Tuesday, July 8, 2008

Legendary, Made-To-Order, Fresh Steamed Buns and Dumplings! (or "Are You Kidding Me?!") - NOODLE HOUSE (Mian Hsiang Yuan)

*** UPDATE 2: The original Chef and staff have moved to open up a new restaurant: Fu Fang Yuan (Noodle House)! Reviewed here.

*** UPDATE: Noodle House (Mian Hsiang Yuan) was sold to new ownership sometime around the end of Dec. '08 / Jan. '09. Currently, their original chef and entire kitchen staff have left and been replaced. This review is no longer valid. :(

Current Rating: 6.9 (out of 10.0)

This past weekend, after visiting a Hound out in the San Gabriel Valley, I found myself driving down Garvey Avenue in search of something to eat before heading back home. I quickly drove past the deluge of disappointing, new Dumpling restaurants near Garfield, and then a simple sign caught my eye: "Noodle House." I figured I might as well see what the menu was all about, and walked into the restaurant to take a peek. Nothing could've prepared me for what was coming next.

I was greeted by the waitress and took a look at their menu: They offered a variety of fresh Steamed Stuffed Buns and Dumplings, and a few Noodle dishes and Pastries. Seemed like a standard offering until my eyes casually looked over at the open kitchen and saw what seemed like the impossible:

Noodle House's Steamed Buns (Baozi) and Dumplings are HAND-MADE, MADE-TO-ORDER! (O_O)

The waitress confirmed my disbelief telling me they make ALL their Baozi (Steamed Buns) and Jiaozi (Dumplings) on the spot, WHEN the customer orders it! "No way!" I thought to myself.

I quickly sat down, and ordered a couple items to test this out. :) Sure enough, as soon as I ordered, I walked up and looked at the open kitchen and the staff started *kneading the dough* for my order of Steamed Buns (Baozi) ON THE SPOT! (And they started rolling out the skin for my Dumplings on the spot as well!)

To put some perspective on this, it's somewhat like ordering a Croissant at a restaurant, and then watching the Pastry Chef make your Croissant from scratch, *just for you*! I'd never been to a restaurant that actually made their Baozi and Dumplings *from scratch* (including the skin) just for your order. I was excited. (^_^)

(On a side note: the new Kingburg claims they make their Dumplings to order (and they may), but their lack of execution and MSG-laden fillings disappoint greatly (that's a story for another day).)

The first dish to arrive was their Yu Ruo Shwei Jiao (Fish, Pork with Vegetables Dumplings). They already looked different from the usual Dumplings you see at most restaurants, even different than handmade Dumpling Houses like 101 Noodle and Dumpling 10053, since these were made-to-order, and then immediately cooked. The Dumplings were puffier, and the Dumpling skin was SO soft and supple to the touch, but still "firm" in a way I'd not seen before.

And then I took a bite: TRANSCENDENT.

The beautiful, SO fresh and distinct, just-made Dumpling Skin gave way to an extremely tender, melt-in-your-mouth filling of minced Grey Sole Fish (Lohng Li) with marinated Ground Pork and diced Yellow Leeks. It was perfectly seasoned (not too salty), with the Grey Sole Fish and Ground Pork complementing each other wonderfully, along with the light herbal notes from the Yellow Leeks. These are the best Dumplings I've ever had.

Note: Feel free to add some Soy Sauce and/or Vinegar (ask for Vinegar if it's not on your table) to a little plate and dab your Dumplings in it before eating (I prefer just a little bit of Vinegar :).

Also, Dumplings, in general, should be eaten immediately. The longer they sit on the plate, the thicker and firmer they get.

The other item I ordered that day was their Shuang Gu Bao (Double Mushroom Bun), which includes Marinated Ground Pork. I eagerly awaited this with even more anticipation than the Dumplings since, I've never been to a restaurant that actually made everything from scratch, on the spot, for an order of Baozi.

And then it arrived: In a classic, rustic Bamboo steamer, a beautiful arrangement of 8 fresh-steamed Baozi! The look of it was already different from the usual pre-made Buns you find everywhere else. It was slightly rougher, and looked delectable!

I gently picked it up and took a bite: ...

SO fresh, SO outstanding in its texture. The Steamed Baozi were moist, yet also had a nice, light chew/bite to them, unlike any Steamed Buns I've ever had before. For reference, oftentimes the Charsiu Bao at Dim Sum restaurants can be slightly mealy, dry, or crumbly (or just too thick). Even comparable Buns from Northern or Taiwanese eateries can be this way (too thick, dry, mealy, with way more Dough than Filling, etc.). Not so here. It was simply wonderful.

