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Still Need Help Finding this Dish

  • p

So I posted on a korean/chinese noodle dish featuring a spicy rich broth made with fried red peppers, shrimp, squid, pork, shredded cabbage and zucchini. I got a helpful lead from Melanie Wong about a place Tai Hwa on 727 S. Wolfe Rd. Unfortunately, that place has been replaced by Kings BBQ, a korean restaurant. We had dinner there hoping that the noodle dish was still available. No such luck. We ordered a seafood jigae and the dol sot bim bim bap. The food is horrible. Please don't go.

If anyone still has leads on below noodle dish, let me know. Again, I've tried the Dardar version and a couple of horrible versions on Castro Street. The search goes on.

Link: http://www.flickr.com/photos/45818056...

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  1. You could try Cafe Yulong.

    743 W. Dana Street, Mountain View, 650-960-1677
    Su-Th 11:30AM to 9:30PM, Fr-Sa 11:30AM to 10:30PM

    See attached menu item #121.

    Link: http://www.rampant.org/blaufrankish/m...

    2 Replies
    1. re: Scott M

      You don't want to order this dish at Cafe Yulong, believe me.

      1. re: Melanie Wong

        agreed, their (Yulong) noodles are not adequate.

    2. do you know what the korean name for chao ma mien is?

      5 Replies
      1. re: varmicon

        well, the korean name of the dish is jjampong, and here's an excellent version in the East Bay:

        Village Special Seafood Soup Noodles (with hand cut noodles) at China Village
        1335 Solano Ave, Albany
        (510) 525-2285

        1. re: varmicon

          China Village makes my favorite version anywhere around the Bay. The noodles are knife-shaved style rather than handpulled. Do note that they sometimes run out of their own noodles and will substitute thick fresh machinemade noodles that look sort of like linguine, so it's worth checking before ordering if that's important to you. The quality of the meat and seafood is better here and the heat is better balanced and more complex. Some 'hounds have reported that the concentration of the stock can vary.

          1. re: varmicon

            If the Korean Name is jjampong, what is it called @China Village? I'm ready to head off there to try some. What else would you recommend ordering @China Village?

            1. re: Mangoes

              Per the post, it's called "Village Special Seafood Soup Noodles". The owners are Shandong Chinese from Korea.

              1. re: Melanie Wong

                Thanks, I'm going soon for lunch - can't wait!

        2. f
          fredocorleone

          That sounds almost exactly like sub gum noodle soup at Little Beijing on Noriega & 20th. Thick egg noodles in spicy, rich broth, shelled shrimp, scored squid, pork,cabbage & zucchini.

          10 Replies
          1. re: fredocorleone

            Is the broth white or dark red with a thin but essential layer of oil?

            1. re: Porthos

              Coincidentally, my sister and I had lunch at Little Beijing on Noriega yesterday. The hot mustard chicken salad was entirely forgettable. The shrimp, pork and chive dumplings (shui jiao) tasted more like fish and chive to us and were okay.

              I'm happy to report that the chao ma mian (not sure what it's called on the printed menu) was very good, mostly because of the handpulled noodles. It took a long time for our soup noodles to come out, I suspect that the noodles are made to order. But the wait was worth it. They were wonderfully springy and toothsome. The soup stock didn't just have a layer of red oil, it was red throughout with chili flakes and emulsified chili oil. This was rather unfortunate, as it was too spicy hot to enjoy. It did flavor the noodles and the toppings quite nicely and the couple sips that I did brave had a good solid stock base. I would ask for it less spicy next time, as this was pure heat and not adding much in the way of complexity.

              I'd be inclined to try dalu mian or zha jiang mian another time. Price was low, something like $5 for the bowl.

              Link: http://www.chowhound.com/topics/show/...

              Image: http://static.flickr.com/69/152913665...

              1. re: Melanie Wong

                Looks like a good version, I'm gonna have to try it. Also, any versions like this or the China Village version in the South Bay? I'd rather not drive that far but if I must...

