What’s on the menu: Jimbaran clams and knife-shaved Shanxi noodles

Food Spark’s trend spotters pick notable openings from around the world.

11 March 2019
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image credit: Wayan

C Pearl, Shanghai

What’s the buzz: A transfer from Beijing that has received a boost in Shanghai thanks to the participation of Elijah Holland, the city’s forager-in-chief. Everything is made in house, from the cured charcuterie meats that take three months to prepare, to the live mushroom logs, which are roasted over lychee wood and dusted with kimchi powder.

Spotlighted dish: Handmade pasta shells topped with sea urchin and cordycep mushrooms. The salmon roe sprinkled over the top adds brininess to the dish, reducing the need for added salt.

image credit: Cristina Ng

Huangcheng Noodle House, Oakland

What’s the buzz: Local spice lovers are flocking to this Northern Chinese noodle house in Oakland for knife-shaved Shanxi noodles (known in Mandarin as dao xiao mian). Made to order, these noodles are cut from a block of specially prepared dough directly into a pot of boiling water.

Spotlighted dish: The spicy and sour Chongqing street noodles, which features those Shanxi noodles slathered with the house-made chilli sauce – a secret family recipe that is used to varying degrees in most dishes.

image credit: Marcia Gagliardi

Wayan, New York City

What’s the buzz: This big new opening comes from Jean-Georges Vongerichten’s son, Cedric, who has worked with his father for many years. This restaurant is his first solo project and focuses on Indonesian – not a cuisine you find a lot of in New York City, but people who were fans of (his dad’s) now-closed Spice Market in the Meatpacking District will find a lot to love here.

Spotlighted dish: Chicken satay, a mainstay in several countries in that part of the globe, and clams “a la Jimbaran” from Bali, either roasted or grilled with kaffir lime leaves and hot chillies.

image credit: Wayan

Georgie’s, Buenos Aires.

What’s the buzz: A small cafe-like spot, Georgie’s is serving up great beef and pork tacos, which is notable as there are very few great Mexican spots in this city. Also worth highlighting is that the chef worked at trendy restaurant Proper as head chef for a couple of years before opening his own venture a few months ago with his wife and another cook.

Spotlighted dish: Pork tacos; simple but great dough, tasty meat, well shredded. Sounds unremarkable, but because of the flavours and low prices – around £4 for two – it is packing out.

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