"Opened in 2018, Ho Foods, along with the now defunct Baohaus, helped kick off the current Taiwanese-American restaurant wave, introducing many New Yorkers to refined, thoughtfully prepared takes on classic Taiwanese beef noodle soup, braised rice, and breakfast foods. Ho Foods continues to offer a signature noodle soup, but equally worthy are the other takes on hometown favorites like the egg-stuffed scallion pancake and the burrito-sized fan tuan, a homey rice roll stuffed with pork floss, sour pickles, and a fried savory cruller which provides a crunchy contrast to the soft, chewy shell of sticky rice." - John Tsung, Eater Staff
Dan Ahn/Ho Foods