Witness the Art of the Hand-Pulled Chinese Noodle
One of things we love the most about Las Vegas is the vast variety of restaurants, many boasting culinary talent from around the world.
From Mesa Grill (from Chef Bobby Flay) at Caesars Palace to the Eiffel Tower Restaurant (Chef Jean Joho) at Paris Las Vegas or Spago (Chef Wolfgang Puck) in The Forum Shops, and many others, Vegas restaurants attract amazing talent.
Enter Chef Tournant Guo-Ming Xin of Beijing Noodle No. 9 at Caesars Palace. We have no idea what a “Tournant” is, but believe us when we say this chef is a magician when it comes to authentic, hand-pulled Chinese noodles.
Chef Guo-Ming Xin was kind enough to show us his master noodle-making skilz (yes, with a “z,” for emphasis) in Beijing Noodle No. 9’s display kitchen. It’s easily one of the best free “shows” in Vegas. Take a look.
Hand-pulling noodles is a tradition that has been handed down through the centuries, and we could watch the process for hours.
Little did we know there are two main styles of noodle-pulling. In the Lanzhou style of noodle-pulling, the dough is worked aggressively. The pulls are quick, and the dough is often slammed into the chef’s prep board.
In the Beijing style of preparation used by Chef Xin, the dough is stretched much more delicately, and flour dusting is used much more than in the Lanzhou style. It’s kind of the difference between karate and kung fu. We think. We were too busy eating noodles to write anything down.
Please note: In many cultures, slurping down your noodles is a compliment to the chef. Caesars Palace is not one of those cultures. Keep your slurping to yourself.
Noodles are made fresh throughout the day at Beijing Noodle No. 9 inside Caesars Palace, so make sure to stop by for a bite or just to watch.
One thing’s for sure, if you’re looking to have your noodle pulled, there’s no better place than Las Vegas. Which, we’re pretty sure, we should have said differently.