The fragrant Dohng Gu Mushroom with the Mu Ehr (Wood Ear) Mushroom added a beautiful aroma to the Marinated Ground Pork and was truly a Mushroom Lover's dream! Further, the nice crunch inherent in Mu Ehr Mushrooms were softened a bit, but still added the perfect texture to each bite of these Steamed Buns.

It should be noted that fresh, made-from-scratch / made-to-order Baozi (Steamed Buns) needs some time to prepare (about ~20-25 minutes), so plan accordingly.

Important Note: The manager proudly proclaimed that they use No MSG and was insulted by me even mentioning it. Their main Chef is from Tianjing, and learned his craft there. And I can verify that after three visits, there was never a hint of MSG in anything I ate. Just great ingredients and recipes without the crutch that so many Chinese restaurants use.

I was so blown away by this visit, that I quickly summoned some of my Chinese Cuisine Hounds and dragged them off to return for Dinner! (^_^)v They wouldn't believe me when I talked about Noodle House's made-from-scratch, made-to-order Steamed Buns and Dumplings, as even they had never heard of a restaurant in L.A. that would make everything from scratch, just for your order.

We started off with their Nio Jing Tahng Mien (Beef Tendon Noodle Soup). The manager also stated that while their Noodles weren't Sho La (Hand-Pulled), the Noodles were made from scratch, in-house, and Machine Cut instead (which was fine). The giant bowl of Beef Noodles arrived and it smelled *amazing*!

The Noodles were really soft (I didn't mind), but definitely fresh. It had a delicate texture and almost no chew, but it paired superbly with this gorgeous broth. The Beef Tendon was cooked perfectly (wonderfully tender), and the Beef Broth itself was *outstanding.* It had a wonderful, mesmerizing Beefy taste in every sip, something only possible with slow-cooking: I had the pleasure of having home-cooked Chinese Beef Soup Noodles from a friend's family - their grandmother made the recipe and that Beef Soup took about half a day+ to make and slowly cook. This broth was comparable; it was that good! I greedily drank all the extra soup after we split up the noodles amongst ourselves, something I've *never* done in years because just about every place I've been to in the SGV uses MSG, or is too salty, overseasoned, or not cooked long enough. Not so here: They could serve this Beef Broth as an Appetizer and I'd order it just to drink this ambrosia. :)

It should be noted that those used to the more commonly found Chinese Beef Noodle Soups around L.A., may not like this soup: It's definitely less salty, with No MSG, and has a purity that only comes from long, slow cooking of the Beef Soup. Also, they offer a standard Stewed Beef Noodle Soup if Tendon isn't your thing. (^_~)

Next up, we ordered the Nan Gua Hsia Ren Shwei Jiao (Pumpkin with Shrimp Dumplings). Just like the last visit I had, the Dumplings arrived with a wonderful, supple Dumpling skin, and my Hounds were amazed. We took a bite and it was wonderful (again): The perfectly cooked Dumpling skin was something none of them had outside of a rare family gathering / event; definitely not in a restaurant.

The Pumpkin and Shrimp were fresh and it was tasty, but I'm not a Pumpkin fan, so the flavors were lost to me. I still enjoyed the Dumplings just on the amazing fresh skin alone.

Next up, we ordered one of their Steamed Buns to try: Zhu Ruo Jio Tsai Bao (Pork with Leeks Steamed Bun). Just like before, it was an amazing fresh dough that was transformed into the magnificence that is their Baozi: The Marinated Ground Pork and Green Leeks were just as before, perfectly seasoned, not too salty, with the rich Pork flavors combining perfectly with the chopped Leeks. I enjoyed this one more than the Double Mushroom, but both were great!

On another visit, we ordered a few more items to sample, starting with a made-from-scratch Chong Yoh Bing (Green Onion Pan Cake). This dish can be found all over the San Gabriel Valley, but what caught my eye each time I visited was how NON-oily it looked when people ordered it. And when it arrived, it was wonderfully fragrant with the Green Onions and piping hot "bread." Unlike most incarnations of this dish, Noodle House's Green Onion Pancake was *not* dripping in oil, or over-fried, etc. The outside looked more like a freshly toasted tortilla than something deep fried. And the taste was wonderful! I really enjoyed this healthier version, and you could taste the made-from-scratch goodness.

