Food Review: Gao Fresh Noodle
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The Gao Special Fried Rice with shredded carrot and sliced cucumber.
Photo by Disha Kumar, Staff Writer
Disha Kumar, Staff Writer
Right at the junction of Johns Creek Parkway and Medlock Bridge Road, a restaurant sprung up not too long ago. While it may be new to the Johns Creek ethnoburb, Gao Fresh Noodle has a rich history dating back nearly 30 years. A Vietnamese woman named Hương Võ migrated to America in 1992 with her five children. With a vision of bringing Vietnamese food to people around the world, she opened her own restaurant in California in 1998. In 2014, her family moved to Georgia and opened two locations, one of which is the place I visited recently.
Upon entering the restaurant, I was immediately taken aback by its lack of people. This was my first time going to a restaurant in over a year, and I got firsthand exposure to the pandemic’s effect on small businesses. Despite the empty tables and chairs, however, lots of people placed take-out orders, and now that I have tried the food, I cannot say that this came as a surprise.
When I went to place my order, I found myself having a hard time choosing between the many varieties of rice and pho since they all looked so delicious. Thankfully, there were two kind cashiers who offered to tell me about the different dishes, and I eventually decided on the restaurant’s Gao Special Fried Rice. I could not resist the bubble tea on the menu, so I went for the restaurant’s classic Gao Milk Tea as well.
I walked around the building while the chefs were preparing my food, and I noticed that this restaurant had a uniquely warm, organic feel to it. For starters (no, not in terms of food), the walls were chartreuse green. This added to the fresh, earthy feel of the restaurant, and, when paired with the yellow lighting, made for a welcoming atmosphere. The restaurant also made a conscious effort to fully immerse its customers in Vietnamese culture by not only serving traditional food but also teaching people about Vietnamese customs. In addition to the pronunciations of the dish names, there was a large wall with information on pho and Vietnamese rice, which are a huge part of the culture. I learned that the word “gao” means rice in Vietnamese, and when I smelled the aroma of my own rice wafting from the kitchen, I understood why Võ wanted to share her dishes with others.
The interior of Gao Fresh Noodle
Photo by Disha Kumar, Staff Writer
After 10 or so minutes of my waiting, the food was ready. Since I did not want to eat in the restaurant itself and take off my mask, I ordered takeout. I have to admit, smelling the different flavors of the rice was quite tempting, but the wait to eat my meal afterward was worth it in the end. On my way home in the car, I had the milk tea. I tend to be very picky with the types of tea that I like, but I must say that this exceeded my expectations. It was a creamy, light brown beverage that had just the right amount of sweetness. The tea was not very strong (much to my enjoyment), and the tapioca pearls were soft and squishy. Unlike other brands of milk tea that dilute after a while, this drink did not have as much ice and retained its sweet, milky flavor. One aspect of this drink that stuck out to me was its compostable cardboard straw. This reiterated the restaurant’s mission to keep both its dishes and the planet healthy.
The classic Gao Milk Tea, complete with tapioca pearls, has a creamy texture and a sweet flavor.
Photo by Disha Kumar, Staff Writer
Alas, I arrived home. I had mustered up my appetite all day for this very moment, and I was not disappointed with the results. The fried rice had the perfect balance of sweet and savory, and I could taste all the different flavors. It was also a very healthy option from the menu, as there was a wide array of vegetables and protein: peas, carrots, chicken, corn, onions, egg, green beans, and a cucumber garnish. It tasted very fresh, rendering the restaurant as having lived up to its name. The entrees were a bit pricey, but the expense was worth it. In fact, the portion size was enough to last three meals for me, and I am glad that I got to savor the rice on multiple occasions. Although I could not sit down and eat my food in the restaurant, I look forward to doing so post-pandemic. I will definitely be returning to try the signature pho and rice that make this restaurant’s cultural heritage so unique.
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*This article is not sponsored by Gao Fresh Noodle
