01 / ABOUT THE PLACE
About this place
Hashigo’s dan dan noodles are served in a gently spicy hot broth centred on sesame paste and soy sauce. You can choose the level of heat, whether you’re after a Sichuan-style kick or would rather start milder. Diners have praised how the broth clings to the thin, straight noodles, with richness balancing the spice. If you’re looking for a flavour that differs from the familiar sesame-forward style of tantanmen, start with the standard bowl.
There are two ways to make the meal more substantial with meat. The pork-rib tantanmen comes with ribs seasoned and fried with a curry flavour, making it a good choice if you like a crisp, aromatic coating. The braised-pork dan dan noodles, by contrast, feature pork simmered until tender with soy sauce and Chinese spices. Reviews point to the pleasure of choosing between the fried ribs and the generous portion of braised pork.
If you’d like to enjoy the broth after the noodles are gone, add a bowl of rice. One diner ordered rice with finely sliced takuan pickles and poured the soup over it for a different kind of finish.
Cold noodles are another option on a hot day or when you’d prefer a change from a warm bowl. The chicken-silk cold noodles come topped with steamed chicken and banbanji sauce, while the braised-pork cold noodles feature simmered pork belly. Shumai can also be ordered from 1 pieces, making it easy to add a side to your noodles.
The restaurant has counter seating and is described as an easy place to dine solo. It accepts cash only and does not take reservations, so bear that in mind when planning a visit.