                1. re: Porthos

                  Sorry I saw your request only now. If Jjam pong is the same dish as Chao Ma Mian, I know two places to get really good versions in the South Bay:

                  Taste of China, on 1659 Branham Lane in San Jose. The broth is murky reddish brown and very flavorful, with a scattering of smoky spicy whole dried chiles, there's plenty of seafood and the squid's not rubbery. Sorry I can't find my post from when I ate here last December, and I don't know how to get a photo from my camera to the web but it looks like Melanie's Little Beijing version but with more seafood.

                  Tong Soon Garden on 3240 El Camino Real in Santa Clara. I've only had it once here, and it was a couple years ago, so my memory's only that I enjoyed the complex depth of the broth. My Korean friend always orders this dish here.

                  1. re: Alice Patis

                    I wouldn't recommend driving to SF, as I'm sure there are better versions to be had at the Korean-Chinese places in the South Bay.

                    Hong Cho's post on zha jiang mian at Taste of China -
                    http://chowhound.com/california/board...

                    It's been a while since I've been to Tong Soon Garden, but it's a perennial favorite on the board. The noodles aren't handmade, but the chao ma mian was quite good the last time I tried it. Link to your post below.

                    For the record, recently had chao ma mian at So on Irving in SF. Okay, but I'd go back to Little Beijing first.
                    http://chowhound.com/california/board...

                    Link: http://www.chowhound.com/topics/show/...

                    1. re: Melanie Wong

                      Awesome. Much thanks to Melanie and Alice. The plan is to try both versions, take pictures, and report back.

                      1. re: Porthos

                        Has anyone tried Lucy's Cafe in Cupertino? It's the successor to Chef Wang's, formerly of Mountain View and Los Altos.

                        http://chowhound.com/california/board...

                        Link: http://www.lucysmandarincuisine.com/

                      2. re: Melanie Wong

                        Melanie, thanks for finding my old post on Tong Soon. It urged me to be less lazy and I found my post on Taste of China (which links Hong Cho's same post too!), so I've linked it below.

                        Basically, Tong Soon stacks up overall better than Taste of China, but I like the Jjam pong at Taste of China better than at Tong Soon.

                        I forgot to add: Another South Bay place I've had Jjam pong is at "Hand Pull Noodle House" on 505 W. Capitol Expressway in San Jose but it stacks much lower than Taste of China or Tong Soon. Despite their name, they use machine-made noodles. And the broth is not as red, not as complex, and not spicy at all. Their zha jian mian (listed as Black Bean Sauce Noodle) is pretty good and relatively authentic.

                        Link: http://www.chowhound.com/topics/show/...

                      3. re: Alice Patis

                        This is also my favorite noodle dish to order. I have had very good versions at Queen's House in downtown Mountain View and at Zazang and Pizza in Cupertino. I don't know if the noodles at either place are handpulled but they were firm enough when I had them. Both bowls were very satifsying.

                        Zazang and Pizza
                        20010 Stevens Creek Blvd, Cupertino, CA 95014

                        Queen's House
                        273 Castro St Mountain View CA 94041
                        (650) 960-0580

                2. re: fredocorleone

                  The chao ma mian at Little Beijing has spinach, carrots, green onions, and fish filets too.

                3. If you're interested in the Japanese version, champon, I can recommend Ringer Hut in San Jose for a white pepper-heavy and non-chili version. That's the one thing to order there, stray at your own risk.

                  Link: http://www.chowhound.com/topics/show/...

                  Image: http://home.earthlink.net/~melaniewon...

                  1. c
                    chocolatetartguy

                    San Tung on Irving and 11th? has a similar spicy seafood noodle dish, but I recall the broth was not so colored by red chilis as in your picture. It's plenty hot though and the noodles are housemade and toothsome. Did I mention the wonderful kim chee?