Former Le Lan chef Bill Kim attracts crowds of noodle-loving foodies and BYOBers at this Avondale noodle and dumpling house, a decidedly downscale departure from his previous spots. Along with wife Yvonne Cadiz-Kim and brother Mike Kim, Kim focuses on his first love, noodles, at the 40-seat BYOB with counter-service and communal seating. Though noodles are the focus, this is no ramen-only spot: Look for choices such as somen noodles with mussels, Chinese black beans and coconut broth and soba noodles with bay scallops, king oyster mushrooms and a blue crab broth. Dumpling fans can choose from options such as lamb with brandy or duck with pho spices. Fried rice dishes and sides such as kimchi round out the menu.
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