"A meal at Dai Ho comes and goes before we can process how great it is. This small Taiwanese beef noodle soup shop opens from 11am to 2:30pm and operates like a broth-powered conveyor belt (bowls arrive fast, noodles are inhaled, seats fill up then empty). The famous spicy beef noodle slicked with chili oil is sensational, both in terms of flavor and what it does to our actual senses. It steams like a thermal pool and smells of Sichuan peppercorns and star anise that tickles your nose. The chunks of beef shank are so tender they break apart like jelly. It’s a bowl of soup we think everyone in Los Angeles should slurp at least once, even if the encounter is short and sweet. " - sylvio martins, brant cox, garrett snyder
Matt Gendal