Ho-Richard

Richard Ho

Biography

Richard Ho is the owner of Ho Foods NYC, a cozy Taiwanese beef noodle soup shop in the East Village.

Richard’s NYC restaurant career began at the acclaimed Blue Ribbon Sushi. At 23 he became one of the youngest managers at Blue Ribbon Sushi Bar & Grill, eventually becoming General Manager where he stayed for 8 years. After 8 years, he went after his dream to open his own restaurant, Ho Foods, starting with a series of pop-ups that eventually led to the opening of the retail location in early January 2018.

At... READ MORE

Richard Ho is the owner of Ho Foods NYC, a cozy Taiwanese beef noodle soup shop in the East Village.

Richard’s NYC restaurant career began at the acclaimed Blue Ribbon Sushi. At 23 he became one of the youngest managers at Blue Ribbon Sushi Bar & Grill, eventually becoming General Manager where he stayed for 8 years. After 8 years, he went after his dream to open his own restaurant, Ho Foods, starting with a series of pop-ups that eventually led to the opening of the retail location in early January 2018.

At Ho Foods, the dishes are simple, flavorful, clean, and classic. Through these iconic dishes, Richard pays homage to his Taiwanese roots and upbringing in San Gabriel Valley, California.

When Richard is not at the restaurant, you can find him training at Five Points Academy or paddle boarding somewhere beautiful.

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What is your favorite NYC restaurant? And what is your go-to dish? Blue Ribbon Brasserie. When I first moved to New York, I was struggling to find footing. One night after my shift my new friends/co workers took me out on a night on the town. We went everywhere, someone always knew someone, drinks and food never stropped. We showed up to the Brasserie at 3am. Instantly we felt at home in a place I had never been to. The staff was friendly, confident & competent. We had a massive seafood tower with oysters from both coasts, bay scallops, crab. Bone marrow with oxtail marmalade, steak tartare, fondue, smoked trout, foie etc etc. This is the restaurant that made me fall in love with NYC. My go-to dish: bone marrow with oxtail marmalade.

What is your ultimate meal? A feast at Din Tai Fung with family. Followed by shaved iced with boba, fresh grass jelly, red bean, green beans, barley, mashed taro, sticky taro balls and condensed milk on top.

What three things are always in your pantry? Rice from Taiwan. Pork floss. Peanut butter.

If you weren't a chef, what would you be? I would probably be a US Custom's Broker.

If you could cook with anyone, who would that be? All the grandmas of the world.

What’s your favorite NYCWFF memory? Getting invited to this one!

Sesame Noodles

Ingredients:

Sesame Sauce
Sesame paste (Union Food Brand from Taiwan is solid), look for a paste that’s from roasted Sesame seeds, or grind your own!
Soy sauce
Rice vinegar
Sesame oil
Water
Salt
Garlic
Chili powder

Noodles
Fresh thin wheat noodles

Directions:

Step 1:
Make sauce base by combing ingredients below and bring to a boil, then turn off heat and let sit for 30 minutes

1/3 cup soy sauce
1/3 cup rice vinegar
1/3 cup water
1/4 cup sugar
half clove of garlic

Step 2:
Strain sauce base, then combine with

1 1/4 cup sesame paste
2 tablespoons sesame oil
1 pinch chili powder

Mix well

Step 3:
Cook noodles, follow instructions on package. Rinse noodles to cool down and remove starch immediately add sauce, generous amount to coat noodles. Top with scallions/julienned cucumbers/poached chicken, or anything else. Chili oil goes great with these noodles too!

Tips:

Soy sauce varies greatly in salt content, if it’s too mild add salt/more soy, if it’s too strong add more water

Sauce base will settle over time, so always mix well before serving

If you can’t find sesame paste, creamy roasted peanut butter works really well too