"Come close. Listen carefully. Despite what the person holding an M&M’s Store bag in the queue just said to their husband, Noodle Inn did not invent thick, hand-pulled noodles. These Xi’an slurpers have been around for centuries and when we get a craving for spicy, trampoline-spring biang biang noodles, we go to Master Wei. Not only are this laid-back Bloomsbury spot’s tender beef noodles cheaper, they have a proper life-affirming kick of chilli and you can—type As everywhere, rejoice—book a table." - heidi lauth beasley
Aleksandra Boruch