Hot and Hot Fish Club reinvents the Noodle Bowl.  

By Jan Walsh

Photography by Beau Gustafson

Chef Chris Hastings is constantly innovating the cuisine at Hot and Hot Fish Club. And one of his most famous, cutting edge, culinary inventions is his version of the noodle bowl—Hot and Hot Noodle Bowl.

Inspired by a Chinese noodle bowl, Hastings opted for pigskin to make his noodles and build his noodle bowl around that flavor profile. The steaming hot bowl arrives paired with a house made hot sauce. Aromas of a classic noodle bowl rise from the steam with added hints of garlic, ginger and scallions. In addition to pigskin noodles, this scrumptious, hearty bowl of clarified pork broth is swimming with Alabama Gulf seafood: head on succulent shrimp, delicate blue crab, and tasty snapper jowl along with tender frog legs, Woodear mushrooms, Lilly flowers, Tatsoi and Bok Choy.

Hot and Hot Noodle Bowl was featured in the “Birmingham: The New South” episode of Bizarre Foods America.

Published, B-Metro magazine, January 1, 2014, Savor column, Favorite