade chlorella noodles with the sweet and spicy chile sauce and fresh vegetables!”

MDK Noodles partner Stella Shin:
“We like the hu tieu trieu chau thap cam (assorted meat and shrimp rice noodle soup) at Kim Ky Noodle House in Westminster. It comes in a clear broth but is packed with flavor. The seafood flavor is very rich, almost like surf and turf in a noodle soup.”

Ryan Garlitos, chef at former Irenia in Santa Ana:
“The sansai (wild vegetables) cold soba at Tanakaya in Tustin. There’s something about the combination of nutty buckwheat noodles and various Japanese vegetables served in a simple dashi broth that feels both healthy and luxurious.”

Tanakaya chef Kazuya Mesta:
I recommend Butaton Japanese Ramen in Garden Grove.The spicy tonkotsu (butaton) ramen is everything delicious about normal tonkotsu ramen (with a) good kick.”


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