NOTE TO BLOG VISITORS - I am not currently doing noodle restaurant visit reports, but focusing on diving more deeply into noodle research, so this blog will be updated less frequently. For the latest Asian noodle news, and features from external sources, follow
Thursday, May 28, 2015
Return To Kyu3: A Strong Khao Soi With Oodles of Noodles (Ouch!)
After my foray into the wilds of the East Bay for some spicy Guilin cowmeat noodles (see above), I resumed my tour of Tenderloin Southeast Asian noodle delights with another visit to Kyu3 Noodle & BBQ. To make sure I wasn't in a rice noodle rut, I went for the egg noodle-friendly Khao Soi, confident of getting a strong version, based on my previous noodle experiences at Kyu3. I was not disappointed.
The curry broth in my Khao Soi came deep in flavor and nicely balanced, lacking the cloying coconutty sweetness of some versions. Its default spiciness, truth be told, barely registered on the Scoville scale, but server Tammy made a point of placing a jar of the house-made chili sauce next to usual condiment rack, and I got to assume the chefly duty of sexing up the soup myself. Discretion, they have learned, is the greater part of avoiding bad Yelp reviews, apparently.
While I was slurping my noodles, a young couple at the next table was feasting on some of the chef's crossover fare, including the delicious-looking squid ink fried ice. I made a vow to myself that on my next visit I would eschew the noodles (pun, get it?) and go for the squid ink fried rice and perhaps some takoyaki kushi for additional protein.
And I swear on a stack of Lucky Peach Magazines that I'll never write "oodles of noodles" again.
Where slurped: Kyu3 Noodle & BBQ, 337 Jones St., San Francisco Uptown Tenderloin