City of Industry, CA 91746
(626) 333-0070
(626) 333-0070
General:
I hadn't been to Kim Tar for a long
time before my visit today and I went to a different location. This was
an unplanned visit but I happened to be the area. So, what the heck, this
was only the 8th dry yellow noodle I eat in 8 days or so. I also think that
this is the best location Kim Tar.
Details:
House Big Yellow Noodle, dry (Mi Dac Biet, kho): Toppings included sliced pork, ground pork, boiled chicken thigh, shrimp, hee won fish cake (which by the way was spectacular and was the best one I have had among all other similar places). Big yellow noodle was stirred with light to medium oil and mild salt. Garnishes included short-cut green onion and fried garlic. The taste profile was similar to New Trieu Chau but with a bit more oil and flavor kick. To use a linear scale, it was about halfway between Trieu Chau and New Trieu Chau. Soup here was their secret weapon as they had a different treatment. The flavor profile I tasted was deep pork and chicken broth with fortification from dry scallop and a touch of preserved turnip. Saltiness was medium and garnish was green onion. Absolutely delicious but could have used more finesse. 4+ stars.
Hokkien Noodle Soup: noodle was a pairing of Hokkien round small yellow and small rice noodle (mee fun). Soup had the same base and garnishes with above, but fortified with vinegar to create freshness and different flavor profile. Toppings included ground pork, char sew bbq pork, shrimp, fried shrimp wonton cake. Refreshingly delicious and different. 4+ stars.
House Big Yellow Noodle, dry (Mi Dac Biet, kho): Toppings included sliced pork, ground pork, boiled chicken thigh, shrimp, hee won fish cake (which by the way was spectacular and was the best one I have had among all other similar places). Big yellow noodle was stirred with light to medium oil and mild salt. Garnishes included short-cut green onion and fried garlic. The taste profile was similar to New Trieu Chau but with a bit more oil and flavor kick. To use a linear scale, it was about halfway between Trieu Chau and New Trieu Chau. Soup here was their secret weapon as they had a different treatment. The flavor profile I tasted was deep pork and chicken broth with fortification from dry scallop and a touch of preserved turnip. Saltiness was medium and garnish was green onion. Absolutely delicious but could have used more finesse. 4+ stars.
Hokkien Noodle Soup: noodle was a pairing of Hokkien round small yellow and small rice noodle (mee fun). Soup had the same base and garnishes with above, but fortified with vinegar to create freshness and different flavor profile. Toppings included ground pork, char sew bbq pork, shrimp, fried shrimp wonton cake. Refreshingly delicious and different. 4+ stars.
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| Hokkien Noodle Soup |
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| House Big Yellow Noodle, dry |
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