Dai Ho Kitchen

9148 E. Las Tunas Dr.
Temple City, CA 91780


  • Tue.-Sun., 11:30 a.m.-3 p.m.
  • $
  • Lunch
  • No Alcohol
  • Takeout
  • Parking Lot Available
  • Reservations Not Accepted
If you plan to eat at Dai Ho, arrive early. The kitchen is open for less than four hours each day, six days a weeks, and an open table at the cramped Temple City diner is as rare as a parking space along Venice Beach. There’s a glass display case filled with cold sliced pig ears, spicy pickled papaya and crispy peanuts with tiny fried fish, but everyone, including you if you manage to snag a seat, is patiently waiting for the wonderful handmade noodles — long, tensile strands with the elastic properties of a Stretch Armstrong doll. They can be had swimming in murky beef broth with soft hunks of braised shank, doused in rich sesame sauce or smothered in a ground-pork sauce mixed with salty bean paste until it resembles thick Bolognese. The cooking at Dai Ho might be described as Sichuan by way of Taiwan, or vice versa, but it doesn’t seem to matter much. Owners-chefs May and Jim Ku make their own rules, the parameters of which involve no substitutions, long waits, limited availability and boiling hot tea served in styrofoam cups. But when you finally get that bowl of noodles slicked with chili oil, these constraints feel like part of Dai Ho’s charm. —Garrett Snyder

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