We simmer our broth for at least 8hrs. Making sure it is perfect for our noodles
Freshly made noodles in our back kitchen
Each dish contains at least ten different spices and herbs
Our Story Begins In The East
Always having had an obsession for food; I was born in Sichuan China, the birthplace of many dishes that have been well-received globally. I was raised in a household that most of my relatives were involved in the restaurant industry. At a very young age, I spent a lot of after-school hours in the back kitchen, where chefs would teach me how to cook their signature dishes. Among all the recipes, I have always loved the simplicity of Chongqing Xiaomian, a bowl of noodles packed with a delicate spicy aroma and intense flavours. For the locals, this mouthwatering dish is so much more than a bowl of noodles. It’s an obsession - the soul of Chongqing and Sichuan provinces. The essence of Chongqiong Xiaomian lies in its rich seasonings, such as chilli, pepper, mashed garlic, ginger, scallion, sesame and preserved Sichuan pickles. The mix of more than 10 seasonings creates a delicious chilli-infused Chongqing flavour.
"Sichuan the Province of Gastronomy "