Jing Du Noodle

My friend and i decided to try this new restaurant after reading the 4 – 5 star reviews. We ordered their signature dishes: the beef noodle soup ($ 10.99) and the spicy chicken noodle soup ($ 11.99).
Yes they are indeed large portions served in a big bowl, but the large portion is mostly noodle and soup, but very little potions of beef and chicken. As for taste, nothing different or outstanding to justify the high price.
The ambiance is a bit sterile, like dining in an office space or a hospital cafeteria.
You can get just as good bowl of noodle soup from any other Chinese restaurants in Chinatown or Chinese Cultural Plaza for about $ 7.95 in a more cheerful environment.
Really can’t see what’s the hype from other reviewers, as if their reviews were compromised by free meals or discounts offered by the restaurant that i did not get.

I try to eat in Chinatown each weekend. Really enjoyed my lunch today! Had the «Hand Shaved Noodles with Pork Ribs in a Stone Bowl.» They should just call it «Hot Bowl of Goodness.» The broth was flavorful, and the noodles were fresh (similar in style to a chow fun noodle.)
Fortunately, you can get good beef noodle soup here in Chinatown like at Lam’s Kitchen or at KC Kitchen. What put it over the top for me was the savory pork ribs. They were braised in some kinda soy /​five-​spice concoction (I’m guessing.) The combination was amazing.
The prices are reasonable, and the portions are huge. I kept thanking the staff there. The cashier was happy that I was happy and kept talking to me in Mandarin…

I’ve never dined here yet so I can’t review on that but I did order take-​out. I’ve heard a lot about this restaurant so we figured we’d walk here and give it a try. This restaurant is located near the bustling Maunakea Marketplace entrance on Hotel St.
The staff were friendly. We were offered water while we were waiting for our food and kept telling us that the food was almost ready, and it came out really fast! We ordered the Original Chinese Beef Shaved Noodles. They packaged the noodles separately from the broth so the noodles wouldn’t be soggy by the time we got back to the office.
The broth had a lot of flavor in it and the noodles were a bit on the thicker/​chewy side. I think it might be better if we dined in rather than take-​out but overall, it tasted pretty good.

The good:
— tasty food
— good value
The bad:
— you may experience a language barrier
After WEEKS of waiting, the wife and I finally had time to check out Jing Du Noodle! We’ve been seeing a lot of chatter about this place from many sources, so we HAD to check it out SOON.
Located on Hotel St. near Mauna Kea St., it’s a slightly longer walk from the business district than say, Marukame. Why do I mention Marukame? Well, you can get a similar quantity of food for about the same price. The portions here are quite large, so the wife and I walked away REALLY FULL!
So what did we order? I ordered the Original Chinese Beef Shaved Noodles ($ 10.99), while the wife ordered the Original Chinese Spicy Chicken Shaved Noodle ($ 10.99). We also ordered the Green Onion Pancake ($ 4.50). The size of the noodles were VERY generous! We were only able to finish our noodles and one slice of the green onion pancake each until we had to give-​up. Everything was flavorful, and the noodles had an interesting combination of textures being slippery, chewy and soft all at once. The green onion pancake was good too, though I wish it had a little more flavor and/​or had SALT.
Service was good and we never had an issue with waters going unfilled. There was a little bit of a language barrier when ordering, since some of the employees don’t really understand english, nor do we speak any dialect of Chinese. But we eventually figured things out without issue!
I’d definitely return, and want to do so soon! The stir-​fried shaved noodles look especially interesting!

Had lunch today, the Green Onion Pancake and the Original
Chinese Beef Shaved Noodles. Portions were plenty for both, taste was good although personally I like a bit more spice and flavor so not to worry since there were condiments on the table to cater to your palate. The service was nice, attentive, timely and warm smiles, also clean so a big plus!
Would certainly go back and try other dishes.

