Ramen! Pho! Viceroy Hosting Noodle Bowl Fest

For three hours on the Chinese New Year, slurp noodles and sip Thai beer at Viceroy Hotel's inaugural Noodle Bowl Fest.

The feast will feature Asian soup noodles from seven Los Angeles restaurants from 4 to 7 p.m. Feb. 10.

Traditional noodle houses—including Din Tai Fung, Rodded and Tsujita LA—are participating along with a handful of restaurants that aren’t usually a part of the noodle game.

A portion of the event's proceeds will go to My Friend’s Place, a Hollywood-based charity helping homeless youth.

Tickets are $45 through Jan. 31 and also include drinks: Singha Beer, a Thai lager, and a craft vodka cocktail with raspberry and white pepper syrup, lemon and cucumber juices, mint and celery bitters. Ticket prices go up Feb. 1 to $55.

Here's the menu:

• Din Tai Fung: niu rou mian, otherwise known as Taiwan’s most popular beef noodle soup.
• Rodded: duck noodle soup, made with stewed duck and bean sprouts in a cinnamon-tinged soy broth.
• Tsujita LA: tsukemen noodles, a dipping-style ramen simmered for 60 hours served with a Tonkotsu soup.
• Maximiliano’s chef and owner Andre Guerrero: Filipino chicken noodle soup (Sotanghon Manok), a chicken broth seasoned with Southeast Asian flavors and bean-thread noodles.
• David LeFevre, chef at M.B. Post: oxtail and beef brisket pho.
• Seoul Sausage Co.: Korean army noodles called budae jigae with spicy pork Seoul sausage, braised pork belly, rice cake, ramen noodles, and roasted corn.
• Whist Restaurant's executive chef Tony DiSalvo: kimchi sujebi, a traditional Korean noodle soup made with handmade dough.

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