Ultimate Experience and Heightened Flavors Created by Attention to Detail and Passion

-A Visit to Las Vegas-based 88 Noodle Papa

 

As a Chinese proverb goes, “To accomplish something difficult, you must start with easy things; to do something great, you must focus your attention on details”. In the catering industry where patience is rare, it is awfully hard to keep doing just one thing well – cooking delicious food while concentrating on every detail. It is against this background that 88 Noodle Papa chooses to cook every dish well, an endeavor that has proven that sincerity and passion will eventually touch the hearts of diners with different flavor preferences.

88 Noodle Papa

 88面館

(725) 251-2078

4276 Spring Mountain Rd Ste C-104, Las Vegas, NV 89102

 

 

Unquestionable Authenticity of Flavors

If one has to find an adjective to describe 88 Noodle Papa, it is “ultimate”. It is the restaurant’s ultimate attitude and requirements that help create ultimate flavors. The opportunity that gave rise to 88 Noodle Papa arose from the original dream of Danny, a senior head chef from Hong Kong with 40 years’ worth of experience in cooking, to allow local diners to enjoy the most authentic Hong Kong food.

The restaurant insists on the best ingredients that can be found in the market, which is a rare practice in today’s catering industry.

Hainan Chicken Rice, for example, is a dish that pursues the ultimate freshness of ingredients: The restaurant purchases a limited amount of fresh free-range yellow feathered chicken on a daily basis to ensure that the main ingredient never stays overnight. To cater to the preferences of all age groups, all chicken is deboned. Additionally, the secret brine and sauces, coupled with rice first fried with turmeric powder, minced garlic and citronella, and then cooked, add unique layers of flavors to the rice with crisp-skinned, tender chicken.

Wonton Noodle Soup, on the other hand, is prepared with traditional Hong Kong cooking techniques: the stuffing contains entire shrimps and wontons are cooked just after they are freshly made. That, coupled with the soup stock prepared on a daily basis, results in the fresh, sweet and chewy wonton noodle soup. Beef Stew in Clear Broth is made of carefully selected quality brisket, which is renowned for its rich flavor as the brisket has sufficiently absorbed the essence of the beef bone broth.

Adhering to the principle of a healthy diet, the restaurant gives up the habit of using lard in cooking, a commonly seen ingredient in Chinese dishes. While ensuring good flavors, the restaurant manages to create healthy Chinese dishes with less salt and oil, which is truly a rare accomplishment.

 

A Passionate Journey towards the “Gold Medal Chef”

Danny, the owner of the restaurant, has more than 40 years’ worth of experience in the catering industry. Engaged in the catering industry since his teens, Danny went to New York at the age of 26 upon an invitation. One year later, he moved to Florida and operated a business there for more than a decade. In 2000, he served as the head chef at a Chinese restaurant in The Palazzo, a luxurious casino in Las Vegas. It wasn’t until 2019 when he found himself frustrated with an inability to taste authentic Hainan Chicken Rice or well-flavored Chinese food in the local market that he decided to make them on his own, which gave rise to the highly reputational 88 Noodle Papa.

It can be said that the confidence behind the success of 88 Noodle Papa comes from Danny’s years of experience as a chef and his sheer passion for cooking, which have resulted in not only exceptional cooking skills but also, more importantly, the secret on how to add a touch of top-quality to ordinary dishes and how to patiently lead employees to do everything right. All that has helped transform the restaurant into an exception in the Chinese food industry.

 

A “Non-utilitarian” Mindset that Prioritizes “Customer Satisfaction”

Differing from most restaurants in the market that emphasize profit-making, 88 Noodle Papa has been serving the sole purpose of making diners satisfied. As said by Danny, they treat their work as if they were cooking for their families so that they could bring good food to those who truly understand it.

Danny is very satisfied with the present operation of his restaurant. He believes that it is a natural thing that a restaurant attracts guests when it “transforms the most ordinary ingredients into something with top-grade quality and does the simplest things to the ultimate level”. Perhaps, such a “pastoral” cool mindset is the root cause why local diners are so attracted to the restaurant.