Our Story
Chang'an — the ancient name of Xi'an, once the eastern terminus of the Silk Road — is where Wei Jianming learned to cook. In his grandmother's courtyard kitchen in Shaanxi province, he memorised the geometry of hand-pulled dough and the patience of a twelve-hour lamb braise.
In 2017 he arrived in Den Haag, drawn by the city's quiet cosmopolitan hunger. He found a narrow room on Korte Poten, painted the walls dark, and hung a single lamp over the pass. The first bowl of biang biang mian he served here made a Dutch food writer cry — in print.
Nothing is imported from a jar. The chilli paste is ground each morning. The noodles exist only as long as your order does. This is not a restaurant that hurries.