Noodle Talk — Restaurant in Los Altos

Authentic Sichuan flavors, perfect for sharing with friends.

My friends from the area said this spot was their go-to Chinese restaurant, so we decided to check it out for dinner. They're especially known for their fried pork intestine noodles, which caught my attention. I wasn’t quite in the mood for noodles, so we decided to try the sautéed pork intestines on their own, along with a few other dishes.

Sautéed Pork Intestines with Hot Pepper – Most of my experience with pork intestines has been in Korean preparations. Grilled or stir-fried in thick cuts that often stay a bit chewy due to incompletely-rendered fat. This was my first time trying the Chinese-style version, and it was much better than I expected. Thinly sliced and crisped to perfection, each bite was like a savory, spicy chip. Surprisingly light and non-greasy, and the hot peppers gave it a subtle, satisfying burn. Honestly preferred this over most Korean-style intestines I've had.

Cabbage Stir-Fry – Another first for me. My Chinese friend called it a classic side dish. The cabbage was seared just right, tender with a savory, umami-rich coating that gave it real flavor. A bit heavy alongside all the other stir-fries, but definitely pulled its weight as a simple, comforting vegetable plate.

Boiled Fish, Sautéed Beef, Pork Liver, Mapo Tofu – All consistently solid. Good dishes to fill out the...

Ah, the culinary adventure of a lifetime! Where do I even begin with my to go order? The ingredients, oh so "fresh," must have been plucked from the garden of eternal storage. Yes, they cook it to order, but only after those ingredients have had a nice, long nap in the fridge for what I can only assume was weeks. The beef in the fried rice? A masterpiece of desiccation, chopped into such microscopic bits that it resembled potato flakes from the 90s. Truly a vintage touch.

And the braised pork belly—what a triumph of endurance! It must have been braising since the dawn of time, as the meat had achieved the texture of a well-loved dishrag. The sweet chicken, meanwhile, was a bold experiment in abstract cuisine: a glistening, gelatinous blob of sugary mystery, with the chicken itself having vanished into the ether. A true magic trick!

The waiter, bless his heart, was a delightful human being. But alas, his charm could not resurrect the joy that was drained from my wallet by this $80 "feast." And let’s not forget the menu—a treasure map of scratched-out prices, ensuring every order is a thrilling game of "Guess the Bill."

In conclusion, this establishment has earned its place in my hall of fame: the first and last time I’ll ever step foot in this temple of culinary...

I have had several super positive experiences with Noodle Talk and I finally had to share. First of all, their food is amazing! Fresh ingredients and a lot of thoughtfulness goes into the menu. This is the difference between having a real chef who cares and a business that just wants to make money. The feeling I get from Noodle Talk is that there is a lot of care of thoughtfulness that goes into making this place stand above other Chinese food restaurants in the Bay Area. They have local art and seem to care about being part of the community. Later after being a customer for a few times I asked Noodle Talk to provide food for two different events and that gave me a whole new perspective. They were very professional and easy to deal with. In one case we needed food last minute for about 40+ people, and Noodle Talk came through! The food was prepared on time, fresh, and with great presentation. I feel like I discovered a restaurant that I can depend on for reliably yummy food and I highly recommend it to anyone who wants to visit in person or have food for their event....