![]() The Taiwanese hot pot chainlet, known for constant lines, is a favorite for a reason. Musashi’s is all about efficiency, from tabletop thermoses of serve-yourself tea to the signature chirashi bowls, the most economical and purposeful way to get good quality sashimi into your mouth. In the shadow of the landmark Chinatown Gate dwells an outpost of Wallingford’s casual sushi mainstay. Especially when you factor in the mason jars of pineapple Dole Whip. It’s destination worthy fare, even in a town overrun with poke shops. Now they marinate, lightly, salads of raw tuna, salmon, and octopus in a corner space facing Hing Hay Park. The Le brothers embraced poke as an offshoot of their family’s commercial tuna fishing business in Hawaii. Noodle bowls and the smoothest of congee are worth hassling with the cash-only policy. From wide flat rice noodles beneath a stew of cold pork that tingles with spice to wontons that bob in rich bowls of broth and brisket, everything carb-related feels prepped with particular care. In the kitchen, ladies (always ladies) lift noodles from enormous vats of boiling water. Mike’s Noodle HouseĪ wall of steamy warmth comes in a rush when you first squeeze in the door to await a table. The wait can be bananas, but the reservation-via-text setup lets you wander Uwajimaya until a table’s ready. This minimalist, light-filled space in the Publix Hotel dispenses xiao long bao filled with pork, crab, or chicken to your table seemingly seconds after you order. Dough ZoneĪt last, the Eastside chainlet known for soup dumplings, crispy-bottomed Q bao, and dan dan noodles has a 206 location, and Seattle could not be more excited. As the name implies, anything noodle-related off this large Taiwanese menu is likely a winner. But that means less room for gua bao, wontons in spicy chili oil, or beef noodle soup costarring marvelously chewy noodles and broth so rich and flavorful you could happily just drink it straight. It’s hard to pass up the individual hot pot, and judging by the induction burners parked on most tables, few people do. And the pot stickers still come to the table hot and delicately conjoined in a thin lacy layer. Which means the whole lot of spiral-pinched xiao long bao soup dumplings (lamb, pork, shrimp, crab meat) remain juicy as ever. While a mini makeover bestowed new tables as green as pork and chive dumplings, the menu-with hand-scrawled addendums in black and blue ink-is exactly the same. A plate of pan-fried dumplings, however, is a must. Noodles, Rice, Dumplings King Noodleĭesign-your-own combos of broth, noodle style, and toppings offer endless possibilities…hot and sour soup with vermicelli and sliced brisket and wontons? Spicy broth with wide rice noodles, fish balls, and enoki mushrooms? The menu of silken congee can change the calculus entirely. Round things out with stone pot rice, noodle soup, or the excellent mango freeze drink made with coconut milk and sago. Sure, it’s less spontaneous (and slower) but everything arrives cooked to order, and late-night hours mean you can satisfy dim sum cravings well past midnight. This cheerful room doesn't deploy carts, but rather dim sum order sheets where you tick off your choices-soup dumplings, hum bao, roast pork with impeccably crackled skin.
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