Biang Biang Noodles — Restaurant in Sydney

Food from Xī'ān, China! 🇨🇳 The dishes are characterized by bold flavors, generous use of spices like cumin and chili, and a mix of wheat-based staples and meats.

Each dish was less than $20! My favourites were:

✨ Biáng biáng noodles with pork, chilli, vegetables, eggs and tomatoes: The word ‘biang’ is onomatopoeic, being said to resemble the sound of the thick noodle dough hitting a work surface. Historically, these noodles were part of workers’ meals as they did not have time to prepare thinner noodles but nowadays they have become very popular. These belt-like noodles are chewy and soaked up the spicy and savoury sauce nicely. I really liked the eggs and tomato because it added creaminess and slightly tangy flavours.

🌶️Spicy vermicelli soup with tofu and blood jelly: Growing up, I didn’t really liked blood jelly but it’s grown a lot on me. It adds a nice gelatinous and smooth texture to dishes. It’s made with pig or duck blood. I promise it’s not anything to be grossed out about!! The vermicelli were delicate and acted as a neutral base for the aromatic soup to shine through. The firm tofu added a mild nutty flavour.

🦞Garlic yabbies ròu jiā mó: The first time I ever had ròu jiā mó was actually in Beijing so I only found out it’s from the Shaanxi province not Hubei province when I visited this restaurant 😅 However, these were historically a staple food for labourers and soldiers building the Great Wall of China, near Beijing. The translation is ‘meat sandwich’ and it is a Chinese equivalent of a burger. The filling is commonly pork so I was surprised to see yabbies on the menu. The garlic yabbies were savoury sweet and the...

I was super keen to try these biang biang thick noodles from northern China. Biang biang are a type of noodles popular in China's Shaanxi Province. The noodles are often described as being like a belt due to their shape.

I ordered the spicy beef noodles which are a popular dish here. The first few bites of the noodles were a silky texture but after a short while, the noodles all started to stick and clump together making it hard for you to pick them up with chopsticks to eat. The spicy oil gave the noodles a decent kick but was a bit too oily for my liking, the small cubes of beef were tender but there could have been a little more meat. I did enjoy the fresh coriander, it gave the dish a lift of freshness that it needed.

Unfortunately I didn’t end up finishing the noodles as it was too difficult to eat them as they were all sticking together, despite it being cooked in oil as well. It was an average dish sadly, but hey, I gave them a go.

I also ordered the riojiamo (hand pulled pork sandwich) which was the highlight here. I really enjoyed the crispy, flakey bun which was so unique, unlike anything that I’ve eaten. The pork was minced, there was a good ratio of meat to bun. But I wished it had a bit more season or was accompanied...

We were staying close by when we recently visited Sydney. We have always wanted to try biang biang noodle so took the chance to this place. We tried the dry noodle with cumin lamb with added stewed pork, garlic yabbies “mo 饃” and a side dish of lamb tripes.

The noodle was huge portion and would satisfy the biggest appetite. I would definitely recommend the biang biang noodle over the other noodle types as it’s less common and has a very satisfying texture/ bite. The flavours vary between quite subtle for the cumin lamb to slightly salty for the stewed pork, however balance that with the noodles they become a very nice combo with a slight to medium heat from the chilli oil.

The “mo”was was really tasty, warm and flaky. The garlic flavour was really pronounced and there was a good amount of yabbies. I loved the tripe side dish, texture was chew which i liked, the flavour was really balanced, I could easily eat two portions myself.

I would definitely recommend this place for a satisfying feed of chinese-style...