There is a particular effect, of something fried and crunchy that has been dunked in soup or drobbled with gravy just before it comes to you.
I had previously really been into this, in the form of won tons thrown into soup, and croutons of all sort, but lately I've been into fried egg noodles topped with gravy, at various Thai-Chinese places.
Two great places for it: Sapp Coffee House (brilliant, fresh, zingy) and Yai Thai (very comforting and warming). It's about the exact texture of something in the midpoint of having its crunchiness die. You have to eat it in the first 5 minutes it comes out.
I've had a few versions in late night crap places in San Gabe that haven't done it for me.