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You can't keep a good restaurateur down: After a short-lived foray into upscale Chinese cuisine at Yumcha, Quentin Danté blazed around the corner and opened Noodle Bar. Taking the hawker stands of fifties Hong Kong as his inspiration, he tackles the genre here with everything from steamed buns with barbecued pork to Shanghai broth noodles with roast duck. Dishes like the Chinese-Cuban roast pork, Swiss cheese, and pickled-lettuce sandwich, and five-spice cheesecake suggest that Yumcha’s haute-Asian-fusion spirit lives on. — Rob Patronite and Robin Raisfeld