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Inn
Noodle, a leading restaurant in London specializing in Shanghainese
Cuisine and Hand Pulled Noodles, has officially announced a revamped
new look along with a new name - Noodle Oodle. Gracing its opening
was the Deputy Mayor of London, Mr Richard Barnes, AM.
Established in
2006, the Group has already received multiple accolades, including a
Guinness World Record for the most number of bowls of hand pulled
noodles in under three minutes when its Head Chef, Fei Wang, locked
in competition against Gordon Ramsay late last year. No shortage of
talent, Noodle Oodle's Dim Sum Chef, Ng Mo Cheong also came in 3rd in
a competition held by Westminster in 2007 in search for the top
Chinese Masterchef.
Ellen Chew,
Director of the Noodle Oodle Group explains the revamp, "To
answer to a growing demographic who are not only keen, but savvy with
authentic Shanghainese cuisine, the Group has decided to expand its
footprint in London. We will be consolidating the group under the new
and vibrant brandname, Noodle Oodle."
She adds, "We
have a renewed focus on offering our customers the freshest and
tastiest hand pulled noodles and soup dumplings (xiao long pao) in
London. It will be a gastronomic and cultural fiesta!"
Health conscious
eaters will be delighted to know that Noodle Oodle is looking into
offering customers an exciting and new variety of hand pulled noodles
in the future, including vegetable noodles and high-fibre noodles.
Noodle Oodle is
currently the only restaurant where customers are treated to a live
display of the ancient art of hand pulled noodles by highly skilled
chefs, sharing with diners an unforgettable Chinese gastronomic and
cultural experience.
The Group's branch
in 106 Queensway is also the first and only authentic Shanghainese
restaurant to offer a Halal menu. Its branch in Oxford Street retains
the original, non-Halal menu.
Noodle Oodle, a
leading restaurant chain in London specializing in Shanghainese
Cuisine, was established in June 2006 under the name of Inn Noodle,
with its first outlet at 25 Oxford Street. The restaurant was the
result of a collaboration of a renowned Hong Kong chef, a Singapore
food veteran, a Restaurateur and an experienced Singaporean food
court Consultant. It opened its second outlet in 106 Queensway in May
2008, following its success of the Oxford Street outlet.
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