Chef Gary Yuen heads up the kitchen at this cheap-and-cheerful restaurant. And he sure knows what he’s doing when it comes to slinging and hand-stretching noodles – they’re all made fresh on site,…
Chef Gary Yuen heads up the kitchen at this cheap-and-cheerful restaurant. And he sure knows what he’s doing when it comes to slinging and hand-stretching noodles – they’re all made fresh on site, and windows into the kitchen give you a glimpse of the action.
Needless to say, the beef noodles are the signature dish. But other versions come topped with pickled cabbage, pork-and-chicken wontons and slow-cooked beef brisket. They’re served with your choice of noodles, which range from extra thin to extra thick, as well as radish, green garlic and coriander. There are plenty of other Chinese plates to choose from as well, including fried rice, sweet-and-sour pork and a couple of Sichuan favourites.
And then there are the dumplings, which are also made to order and are either boiled, pan-fried or steamed. And between 5pm and 10pm daily, they’re just 30 cents each. Bonus!
