 Extra-Cheap |
 Date-Night-Worthy |
 Vegetarian-Friendly |
 Good Drinks |
This zippy noodle parlor takes a pan-Asian approach to bao, those pillowy steamed buns that keep popping up all over town. Beyond the usual pork-belly and duck fillings (both done with flair), there are rave-worthy takes such as seared teriyaki Spam with mango salsa. The kitchen is even better with noodles. The Streets of Taipei bowl brings together hand-rolled strands with five-spice beef brisket, mustard greens, crispy garlic, and bok choy in a spicy beef broth. And pai gow—a tangle of noodles, ground pork, sprouts, and scallions tossed with soy sauce and chili oil—is lovely.
Also good: Chinese-sausage-and-garlic skewers; soba-noodle salad with nori, edamame, and ginger-wasabi dressing; bao with crispy chicken and Sriracha mayo.
See what other restaurants made our 2016 Cheap Eats list. This article appears in our May 2016 issue of Washingtonian.
Ann Limpert joined Washingtonian in late 2003. She was previously an editorial assistant at Entertainment Weekly and a cook in New York restaurant kitchens, and she is a graduate of the Institute of Culinary Education. She lives in Petworth.
Anna Spiegel covers the dining and drinking scene in her native DC. Prior to joining Washingtonian in 2010, she attended the French Culinary Institute and Columbia University’s MFA program in New York, and held various cooking and writing positions in NYC and in St. John, US Virgin Islands.
