Richard Ho, owner of Ho Foods, in his East Village restaurant
Ho Foods, a culinary gem that opened its doors in the East Village in January 2018, is redefining Taiwanese cuisine in New York City. This vibrant eatery, born from the passion of chef and owner Richard Ho, offers a delightful menu of home-style and modern Taiwanese dishes. Drawing inspiration from Richard’s own Taiwanese heritage and the rich food culture of San Gabriel Valley, California – often hailed as the “mecca of Taiwanese food in America” – Ho Foods is quickly becoming a must-visit destination for food enthusiasts seeking genuine Taiwanese flavors.
At the heart of the Ho Foods experience is Richard’s signature creation: traditional Beef Noodle Soup. This comforting and flavorful dish features freshly made noodles, tender pasture-raised beef shank, house-fermented mustard greens, all immersed in a rich, savory broth simmered for ten hours. This dedication to quality ingredients and time-honored techniques is what sets Ho Foods apart and keeps diners coming back for more.
TAP-NY had the pleasure of sitting down with Richard Ho on a quiet Sunday morning to delve into the story behind Ho Foods. We explored his journey into the culinary world, the profound influence of his upbringing on his food philosophy, and his vision for bringing authentic Taiwanese food to the bustling New York food scene.
Richard Ho’s Culinary Journey: From Diner to Ho Foods
How did your journey in the culinary world begin, leading you to create Ho Foods?
My interest in restaurants started very early. My first job was at a classic greasy spoon diner in West Berkeley, near an animation studio. We served everything from chicken and waffles to burgers and even some Thai dishes.
I began in the kitchen, learning the basics, and eventually transitioned to becoming a barista. The owners believed that mastering coffee was key to understanding the restaurant’s operations. Starting at 6 am, facing long lines of customers, taught me the importance of efficiency and quality – a valuable lesson that I still carry with me at Ho Foods.
After college, I spent a year exploring and eventually found myself in New York. A friend offered me a place to stay in Park Slope, and I immediately started looking for restaurant work.
Walking around the neighborhood, I applied at every restaurant and landed a position at Blue Ribbon Sushi. I stayed with them for several years, becoming part of the opening team for their Midtown location and eventually managing it. This experience at Blue Ribbon was instrumental in shaping my understanding of restaurant management and high-quality dining, skills that are now essential to Ho Foods.
The Flavor of Family: Food’s Role in Richard Ho’s Upbringing
How did food influence you as you were growing up, and how does it connect to Ho Foods?
Food has always been central to my life. Even though my parents might not have initially envisioned a culinary career for me, they instilled in me a deep love for food.
One of my fondest childhood memories is of my dad driving us an hour to Costa Mesa just to try a new Japanese BBQ restaurant. Food was our family’s way of bonding and exploring, and this early exposure naturally fostered my own passion for cuisine. It’s this passion for food exploration and quality that I aim to bring to Ho Foods.
When hanging out with friends, I was always the one cooking, especially late-night snacks. In high school, instead of going to fast-food chains, we would make huge batches of quesadillas at home at 2 am. I was always experimenting, trying to recreate the flavors of fast food but with better ingredients. I remember trying to perfect the gooey cheese by mixing good cheddar with nacho cheese from a jar. My first solo cooking experience, when my parents left me in charge of dinner, was a bit of a disaster involving too many sauces, but it ignited my desire to learn and improve. This experimental and home-style approach to food is a core element of Ho Foods.
The Genesis of Ho Foods: From Idea to Reality
What is the story behind Ho Foods? How did this popular East Village restaurant come to life?
Ho Foods has been a project in the making for about two years. The central idea was always to focus on beef noodle soup. We started with pop-up shops to refine the recipe – from perfecting the stock and soup base to preparing the meat and establishing efficient processes.
The concept truly solidified when we signed the lease for the East Village location. That moment made Ho Foods feel real and tangible. It was the culmination of planning and experimentation, transforming the dream of Ho Foods into a brick-and-mortar reality.
Family Approval: Has Richard Ho’s Family Tasted Ho Foods’ Cuisine?
Have your parents had the chance to taste the food at Ho Foods yet?
Interestingly, no, not yet! They claim New York is too cold to visit right now. My dad is currently in Taiwan, and my mom is in California. I am eager for them to visit Ho Foods and experience the flavors inspired by our family and Taiwanese culinary traditions.
Future Aspirations for Ho Foods: Focusing on Quality and Community
What are you looking forward to in the future for Ho Foods?
Our primary focus is continuous improvement. We are dedicated to making the best possible version of beef noodle soup and constantly refining our recipes. We also plan to introduce more daytime menu items at Ho Foods. However, for this year, my main goal is to stay present, focus on the current operations, and build a strong foundation for Ho Foods. We are thrilled by the positive response and the growing interest in Taiwanese food.
The positive reception from the community has been incredibly encouraging. Honestly, I wasn’t sure if people would embrace Ho Foods so enthusiastically. The consistent flow of customers and the number of returning diners truly makes me happy and motivates us to keep pushing forward.
Richard Ho’s Perspective on the Taiwanese Food Scene in New York
What are your thoughts on the burgeoning Taiwanese food scene in New York City and the wider restaurant industry?
My advice to aspiring restaurateurs is to pursue this path out of passion, not just for financial gain. The supportive community within the restaurant industry is invaluable. We are all here to uplift each other. I am excited about the future of Asian restaurants and Asian American culinary groups. Imagine Asian-led establishments taking center stage in prominent locations – this shift is already happening, and I am excited to see it continue.
Identity and Heritage: Richard Ho’s Asian American Perspective
In terms of identity, how do you define yourself as a chef and individual?
I grew up speaking Chinese before English and was raised in an environment where restaurants catered to Asian American communities. Despite being born in America, visiting me often feels like stepping into Asia. My days are filled with Taiwanese breakfasts, noodle lunches, Cantonese seafood dinners, and boba tea runs. I deeply appreciate Asian culture, traditions, and the rich history that shapes our upbringing and perspectives.
However, I am also undeniably American. I was educated here and have spent my life here. I see myself as both Asian and American, a blend of these two worlds. Asian American identity is multifaceted and diverse. We share common threads, yet each of us has unique personalities and experiences.
The Allure of Taiwan: Fresh Flavors and a Sense of Home
What do you appreciate most about Taiwan, and how does it influence Ho Foods?
The food in Taiwan is incredible – incredibly fresh and vibrant. Local shops source ingredients directly from nearby wet markets, emphasizing fresh, local produce over processed ingredients. There’s a genuine passion for food and quality in Taiwan.
Beyond the food, there’s a warmth and familiarity in Taiwan that feels like home. The sense of community and connection, where everyone feels like family, is very special. These are the feelings and flavors I aim to recreate and share at Ho Foods, bringing a piece of Taiwan to New York City.
