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
Wednesday, April 20, 2016
I finally stopped feeling sorry for myself, cast off incipient agoraphobia, Lyfted myself up and hobbled to the Richmond for my first solo slurp since my pratfall. I could have drawn on the bucket list of new venues I'd begun compiling for my return to action, but opted for almost certain reward from a Shanghai classic, eel noodles, which had been added to Gourmet Noodle House since my last visit.
Gourmet Noodle House wisely serves Shanghai river eel in full noodle soup mode, where the diluted eeliness of the shreds/fillets elegantly inform the richness of a well developed broth. As with GNH's other soups I've ordered, the house-made noodles were perfectly cooked, and the soup served piping hot, especially appreciated by us Instagrammers who like the time to pose our subjects before diving in. Dive in I did, and wasn't disappointed.
I mentioned to one of the proprietors that my wife's niece, recently visiting from Shanghai, told me that her favorite dish at her local Gourmet Noodle House branch was the yellowfish wonton soup, a dish that hasn't made its way to San Francisco yet. She indicated that it might well find its way here, since they are slowly adding items from the Mainland chain's menu (as was the case with my eel noodles). That's definitely a dish I'll be ready for.
Where slurped: Gourmet Noodle House, 3751 Geary Boulevard, San Francisco.