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The Noble Chef (豪記)
6159 Balboa Avenue, San Diego, California, United States
About the The Noble Chef (豪記)
The Noble Chef is a renowned restaurant located at 6159 Balboa Avenue in San Diego, California. Known for its exquisite culinary creations, this institution offers a fine dining experience like no other. With a menu that showcases a fusion of flavors from around the world, The Noble Chef is the perfect destination for food enthusiasts looking to indulge in a truly memorable meal. Whether you're craving traditional American fare or exotic international dishes, this establishment has something to satisfy every palate. Impeccable service, a sophisticated ambiance, and a dedication to culinary excellence make The Noble Chef a must-visit dining destination in San Diego.
Photos of The Noble Chef (豪記)
6159 Balboa Ave, San Diego, CA 92111, United States
Opening hours of The Noble Chef (豪記)
Monday:
16:00 - 21:00
Tuesday:
Day off
Wednesday:
16:00 - 21:00
Thursday:
16:00 - 21:00
Friday:
16:00 - 21:00
Saturday:
16:00 - 21:00
Sunday:
16:00 - 21:00
Reviews of The Noble Chef (豪記)
"There were 7 of us and we were able to try quite a few dishes. I would recommend Peking duck, soy sauce chicken, and beef chow fun. I wouldn't recommend any fried rice dish as the one I ordered lack flavor and salt. Somehow the chef forgot to add salt or soy sauce in the fried rice. It was very bland. We also ordered walnut shrimp- way too sweet, definitely "American influenced." Overall the food was good, but it didn't stand out from any other Chinese restaurants in San Diego. Service was okay. 4 stars all the way. Dessert at the end was a pleasant surprised. The sweet soup was probably the most authentic food that I ate at this place."
"The Noble Chef (B ): Still a decent option for Cantonese in SD, but I think Eastern Dynasty is a tad more refined in food with a more comfortable dining room. Yesterday, I took my daughter’s Columbian boyfriend taco hopping, stopping at Mi Rancho Market first, then TJ’s for an adobada taco for comparison. Today, it’s time to try Chinese tacos (aka Peking Duck). I pondered whether to go to Eastern Dynasty or the Noble Chef, with Taste of Hong Kong written off after the last meal. It’s been almost a year since I’ve visited Noble Chef, so that’s where we went to keep comparisons up to date. For those that haven’t been, Noble Chef is a small restaurant; maybe 20 feet wide by 50 feet deep, so they can’t fit many tables. The restaurant was packed at 6:30pm on a Monday night, but luckily, there was one table for 4 left and we didn’t have to wait at all. Peking duck course 1 - duck skin with wrap (B ) : it’s so unfortunate that restaurants in San Diego don’t give the thin flour tortilla like wraps, and instead, use buns (likely purchased from a food service distributor for easier production). It messes with the ratio of meat to greens to wrap, in essence making what’s supposed to be a “mini duck skin taco” into a “duck skin slider.” It was a good duck, the skin was nicely cooked, smokey, and savory with a crispy texture. Nitpicking the opportunity areas - more distinct and even variety of skin with and without meat, skin could be a touch crisper, and the biggest issue, bun instead of flour wrap. That said, it was still enjoyable and I would order again. Peking duck course 2 - chopped pieces (B ) : Honestly, I didn’t have particularly high expectations based on previous experiences with duck in US Chinese restaurants. But the flavor exceeded my expectations, carrying a good balance of savoriness and sweetness. So why just a “B”? Well, when you have Peking Duck at “better” restaurants, they pride themselves on their knife skills. For course 1, they cut the skin tableside, presenting a plate of perfectly shaped skin, half of the pieces with skin only, and half with some meat attached. Then, if you select “chopped pieces” for course 2 (the other common option being “lettuce wrap” which I never choose), they take the skinless duck back to the kitchen for butchering. The outcome, a duck formed like a freshly roasted bird, but cut up into pieces for easy sharing. You see exactly where the skin was stripped, but the legs, wings, breast, etc. are all back in its pre-cut position, allowing you to easily see you’re getting the entire bird. At Noble Chef, this wasn’t the case. The plate of chopped pieces that came back didn’t seem to make up an entire duck, and given there wasn’t much meat attached to the skin in course #1, the pieces looked suspiciously bony. And back to why the “B” given flavor was probably worth a B+, I couldn’t help but wonder “where’s the meat?” Sweet & sour pork (B- ) : good sweet & sour flavor, and the pineapple, peppers & onions were all cooked well. The pork wasn’t as crunchy as desired, and the breading was too thick, making them taste a tad doughy. Decent but didn’t hit the “good” hurdle. Stir fried pea shoots with garlic (B+ ) : very generous portion, decent “wok hay” and nicely seasoned with the right level of garlic & salt. Pea shoots were nicely cooked - not over or under - but a touch oily. Nonetheless, a very nice dish. So in the battle of the three San Diego Cantonese options, I’m currently at Eastern Dynasty with the win, followed by Noble Chef while Taste of Hong Kong is losing due to inconsistent cooking. I’ve been told I need to try Imperial Mandarin for dinner, so more battles to come."
"Not sure this is an authentic Cantonese restaurant when the rice is not cooked through for the traditional Cantonese dish of clay pot rice with Chinese sausage. 2nd visit to the restaurant at 5:30PM this time and waited for 30-45mins for a table of 3. The restaurant staff somehow preferred to sit large group instead of small tables of 4. Multiple groups of 7 people came later than us got a table before us. These groups some had reservations but some don’t. A group of 7 people were sat at 2 small tables put together. That already kind of ruin the mood. On top of that, the rice in “the special rice order in pot” dish was still half uncooked. The table behind us also complained about the uncooked rice. This restaurant is more expensive than some others on Convoy with similar quality of food. Won’t go back anytime soon."
"Nobel Chef is one of my favorite restaurants in San Diego. A place that has a lot of "must try" and a lot more than to explore. Crispy roast duck with the sweet and sour sauce is always amazing! The special order rice in pot is flavorful and I really like the crispy texture. The salty fish and Eggplant is a bit too salty for me. Their complementary desserts are really good as well! Many other dishes are also highly recommended, beef steak, beef soup, daily special soup, Eggplant meat with XO sauce..."
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