Food

Cheap Eats 2008: Michael’s Noodles

Why go: Dishes seldom seen elsewhere—including esoteric preparations from Taiwan and mainland China—lift this snug but attractive strip-mall restaurant above the tide of more-conventional Chinese spots.

What to get: Pan-sautéed dumplings glazed with chili oil on the side; mustard greens mellowed by fresh soy beans; Hainan chicken rice, a specialty from the island of Hainan that brings together tender braised chicken, rice steeped in chicken broth, and chili and ginger dipping sauces; slow-roasted beef noodle soup; sautéed slivers of pork with chives and chewy dried bean curd; thick Shanghai-style noodles.

Best for: Those looking for a cozier, more intimate setting than the area’s big dim-sum palaces.

Insider tip: Owner Michael Wang makes only occasional appearances, but servers are knowledgeable about the menu and quick to offer suggestions for putting together a meal.

Open daily for lunch and dinner.

See all Cheap Eats 2008 restaurants 

Get Our “Brunches This Weekend” Newsletter

The best breakfasts and brunches to try every weekend, plus our most popular food stories of the week.

Or, see all of our newsletters. By signing up, you agree to our terms.
Ann Limpert
Executive Food Editor/Critic

Ann Limpert joined Washingtonian in late 2003. She was previously an editorial assistant at Entertainment Weekly and a cook in New York restaurant kitchens, and she is a graduate of the Institute of Culinary Education. She lives in Logan Circle.

SIGN UP
We engage readers directly in their mailboxes with topics like Health, Things to Do, Best Brunches, Design & Shopping, and Real Estate. Get the latest from our editors today.
Get The Best Of Washingtonian In Your Inbox!