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Ho Foods

110 E. 7th St., New York, NY 10009 40.726286 -73.984825
nr. First Ave.  See Map | Subway Directions Hopstop Popup
347-788-0682 Send to Phone

  • Cuisine: Chinese
  • Price Range: $$

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Official Website

hofoodsnyc.com

Hours

Wed-Dun, 6pm-10pm

Nearby Subway Stops

L at First Ave.

Prices

$7-$14.5

Payment Methods

American Express, Discover, MasterCard, Visa

Special Features

  • Reservations Not Required

Alcohol

  • No Alcohol

Reservations

Not Accepted

Profile

Ho Foods specializes in a dish that’s relatively rare in New York: Taiwanese beef noodle soup, among the island nation’s most famous and popular dishes. The soup is the centerpiece of menu, and like a lot of dishes in Taiwan’s famously delicious cuisine it has Pan-provincial roots and is believed to be a product of China’s civil war, when the Nationalists fled to the island. These days, it’s cooked all around the island and popular enough to have its own annual festival in Taipei. Like any dish, there are as many ways to make it as cooks. But here, the most famous version is served: red-cooked style, seasoned with rock sugar, soy, fermented broad-bean paste (donanjian), and spices including star anise, licorice, clove, cinnamon, red Sichuan peppercorns, and goji berries. The soup stock is made with neck bones, beef feet, and “whatever bones we can get,” but the cut of choice is shank. (The tendons and connective tissue add body.) The space (formerly home to Porchetta) is tight, and so is the menu. (The idea is to mimic an actual beef-noodle-soup shop’s product, including in its limited focus.) The menu will be rounded out by extras like pork rice and a few sides, including homemade soft tofu with century egg, sweet soy, and bonito. Down the road, he plans to introduce Taiwanese breakfast. “It’s super-carb-heavy. It’s delicious,” chef-owner Richard Ho says, pointing to sweet and savory soy milks and sticky-rice rolls that bundle crullers, pork floss, and other fillings.

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