00000 - 00000 of 00000
00,000 of 00,000
Bamboodles, the first American outlet of a small chain originating in Guangdong, is one of the new breed of noodleshop in the San Gabriel Valley, sleek and architected rather than slapped together in the closest restaurant-supply store, nicely air-conditioned, more or less English-speaking, and decorated with blown-up old black-and-whites of practitioners of the ancient Cantonese art of bamboo-stick noodles. In the Hong Kong fashion, beverages include milk tea, milk coffee and tea and coffee mixed. You will see lengths of bamboo on quite a few tables in the restaurant, filled with steamed rice and a judicious scattering of spicy stewed spareribs or sliced Chinese sausage with preserved pork belly. A couple of dollars gets you a plate of carefully steamed vegetables, perhaps Chinese broccoli cut into almost surgically even lengths, served with a little dish of oyster sauce. There is a minor sideline in dumplings, made with skins flattened to gossamer thinness. But you've come for the noodles kneaded in the front of the restaurant by a master bouncing on a th ick length of bamboo, and while the spicy beef noodles in broth,and the forest-green lo mien served with shell-on shrimp are both good, the restaurant's specialty is probably the noodles served in a strong broth with slices of fat, green-tea-braised pork, like a Cantonese equivalent of the Japanese tonkotsu ramen that was probably inspired by the Cantonese dish to begin with - pork noodles as seen in a hall of mirrors. See full review.
View more photos in Anne Fishbein's "Packing a Rod" slideshow. You may have huddled around the display kitchen at Din Tai Fung to check out dumplings in the making, or watched the noodle fabrication at the old Chinatown Mandarin Deli. The... More »
Find everything you're looking for in your city
Find the best happy hour deals in your city
Get today's exclusive deals at savings of anywhere from 50-90%
Check out the hottest list of places and things to do around your city