My brother, Casey, and I had an idea. It was a noodle house idea. An Asian extravaganza vision of huge plates and steaming bowls filled with broth. We should come up with ideas more often. Especially when they lead to roasted ducks hanging in grease stained windows.
The small dinning room at Ton Kiang B.B.Q Noodle House is filled with the kitchen’s heat. Not all the staff speak excellent English, but the menu is readable. Look for something that says, “duck.” You can hardly go wrong with the duck. The crispy skin on the outside holds a moist and tender meat. It’s served on the bone, letting you suck every ounce of lingering flavor. Chopped with a large clever by a slender woman, it comes with a sweet dipping sauce. The duck arrives cold. Though it’s good cold, I highly recommend letting it soak in your warm noodle dish. The buttery flavor of the meat comes to life in the warm broth.
Before you order the broth, take a second to sip their complimentary green tea. Each time I’ve gone with Casey, Seattle was on the chilly side. But, the tea was warm. Its smooth flavor is not overpowering and the little cups are filled time and time again.
If you need a little extra, consider the fried rice. The seasoning for all the fried rice dishes is balanced and you can distinguish the flavors of the meat and vegetables as you’re eating. If you’re going to pick just one, I’d opt for the B.B.Q. Pork. It’s a little cheaper and just as good.
668 S. Weller St.
Seattle, WA 98104