Hong Asian Noodle Bar
Jingying “Joey” Lin of Dover and business partners Vivian Lin and Tin Zhang never could have imagined the volume of hungry customers their new eatery would receive in such a short timeframe. Hong Asian Noodle Bar (519 Central Ave., Dover, 343-4446, hongasiannoodlebar.com) opened in the former Dover House of Pizza by the railroad tracks in mid-May, only to close for a brief period following an overwhelming response as the three owners regrouped on staffing and product supply. Now the restaurant is back open five days a week, serving an eclectic menu of both Chinese and Japanese-style noodle bowl options. Signature dishes include the Lanzhou ramen, made with beef and around two dozen Chinese spices, while the Japanese ramen noodle bowl features a pork stock base with bean sprouts, scallions, chashu (pork belly), bamboo shoots and a soft boiled egg. Also on the menu are several assorted appetizers, from edamame with a spicy garlic sauce to crab rangoon and Japanese-style marinated seaweed salad, plus a selection of bubble teas in a variety of flavors. The Scene recently caught up with Lin to talk about some of her favorite dishes and must-try recommendations at Hong Asian Noodle Bar.
How long has Hong Asian Noodle Bar been around?
We did a soft opening in May, then closed for two weeks and opened again on June 1. … We never thought we’d be this popular in town.
What makes Hong Asian Noodle Bar unique?
We have three partners here and we’re all from southeastern China. … We want people to try real Asian food, and so we [have] real recipes and don’t change to American tastes. We keep it original, so that makes us unique, because we follow all the real Asian ingredients and cooking styles.
What is your personal favorite dish?
I love the kale tofu dumplings. I just prefer anything with tofu. I love it.
What is something everyone should try?
The Lanzhou ramen should be the top one. … We spend 20 hours on the soup broth, and we try to get all of our ingredients sourced from China. We use at least 25 Chinese spices in the soup. The Japanese ramen is really good too.
What is an essential skill to running a restaurant?
We have no experience owning a restaurant, so we are learning. I would say letting customers seeing you smile and being friendly.
What is your favorite thing about being on the Seacoast?
I used to live in Portsmouth and now I live in Dover. I love it here, because everyone is always so friendly. I always tell people that New Hampshire is my second hometown compared to where I am originally from.
— Matt Ingersoll
Photo Credit: Matt Ingersoll.