We then ordered the Hsien Bei Zhu Ruo Shwei Jiao (Scallop with Pork Dumplings), and just like the last two visits, the freshly made Dumpling skin shone through, perfectly supple again. The Scallops and Marinated Ground Pork made for a beautiful pairing. The broth inside each Dumpling was divine: A pure meaty broth blending in each bite with the Scallops and Ground Pork (it's not a "soup" like a Xiao Long Bao, but the inherent broth that comes from using Marinated Ground Pork, Scallops and seasonings when cooked together). Delicious!

We then ventured off to try their Nio Ruo Jhuen Bing (Simmered Beef Wrap w/ House Pan Cake). Considering their Green Onion Pancake was so fragrant and not oily, we wanted to see how this compared as well. Sure enough, Noodle House's interpretation of the Nio Ruo Jhuen Bing (essentially the "Beef Roll" seen at places like 101 Noodle Express, Mandarin Deli, etc.) was a really clean, much healthier version of the classic. Instead of sporting the typical fried exterior, it resembled a toasted tortilla-like exterior, not oily at all.

The combination of long-simmered Beef with Green Onions and Cilantro along with the Tianmien Jiang Sauce was very good, but it didn't exceed the deliciousness of the Beef (and Chicken) Rolls at 101 Noodle Express. But at the same time, this was much healthier and not covered in oil as most versions usually are. We'd definitely order this healthier version again.

The final dish we tried were their San Hsien Bao (Combination Seafood Bun), made up of Shrimp, Marinated Ground Pork and Sea Cucumber. I've enjoyed all the flavors so far, and this was no exception. Once again, the Steamed Buns came out freshly made and cooked, and these Bao had more broth to them than the previous ones, probably due to the Sea Cucumber. The Shrimp, Marinated Ground Pork and the Sea Cucumber matched very well, along with Green Onions. Another excellent flavor.

Being a simple, mom-and-pop restaurant, there is no ambiance or decor to speak of. You come here for one thing only: The fresh, made-from-scratch food. (^_~) On average we spent ~$7.50 per person (*including* tax and tip already). Their prices are so low for the legendary quality of their food, it's ridiculous.

Ordering Tip: If you're ordering more than 1 type of Dumpling and Bao (Steamed Bun), stagger your order a bit - After ordering 1 type of Dumpling / Bun, wait 5-10 minutes before adding another type of Dumpling / Bun to your order, to buffer enough time to eat the first type of Dumpling, before moving on to the freshly-cooked, out-of-the-kitchen second flavor. :)

Noodle House (Mian Hsiang Yuan)'s philosophy of serving only made-from-scratch, made-to-order, fresh Steamed Buns (Baozi) and Dumplings (Jiaozi) is unrivaled in L.A. The fact that you can walk in, order, and watch the cooks make Steamed Buns and Dumplings just for you, and the fact that it has a wonderful, homemade taste with NO MSG (unlike too many of the new Dumpling Houses that've opened up), is nothing short of amazing.

Note that I should temper this review by saying that Baozi (Steamed Buns) and Jiaozi (Dumplings) are simple foods. This isn't a complex, Michelin-Starred dish at Providence or Urasawa, but it is SO good because it's completely made-from-scratch, made just for your order. While I'll still go back to 101 Noodle Express for their *variety* of handmade Dumplings (and Dumpling 10053), Noodle House (Mian Hsiang Yuan) has shot up to the top of the Dumpling and Steamed Bun rankings in L.A.

Excellence in Cooking should always be celebrated, and this is nothing short of another L.A. Treasure that needs to be tried as soon as possible. Highly Recommended.

Rating: 9.2 (out of 10.0) (Update: No longer valid with New Ownership and New Kitchen Staff.)

Noodle House (Mian Hsiang Yuan)
958 E. Garvey Ave.
Monterey Park, CA 91755
Tel: (626) 280-0831

* Cash Only *

Hours: Mon - Fri, 11:00 a.m. - 3:00 p.m., 5:00 p.m. - 9:30 p.m.
Sat - Sun, 11:00 a.m. - 3:30 p.m., 5:00 p.m. - 9:30 p.m.


Jamie said...

These are some of the most beautiful pictures I have ever seen. Being a Din Tai Fung fan, dumplings are near and dear to my heart. My mouth is watering and I am trying to figure out how to get to Noodle House tonight, if not tonight then this weekend. If this restaurant is half as good as you say or the pictures look, I owe you.