Jing Du Noodle is located along North Hotel Street surrounded by grocery stores and a wet market.
Jing Du Noodle’s menu selection is few and priced close to $ 11 for their entrée. I opted for Hand Made Noodles with Fried Ribs. The noodles were plenty and were half of an inch wide with its edges serrated and uneven. The three pieces of pork ribs had a slight crunch with tender meat. Its taste matched that of the broth, which had a slight cinnamon and star anise and a delayed weak spiced heat and grease. There were a few three inch stalks of choy sum and two slices of fish cake.
For thirty minutes of slirping that bowl of soup and noodles, I hoped for more flavor – perhaps heat; perhaps lemon or lime; perhaps more crunchy veggies; perhaps more ribs. I cannot say this soup would be good remedy for a cold or flu. I can, however, conclude that the bowl is very filling.

Since I do my grocery shopping in Chinatown every week, I noticed this new joint since it first opened. I kept saying to myself that I should try it week after week. Today, I finally brought my family to give them a try. We tried to order a variety of items to thoroughly try it out. The menu was very limited. They had a section that included appetizers, one for fried rice, and another for their noodles. We ordered a green onion pancake, a homemade pork pie, shrimp fried rice, hand shaven noodles with beef, and hand shaven noodles with pork ribs in a stone pot. The green onion pancake was decent. It had a nice crispy texture, but unfortunately, it lacked some flavor. They should’ve added more green onion to it. The homemade pork pie was also okay. It was quite tasty. It would’ve been better if they didn’t serve it cut in half. If it was left whole, some of the juices would’ve been saved. The shrimp fried rice was a disappointment. It was relatively inexpensive and came in a good portion size, but it lacked what Chinese people refer to as wok chi (aka «wok hei»). The hand shaved noodles were kind of a letdown since it was too soft. Most hand shaved noodles are more firm or made al dente. The broth was acceptable though… flavorful, but lacked depth. The beef that with the noodles were very disappointing. It was firm and on the drier side. They should have used a fattier cut of meat. Fatty brisket or boneless short rib would’ve been much better. The beef to noodles ratio was also disappointing. It came with small tiny cubes that I could’ve finished in two bites. The pork ribs that came with the other noodle dish was even worse. Don’t expect soft, juicy, fall-​off-​the-​bone ribs like Okinawan style pork rib soup. Their pork ribs were deep fried and appears to be somewhat caramelized. Not a bad concept, however, it was severely overfried! It was barely edible since it was hard and dry as a rock. Maybe it was just my luck…
Since they only opened their doors a few weeks ago, I might come back in a few month to give them a second chance. Hopefully, things will improve when they get some feedback from their customers. On a side note, the service was great!

Here is some background about my beef noodle expertise: my grandpa used to cook in restaurants all over the world and he made the best in my opinion. We owned a restaurant in cultural plaza back in the 80’s. We closed due to my grandpa getting sick then soon passed. Anyway we had the best beef noodle on island back then.
Fast forward to present I’ve tried many beef noodle since I was 10 years old so I pretty much know a good one from a bad one. I must admit Los Angeles has way better than ours but this is Honolulu so I’m just comparing ours. So come to today I eagerly drove from Dole after our afternoon movie so got to Chinatown about 620pm. So lucky a large suv pulled out a parallel parking (free!) only a block away. The walk is another story, I’ll save that for next time lol
Upon entering, there is some leaking water from a alley right next to their front door and there is a large cardboard covering the water, not the best outside impression. Inside seats about 32 people and only had about 10 people eating inside. Looks like good portions as most of them were getting take out boxes. Two different waitress come over to help back and fourth which was a little confusing to my hubby as one only spoke mandarin (I speak fluent) and the other English… she explained large bowl very big and can order medium for $ 1 less.
Should have took her advice as I barely ate half my noodles, it’s not that it was bad, it was just too much of it!
Beef to noodle proportion was not the best, my two other fave beef noodle places gave way more meat. I actually liked the spicy chicken one more! Wish they would remove the skin but. Is just make you feel fat.
We ordered 3 large bowl noodles and a green onion pancake. They gave us two containers to take the leftovers home. I separated the noodle from the soup so they won’t get mushy. Have to note they should cook the noodles less… more al dente. I like them chewier. I plan to make stir fry with the noodle at home with bean sprouts, tofu, mushroom, fishcake.
So much good food for under $ 40, not bad!

