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Feb 1, 2007 01:58 PM

Best Noodle House in the Sunset?

Taking a day off next week to go to the DeYoung and goof off in or around the park. Any suggestions on the best nearby noodle joint?

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  1. do a search for san tung, on irving and...uh...11th or 12th? good house-made noodles, and dumplings. never have tried their much lauded dry fried chicken wings.

    1 Reply
    1. re: augustiner

      I was thinking San Tung too, but we're assuming fluffy wants the northern style noodles (as I would). If she(?) wants the skinny HK style noodles, the ones that sometimes have wontons sitting on top of them, she'll have to look elsewhere. Men Kee? Somebody, help!

    2. West of San Tung on Irving between 24th and 25th Aves. is Lam Hoa Thuan. They serve excellent wonton/noodle soups, good bbq, and great salt and pepper squid. On Noriega around 31st or 32nd Ave. is Ming Tai, a tiny noodle/jook place that serves the best shui gow shrimp dumplings I've ever eaten -- I sometimes get such a craving for these that I have to drive over there and order them right away -- and really good large shrimp wonton.

      7 Replies
      1. re: Nancy Berry

        I second the rec for Lam Hoa Thuan. I love their Special Wonton with Noodles Soup. I always get the thick noodles. Super cheap too. There is also Yummy Yummy on Irving btwn. 11th and 12th (I think). They have great pho. If you want to head North from the DeYoung there are lots of places on Clement. My favorite pho place is on Geary, though. Between 4th and 5th is New Pho Hoa. Used to be Pho Hoa Ky. This is my go-to pho place. Good service, good noodles, great broth.

        1. re: Nancy Berry

          Your account of these two places, together with that of the previous poster, intrigues me. Is Lam Hoa Thuan Vietnamese-Chinese or is that just an inherited name? Wonton/noodle soups sound like the Hong Kong/Cantonese combo dish, but poster srr apparently gets it with the "thick noodles" which would make it uncharacteristic. Do they serve noodle (only) soup using the thick noodles and wonton (only) soup, the way I would have it? (I love both noodle and wonton soups, but never the twain shall meet, in my perfect world.)

          "Shui gow shrimp dumplings" at Ming Tai sounds like you are talking about Shandong-style shui jiao, not what Cantonese call "sway kow" or "sway gao" which are a different matter altogether, but restaurant jook is definitely a southern thing. It would be nice to find a place that covers both bases well.

          Might be a good time to check out mid-Sunset. I've seldom gone out there to eat since the other San Tung closed.

          1. re: Gary Soup

            They call them thick noodles, but they aren't what I would usually think of as "thick." They are flat and a little wider than the normal egg noodles. Very toothsome texture. They are not those thick round noodles. I have no idea as to the name.

            1. re: Gary Soup

              The "thick" egg noodles are flat and about the thickness of linguini. I also prefer them at Lam Hoa Thuan (yes, it's a Vietnamese/Chinese place,) but they also serve thin Chinese-style noodles. You can have any of their soups with wonton only or noodles only. I like the orange preserved duck soup with wonton and thick noodles (#4 on the menu.) Another good dish is their "shrimp cakes." You can see a picture of them on the large sign above the bbq counter.

              1. re: Nancy Berry

                Here's my photo of the fried shrimp cakes (and a plate of delicious char siu) from Lam Hoa Thuan.

              2. re: Gary Soup

                LHT is owned by Teochew Chinese from Vietnam. The thick noodles are "fut mein". Ming Tai is decidedly Hong Kong/Cantonese, as is the sui gow there.

                1. re: Melanie Wong

                  The "linguini" description sounds like "mian bo" (面薄) which I think Fujianese call "mee pok" but "fut mein" could be Chaozhou dialect (I know Shanghainese, for example, can alternately turn a "p" sound into a "b" sound or an "f" sound and sometimes flip-flop character order).

                  The Cantonese "sway gow" I've have were sort of flattened wonton variants, not the three-dimensional jiaozi-type "shui jiao" I thought Nancy was reffering to (which sometimes are called "Santung sway gow" or "Shanghai sway gow"). But then I'm not the greatest authority on Cantonese wheatens.