Exile Kiss said...

Hi Jamie,

Thanks for your kind comments! (^_^) I don't mean to overhype anything, but I was really impressed with Noodle House's quality and fresh, made-from-scratch, made-for-your-order goodness! I hope you enjoy it, and please feel free to write back on your experience. :)

Shelly said...

wow, thanks for your post. I live around this noodle house but never thought anything of it. I will definitely try this place very soon!!!

Jamie said...

would you mind doing me a favor and putting your top dishes together for me. I am taking my 2 1/2 daughter who loves Din Tai Fung and a good friend to the restaurant and I want to make sure we get the right things.
I am taking your review, but just wanted to get your top dishes.

Exile Kiss said...

Hi Jamie,

It really depends on your tastes - some people love Fish or Scallops, others love pure Marinated Ground Pork w/ Leeks, or Shrimp, etc. I love Mushrooms, but you may not be as fond of them. (^_~)

I wrote about various flavors in my Review already, but here are some suggestions for you:

*** "Steamed Stuffed Buns" ***
* Pork with Leek Bun (#6 on the menu) - a classic flavor / dish.
* Combination Seafood Bun (#1 on the menu) - This would be for a more unique flavor for your friend (Sea Cucumber, Shrimp and Marinated Ground Pork). A great flavor combination, but not sure if your 2.5 year-old would like it or not?

*** "Water Dumpling" ***
* Fish, Pork with Vegetables Dumpling (#11). Reviewed above. Love it.
* Pork Dumplings with Celery (#18) - Safe, classic flavor.
* Combination Seafood Dumplings (#9) Same combination as the Steamed Buns above, but in the fresh-made Dumpling Skins and it becomes a totally different dish (and just as tasty in a different way as well :).

*** "Noodles" ***
* Beef Tendon Noodles Soup (#21). If people in your party are averse to the tender / soft Tendon, then go with regular #20 (Stewed Beef Noodle Soup) instead.

*** "Pastry" ***
* Green Onion Pan Cake (#27)

Ultimately, at the very least, you should get 1 Baozi (Steamed Stuffed Bun) and 1 Water Dumpling choice. That, plus a Pastry should be enough, or a Noodle (or if you love them that much another Dumpling flavor :).

Remember to ask for some Vinegar if your table doesn't have any.

Enjoy! (^_^)/

Jamie said...

I just returned from noodle house, which was a great experience. We had pretty much everything you suggested and while the dumplings overall were good the baozi were spectacular. The pork and green onion were our favorite. We didnt love the fish dumpling, but we were glad we tried. The Mushroom dumpling was great, but you are right, lots of mushroom. In general I felt that they were a little heavy handed on all the veggies, the mushrooms, leeks, celery etc. all over powered the dumpling.

The scallion pancake was so light, great suggestion.

In general it was one of the freshest dumpling experiences I have had. Watching them make each dumpling you order is quite spectacular and worth the trip.

Exile Kiss said...

Hi Jamie,

Glad to hear you enjoyed your visit overall. :) I actually didn't mind the aroma / taste of the Mushrooms, Leeks or other vegetables having "center stage" with the Pork or Seafood because too often, Dumplings found around the SGV have too much Pork or Seafood flavor and not enough of the other ingredients.

Thanks for the report back! :)

edjusted said...

Oh wow...this place sounds good. Besides ramen, I love steamed buns, dumpings, and green onion pancakes. Thanks for the review!

Exile Kiss said...

Thanks edjusted. :) Hope you enjoy your visit to Noodle House.

Charlie Fu said...

I went today, the green onion pancake I felt had too many green onions. The ratio between the dough + the onions was favoring the onions significantly.

I'm not as big of a fan of their dumpling wrappers, I like them a bit thicker.. but those take longer to cook and harder to get right.. The inside of the dumplings was very tasty.

Thanks for the suggestion! Will go back again

LauraL said...

Thanks for the great writeup. Tried it this week and it was delicious. The only thing I was left wondering about is that under the dumpling section, it lists 3 options:boiled, steamed, or fried(pot sticker). It appears as if it's possible to order dumplings in a different manner than just boiled.

Exile Kiss said...

Hi Charlie,

Thanks for your comments. I personally enjoy Green Onions, so the ratio of Green Onions to less Dough was fine for me, but your mileage may vary (^_~). Otherwise, I liked how it was really the least oily / healthiest version of Green Onion Pancake I've seen so far.