At first glance, Jing Du Noodle seemed to be somewhat of a stereotypical classic Chinese noodle restaurant. After following what a few Unilocal friends decide to check this place out, I thought that this place may not be all that bad.
Turns out, it was ehhh. Just A-​Okay.
It was a crisp Wednesday during lunch time when the co-​worker who loves Phở as much as I do, ventured to Jing Du Noodle to check things out. I was interested when this place hold a 4 star rating. I admit that the restaurant was quaint and small, but what can you expect for a studious place in Chinatown. It felt like it needed some air condition, especially when people leave the door wide open and there were 3 units built into the side of the wall. The restaurant operates on simple terms, much like most Vietnamese restaurants. It’s like eating at someone’s house, but different. I am glad that they were not busy when we rolled in around 1pm and there were a few tables already occupied. The service here can be called okay. Like Vietnamese restaurants, they take your order, give you water, and that’s pretty much it after they stick you with the bills. Get in and out with food in your belly, it seems!
Jing du Noodle house is located within the heart of Chinatown at 119 N Hotel Street. These days, Chinatown is busy with foot traffic with locals and tourists, mostly locals. Parking can be very scarce within Chinatown, but there are various parking garages nearby for a fee or try to find metered street parking nearby. Of course, TheBus public transit makes stops along N Hotel Street as well, with many routes, namely 1, 2, 3, 9, among others. For the most part, Jing Du Noodle has a very limited menu, with the noodle bowl entrees priced at $ 10.99 for the large and $ 9.99 for the not so large. They have a short list for appetizers as well, but I feel like this place is a little pricey. It’s almost like being in a Japanese restaurant where the menu relies on presentation, taste, and quality, versus taste and quantity for sure. The restaurant itself was clean and the décor was simple and it was definitely remodeled. You could tell its pretty brand spanking brand new!
For me, I took on the challenge of the hand shaved noodle in spicy broth with chicken. It was served in semi large ceramic bowls and the noodles were not terribly fantastic, but they were tasty enough to where you could be delighted with the outcome and be satisfied. However, the concept of hand shaved noodles intrigued me, but at the end of the day, it was basically thin chow funn noodles. While the taste in soup kind of nullified the texture a little bit, it was like eating ramen, but with thin chow fun noodles. I forget that I was in a Chinese noodle house in the thick of Chinatown, but there I was having a ramen-​Esque meal. The broth was spicy, but it complimented the noodles. All I can say is that it was just okay, but overall not so dramatically awesome. My co worker said he preferred the noodles from Sunflower Café, also in Chinatown. I kind of agreed with him, especially when you’re doing noodles in soup. Didn’t have appetizers, since $ 10.99
was already enough for lunch — at least for noodles in soup.
Jing Du noodle restaurant accepts major credit cards, well, except for American Express. The overall experience for me can be characterized, as aforementioned before, is just A-​okay. Nothing really stood out for me and the service was just average. The noodles was a nice twist on a classic dish, but the taste and presentation was just okay. Could have been better with the air condition, but it is what it is. You can try this place out for yourself and see if it will rock your world. It seemed disappointing for me, since it was just okay.
I had expected my mind to be blown away. Not this time, unfortunately.
3 solid stars.
Support local!
C+

Authentic knife cut noodle! I had the stew beef noodle soup with knife cut noodle ($ 10.99). The beef broth was delicious, and if you spice it up with their house spicy oil, the aroma and taste will last in your taste pallet the whole day. The noodle was thick and chewy, but yet soft at the same time. We also ordered the bean paste cold noodle, also knife cut ($ 10.99). The bean paste was excellent and goes well with cucumber strips. For dessert, we tried their red bean bun. The bun was freshly baked with homemade red bean. It’s a must try!

