Restaurants & Bars

San Francisco Bay Area

Long Life Noodle House & Jook Joint, Stanford

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Long Life Noodle House & Jook Joint, Stanford

melanie | Jul 23, 2000 01:17 PM

Last week I grabbed a quick bite here for the first time with my brother before a wine tasting. I had a touch of tummy upset so the idea of some soothing congee ( aka, jook, rice porridge) was appealing. I was also happy to see house-brewed gingerale to settle things down too.

Pretty disappointing all round. The gingerale has barely a hint of ginger --- Ginger Island's in Berkeley is much better.

The menu on the board described the jook as simmered for hours with ginger etc. which sounded promising. The jook looked good with thick gluey texture from a mix of rices. Topping of shredded white chicken meat, slivered scallions, and fried tofu chunks was a bit spare. My brother order the additional 1000-y.o. egg which was a buck more. This was cut in half and plopped on top --- should have been sliced thinly. The whole deal was entirely without flavor - even less than the gingerale. I stepped up the counter to ask for whatever condiments were available in addition to the kikkoman lite soy sauce on the table. We were limited to salt, black pepper powder and japanese chili powder. Still not enough to doctor the blah blandness of our meal. If I hadn't been in a rush I'd have asked the chefs to crush some aromatic veggies for us. Service and the kitchen were slow even when though place was half empty and our dishes required minimal prep.

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