Bright, modern dining room for all-you-can-eat Mongolian hot pot. Tables fill with raw lamb and vegetables for groups to cook in simmering marrow broths – a steamy, interactive meal with a strict two-hour time limit.
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.
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.
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.
Inner Mongolian hot pot specialist centered on a broth so rich that dipping sauce is optional. Groups crowd around bubbling vats of six-hour bone marrow soup to cook platters of sliced lamb.
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.
Gluten-free bakery from a James Beard-winning chef, reinterpreting Vietnamese flavors into modern pastries. The signature is the chewy pandan honeycomb cake, served alongside strong Vietnamese coffee in a bright, minimalist space.
Tiny, colorful deli mixing Jewish and Italian heritage into hearty house-made comfort food. Orders range from whitefish melts to a hybrid wedding soup with meatballs and matzo.
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.
Modern Korean restaurant with a quiet, ambient dining room – a refined alternative to bustling KBBQ. The menu is all traditional comfort food, focused on slow-simmered broths and tender, braised short ribs made for sharing.
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.
Family-run spot specializing in Tijuana-style birria de res – slow-cooked beef stew served with tortillas for dipping. Expect a line at the order window; the kitchen often sells out well before its afternoon close.
Old-school kosher-style deli serving overstuffed pastrami sandwiches on rye bread. The space is small and unassuming; expect to squeeze in for a table.
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.