«Ooh that dress on the mannequin looks really nice. I’m gonna try it on». 10 minutes later you’re in the fitting room staring at the beached whale wearing a dress. Ladies ya feel me? Beautiful dress, but not on you. Story of my life.
That’s pretty much what I think of this place. I really enjoyed the flavors in my spicy chicken dish, the portions are generous, and the prices are reasonable but if only the noodles were different. Ironic since this place’s specialty is noodles. Maybe I’m just not used to handcut noodles but it’s cut way too thin for my liking. There’s no «bite» to it at all. Pair it with the hot broth and it becomes a mushy mess. While eating I kept thinking how it would’ve been a perfect hearty meal if I replaced it with chow funn noodles.
I would probably give this another try since I really liked the taste of the broth but again if the dress don’t fit… time to find another shop.

first new restaurant i get to try in 2016, unfortunately it was not what i was looking for .
was very excited when i heard that honolulu finally got a restaurant that served hand shaved noodles.
we ordered the beef stew shaved noodle soup 10.99 $ and stir fried shaved noodles 10.99 $ .
the beef noodle soup was ok, it was missing some pickled mustard greens .
the stir fried noodle were just too soggy and weirdly seasoned for my taste .
i love nice chewy homemade noodles, unfortunately this place was very disappointing for us.

A dream? Hot, steamy, slippery, and wet; deep aroma leaves you breathless.
Oh yeah, beef noodle soup made with knife cut noodles (刀削面 dao xiao mian).
Finally done right and available in Hawaii. The highly glutinous wheat noodle with its uneven texture (thicker in the middle and thinner at the edges) and surface imperfections caused by friction and stretching as the noodle is cut and thrown through the air into a vat of boiling water make for the perfect vehicle to trap soup and sauces with every bite.
Note: this is NOT pasta or typical machine made noodles. Edges will be «overcooked» and slippery by Western standards with the heart toothsome al dente.
The final dish, as simple as it comes. Heavily seasoned, well braised beef brisket with a good amount of tender fat perfumed with Chinese five spices and cumin, wilted choi sum dressed in chili oil and a mountain of knife cut noodles in a steamy, clarified beef broth. Comfort food at its best.
The scallion pancake as others have said is excellent. Made the traditional way, from hot dough limiting gluten then, brushed with sesame oil, topped with scallions, rolled into a log, curled around itself like a snail and rolled again into a pancake before frying. Like a croissant, layer upon layer in the finished product. Served warm, mildly seasoned, tasting of pan fried dough, with excellent chew. Add a bit of chili sauce and it’s good eats.
This is a family run restaurant. The father (chef) and daughter (manager) take great pride in what they serve. Making it a point to explain the entire menu, what dishes are authentic versus modified and how so due to lack of ingredients outside of China. Respect.
BYOB (liquor license in the works). Private parties welcome. Custom dishes, menus, and sizing possible for private events.
Limited menu to be expanded shortly. Huge portions. All dishes less than $ 11.
Hopefully success doesn’t affect pride in craftsmanship. For now, excellent and highly recommended.

