Dai Ho

Times) Dai Ho (91) “No book and newspaper reading, please,” states the sign hanging in Dai Ho’s dining room. There’s no lingering at Jim and May Ku’s Temple City noodle shop, open midday for 3 1/2 hours, six days a week. Food speeds out of the kitchen

. In the fast-paced spirit of the operation, they’re already packed to go. — B.A. 9148 Las Tunas Drive, Temple City, (626) 291-2295 Pork bean dry noodles from Dai Ho. (Mariah Tauger / Los Angeles Times) Hasiba (97) You don’t need hummus to eat well at

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soup is a sovereign dish, but his version dials the spice way back compared with, say, the roiling fireball served at the venerable Dai Ho three miles up the street. This finespun take characterizes Yang’s aesthetic; the soup anchors a short, globally

: Temple City’s Dai Ho, Lao Tao in Chinatown and Silver Lake’s Pine and Crane. The version Chris Yang makes at his fast-casual Alhambra restaurant is a new favorite. He starts by emphasizing California ingredients: The meat for his soup comes from Santa

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good Italian pasta. The spicy beef noodle soup is excellent, as good in their way as the renowned versions at No. 1 Noodle House in Rowland Heights or Dai Ho in Temple City, but the draw here is probably the zhajiangmian: noodles with a mean streak, a