Mike's Noodle House - Seattle

The most authentic dumpling and noodle soup in Seattle! Cheap too! Service is fast, parking is iffy since it is street parking only. Don't go on weekends, especially Sunday! The dumplings are a generous size also, much bigger than I am used to growing up with homemade dumplings!

You can tell how good the wonton noodle soups are going to be when you can smell the delicious broth/soup (i.e. shrimp roe) from across the street. A small but very popular restaurant we waited about 30 minutes at lunch time. We ordered a few bowls of wonton noodle but rather than choosing the traditional egg noodles I got the thick rice noodles (one of my fave noodles). Congee seemed like a popular dish here so we also ordered pork liver congee to try. The wontons were on point and had a good mixture of prawn and pork just the way it should be. Soup was tasty of course. The congee was okay but nothing out of the ordinary. Mike's Noodle House is definitely worth a visit if you're in the area.

If you like simple HK style noodles, this is the place to try. It was a rainy and cold day, so it was a good day to try this. The special fish ball soup was very good. The fish balls are actually filled with fish roe and minced garlic, and very hot. Best way is to bite off the tip first.

One of my favorite places to go for soup and congee. My favorite is the pumpkin congee. I actually like the serving size; it's not too much. Frequented this place throughout my childhood, and is still a good place to visit.

I visited Mike’s noodle when I had craving for Cantonese style wontons and could not conveniently be in Vancouver BC. The wontons were pretty big with thin wrapping and small crunchy shrimps plus nicely marinated, peppery, tender pork with a little fat. The soup, however, seemed to have changed from what I recalled. Mike’s noodle’s congee, or rice porridge, was also one of the better ones in the Seattle area. Not too runny nor too thick, it was creamy with very simple flavors. I liked the fish congee with tender fish fillet and ginger; and the version with creamy thousand-year old eggs and well salted pork.