Late 2015, while roaming through Chinatown, we noticed that a longtime Filipino restaurant/​bakery (Ruby’s) had closed. We wondered what new and exciting business would take its place. So fast forwarding to early January, Unilocal King of Chinatown, Paul C., posted a review and luscious pictures for Jing Du Noodle. Of course, as a «noodle head», I bookmarked Jing Du for a try.
So, here we were at Jing Du Noodle to get a taste and look at this new restaurant. When we entered, we were greeted in Chinese… first in Mandarin and Cantonese. Oh oh, I thought, my Chinese language skills have deteriorated over the years but I managed to return a greeting as we were shown to a table with menus. Both my husband and nephew brought their gazes to me as if I should now become THEIR interpreter. Fortunately, the menu is printed in both English and Chinese characters. The server asked, in Cantonese, what kind of tea that we wanted but I replied in English so I could save myself future embarrassment. Ok, their English skills aren’t that fluent but my Chinese language skills are worse! We still were able to communicate.
The menu features either hand cut or machine cut noodles served in broth or stir-​fried with various meat (beef, chicken, fish or pork) and vegetarian toppings. They also have scallion pancakes, chicken sandwiches in house made bread resembling arepas, pupusas or Pita and fried rice. We were interested in their hand cut noodles aka Daoxiao 刀削. Daoxiao 刀削 refers to knife-​shaved, which is the technique used to make these thick, belt-​like noodles with slightly rough edges. One hand holds a chunk of dough; the other takes a knife and slices pieces off. The pieces are shaved off the dough in a rhythmic way like playing a musical instrument and the knife never seems to leave the dough. We made our selections and the female server asked if we’d like to see how the noodles were made. Sure! It’s a treat to watch a chef prepare your food and we were so fortunate that we took her up on her offer (see attached video).
We ordered 3 kinds of noodle dishes in broth. All of the hand cut noodle dishes cost $ 10.99 and are GENEROUSLY PORTIONED. The enchantment of these noodles goes beyond its preparation as the excitement is in its jue jin 嚼勁, or al dente, texture and its toppings. Each of our noodle dishes offered a different spice level and flavor complexity.
— Original Chinese Beef with Shaved Noodles — tender cumin-​based five-​spice stewed beef chunks were packed into the bowl of steaming hot noodles and broth. The delicious earthy-​tasting broth was so warming and comforting. My husband really enjoyed this hearty beefy bowl of noodles. He used that great tasting chilies in oil condiment to further kick up the chunks of beef.
— Original Chinese Spicy Chicken with Shaved Noodles — the broth of this dish was indeed a bit spicier but not overpowering for the tender boneless chicken chunks. Everything was well-​seasoned and balanced in this bowl, considering the use of mild chicken meat. Our nephew slurped up the chicken, noodles and broth like a «human vacuum cleaner»! Gosh, I managed to just take a spoonful of the flavorful broth and he was off to the races.
— Fried Pork Ribs in Casserole with Shaved Noodles — I received 3 meaty Pork ribs that were tender to the bite and so tasty with its Chinese seasonings. My porkaholic nature was thoroughly satisfied! I think I could have just eaten the ribs with a bowl of rice. The slightly chewy noodles were a great complement to tender pork ribs. The casserole bowl has a deceptively huge capacity and I struggled to even eat ¾ of my serving. The clarity (not greasy) of the broth had a little spice kick made for a truly delicious drink. I dare say that the flavors and textures of this noodle dish had me feeling like I reached the a pinnacle in Noodle Mania. I’d return for this dish again and again.
Noodles or mein (麵) are made and eaten year-​round in all regions of China but in the Northern province of Shanxi, the art of noodle making is so prevalent that they produce over 1000 different kinds. Noodle making is so competitive that there is a saying «In Shanxi, if you don’t know how to make noodles, no one will marry you». At Jing Du, you can come in to let your taste buds marry the flavors and noodles.
#525

I was lucky enough to find out about this place from Paul C. He had mentioned it to a few Yeeps and we arranged to try it. This past Sunday, we had lunch here around noon. Yes, I forgot about the NFL playoffs, lol. I called my hubby at home to DVR the games. Where was I? Oh right, we were here around noon. When we walked in, the place was almost full house. We joined two tables together to fit our group of seven. I’m used to Southern Chinese cuisine and this is Northern. The flavors are definitely much stronger.
We all ordered our entrees and sampled from one another. The best item that we tried from here was the Green Onion Pancake. It was very crispy when I bit into it. The center was chewy and full of green onion favor. It’s best when devoured hot. Thanks for sharing your Green Onion Pancake, Paul C.
I ordered the Shrimp Fried Rice. It was loaded with shrimp, albeit the small frozen type. It came out piping hot, just how I like it. It had a nice, intense, savory flavor to it. The portion was rather huge. After I shared it with everyone at the table, I still had leftovers to take home.
This place makes Shaved Noodles. I’ve never heard of it before, much less tasted it. It’s actually noodle that’s in block form and they shave it down into noodles strands. It tasted kind of like chow fun, but on the chewier side.
The Beijing Soybean Paste Noodle (shaved) was decent. Their version of Ja Ja Mein served hot. It was very flavorful and very dark in color.
I really enjoyed the Fish Soup with Noodle (shaved). The broth was light and full of aroma. It went perfectly with the noodles.
My least favorite was the Fried Shaved Noodle. It contained beef and some vegetables. It had a bold and exotic flavor to it, very strong. I took one bite and the smell went straight up my nostrils. It must have been the cumin, sort of a curry taste.
For dessert, we tried the Fried Azuki An Pan. This was delicious! It was fried, but not greasy at all. Warm, red bean goodness inside of a crispy bread.
If you’re in Chinatown and looking for a place to chow down, this is a good alternative to the standard Cantonese fare.

