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Table Suggestions: Beijing Handed-Pulled Noodles

By franco on 4 March, 2010

Table Suggestions: Beijing Hand-Pulled Noodles
Braised Beef Dry Noodles

There are noodles and then are hand-pulled noodles.
While discuss arrangements for a party, Chef Him Uy de Baron enthusiastically told me about this little place in Little Baguio that made amazing Chinese noodles–simple, flavorful, handmade noodles made by a guy who “just got off the boat from China.” I’m not sure if the “just got off the boat” part is true but being the consummate lover of noodles and of small dining places, I decided to pay Beijing Hand-Pulled Noodles a visit.

Table Suggestions: Beijing Hand-Pulled Noodles
Fried Pork Dumplings
Over the past couple of years, J. Abad Santos and its adjacent byways have become an interestingly diverse epicenter of dining. From Mexican tacos to Italian lasagna, from Shanghainese Xiao Long Bao to Taiwanese bubble tea, from cheap-ass steaks and the best (at least, in my humble opinion) Cantonese fast food, the choices seem almost boundless. But tonight I am looking for a nice bowl of noodles.
Ingredients-wise, hand-pulled noodles are not particularly unique. Wheat flour, water, salt are all that is needed to make noodles. But what make these particular noodles into the strands of goodness are the swift and adept hands of a noodle chef. At Beijing Hand-Pulled Noodles, this process happens with every order, on the hour, every hour. Thus, every customer is assured a bowl of freshly made noodles with every visit.

Table Suggestions: Beijing Hand-Pulled Noodles
Sea Grass

A. asks to split a bowl of Braised Beef Dry Noodles (P130). The servings are generous enough so I heartily agree. Besides, I need to save some space for the other tempting side dishes I spy on the menu. Our bowls are simple: quickly boiled noodles covered in reddish beef broth and garnished with cubes of delicately braised beef, minced garlic, slices of red chilies and stalks of bak choy. With just enough spicy kick to keep interesting, each chopstick-full is warm and comforting. Wanting to try some side dishes, we place an order of Deep-fried Pork Dumplings (P70) and an intriguing plate of Sea Grass (P70).
The fried dumplings truly hit the spot–a crispy, golden brown shell surrounding a savory center of minced Chinese sausage, herby greens, pork meat and fat. Dipped in a tangy dipping sauce, each dumpling is raised to a new mouthwatering level. The sea grass is another story. Being a sucker for the strange and unusual, the name draws me in. But what arrives at the table does not so much resemble grass as it does an oddly sea green pasta. I appreciate its interesting taste which had a distinct flavor of seaweed. That is, of course, if you could get beyond the rubbery mouth feel and the slightly over-powering zing of the black vinegar dressing.
Admittedly, Beijing Hand-Pulled Noodles is not for everybody. I’ve heard some people complain about the lack of a more extensive menu or even that food is so unadorned that it borders on the boring. I guess it a matter of perspective. For me, the fact that their focus is making great noodles and that they are more concerned with flavor than impressing you with fancy plating, makes this place a true comfort food destination. This is one restaurant I would not mind coming back to again and again.

Beijing Hand-Pulled Noodles

Unit 4
Citiplace Building
J Abad Santos Street
San Juan City
Tel: (02) 487 6148

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  • MARCH 5, 2010 4:44 PM

    Didi said...

    how does this compare to Lan Zhou La Mien's hand pulled noodles? I've been meaning to try it there but always end up in some other place...

  • MARCH 8, 2010 4:33 AM

    Franco said...

    Hi Didi,

    Have not been to Lan Zhou La Mien. In fact, I have not been to Binondo since taking Ivan Man Dy's Food Wok Tour - two years ago. Bad Foodie. :(

  • MARCH 9, 2010 11:46 AM

    Manila Girl said...

    I'm a fan of Chinese food. I'll give this a try if I manage to find my way. I suck at finding places. :)

  • MARCH 10, 2010 3:12 PM

    AEC said...

    I was going to ask the same thing--about Lan Zhou in Binondo. You should try it! The beef noodles are really good. Cheaper too, at 90 pesos a bowl.

  • MARCH 11, 2010 6:50 AM

    Anonymous said...

    Iam sorry i didnt like Beijing Hand-Pulled Noodles in San Juan. Mediocre

  • MARCH 11, 2010 8:04 AM

    Franco said...

    Hello Manila Girl. Try it and tell me what you think. :)

    Hi AEC. I know. I know. I'm planning a trip to Binondo soon. And besides, I'm a sucker for noodles.

    Hi Anon. No apologies necessary. We all can't like the same thing. That would be very boring. But I'm curious - where would you recommend I go?

  • MARCH 11, 2010 4:03 PM

    Didi said...

    I'm curious to try it na. Down a bowl of noods and then have a drink at Serenitea :) Game?

  • MARCH 13, 2010 3:20 AM

    Watergirl said...

    Good to know there are more choices for la mian, but it's not just about the noodle, it's also important to have a good broth. Lanzhou la mian in Binondo is ok, the noodles are pulled to order (also try their knife cut noodles), but the broth isn't always flavorful. They do provide bowls of spring onions and cilantro leaves to top your soup with (or at least they did when I was there two years ago).
    Now if only there was a decent dan dan mian place in Manila....

  • MARCH 15, 2010 11:38 AM

    gourmandtales said...

    still beats the normal noodles you get from chowking etc.....