Thin, thick, long, fat, short, round, chewy, hard, soft, white, black, green, yellow. Wheat, rice, buckwheat, potato, mung bean, eggs. Hot, spicy, cold, soupy, dry, fried, boiled. Slurpy, silky, oily.
There are no rules to them. No beginning and no end. No set time for them either, breakfast, snack or dinner. Noodle lovers know this all too well.
We are a group of friends that started searching for the best mian, men, gugsu, and in the process of doing so, we have been learning about the stories of the chefs and makers behind.
This blog is a celebration of our obsession, of identity and tales of migration. Because we are radical, it’s not just about noodles.
Join our journey discussing authenticity, exploring heritage and reassessing what home means. All while nostalgically slurping on a bowl of noods.
Food map @ https://goo.gl/maps/fMUyLF27hqR4vX617
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