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King of Casserole
This venue is closed.
This no-frills Chinatown restaurant is bright and clean, offering a pleasant environment to slurp down noodles from large, steaming-hot bowls. The Fujianese soups here are made with either pulled noodles, fried udon, or knife-cut noodles—these last are wide, chewy, and addictive. Broths have a subtle flavor accented by a multitude of floating vegetables and a perfectly cooked quail egg. Fish balls taste (and feel) a lot like matzoh, with ground, fresh-tasting fish. Meat soups, which include varieties of duck, lamb, beef, pork, and oxtail, can be skimpy, with more bone than meat to be found. And those casseroles? Served in a traditional casserole dish, they’re more like a slightly thicker rendition of the soups. Sides like the generously portioned steamed pork-and-chive dumplings (9 for $3.25) and a handful of stir-fried and rice dishes round out the food portion of the menu, but there is also a lengthy selection of bubble teas, milk shakes, and slushies.Recommended Dishes
Fish ball knife cut noodle, $5.25; steamed dumplings, $3.25.
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