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Wheat Bay, Qiao Noodle House fire up Lloyd District restaurant scene

Last October, two new restaurants opened blocks from each other in the Lloyd District, each offering regional Chinese specialties alongside popcorn chicken and fries.

Before last year, Lloyd wasn’t known as a Chinese food destination. Besides Frank’s Noodle House, a beloved hand-pulled noodle and zhajiangmian joint in a converted Northeast Broadway home, options were mostly limited to old haunts such as Chen’s Dynasty, orange chicken kiosks at the mall (the unconquerable Chicken Connection) or trips to Shandong or Chin’s Kitchen in Hollywood to the east.

Wheat Bay (1618 N.E. Sixth Ave.), which also goes by Uniquely Chengdu, is the second

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Noodle House brings a taste of home all the way from Vietnam

With a history as rich as the broth it is known for, pho comes from mid-1880s cuisine in Northern Vietnam by way of Chinese and French influences. Primarily made with rice noodles and spices popular of the period in China, the slow-cooked soup took hold in Vietnam as French cuisine popularized eating red meat.

For Ly Hoa, bringing those historical and cultural influences to life in Ardmore is a dream come true. “It’s really important for a community to have diversity,” she said. Hoa is the descendant of many generations of pho and coffee shopkeepers from her home country of

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Dumpling house Dough Zone plans Portland riverfront opening in former Lucier space

A beloved Seattle dumpling franchise is opening shop in a downtown Portland space best known for the high-end restaurant that flamed out there more than a decade ago.

Dough Zone Dumpling House has been making a name for itself in the Seattle area since 2014, when owners Jason and Nancy Zhai opened their first location in Bellevue before expanding to eight locations around the city, with two more in California’s Silicon Valley.

Now, the successful franchise will expand to downtown Portland, as first reported by Eater Portland, setting up shop in a more than 7,500-square-foot, glass-walled space on the

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Eric Huang Perfects Chili Fried Chicken Sandwich at Pecking House

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Photos courtesy of Justin Kirkland

“Michelin stars are stupid,” Eric Huang tells me as he takes a sip of coffee out of a plastic Tupperware container. At that exact moment, somewhere in nearby Manhattan, a crystal vase implodes. A beautiful white chef’s jacket is sullied by an overturned glass of cabernet. A woman, probably named Margaret or Evelyn, gasps into an embroidered napkin. Chef Eric Huang, former sous chef at Eleven Madison Park, has no right—no right, I tell you!—to shrug off a classist, somewhat antiquated, mostly white-faced system like fine dining. By God, this is decadence he spits

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