Chef Chris Royster of Flagstaff House indulges in a steaming bowl from Zoe Ma Ma in his downtime.

Royster eating a vegetarian noodle bowl
Photo by Kira Abelardo

“A steamy bowl of noodles is comforting, no matter what,” says Chris Royster, chef at Boulder’s iconic Flagstaff House. He has a point. “I like going to Zoe Ma Ma for duck wonton soup or veggie noodles on the weekends because a big bowl of noodles and broth is just plain great comfort food, no matter where it comes from in the world. After traveling and learning to enjoy noodles for breakfast, lunch, and dinner, I have developed a true love and appreciation for them.” As an accompaniment for the noodles at Zoe Ma Ma, the Chopped champ chooses a dumpling and bao bun with a spicy chili dumpling sauce on the side. Though the meal doesn’t fall into Royster’s everyday cooking style, “I like to incorporate and re-create comfort food in dishes on my menu,” he says. “When you cook something you’re passionate about, it shows in every bite.”

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