Dai Ho Restaurant

"Dai Ho’s spicy beef noodle soup is a thing of beauty: The Taiwanese staple’s rich, stewed beef imbues the broth with a deep red hue. The noodles give chew and its braised greens are earthy enough to stand up to the heat. But the star of the dish is the tender meat, which falls apart with the gentlest pressure from a spoon. This is one of the best iterations of this soup in Los Angeles. Bring cash." - Rebecca Roland

"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

"A meal at Dai Ho comes and goes before you can process how great it is. This small Taiwanese noodle spot in Temple City 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). If it’s your first time or you’re here on a lone soup mission, the famous spicy beef noodle is the way to go. It’s sensational, both in terms of flavor and how it tingles your lips. It’s also large. Bring a friend if you want to explore the rest of Dai Ho’s minuscule menu, which features warm sesame noodles and various cold appetizers stacked next to the register. Even if it requires taking an extended lunch break and crossing multiple freeways in the middle of the day, we still think everyone in Los Angeles should slurp these noodles at least once. Cash only. Food Rundown photo credit: Sylvio Martins Beef Stew Soup Noodles Almost everyone at Dai Hoi orders this giant noodle soup and for good reason. The bowl steams like a thermal pool and smells of Sichuan peppercorns and star anise tickle your nose. The thin noodles are wonderfully chewy and the second best thing about this dish (the first being the braised beef shank that breaks apart like jelly). photo credit: Sylvio Martins Sesame Sauce Dry Noodles Eat these noodles while they’re still warm. The nutty sauce clings to the thin noodles and isn’t too thick when it’s straight out of the kitchen. photo credit: Sylvio Martins Mustard Green, Edamame, and Tofu Skin Salad This cold appetizer is a literal palate cleanser. The sharp, crunchy wilted mustard greens light a small campfire in your sinuses and bring green and freshness to the table." - Sylvio Martins

"First things first: doors open at 11:30 A.M. here and close a few hours later. It’s so small a window you know they’ll pack the house. And indeed they do, with lines forming long before doors open at this popular Taiwanese restaurant.Once inside, things move fast. A concise menu hangs above the cash register, so take a look before taking a seat. Three surefire hits include the fiery beef noodle soup (one of the best renditions in town); the sesame dry noodles; and the beef tripe and pork shank. The food comes quickly—you won't need to ask for water and you'll have a pot of tea with a Styrofoam cup delivered promptly to your table. All said and done, you’ll be out in 20 minutes—but talking about your meal for weeks to come." - Michelin Inspector

"Our Favorite Dishes: Beef Noodle Soup, Sesame Noodles Many of the spots on this guide have giant menus - Dai Ho is not one of them. There are only eight things on the menu at this noodle house, but everything we’ve tried is worth your time. The space is small and bustling, and it’s good for a solo lunch (or dinner at home if you order the giant beef noodle soup)." - jess basser sanders, amy clark, brant cox, brett keating