“You should take a picture of that sign,” my dad said, so I did. Photo: Andrea Lee
OOn my first visit to Daji Spicy Pavilion 黔香阁, a girl at the next table is introducing her friends to “food from my hometown”. That would be Guizhou, a mountainous province in southwest China, the sour and spicy food is different from the bad spice of Sichuan. Daji opened in Chinatown Cultural Plaza last year, but I never got around to it until my dad, our team’s unofficial Chinese food authority, suggested we go for lunch. Now, it just might be my new favorite noodle shop.
As far as I know, Daji is the only Guizhou cuisine restaurant on O’ahu. The menu includes noodle soups and dry mix noodles in addition to dumplings and appetizers like spicy cucumber and sour ribs. The $7 keiki meals are smaller versions of some noodle dishes. And the menu seems to be changing – I see additions when I refresh it as I write this story.
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Photo: Andrea Lee
We try the Signature Beef Brisket Noodle Soup ($15.99), which my dad has enjoyed before, with thick, chewy egg noodles. Cabbage and bean sprouts add a nice crunch, and green onion and cilantro garnishes are bright and refreshing. The broth is clean and comforting. My dad notes that the brisket is juicy, not dry like other places, and light despite being fatty.
The soup is so delicious that we order it again on our second visit. This time it’s just as good, and different from the beef noodles we’ve had in Cantonese and Taiwanese style restaurants.
Photo: Andrea Lee
But it’s not spicy, so to try something that’s distinctly Guizhou, we get the Crunchy Cui Shao Dry Noodles ($15.99) with the thick noodles recommended by our server. The pork belly in there is unlike any we’ve had before. the homonym cui shao 脆名, small cubes of pork dotting the noodles, is like a deep-fried crisp. Its smoky taste reminds me of burnt ends but without the bitterness, while the ultra crunch that rings in my ears gives off crouton vibes.
The spice is the kind that builds up as you eat and tingles your lips and tongue. It’s too much for my dad, who isn’t usually into spicy, and hot even for me, and I like spice, so keep that in mind. The crunch factor may be too much for people with sensitive teeth or dental problems.
Photo: Andrea Lee
The popular fried dumplings ($12.99) have a more satisfying chew that’s worth the longer wait than the boiled dumplings. Be warned: these are juicy! The first bite I take makes a long streak across the table. (I successfully scoop the next one’s juice into my bowl.) My dad proclaims them fresh and handmade. The pork and cabbage filling, already juicy and comforting, takes on a greater depth of flavor when dipped in the mixture of soy sauce, vinegar and chile oil at each table.
Ordering at Daji is done via the QR code on the table or with a server. You can customize every noodle dish with your choice of rice noodles, thin noodles, thick noodles or ramen, plus add-ons for extra charges, ranging from choy sum to more meat. You can also remove ingredients that are usually included, such as green onions and peanuts. A large order of noodles costs just $1 more. I recommend checking out the menu via the QR code to explore all the options and ask the server which noodles go best with which dish.
Photo: Andrea Lee
Daji Spicy Pavilion is located on the ground floor of Chinatown Cultural Plaza in front of the courtyard stage. It’s fairly small, with five tables and a low-key, mom-and-pop feel. paid parking lot is available in the garage in the square.
Open Wednesday through Sunday 10:30 a.m. to 7 p.m., Chinatown Cultural Plaza, 100 N Beretania St., #117, Chinatown, (808) 538-8888, @dajispicy8888
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Andrea Lee is the digital publisher of HONOLULU Magazine.
