There are a couple of things that make Dagu Rice Noodle stand out from the typical bowl of Chinese noodle soup that you’ll find in the city.
The first is right there in the name: they use rice noodles, which are quite different than the standard noodles made with regular flour. They’re a bit softer, with a slightly gummy, chewy texture. I think standard noodles are a bit more satisfying, but there’s definitely nothing wrong with what they’re serving here.
The other thing that sets it apart? It comes in a Korean-style super-hot stone bowl; it’s a bubbling inferno. Honestly, this kind of baffles me. I’ll admit that I generally don’t like my food to be piping hot (if it’s so hot that you’re at risk of burning yourself, then it’s too hot. No thanks), so I guess I’m not the target audience here. But I just don’t understand what the benefit is to serving any food so hot you can’t safely eat it.
I suppose I should mention what the soup actually was. I ordered their signature noodle soup, which comes with braised pork, various sausagey meats, as well as a bunch of vegetables.
The super tender pork was probably the highlight. It was very similar to what you’ll find in a bowl of Korean pork bone soup, and it was full of meaty fall-off-the-bone goodness.
Everything else was fine. The broth was kinda one-note salty, but was immeasurably improved with the chili oil they’ve got on the table. The whole thing was enjoyable enough, but it’s probably not something I’d get again.