A Perfect Trio of Signature DishesColumns Surf and Turf
September 15, 2013
Story By: Steve Murray | Photos by: Nathalie Walker
Little Village Noodle House is simply good Chinese food. Mixing northern, Cantonese and local flavors, owner David Chang has created a top-level Chinatown restaurant that features a menu filled with fresh and satisfying flavors for both meat lovers and vegetarians alike.
But we’re here to talk about meat, so lets get started. We recommend trying all three of these signature dishes together as the flavors really do complement each other.
The Black Pepper Beef ($9.95) is made from tender slices of beef that are sauteed in black pepper, ginger, garlic and sliced onion. What comes out is soft and tangy beef that is slightly spicy. The still crispy onions provides a welcomed textural change.
The second dish that pairs well with the other signature items is Sweet and Sour Pork ($9.95). Big and crispy hunks of pork are fried and topped with Chef Chan’s special sweet and sour sauce. No hint of the “secret” ingredient was given, but whatever it is, it’s good. The pork is tender and the sauce is far from over powering. Pineapple as well as red and green peppers top the dish and add sweetness and acidity, no to mention a nice crunch.
A final savory dish recommendation is the Stir Fried Chicken with Leeks ($9.95). It’s the most spicy of the three featured dishes, but still far from being hot. The dried red chilies provide more flavor than heat. Moist, boneless chicken is stir fried with leeks and onion and flavored with garlic and the previously mentioned chili. The result is a perfectly balanced combination of ingredients.
Now you won’t have to decide which popular item to try at Little Village Noodle House, as all three of them are a match made in culinary heaven.
Little Village Noodle House
1113 Smith St., Chinatown
Monday-Thursday, 10:30 a.m.-10 p.m.;
Friday-Sunday, 10:30 a.m.-10:30 p.m.