In the heart of Baltimore, in the Federal Hill neighborhood, one will find the utilitarian Mi & Yu Noodle Bar – counter ordering and pick up, communal table, counter seating, a blackboard menu and beverages in a refrigerated case. What is not utilitarian is the quality and taste of the food. Patrons choose their broth, noodles and protein. Owner Edward Kim, a French-trained and fine-dining chef, has used his culinary expertise to create a fast, casual concept with Mi & Yu Noodle Bar. The most popular combination is the spicy kimchi chicken broth with ramen noodles and the 5 Spice BBQ roasted pork belly. The accoutrements for each bowl of soup are a boiled egg, Napa cabbage, red onions, sliced jalapenos and Korean radish slaw. Other broths offered are spicy sambal duck, savory miso and savory adobo duck with on and off the menu beef dashi. Protein choices include buttermilk-brined fried chicken, herbed short rib meatballs, roasted duck carnitas, soy-miso braised short ribs and seared tofu for the vegetarian. Noodle choices are ramen, pho or udon. Mix and match, but for your first visit, we highly recommend the kimchi ramen with 5 Spice pork belly.

Dara Does It

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