Second dinner here revisiting some of the dishes that we enjoyed during the last dinner and trying a few new dishes as well. Most of the dishes were excellent. Aside from the dried red chiles and Sichuan peppercorns, their usage of a chile bean paste (combination of red chiles and broad beans) was what made many of their dishes stand out, particularly with their Szechuan Dumplings.
The chile bean paste also provided a very bold and rich flavor to the broth that was served with their wontons. Every drop of that broth was devoured.
Their Spicy Cold Jelly (noodles) were good as well. The only fault with the execution of this dish is the temperature of the jelly. Would be perfect if the jelly was cold and firm to the bite, but it was room temperature, giving it a less pleasurable taste.
Their Kung Pao Chicken had a great flavor with a hint of sweetness from the sauce, and a bit of crispiness from the flash fry of the chicken cubes. Wished they had used a better quality of roasted peanuts as the ones in the dish didn’t have the crunchiness I’ve experienced with Kung Pao from other restaurants.
If you want that good smokiness from the Mala flavor (combination of the spiciness from the dried red chiles and the numbing effect from the Sichuan peppercorns), then the Lamb Chops have that.
We ended dinner with what appears to be the only dessert offered on the menu: Black Sugar Ice Jelly. Clear gelatin cubes in a slightly sweet broth made with black sugar, which is an unrefined sugar that has a darker brown color than brown sugar, and fermented rice that floats on top of the broth. Nice palate cleanser and very refreshing.
If decide to eat at Best Noodle House, bring CASH, or arrange to pay them via PayPal or Venmo.
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