Cooks be using their noodles to recognize the love we have for hand-ripped squigglers in this town. Clearly the throngs at Walala and Slap!, Red Panda Noodle and chef Hung Huynh’s Bang Bang Noodle Co. pop-up, are a sign we need oodles more.
Enter Eric Jiang. The man behind omakase house Sushi Izuki will debut his newest concept, Jiang’s Kitchen, later this month at 27 E. Robinson St. downtown, followed by another location in the old Pho 813 space at 4724 Millenia Plaza Way in October. In between, he’ll open Fan Hwa, a tong sui/bao shop at 709 N. Mills Ave. in June.
But back to Jiang’s Kitchen. While both the downtown and Millenia locations will specialize in soup dumplings and sushi, the Jiang’s Kitchen he’ll open in Mills 50 will serve hand-ripped biang biang noodles as well as hand-pulled noodles.
This third Jiang’s Kitchen will open in November in the Spring Tea space at 1111 E. Colonial Drive, next door to A Gourmet Chinese Cuisine and across the street from Mills Market. Jiang says the Mills 50 location will feature an open kitchen showcasing staff slapping and stretching dough into noodles for guests to gawk at and, naturally, film.
Sure beats an Instagram wall.
Dumplings of all sorts — including intricately pleated soup dumplings — will also be hand-made in front of guests. There won’t be a full bar and cocktail program as in the other two locations, but beer, wine, sake and bubble teas will be poured here at the Mills 50 location.
Be sure to follow @jiangskitchen for all the latest intel.
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