Luke Tsai has a review in the East Bay Express. I’m excited to hear that one of the owners was a recent chef at Z&Y.
Regarding @tm.tm’s comment that the noodles didn’t seem hand-pulled and/or were machine cut, the owner told Tsai that they make the “noodles by hand in-house” and Tsai notes that “[t]hese were long and crinkly with a nice chew, though they were thinner than most fresh, hand-made noodles I’ve had, and weren’t nearly as wide as other biang biang noodles I’ve seen.” Noting the run around I’ve experienced when inquiring how places make their hand-pulled or hand made noodles, I wonder whether Tsai’s wording is a veiled skepticism about what aspects of their noodle making are as advertised. Generally, I don’t understand why restaurants with hand-pulled noodles don’t fill their Facebook/web pages with videos of the chef’s talents— that’s cool stuff to watch and doesn’t reveal any technique not shown on thousands of Youtube videos.
