Cecilia and Darrell Corti of the world-famous Corti Brothers Market in Sacramento have lunch at Yank Sing Rincon in 2011:
-
Heritage Noodle (San Jose), from the former owner’s of Chef Yu in Sunnyvale, is open. 3 page menu, including a Chinese American page. The takeout is positioned in the front door, so you need not go inside (thumbs up to the Hot & Sour Bamboo Pork, a big portion that survived a trip back to SF and as leftovers for breakfast).
-
Mifen 101 (possibly Guizhou) replaced Noodle King (Mountain View). The latter was a legacy of Shaanxi Qin-Tang Charm in Cupertino
1 Like
Darn. We had good meals at Noodle King. I wonder if Mifen has the same owners.
Luke Tsai writes in SF Eater:
But thanks to a lot of people who helped him, he says, Hung has signed the lease for the restaurant at 911 Washington Street in Old Oakland, just a few blocks away from Chinatown — the space in Swan’s Market recently vacated by Rosamunde Sausage Grill.
If all goes well, Hung hopes to be slinging his chewy Shanxi-style knife-cut noodles out of the new shop by Christmas.
2 Likes
QQ Noodle’s Cupertino location has closed according to Yelp, leaving only the Milpitas Square location of the Shaanxi specialist. Their defunct Fremont location (2007-2018) preceded the Bay Area’s Shaanxi wave by several years.
QQ Cupertino reopened literally a few days after your post (10/22, according to Yelp). My wife and I took a trek down from SF and got a few things - so much better than the only Shaanxi option in SF.
That being said, the were only open for takeout with a very limited menu. No liang pi, or anything with mo (roujiamo, yangroupaomo, etc) - just some cold apps and 6? of their noodle dishes.
2 Likes
Thank you, that’s wonderful news!
While I’m writing:
-
Pan-fried dumpling (Newark) has opened with SJB, “snowflake dumplings” (whispy edge potstickers), and a variety of northeastern dishes. They appear to be owned by the same group that owns Yummy Yummy Bao (hence the SJB et al.).
-
Sichuan Tasty Restaurant (Outer Richmond) had opened
-
Cozy Wok, a Chinese vegetarian restaurant, has opened in Oakland. General Tso’s mushrooms look good! Anyone recognize the Zhaos (chef or his son) from the Yelp picture?
-
YiYI Mandarin on Clement has closed
3 Likes
Two months later, Eater reports that M.Y. China has permanently closed. When it opened in 2012, its large selection, which included Shanxi noodles’ and seasonal menus, signaled a trend beyond Chinese American offerings at Bay Area malls, and towards the opening of a South Bay DTF, Sichuan noodle and dumpling spots, etc. They had a short lived Graton Casino location as well as a Jian bing pop-up in SF.
Koi Palace, beyond its own large restaurants, first offered its machine made XLB and other dumplings at M.Y. China, and KP’s commercial commissary now distributes to various Koi Palace spin-offs, including at SFO, and independent shops. It’s also prepared them to supply frozen stuff directly to consumers in the Covid-19 era.
Please let us know if you learn the current whereabouts of their chefs. I suppose Dim Sum Corner (supplied by KP) in Chinatown is now the only place to get scissor cut noodles.
- Huh, I neglected to report that Ping’s Bistro has a new location in Fremont, in the short lived Family Taste’s spot at 2090 Warm Springs Ct, Ste 140. As of my mid-October visit, they had bentos as well as regular menu items.
- San Mateo’s Seapot has expanded to a Sunnyvale location. Glad to see them open—- I recall from ABC records that this had been in the works for a while.
1 Like
New stay-at-home order starts tomorrow. Before then, a few closures to report:
-
Ma La Zui Tasty Pot (Berkeley) disconnected phone
-
DNM Hot Pot (Inner Richmond), one of our few Mongolian restaurants. Phone rings with no answer, so conceivably just temporarily closed.
