We can all agree that hand-pulled noodles are the best, aren't they?
Of thousands of Chinese delicacies that make all foodies around the world fall in love head over feet, the hand-pulled noodles—aka La Mian—definitely stand out as everyone's favorite.
The noodles are made of soft wheat flour (so sorry for all gluten-free folks), and the makers use their incredible skills to twist, stretch, and fold the dough over and over until it becomes long strands noodles with such a soft yet chewy texture.
Every restaurant that serves La Mian mostly attract guests with such exciting show of the making. If you're looking for a place where you can witness the amazing hand-pulling spectacle while getting to try some, we have picked four eateries around Bangkok that boast La Mian as their signature just for you.
And here goes the list.
Dynasty is situated on the 24th floor of Centara Grand at CentralWorld.
The dining room boasts hand-pulled noodles as their signature, with Cantonese head chef Kongsun Sae-Liang taking control of all dishes made for guests.
The hand-pulled noodles, aka La Mian, here are served with many choices like king prawns, Wagyu beef, Mala sauce, Korean sauce, and many more. Price starts at B265++.
Tin Tai Fu is a traditional Shanghai-Sichuan eatery that serves foods renowned for their Chinese spicy herbs.
Highlights are braised pork, Sichuan tofu, shrimps stir-fried in Maggi sauce, stir-fried string beans, Xiao Long Bao, and hand-pulled noodles.
All ingredients and menus are freshly made every day to make sure guests will have a perfect dining experience at the restaurant.
The restaurant also has three other branches in Phuttamonthon Sai 2, Phaholyothin, and Soi Pattanakarn 50.
Set on the 32nd floor of Bangkok Marriot the Surawong, the restaurant serves authentic taste of Shanghai and Cantonese cuisine.
Signatures here include wide-ranging Chinese essence, including dim sum and a la carte like stir-fried string beans with tofu (B328), king prawns stir-fried in Oolong tea (B1,588), and La Mian (B458) that guests get to see the chef demonstrates the process at their table.
Yoong Chang, a restaurant that describes itself as “Neo-Chinese,” specializes in combining multiple culinary traditions in one dish. The menu boasts creative combinations created by owner and head chef Kulapol “Air” Samsen, who studied at a cooking school in Hong Kong and worked at Michelin-starred Bangkok restaurant Gaa.
The handmade biang biang noodles (from B160), which originated in Shaanxi Province in northern China, is a must-try—the restaurant claims to be the only one serving the dish in Bangkok. The long, thick and chewy noodles are made from wheat flour using the hand-pulling method.
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