Paul C has been talking about this new noodle spot in Chinatown and I had to bookmark it. Victoria A posted a talk thread about bookmarks so I was reminded to eat here. Anytime someone wants to try a new restaurant, it’s more fun to try it with several people. Not only do you get to experience it for the first time together, everyone can order different dishes to share.
Some fellow Yeeps were free for lunch so we planned to meet up and try this place out. Epic fail on my part because I totally forgot about the games playing. It’s ok because the company was great and the food was good. The menu is very simple and we figured that since it’s a noodle shop, we should order noodle dishes.
Staff here was very helpful when we asked questions about their menu and they constantly made sure our water was full. They speak Mandarin and English. We found out they also write Chinese when we got the check as our order and price of items were all in Chinese. It wasn’t hard to figure the bill out and they accept both cash and credit.
To the food…
Green Onion Pancake — this was good. Not oily and fried perfectly. It was crispy outside and gooey inside. I really enjoyed this with the hot sauce that was provided in the condiment tray. ⁴⁄₅
Fried Shaved Noodle (Only Hand Made Noodle) — lots of different textures with the different lengths and widths of the noodle shavings. Had some veggies and beef. 3.5÷5
Beijing Soybean Paste Noodle (Shaved Noodle) — the flavors blended well together and the dish was balanced. You can don’t lose the flavors of the noodle with the Soybean Paste. ⁴⁄₅
Original Chinese Beef Shaved Noodle (Only Hand Made Noodle) — the soup broth was the star of the dish. According to Lien V, it had depth. Good amount of veggies and beef in bowl. ⁴⁄₅
Shrimp Fried Rice — it wasn’t oily and they had generous amounts of tiny shrimp mixed in with the egg and veggies. This dish also tasted quite good with the hot sauce. 3.5÷5
Nice addition to Chinatown and on top of machine cut noodles, they have hand made noodles which is a plus. Flavors here are Northern Chinese and portions are very generous on all the dishes. If you like spicy, definitely try the hot sauce but be warned that it has a kick and the heat lingers.

