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China’s Dagu Rice Noodle had hoped to be first restaurant to debut at Spring Mountain Road’s highly anticipated Shanghai Plaza, but delays have pushed its opening back to April.
Signs now point to locally created restaurant Noodle Papa becoming the first dining experience to arrive at the 57,566-square-foot retail hub, serving a Hong Kong-inspired menu highlighted by “soup noodles” and Hainan chicken rice.
Pushing to open before the end of March, the previewed menu also includes preserved egg and pork congee, spicy pickle with fish filet noodle soup, roasted duck, “chilled jelly fish,” and a collection of Hong Kong-style teas.
About to begin its own construction process, the westside’s Weera Thai Restaurant will be expanding two miles to the south from its current Sahara Avenue home. Launched in 2010, the new restaurant will fill 1,776 square feet, with a maximum occupancy of 49 inside.
Featuring recipes “handed down from our grandmothers... inspired by our travel memories; and, others are improvised from our midnight fridge raids,” the restaurant has earned a loyal following for its duck dishes, “Thai street food” choices and a menu section dedicated to “Issan Northeastern style” cooking.
Yet to announce the new plans, an estimated opening date for Weera has not been revealed.
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