Beef noodle soup
The one most people order. The broth starts at 10am and simmers until we open.
Hand-pulled noodles, late.
One long counter, a twelve-hour broth and noodles stretched to order while you watch. Dinner Wednesday to Sunday, until midnight on weekends.
How we make it
The dough
Flour, water, salt and time. It rests for four hours before service.
The pull
Stretched and folded by hand, right in front of you, in under a minute.
The bowl
Into the broth seconds later. Eat it while it's hot; it won't wait for photos.
"We only do one thing. We'd like to do it better than anyone on this street."
— Chef Wen, who pulls every noodle
Find the red lanterns
7 Lantern Lane, down the alley off Market Street.
Walk-ins only for 1–4 people.Groups of five or more, call ahead and we'll save the end of the counter.
| Wed – Thu | 5pm – 11pm |
|---|---|
| Fri – Sat | 5pm – midnight |
| Sunday | 5pm – 10pm |
| Mon – Tue | Closed |