About a week after returning from Paris and Scotland the Missus was ready.....to finally dine in at Noble Chef, which had been a regular takeout spot for us during the pandemic. Of course having been thru the last 2+ years we didn't throw all caution to the wind. We got to Noble Chef at 430.......there are times when Noble Chef will only do BBQ from 230-430pm, so we wanted to be able to get all the dishes the Missus (and I) wanted.
Of course we got some Roast Duck. Actually, the first plate we got was terrible, the duck was room temperature and seemed rubbery, there was no sauce, and the skin was missing on some of the slices. We spoke to our Server, who took one look at the plate and replaced it.
This was much better; though I think the Missus has gotten used to eating roast duck using my toaster oven hack to crisp up the skin and heat up the flesh. The Missus thought this was just ok.
We both appreciated that the Gailan, in the Chinese Broccoli with Garlic was peeled and very tender.
The portion size was quite generous, though this was under seasoned. Still, peeling the gailan eliminated any fibrous textures from the dish.
The one dish I had been looking forward to eating when "dining in" was the Salt and Pepper Pork Chop. This dish just doesn't hold up real well for takeout.
While much better then when doing takeout, it was still not as crisp as I remember. The flavor was also on the milder side....though maybe it's a good thing not to have as much MSG??? Though to be perfectly honest, I would have loved to have it the way I remembered.
The Missus's favorite dish of the evening was the Salted Fish and Chicken with Eggplant.
While a bit short in the chicken department; the eggplant had held shape, but was so buttery in texture when consuming. Most of the salted fish was on the bottom of the dish, so a good mixing was necessary to enjoy that funky-porky-salty flavor.
And the Missus was enjoying things so much that I let Her have both of our desserts.
We really enjoyed just sitting and dining in at Noble Chef. Much like my good friend Candice recommended several years ago, the food at Noble Chef is better when dining in for dinner. As we were finishing up folks started arriving for their dinner....it was time for us to scoot. We're still a bit leery with regards to crowds and such, but this seemed so nice, almost normal....or perhaps the "new normal".
The Noble Chef
6159 Balboa Avenue
San Diego, CA 92111
Is Noble Chef still your fav duck spot?
Posted by: Soo | Wednesday, 29 June 2022 at 08:39 AM
nice you were able to dine in, hopefully the next time your favorites will be on par!
Posted by: kat | Wednesday, 29 June 2022 at 03:20 PM
Sad news. Sab E Lee in Linda Vista is closing. https://sandiego.eater.com/2022/6/29/23188969/sab-e-lee-thai-restaurant-closed-linda-vista-san-diego?fbclid=IwAR28EfFVROOzXCVBtmjLPsij75Oc85ReC0ED2-zNnv1Lu9LT12zGkoZce8E
Posted by: Denver | Wednesday, 29 June 2022 at 04:28 PM
That's too bad about the duck. I've been striking out as well. I've not had it at Noble Chef but we ordered duck at Jasmine last visit and it was about the same as what you describe here.
Posted by: Joy | Wednesday, 29 June 2022 at 06:38 PM
I've heard that Crazy Duck in Poway is excellent but their prices are high. *$40 for a whole duck...
Posted by: Derek R | Wednesday, 29 June 2022 at 07:26 PM
Hi Denver - Junichi mentioned this to me in my Da Kine's post. A post is upcoming.
It is by default Soo.....
I hope so Kat!
It seems to be about par for the course these days Joy.
That "crazy" post is coming up Derek!
Posted by: Kirk | Wednesday, 29 June 2022 at 08:31 PM
Is the wok hay present at Noble? It used to be so good but I haven't eaten there in a while.
Posted by: Dereck | Thursday, 30 June 2022 at 11:05 AM
The gailan did have some wok hei Dereck. But I don't think anything was as good as it used to be here.
Posted by: Kirk | Thursday, 30 June 2022 at 03:10 PM