Casual spot for Lanzhou-style hand-pulled noodles, made to order in a glass-walled kitchen. The main event is the beef noodle soup – choose your noodle width at the counter and ask for a free refill.
Compact Halal spot serving authentic Lanzhou beef soup with noodles hand-pulled in an open kitchen. The tight, simple room fills quickly for custom-thickness soups and complimentary sides from the self-service bar.
Family-run Thai stall serving generational recipes from an open kitchen in the Tower Bridge food hall. The signature Pad Thai is the essential order – its sauce simmers for more than four hours.
Walk-in only udon bar centered on a long counter facing an open kitchen. The focus is handmade noodles and dashi, with a daily-changing blackboard of specials that consistently draws a queue.
Southern Vietnamese spot paying tribute to Saigon’s legendary “Lunch Lady” and her signature noodle soups. The room is unfussy, with exposed brick and metal tables designed to evoke her original street food stall.
Cozy dining room hung with puppets and parasols. The kitchen covers broad Pan-Asian ground, but the Burmese menu dominates the tables with authentic tea leaf salads and heavy noodle bowls.
Northern Thai spot specializing in Khao Soi – a complex coconut curry noodle soup from a 40-year-old family recipe. Shareable small plates include Chiang Mai sausage; the Thai tea cheesecake is the essential finish.
Cozy Nepalese spot dishing up traditional Himalayan dumplings and generous platters of goat curry. Expect a queue outside – the entire party must be present before anyone is seated.
Family-run Hoxton cafe serving classic English breakfasts alongside authentic Burmese home cooking. Ask for the separate menu to order mohinga and tea leaf salad before the 3 p.m. close.
Offers a variety of noodle bowls and salads, emphasizing fresh, organic ingredients. Also features a selection of local groceries and pantry staples in a relaxed, spacious setting.
Teak-lined Thai dining room in Kerns serving spicy, everyday comfort food. Groups pack the cozy space for bowls of khao soi and crispy pork belly shared over cocktails.
Kerns trattoria and market hybrid serves house-made pastas alongside Italian pantry staples. Green banquettes sit among shelves of wine and olive oil for dinners of pork ragu pappardelle.
Smoky yakitori counter where chicken skewers are grilled over binchotan charcoal. Ordering the omakase is standard – the meal traditionally ends with a bowl of the signature ramen.
Kyoto-style ramen shop serving plant-based bowls in a hushed heritage space. Rich soy and walnut milk broths anchor the vegan menu, skipping garlic and onion entirely.
Cambodian diner and food stall serving street food classics from an open kitchen in the Ferry Building. The signature is the kuy teav phnom penh, a pork-broth noodle soup, alongside crispy, peppery Khmer fried chicken.
Family-run diner serving Northern Chinese classics: savory beef roll pancakes, hand-pulled noodles, and pan-fried dumplings. The small, cash-only room is perpetually busy, with large portions built for sharing.
Buzzy izakaya on Abbot Kinney where the open kitchen revolves around a binchotan charcoal grill. An in-house DJ spins vinyl for the lively downstairs bar; grab a seat on the quieter rooftop deck.
Sichuan-style ramen shop where diners set the spice and numbness levels for each bowl of Tantanmen. Choose between the rich Tokyo Style with a pork-sesame broth or the original soupless version.
Cash-only Thai diner in a motel lot, serving Bangkok-style breakfasts of rice porridge and fried crullers. The TVs are tuned to Thai newscasts, and a second clock on the wall is always set to Bangkok time.
Creative Korean restaurant from Seoul serving modern soul food in the Arts District. Signature dishes reinterpret the classics – think deconstructed galbi and truffle-infused potato pancakes.
Japanese noodle house serving up craft beer and cocktails. Expect a trendy crowd slurping ramen and eating buns in the neon light of this recently remodeled bar.
Cult-favorite food truck turned restaurant, serving the same unapologetically spicy Thai street food. The menu keeps classics like the creamy soft-shell crab curry – now joined by slow-cooked beef ribs and a full cocktail list.
Thai-Chinese street food spot built around Khao Man Gai – poached or fried chicken served over rich chicken-fat rice. The menu skips Pad Thai for specific dishes like boat noodles and crispy pork belly.
Compact kitchen dedicated to the crisp edges of Bangkok street food. The namesake oyster omelette arrives hot and lacy, joined by slow-simmered pork knuckle in a space geared toward quick, solo meals.
Casual boat noodle spot inside a downtown Thai grocery. Dark, intense broths arrive at tight tables with caddies of chili and vinegar for custom seasoning.
Minimalist noodle counter specializing in tsukemen, or 'dipping ramen.' Thick, house-made noodles arrive next to a concentrated broth for dipping; ask for dashi at the end to turn the rest into soup.
Tokyo-style ramen shop focused on light, clean-flavored chicken broth over the usual heavy tonkotsu. Custom noodles are thick and chewy, served in a calm, modern room that draws solo diners.
Upper East Side Thai spot serving classic dishes from creamy tom yum to pan-fried drunken noodles. The clean, modern dining room is strictly BYOB.
Open kitchen where chefs pull fresh noodles to order for bowls of slow-simmered beef soup. The small space is always bustling, with fast service and a few coveted counter seats right in front of the action.
Sleek Chinatown restaurant inside a former movie palace, with a glowing marquee over the entrance. The menu elevates Cantonese banquet food – think inventive salt and pepper cuttlefish and lobster sticky rice meant for sharing.
Tiny, cash-only Chinatown corner shop turning out handmade pork and chive dumplings. Staff fold dough in plain sight while customers squeeze into the few seats or buy frozen bags of fifty.