Next time, try their Baozi. The Freshly-made Steamed Buns are so nice! :)

Exile Kiss said...

Hi Laural,

Thanks for your report back; glad you enjoyed your time there! :) To answer your question, "Yes," you can actually order any of their fresh-made Dumplings either Boiled (standard way, which I like), Steamed, or you can have them Pan-Fried (Pot Sticker)). It's nice flexibility and the skin and flavors work nicely with any of those 3 options. :)

Danny said...

I just went today with my friend and the food was great. I got the San Xian Bao and the Shrimp and Pumpkin dumplings, and both were good. Especially the dumplings. We also got an order of the beef and tendon noodle soup. It was OK, but not the best I've had. Next time I'm going to try the fish ball soup or hot and sour soup along with the dumplings. Thanks for the beautiful pictures and recommendation.

I told the lady that I found her place by reading your blog and she knows of it and said lots of non-Chinese people have been coming to the restaurant. There was one american couple there, so maybe they either read your site or on Chowhound :). Good to spread the word. Thanks! Great site BTW!

Exile Kiss said...

Hi Danny,

Glad you enjoyed your visit! :) That's really cool you enjoyed the food. And thanks for the kind compliments. :)

Kim said...

Great find! Went last night with friends and really enjoyed the buns, dumplings and hot and sour soup. Our favorite was actually the shrimp and tofu dumpling, fried. The custardy texture of the tofu surrounding the sweet little shrimp chunks was a unique and delightful treat.

Exile Kiss said...

Hi Kim,

Thanks for the report back! :) I'm glad you enjoyed the restaurant. I never tried the Shrimp and Tofu Dumpling yet, but I'll have to next time I go. Thanks for the tip. :)

Will said...

We went here over the weekend.

First off, they won't make the jiaozi with non-standard fillings, so I think those are pre-made, or at least, they don't seem willing to make dumplings to order. Also, as discussed on Chowhound, they frequently claim they don't have time to make guotie (potstickers).

I don't eat meat, but everyone else at the table complained that the dumpling filling was too bland and not savory enough, even though the skins were good.

I thought the jiu cai (Chinese leek / chive) baozi were good. A vegetarian noodle dish they made for me was also good, though the noodles were nothing to write home about.

Overall, the consensus food wasn't good enough to compensate for the fairly surly staff.

You should give Kam Hong Garden (just down the street) a try if you haven't already. They've made buns and dumplings with custom fillings for me before, so I think they can make them to order.

The gf wrote it up here:

Exile Kiss said...

Hi Will,

Thanks for the report back. To let you know, I've seen the kitchen at Noodle House making the Dumplings from scratch, so they definitely are made to order, but the fillings, of course, I think they have the Marinated Ground Pork mixed with the Green Onions (or Jio Tsai, etc.) already done.

As for actually having a restaurant make custom *fillings* for your dumplings, wow, that's a luxury I wish I had! :) I've never been to a restaurant (nor have any of my Chinese Cuisine Hounds) where we've requested the kitchen to make custom fillings for us. Thanks for the heads up on Kam Hong doing it, but to let you know, that's definitely something out of the way for a basic Chinese restaurant to do. That would be like me asking for a different Zohngzi filling because I wanted Lamb, for example, and having them make a custom filling, stuff it, and cook the Zohnzi to my liking.

I know for non-Chinese cuisine it's far more common to accommodate a customer's dietary restrictions, but it's not normally done (just to note).

As for bland, sorry to hear about it; again, what's "bland" for one person is "just right" for someone else. What one person thinks is "too salty" or "not enough pepper" or "needs more cumin" etc. are all subjective. Your mileage may vary. :)

I've tried Kam Hong and was disappointed with the results (my friend got food poisoning when we went :(.

Will said...

I believe they have the filling already - for example, they gave me a plain jiu cai filling in my baozi; they wouldn't put the same exact filling in the jiaozi, though (and I don't think there's any difference in the type of filling you use for leek dumplings vs. leek buns). So I can't see why if they were making everything *to order* and not just "from scratch" at some point, they couldn't make jiaozi with an _existing_ filling.

Of course I would never ask or expect a restaurant to come up with a special filling made to order just for me - that's ridiculous (at Kam Hong Garden, they specifically offered me (unsolicited) vegetarian shen jian bao and said they could make it with or without egg).

