If their logo isn’t love at first sight, their Oolong Tea Flavored Egg is.
They achieve a delicate balance within the humble egg; the salty soy, the fragrant tea, the soft-boil that turns the yolk creamy. The oolong seeps so far in, you can taste it down to the very center of its core.
The egg is a signature side not to be missed, and the Beef Ban Mien is their main event. The wheat noodles are broad and chewy, strips of curling ribbon that torn by a calculated hand. The hot dry option is max beef, a rich broth with tendinous chunks that turn to slow-cooked gelatin interlacing the tender shreds. A fresh sprinkle of cilantro adds refreshment, and pickled mustard greens are a traditional acid to the fat.
It's even prettier when you mix it up.
For a change of pace, the Chao Shou is an app to be shared. Wontons coddle a soft ground pork in thin al dente wrappers. The homemade sauce is fantastic, a splash of spice bites an oil that numbs.
They call it Taiwanese street food, but this stuff wasn’t prepared on a whim. Someone spent agonizing hours perfecting these recipes and it shows. The flavors are full and there is polish to their execution, yet these dishes still hold the soul of the street stalls. Lao Taomay be casual, but they take their food seriously and so should you.
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