According to Yang Kee Noodle, “this isn’t ‘goodbye,’ it’s a ‘see you later.'”

The venerable (19 years) restaurant has vacated its space at 13301 Shelbyville Road, which is to become a Biscuit Belly, and founder/owner Dan Huckestein actively seeks a new location.

According to the Courier Journal, two other Yang Kee Noodle eateries closed in 2019.

Yang Kee Noodle, 13301 Shelbyville Road, served pan-Asian dishes like stir fry with USDA choice sirloin and from-scratch sauces, soups and stocks. The restaurant served noodles, lettuce wraps, curry, spring rolls and more. Yang Kee Noodle previously had two other locations, in the Highlands and at the Oxmoor Center.

Oxmoor Center was home to the first Yang Kee Noodle, as Robin Garr explains in this 2003 review, archived at Garr’s web site. We wish Yang Kee Noodle all the best in the search for a new home.

Quick, convenient and fun, Yang Kee raises the bar for fast-food to a higher level than it’s been set before.

Under the competent if not exactly Asian hand of Chef John Castro of Winston’s at Sullivan College, Yang Kee got off to a flying start, showing flawless food preparation and service even on its first day of operation (Aug. 19), and has maintained this level on several repeat visits, both for reviewing and for just plain good eating.

Although locally owned and operated, it displays the slick, colorful appearance of an upscale fast-food franchise (in the best sense – think California Pizza Kitchen with an Asian accent).