About Rice and Noodle
Our Story
At Rice and Noodle, every dish carries a bit of Tony’s journey—a path paved with spices, stories, and culinary inspiration. Tony, the owner and chef, grew up in the bustling markets of China, where the air was always thick with the scents of sizzling stir-fries, fragrant broths, and freshly steamed buns. His mother used to joke that Tony learned to chop vegetables before he learned to walk. But it was the noise, the laughter, and the soul of those meals that truly stayed with him.
When Tony moved to Japan, he found himself mesmerized by the simplicity and precision of Japanese cuisine. He recalls his first bowl of ramen at a tiny shop hidden down a narrow street in Osaka—it wasn’t just the rich broth or the chewy noodles that hooked him. It was the care that went into each ingredient. That bowl changed the way he thought about food forever.
But Tony’s wanderlust didn’t stop there. He craved more than just a good meal—he wanted to understand the culture behind it. His travels led him to Thailand, where he fell in love with the heat of fresh chilies and the sweetness of Thai basil. In Vietnam, he learned the importance of balance—one sip of pho told him everything he needed to know about combining flavors, from the deep, savory broth to the brightness of fresh herbs.
Back in McKinney, Texas, Tony began to bring his experiences together, creating Rice and Noodle. The menu became a reflection of his travels—every dish a love letter to the countries that inspired him. You’ll taste the savory richness of his Chinese roots in the wok-fried dishes, the delicate precision of Japan in his ramen, and the bold, aromatic spices of Southeast Asia in every bite.
Locals often ask him where his ideas come from, and Tony will smile, remembering that little ramen shop in Osaka or the street vendor in Bangkok who showed him the secret to the perfect stir-fry. For Tony, food isn’t just about eating—it’s about the stories, the people, and the memories behind every recipe.
Now, at Rice and Noodle, Tony shares those stories with McKinney. Whether you’re slurping a bowl of house special ramen or enjoying a plate of Thai fried rice, you’re not just getting a meal—you’re getting a piece of Tony’s culinary adventure, right here in your neighborhood.
Our Chef
At Rice and Noodle, the culinary magic doesn’t stop with Tony—enter Chef Vicente, Tony’s adventurous sidekick in the kitchen! Hailing from Mexico, Vicente joined Tony on his flavor-packed journeys through Asia, learning the art of Asian cuisine one sizzling wok at a time. Together, they tasted their way through ramen shops in Japan and spice markets in Thailand, with Vicente always joking that he was "Tony’s trusted chopstick-holder." Now, as head chef at Rice and Noodle in McKinney, Vicente combines the vibrant techniques he learned abroad with his own creative spin, making every dish—from stir-fries to ramen bowls—burst with flavor and flair.
Our Menu
The menu at Rice and Noodle wasn’t planned—it was stumbled upon, like discovering hidden treasure. Tony and Vicente didn’t set out to craft a perfect list of dishes, but through their travels and shared love for Asian cuisine, the menu seemed to write itself. From the bold, spicy kick of Kung Pao Chicken to the soul-warming richness of egg drop soup, every dish came together like an unexpected masterpiece. They perfected the art of hand-rolled dumplings, tasted broths in countless cities until their pho recipe was just right, and even threw in a few surprises like the crowd-favorite stir-fried noodles. The people of McKinney, Texas, quickly fell in love with this flavorful lineup, and now, each dish on the menu is more than just a meal—it’s a little slice of the culinary adventure Tony and Vicente never planned but are happy to share!