Dai Ho

About

Jim and May Ku emigrated from Taiwan in the mid-1980s and opened My Kitchen in Alhambra in 1987. In 1998 they moved to Temple City’s Las Tunas Drive and kept the same Chinese characters while renaming the English sign Dai Ho (big gathering). The room is tiny, the menu hangs above the register, and service runs like a conveyor belt: lunch only, roughly three hours a day, cash only, and a longstanding house rule against lingering with books or newspapers. The spicy Taiwanese beef noodle soup (tender shank, chili oil, star anise, Sichuan peppercorn lift) is the reason lines form before the door opens; sesame dry noodles and cold deli sides (soy eggs, pickles, mustard greens) round out a twenty-minute meal. Michelin lists Dai Ho as a Bib Gourmand; The Infatuation, Eater LA, LA Weekly, PBS SoCal, and Food GPS keep treating it as a San Gabriel Valley beef-noodle reference. Confirm live hours before you drive; the window is short and Mondays are typically closed.

Menu highlights

• Spicy Taiwanese beef noodle soup
• Sesame dry noodles (dan dan / sesame mien)
• Beef tripe and pork shank plates when available
• Deli-case Taiwanese sides (soy eggs, pickles, mustard greens)

Diners say

Public reviews praise the beef noodle soup, sesame noodles, speed, and value once you clear the line. Recurring friction includes the tiny lunch-only window, cash-only payment, shared tables, brusque or rule-forward service, and waits that spill onto Las Tunas before opening. Diners who like it usually plan an early arrival for a solo or quick two-person bowl, not a long group dinner.

Review synthesis as of 2026-07-31. Synthesis of recurring themes in public Yelp and Google Maps reviews sampled July 2026; not a rating or ranking. Cross-checked against Michelin Guide (live Bib Gourmand), The Infatuation, Eater LA, LA Weekly, PBS SoCal, and Food GPS (1987 My Kitchen / 1998 Dai Ho Temple City). Soft hours and cash-only: confirm live.