Nothing warms the heart like a piping-hot bowl of thick broth with beef, preserved vegetables and homemade noodles. Renowned for its culinary cultures, China’s Lanzhou city from Gansu province boasts a noodle tradition that has been introduced to many countries around the world – the celebrated La Mian.
Originated during the reign of Emperor Guangxu of Qing Dynasty, La Mian or pulled noodles is characterized for its clean taste and simple preparation but never short in flavour. Guest Chef Leo Zhang from Beijing will showcase his skillful techniques live in noodle making at Latest Recipe, Le Méridien Kuala Lumpur’s all day dining restaurant.
According to Zhang, it took him 9 years to master the skill of hand pulled noodles and make the perfect beef stock. “The technique of preparing La Mian noodles dates back centuries and it is more about the arm movement”, says Zhang. In 1999, Zhang later moved to an independent restaurant in Beijing Xicheng district to become the specialist of a variety of noodle making, under the guidance of Jiang Bo, a nutrition master in China. In 2006, Zhang joined the Westin Beijing as Chef De Partie and has been there ever since.
The dough is held between the hands, stretched, tossed, pulled and swung repeatedly until it is evenly divided into thinner strands and served fresh to diners.
Take your pick of green Spinach Noodle or red Tomato Noodle and choose a selection of toppings including Tomato Egg Sauce, Spicy Braised Beef Brisket, preserved Vegetables and Shredded Chicken, Beef Shank and White Radish among others.
A hot beef broth is then poured over the noodles to complement the dish.
It has a very clean and clear taste. Beijing food being tasteless by origin are kinda subjective for everyone’s liking. You either love it or hate it. In my case, I love it. It is a healthy choice and less in seasonings. Basically the whole pot of soup were cooked by using the big bones of the cow. If you up for it, you may add some chilly oil which look spicy but it is not. Just the look.
If you prefer variety, then Latest Recipe also features Malay, Indian, Japanese and Western delights that are prepared a la minute. Just watching the chefs in action as they dish out freshly cooked and piping hot food is enough to sharpen appetites for more good things to come.
The restaurant is concentric in design with a high ceiling and its centerpiece is a dramatic eight-metre long, multi-coloured glass mosaics, cast in Kobe, Japan, which flows into the lobby. The juxtaposition of simplistic and contemporary decor exudes an aura of tranquility throughout the restaurant.
The La Mian promotion is available from 18-27 November 2013 for Buffet Dinner only between 6.30pm and 10.30pm at Latest Recipe, level 5 of Le Méridien Kuala Lumpur. The promotion is priced at RM108++ per person from Monday to Thursday and RM118++ per person for Friday and Sunday.
