It’s all in the simmer, says Chef Edwin Goto, proprietor of the Noodle Club in Waimea.
It’s all in the simmer, says Chef Edwin Goto, proprietor of the Noodle Club in Waimea.
The secret to his tantalizing dishes starts with homemade broth that he simmers for up to 36 hours, depending on the which kind of broth he’s making. The savory Bowl of Seoul, for example, is simmered for 36 hours with leeks, local Korean daikon and grass-raised beef short ribs. Short ribs also comprise the beef pho broth, made with ginger, garlic, onions, five spice, cinnamon, coriander and licorice.
“For our saimin broth, we simmer pork bones for 24 hours along with dried opelu, shiitake mushrooms and konbu,” said Chef Goto. “All of our soups we make from scratch, whether pork stock, beef stock or veggie stock. It’s labor-intensive but the final product is well worth the effort. The Bowl of Seoul is very popular. It’s the kim chee that people gravitate toward.”
The small but mighty restaurant is located at Parker Ranch Center in Waimea. Lunch and dinner is served Tuesday through Saturday from 10:30 a.m. to 8 p.m., and on Sunday from 10:30 a.m. to 5 p.m. You can check out the menu on the restaurant’s Facebook page.