Sorry you had a bad experience there; I've had better or worse food there at different times, but never had food poisoning, and it seems pretty clean to me, relative to other restaurants in the area.

Eileen said...

My dad loves buns and dumplings. I want to take my parents here to try. ^^

Exile Kiss said...

Hi Eileen,

Please report back (or let me know) how your visit turns out. Hope you enjoy the food! :)

Eileen said...

ExileKiss! Wow! This is the best restaurant for dumplings and buns. My family LOVE it! My parents couldn't stop raving about it and went back twice within a week. They even told bunch of their friends about the place. Thank you sooooo much for introducing me to this restaurant. I wrote a post about our visit. ^^

Exile Kiss said...

Hi Eileen,

Joy! :) I'm so glad you enjoyed your visit and your family as well. The fresh-made Steamed Buns and Dumplings are just wonderful and down-to-earth goodness. (^_^)

Ali said...

Would it be worth it to get this stuff to go? Or is it a "must eat here" place?

Exile Kiss said...

Hi Ali,

This would definitely be an "eat here" type of place. The freshness of the Steamed Buns and just-out-of-the-water Dumplings would be lost if it was taken "to go."

I hope you get a chance to try it sometime; let me know how your experience goes. :)

Pepsi Monster said...

Hi Exile Kiss,

Thanks for your recommendation and feedback. I definitely will give it another go.

I like your review a lot and it was one of the many reasons that compel to go. It didn't worked out the few times I was there, but I was told by some it was just the unlucky breaks.

Hopefully the next time will be a charm. I plan to update it with another edition once I make the visit. Thanks again for your suggestions and keep up the good work!

Exile Kiss said...

Hi Pepsi Monster,

Thank you. :) Definitely the key to the charm of Noodle House is definitely to eat the fresh-made Steamed Buns and Dumplings as soon as they come out (taking them to-go, or letting them sit, while one is eating other dishes while definitely take away their charm).

Another thing to think about is that it's definitely on the "finesse" / lighter side. They don't use MSG, they don't use a lot of Salt, so it's actually nice to really appreciate the flavors of the ingredients rather than MSG or Salt overpowering it (as with many restaurants).

And worse case, you can always use a little bit of the Soy Sauce and Vinegar, but if something is too salty, you can't take that away for the customer (^_~). I hope you enjoy it!

marissa said...

hi, I just wanted to let you know that based on this post, two friends of mine and I headed out there this past weekend. we ordered to green onion pancakes, the tendon soup, the pork and leek and the shrimp and pumpkin dumplings and they were everything you said they'd be. my only complaint was that the dumplings were TOO big - we filled up too quickly and I would have liked to ordered more. thanks for letting us know about this place - we will be returning very very soon. great write up and really helpful advice (including the ordering tips). thanks again.

Exile Kiss said...

Hi marissa,

Thanks for the report back! (^_^) I'm so happy that you had a good experience with the restaurant. Yes, they definitely give you your money's worth (nice, plump Dumplings and their Baozi (Steamed Buns) are even bigger).

Next time, definitely give their Steamed Buns a try, some really delicious varieties and a rarity in So Cal to make them from scratch like that. Enjoy! :)

Michael said...

This looks stunning. I can't wait to go out there, and I'll let you know how it went. And I can't believe this is from July and it took me until now to catch it!!

Exile Kiss said...

Hi Michael,

It is indeed, very delicious. :) I look forward to your thoughts on this place; hopefully you enjoy it as much as I did. :)

tjy57 said...

Darn,I wanted to try this place so bad, and now it is gone. And it's in my old home town too. Why does it seem like all the great cheap places go under? Probably not charging enough to begin with.

Exile Kiss said...

Hi tjy57,

I feel your pain. I'm also sad that they sold the business and the kitchen staff all left. :(

Philip said...

Hi Exile Kiss,

First, I just want to say thanks for all your reviews. I use them quite often for my own food wanderings. Second, as I'm sure you're already aware, it seems that Noodle House has reopened in Rowland Heights: http://chowhound.chow.com/topics/655145

I was just wondering if you've had a chance to go back since, and if it still held up to the original location. Thanks, and keep up the awesome posts!

Exile Kiss said...

Hi Philip,

Thanks for your kind words; I'm honored.

Yes, I heard the great news that supposedly they are back at a new location. Haven't made it out that way yet, but hope to soon. I will let you know how it compares. :) Thanks.

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