Since it opened at the end of August, 99 Ranch Market has been a destination for mix-and-match Asian meals in Fairfax. With six vendors to choose from (plus an open storefront still waiting to be filled), diners on the hunt for everything from Asian-fusion cakes to hard-to-find Chinese sandwiches have a grand new destination to explore. Here are my picks to help you decide what to eat first. // 10780 Fairfax Blvd., Fairfax
What they’re serving: Filipino favorites, plus some originals
What to order: The whole pig you might see on the kitchen’s counter doesn’t lie: Get a sisig rice plate made from the chopped pork. Still have room for something sweet? The ube waffle with matching deep-purple syrup is an unusual treat.
What they’re serving: A vast selection of Euro-style cakes behind the counter, plus Asian buns on shelves in front
What to order: Get a slice of cake to finish off your meal. I like the fluffy Taro Pudding Cake and cherry-filled Black Forest Cream Cake the best.
What they’re serving: Noodles pulled to your desired thickness before your eyes, plus other Shaanxi-style specialties
What to order: Send noodz! My favorite is the Roast Duck Pull Noodle Soup, but I enjoy the non-noodle Spicy Cumin Lamb Burger, a take on the rou jia mo sandwich, just as much.
What they’re serving: Dim sum plates and Cantonese-style barbecue meats
What to order: The Two Delicacy Barbecue Combo is just the ticket. Get it with crispy, salty-skinned pork and savory duck, served atop a pile of rice and bok choy.
What they’re serving: Taiwanese milk tea with housemade boba
What to order: Go with your gut here—it’s sure to be good. My personal preference? The watermelon juice, topped with salty cream cheese foam and dotted with lavender-colored taro boba.
What they’re serving: Ramen, sushi and Japanese small plates
What to order: Though the Tamashii Volcano Ramen doesn’t have the collagenous stickiness I look for in the dish, I love its heat. Doughy takoyaki, or octopus balls, topped with bonito flakes are an apt accompaniment.
This post originally appeared in our January 2021 issue. For more food content, subscribe to our weekly newsletter.