Tip: Despite the name, I rarely eat the congee here. Don't get me wrong—they do it well, but platters of spicy shredded pork with garlic sauce and sautéed pea shoots with ginger and scallions trump congee every time. What can I say? Even a guy like me runs out of stomach space. Save room for the geoduck-clam dishes. You don't find a good geoduck many places.
This small, father-son owned and operated noodle shop makes some of the best hand-pulled noodles I've ever tasted. Order at the counter and take your bowl to go—you'll probably have to, as the seats are few and the customers are many. For soup, order D1-S, a spicy soup with a lamb-bone broth. The lamb-cumin noodles are the finest I have tasted in America, and the braised-beef sandwich in a freshly baked bun is off the charts. Plus, you get to watch the guys behind the counter make your noodles to order. Pure culinary artistry.
My friends the Wakabayashis turned me on to this place years ago. It's been my go-to place for dim sum ever since. The seafood and shrimp dumplings are exquisite, the steamed buns and pork ribs in black-bean sauce are musts. Beware of the duck dumplings: They're so good, they'll haunt your dreams.