Mom’s Kitchen: Bold Taiwanese & Cantonese Flavors on State Street in South Salt Lake

Mom’s Kitchen in South Salt Lake serves up an authentic taste of Taiwan and Cantonese cuisine, with dishes that range from spicy cold noodles with peanut sauce to handmade dumplings and Ma-Po Tofu. Run by two talented moms, this spot on State Street is a go-to for adventurous flavors, offering everything from comforting noodle soups…

Ted Scheffler

November 2, 2024

For many years, one of my favorite eateries for bold Asian flavors is Mom’s Kitchen on State Street in South Salt Lake, specializing in Taiwanese and Cantonese cuisines with some Hunan and Szechwan heat thrown in for good measure. The menu is extensive; there’s something for everybody, ranging from chow mein with Taiwanese sausage and shrimp, to Szechwan pickled vegetables and pork noodle soup. Mom’s Kitchen is aptly named, since it’s operated by two moms. Mama Zhang hails from Beijing, while Mama Chen is Taiwanese.

Mom’s Spicy Cold Noodles

The diminutive mom & mom shop can get busy so we like to order takeout on occasion, which is easy to do thanks to their efficient online ordering system. Essential for us, when eating in or getting takeout at Mom’s, is Mom’s Spicy Cold Noodles with Peanut Sauce ($11.99). The silky noodles are bathed in a luscious spicy, sweet, and creamy dan dan-style sauce, topped with slivered cucumber. Noodle lovers will go gaga at Mom’s with at least 15 different fresh noodle dishes to choose from, plus five versions of chow mein. They include Beijing-style Noodles with Ground Pork in a brown sauce ($12.99); Beef Stew with Taiwan Rice & Noodle Soup ($13.99); Tofu with Bean Thread Noodle Soup ($11.99); and Stir-Fried Flat Noodles with Shrimp ($14.99). The homemade dumplings are not to be overlooked either. They’re rectangular with a crispy exterior, not the “beggar’s purse” shape you normally associate with Chinese dumplings or potstickers.

Ma-Po Tofu

Tasty – and sometimes challenging authentic dishes at Mom’s include Griddle Cooked Pig Intestines ($17.99); Kimchi with Sliced Pork Belly ($17.99); Dry-Fried Yellow Croaker ($18.99); Boiled Fish with Sour Cabbage ($17.99); Stir-Fried Hakka with Pork & Squid ($17.99); Leek Pie with Shrimp ($11.99); and Beef Shank & Tendon in a Cold Sauce ($14.99). There are also lots of vegetarian dishes and our favorite – Ma-Po Tofu ($14.99) can be made vegetarian or with traditional ground pork in a silky, spicy brown sauce.

Kung Pao Chicken & Shrimp

If you’re looking for dishes that are a bit more familiar to the American palate I’m afraid you won’t find Sweet & Sour Pork or General Tso’s Chicken on Mom’s menu. But there are common dishes such as Eggplant with Garlic Sauce ($16.99); Hot & Sour Cabbage ($12.99); Fish with Chili Bean Sauce & Ground Pork ($20.99); Scallion Cake ($8.99); Taiwan Fried Chicken ($11.99); several varieties of Fried Rice; and of course, Kung Pao dishes. Our favorite is Kung Pao Chicken & Shrimp ($17.99) which is cornstarch-coated shelled shrimp and chicken pieces flash-fried with fiery dried red chilies and scallions, roasted peanuts and killer Kung Pao sauce, served with steamed white rice. For dessert, give the Fried Red Bean Rice Cake ($10.99) a go.

Photos by Ted Scheffler

Culinary quote of the week: “Know the origin of your food.” – Confucius

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Ted Scheffler

Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine, and travel writer based in Utah. He loves cooking, skiing, music, and reading, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers. Ted is also the author of the Utah Bites newsletter, which is published in partnership with Utah Stories. Before moving to Utah, Ted lived in New York City, and numerous states in the US, as well as in various countries overseas, Spain, Japan, Canada, Brazil, and Mexico. He earned a Master’s Degree in Anthropology from the Graduate Faculty of The New School for Social Research.