Scratching my noodle at Chen's Noodle House

We were invited to come and try out Chen's Noodle House. We invited ourselves. We were not welcomed warmly by the Owner, Mr. Chen, because he was too busy hand cutting noodles. As you may have guessed from his name, he hails from somewhere in Asia.



This place was not much too look at from the outside, from the inside nor even when you were inside looking outside. Of course, to get a reputation among the foodie "in crowd", you must strive for that "hole in the wall" ambiance. Chen's seems to be doing respectably among that sort of crowd.

Here's what it looks like on a good day:



And here's what it looks like on an average night:



Whiteboard menus and folding card tables for dining complete the scene:



We started with some home made leek pie, with impossibly fresh leeks and house made crust so fresh that you'd swear it was summer in Hong Kong. That is, a sweltering day where any bland food that you do not have to cook youself is fine. They were not bad, and did have some mild flavor, but they were not something I'd go out of my way for.



I then had the seasoned beef noodle soup with lots of hand-cut noodles and impossibly grizzled beef. This soup was tasty, but I would have enjoyed this a whole lot more if the beef were not of such low quality. The amount of beef was also a a little skimpy, but given the condition it was in, I was more than happy to not have to ingest more of it. It was almost fatty enough to be dessert!



The Mrs had the lamb noodle soup, which she said was tasty, but also impossibly low on the quantity.