Liu Chang Ming is a Thor of a man, with biceps like he was smuggling mangos. He got that way by mastering the art of noodle-making, a skill he first learned in his native China 30 years ago. Now Liu, ...

Henry Fan will never forget the first time he ate “good” udon. He was on vacation in Hawaii with his son last year and saw a restaurant with a long line zigzagging out the door and down the street. It ...

MAKING noodles by hand is an art, practised most spectacularly by chefs in China who pull, twist and stretch a single piece of dough into hundreds of strands as diners watch. It takes years to master ...

Making noodles isn’t just about skill, it’s an art form passed down the generations. It requires strength, methodology and fresh ingredients. Most noodle makers use only egg yolk and kansui (alkaline ...