-
Flaming Village Sichuan Cuisine (Milpitas) disconnected phone
- Grandma’s Kitchen has replaced Sizzling Gourmet in Cupertino, and their menu has lots of Sichuan, Hunan, and dumplings.
- Yelp reports that Wuhan-style Spicy Station in Cupertino has closed
- Chef Li on San Bruno Ave in SF has had hot pot for a few years, and they’ve been selling pre-prepared Sichuan items too.
- According to ABC records a Newark location of Beijing chain Simmer Huang is coming. Kristie Hang at LA Eater wrote about their LA location. Edit-- I guess I learned about this in March2019!
- “City Pot” has applied for an ABC license in Newark.
- Kusan Uyghur has expanded beyond their San Jose location to San Francisco! They operate out of a ghost kitchen in Bayview, near Bayshore, that shares space with Von’s Chicken, Pollo Campero, et al.
- @wildtomato reports that Yunna Style Rice Noodle has been open for a while in the former El Cerrito Ancient Szechuan space!
- Yang’s Beef Noodles (Union City) has closed per Yelp.
- Way late to the game, I just learned that The Chairman has been operating out of a shared space with their new venture, Good Gai’s on Oakdale in Bayview, near Bayshore.
- Also late, Spices Noodle house had been operating out of the original Spices 3 location (spices 3 is now across the street)
4 Likes
Laowain Noodles in Westlake, Daly City area.
excerpt:
…
In Lanzhou, he learned the unwavering tenets of the city’s beloved beef noodle soup (it must be a clear broth with beef, radishes, yellow noodles, and greens from specific alliums or herbs) and explored the region’s Muslim influences through the use of spices like cumin and cardamom. He fell in love with Lanzhou chili crisp, the classic mouth-numbing condiment, which he started selling informally when he returned to the Bay Area — a side project that he’s dabbled in the past few years while he worked as a cook at the Progress and then Mister Jiu’s.
…
https://www.instagram.com/laowainoodles/
excerpt:
…
Five types of flour go into Do’s dough, each providing a specific purpose: organic dark spring wheat flour for structure, sorghum for nuttiness, acorn flour for texture and mouthfeel, oat for sweetness, and finally millet — an homage to a porridge made with the grain he’d eat for breakfast every day in Lanzhou, where he studied the craft of hand-pulled noodles. It’s a style of noodle making where the dough is stretched and pulled repeatedly into separate strands.
The Neijiang noodle-making process takes more than two days.
…
4 Likes
Yu Noodles, serving Chongqing noodles, is now open in Cupertino.
2 Likes
Ashyan’s is now delivering their ru ruo fan (Taiwanese pork belly rice) to Richmond, Laurel Heights and Lone Mountain.
1 Like
Thanks!
- Momo Chang writes about the variety of jian bing at One Plus in Berkeley.
- Luke Tsai writes about Sichuan skewers at Newark’s Rolling Snack
- A Foster City’s frozen dumpling, bun, etc. storefront is in its third iteration with Siu Mai Factory. I’ll report elsewhere if their fish dumplings are as good as when the place was Pan Kee!
4 Likes
I don’t understand their siu mai pricing. That seems to be as much as what one has to pay at a dim sum restaurant?
And just which dim sum restaurants are you eating inside right now? 
Oh! The man who I purchased from today was none other than Chef Tong Gang Wang, former owner of Dim Sum USA at the same Foster City location, and the former? “Beijing Dim Sum” chef at Chili House.
1 Like
Three closures, as per yelp:
- R’Noodles (Oakland), the Bay Area’s only Luizhou Guangxi specialist
- Three Sheep (Fremont), which had a chef from Inner Mongolia. With the recent closure of DNM Hot Pot, only chain restaurants are now specializing in Inner Mongolia food.
- Eden Silk Road’s Fremont location, leaving their Oakland location. The Uyghur/Xinjiang Herembag international chain previously had San Mateo and San Francisco locations.
