#hofoods

[theultimatefoodiediary]

Posted @withregram • @thebellychronicles Finally got my Ho foods beef noodle fix !!!!* * * * * * * * * * * * #hofoods #beefnoodlesoup #taiwanesefood #noodles #beefnoodles #braisedbeef #spicynoodles #eaterny https://www.instagram.com/p/CCiKAVuF9wI/?igshid=1o4dil446zhde

[bakinginhellskitchen]

The tiny storefront lists a single entree on its menu — Taiwanese beef noodle soup — a taste of home for some, and a ticket elsewhere for others.

Check out a review of Ho Foods in THE NEW YORK TIMES!

[bakinginhellskitchen]

Plus, Smorgasburg is bringing its vendors to downtown Manhattan — and more intel

I’ve been telling customers about Richard’s aspirations to serve breakfast since the summer. After a couple soft launches, we’re finally live :)

Stop in this weekend for breakfast at Ho Foods.

[bakinginhellskitchen]

Taiwan Beef Noodle Shop.

Ho Foods is now on Caviar! Get traditional Taiwanese beef noodle soup delivered right to your office or apartment. 

[bakinginhellskitchen]

Richard Ho is the owner of Ho Foods NYC, a cozy Taiwanese beef noodle soup shop in the East Village.

Rich will be a featured chef at the Food Network’s Wine & Food Festival in October! Buy your tickets!

[bakinginhellskitchen]

July 2018

Meet my all-female BCG case team -- and my other boss, Richard Ho. Since early March, I’ve been working at a noodle shop in the East Village on Sunday evenings, helping Rich grow his brick-and-mortar restaurant, which he opened in January of this year.

It all started after I responded to a Facebook post by my friend Jack, who was starting a new job at WeWork and needed someone to take over a few of his shifts at the restaurant. I can’t tell you exactly why I felt so compelled to reach out, but there’s something so exciting about joining an effort in its early stages. I knew Sundays would be the only viable option given the unpredictability of my weekdays, but I figured it couldn’t hurt to start the conversation.

After a few email exchanges and evenings of shadowing Jack and Rich, I joined Ho Foods as its fourth employee. As I’m sure you can imagine, the past few months have been insanely hectic. Sundays used to be my rest days, for catching up with friends, running errands, and occasionally logging in a few hours of work if need be. For the past few months, however, I’ve been spending every Sunday afternoon and evening with the team at Ho Foods, reflecting on the past week and getting ready for the Sunday dinner rush. Believe it or not, the traffic does not slow down despite the summer heat. 

Last week, I had the extreme pleasure of bringing my current case team to Ho Foods, so they could peek into my “other job.” It’s not exactly your typical case team dinner, to say the least. I think they were a bit shocked to see how small it was -- Ho Foods seats no more than 12 to 14 guests at a time, which means we almost always have visitors lined up outside. So yes, you’re seeing about half the restaurant in this photo :)

For anyone in the New York area, pay Ho Foods a visit -- we’re open Tuesdays to Sundays from 5 to 10 p.m. ET. The restaurant has been featured in the New York Times, and we’re already brainstorming ideas for a breakfast menu. Keep checking in, and I’ll keep you posted on the latest!