In a word? Delightful!
This place facilitates deliciousness the way other innovative-​aspiring restaurants only dream to be. Veggies are sautéed perfectly and are not soggy; garlic is used generously but never overpowering; flavors sophisticatedly explode in your mouth either all at once or slowly but surely. Wow: D Your taste buds will most likely feel the excitement!
I am half Cantonese Chinese and I’d never seen names of dishes like these so I asked fellow Yeep Paul C. what kind of Chinese food this is. He replied: Northern Chinese. And explained that it can be a bit spicy but that the flavors are more subtle and just different from the usual Cantonese oyster sauce-​based flavors at restaurants here on Oahu.
When I first tried Vietnamese food some years ago, I actually thought it was so weird. I did not like it but a couple tries later here and there with other friends at different restaurants helped me figure out that I really do love phở! So I took that trepidation and got ready to be inspired by this new taste! Yikes, right?! O_​o After dining here, I’d have to report that my releasing all prior knowledge of anything Chinese food-​related helped me to completely embrace and better appreciate the unsual flavors of these dishes for what they are. That said, bring your taste buds with you and prepare for a different kind of Chinese cultural taste: D
The menu offerings initially appear limited but I now think that’s a benefit: Go there with a group of 6 – 9 ppl so your table can order most of the dishes and each person has the luxury of trying a little of each one!
Portions are quite large so you are getting great value at a reasonable price. Finally, right?!
Ordering:
I had a lot of questions for the waitperson about what was what. I was looking for something not beef pork or chicken. Turns out, 1) choose the main ingredient (ask the server to explain what the main ingredient is/​or made of) 2) decide whether it should be a noodle soup or dry noodle, & 3) decide if you want machined cut noodles or hand cut ones.
— Everyone in our group ordered the latter and what a great choice it was for every dish. Same noodle but it took on the flavor of the main ingredients and sauces or soups. It’s prepared perfectly al dente.
Our Choices:
1) Green onion pancake (⁵⁄₅)
— When this dish was first served, it reminded me of the similar Korean dish. Heavenly.
— What I discovered is a whole new take on what these pancakes should be like: crispy crunchy, dense, nicely chewy, good-​doughy, flavorful green onion taste, served hot, not oily, savory :)
2) Fried rice w/​shrimp (⁵⁄₅)
— Flaky rice w/​good-​chew, the grains are loose (so you may need a spoon) but everything about it is perfect!
— Packed full of flavor: Baby shrimps are juicy; fantastic egg, peas, and not overly garlicky taste; nice aftertaste; so yummy!
3) Fried fish soup with shaved noodles (4.8÷5)
— The fish taste is very different from the soup base. The soup base is light yet deep flavorful enough to be full-​bodied. Not fishy at all.
— In fact, the fish integrated well together with the soup. Eat the noodles and soup for one taste, eat the fish for a second taste, eat noodles and fish together for a third taste!
— Veggies are sautéed perfectly to remain crunchy :)
— The large black bowl reminded me of Korean soups!
— The only negative I can say is that the fish might have been a little fishy :/​
4) Original Chinese beef shaved noodles (⁵⁄₅)
— Nice strong but not overpowering wonderful taste of cumin; the cumin and fresh crunchy and sweet sautéed onion strips treat your entire palate; nice noodle chew; meat is soft tasty
5) Beijing Soy Bean Paste with shaved noodles soup (4.5÷5)
— Mixed with beef
— deep dark soy bean paste flavor but very nicely flavorful!
6) There’s a chicken with noodle soup dish that of all things, the one spicy-​sensitive person in our group got eeks! It looked like it was way too hot for her while another Yeeps said the same dish was not too hot at all. Perhaps be aware if you are spicy sensitive too.
7) Dessert (⁵⁄₅)
— Sweet ang bean filled dessert kind of reminded me of mochi and a crunchy flat moon cake! Loved it!
Service/​Water/​Bill:
— They were helpful in explaining the various dishes to us. Food came quickly.
— The waitstaff constantly checked on us to be sure we were okay. Waters were filled regularly except at the very end.
— The bill was written in Chinese. Just pull out the menu and double check the figures or ask the staff to interpret for you if you need assistance.
Thank you to my lunch date mates (in order of our seating), Nadine C., Lien V., Tomi, Paul C., Angel H, and Daniel C. It was a pleasure hanging out with you all and being able to try out a new place! Made it so much more fun that it was soooooo delightfully delicious!
As you can see, it’s not difficult to imagine that I’m planning to make it out here again.
Anyone wanna join me?! :D

Our friend, Paul C., «discovered» another new restaurant in Chinatown and wanted to share his find with a bunch of us! Thanks, Paul!
Located on Hotel Street, Jing Du Noodle took the place of a bakery — hard to believe, but true! It looks totally different inside — clean, bright and simple! We met on a Sunday, because street parking is FREE! (Every dollar counts, right?)
Paul ordered the Green Onion Pancake to share — yummy! Eat it warm while the outside is still crisp from the frying pan! The onion flavor is subtle — not overwhelming! I enjoyed this savory appetizer!
There are nine main noodle entrée choices. The three dishes listed on the bottom of the page come with Hand Made noodles only. The six dishes towards the top of the page come with either Machine made noodles or Hand Made noodles. The machine made noodes are $ 2 less.
I chose the Original beef Shaved (hand made) noodle. The beef reminded me of what you’d find in a stewed noodle dish, but this beef was firmer and kept its cubed shape. It was seasoned well, and didn’t fall apart. The noodles were wavy and had uneven edges with various thicknesses and widths. Towards the end of the meal, the soup got starchier, probably from the disintegration of the noodle as it absorbed more moisture. The noodles got softer/​mushier as time passed. I recommend eating them quickly if you enjoy firmer noodles. The choi sum vegetables were a nice addition to the bowl — it added color and contrast! The broth was tasty, but for me, it was «aggressively peppered»! I’m sensitive to spicy-​hot food, and I could feel it! Haha! Anyway, I wasn’t able to finish — maybe because the portion is generous? (That’s a good thing, right?)
The young staff were efficient and helpful! We were served a plate of complimentary Red Bean Pancake dessert. It was similar to the Green Onion Pancake, the outer layer of pastry is fried and has a nice red bean slightly sweet filling — yes!
I sure would come again on a Sunday afternoon! It was calmer than Chinatown in the morning with all of the shoppers and tourists! I’m looking forward to the other noodle dishes — maybe the machine made noodles for comparison — and the other broths or the Spare Rib dish!
Wishing this new business much success and prosperity!

Flat style egg noodles! Just like mother used to make. Well actually Jing Du’s are better than mom’s because mom used dried kind.
This was a nice change from the thin kind of raman noodles and were much more to my liking also since they are egg noodles, they are not rubbery like some udon noodles are. I had the chicken phở and the chicken is piled on top, it was good and will definitely go back epecially on a cold day.

I’ve been passing this vacant space (previously Ruby’s Bakery) for months now and just recently saw this restaurant sign boasting handmade noodles with no opening date. When I noticed the neon «OPEN» sign switched on, I called my sister to try this place out. Born and raised in Chinatown my family often tried new places so my sister was on board and dragged her whole family here.
We arrived shortly after 6pm and this place was pretty much empty. The young staff welcomed us and brought iced water for us to drink. Being a soft opening breakfast items are not available until next week our waitress advised us. She also provided too much information informing us the cooks brought in are of different specialties and regions so there’s currently a clash of personalities and procedures, which has led to disagreements and conflict! Too honest in my opinion but nonetheless we sampled these dishes last night:
1) Spicy Chicken Handmade Noodles in Soup (⁴⁄₅)
The broth was very tasty with a nice kick but the star was the noodles. Nice texture and cut where I found the bowl of noodles to be hearty and satisfying. Chicken thighs with bone-​in were chopped up and stewed for a long time as meat was tender. Solid dish.
2) Sesame Noodles (³⁄₅)
Handmade noodles cut thinner, sesame paste was used lightly because after mixing it well the sesame flavor was subtle. I eat Cantonese food often, where flavors of Southern China are more bold. The highlight of this dish was the braised beef brisket. So tender and flavorful. It also had small pieces of CHOONG CHOY (preserved, salted DAIKON radish) topped to probably add the salty content the dish needs as well as texture contrast. Sadly the star was the beef stew, not the sesame noodles. Disappointing.
3) Beijing Soy Bean Paste Noodles, JA JIANG MEIN (⁴⁄₅)
This dish was well liked by all. Served with flat homemade noodles, unconventional noodle type of what I’m used to in this dish but it was delicious. Would have been better if the water was drained more as the dish was a little watery. Didn’t care for the slices of store bought KAMABOKO fishcake as it brought the dish down in my opinion. So much work was put into this dish being dressed with premade, mass-​produced fishcake = minus 1 star.
4) Spare Rib Handmade Noodles in Casserole (⁴⁄₅)
How to describe these handmade noodles — — taste just like macaroni! We found this dish to be very light with a refined taste. 3 decent sized pork ribs were cooked until tender and very flavorful. However, I found the broth too lite for my taste and I didn’t care for the slices of KAMABOKO fishcake as it downgraded this casserole dish.
5) Stir Fried Handmade Noodles (⁵⁄₅)
This was the best dish of the evening. It was most flavorful to me. A hint of cumin really lifted the dish. The handmade noodles had a nice chewy texture that made this dish satisfying. A tad bit oily but overall a SOLID dish.
Because we were the first dinner patrons of the evening the food didn’t take that long to come out. Our water cups were refilled and the staff did come asking if everything was fine and how we thought about the food.
Overall, a very promising noodle restaurant in Chinatown that’s worth to try. Keep in mind this is Northern Chinese cuisine so don’t expect to find beef broccoli or minute chicken cake noodle on the menu.
NOTES:
1) Credit cards accepted here.
2) The chili satay oil is house made. Very yummeh!
3) They also have a bottle of red vinegar that you can add to your noodles. For me the vinegar elevated the noodles but go easy with it as too much can overpower the dish.
4) As we left there were about 5 tables occupied by Mandarin speaking patrons. This was a strong sign to me of the authenticity of this restaurant.