The Tao of Noodles
Handmade noodles play an important part in Chinese food. The Uyghur Bistro offers one of the most unique international foods in Houston and does so at a level of excellence that puts it in a league of its own. The owner's family have run restaurants in Bejing and Ürümqi for many years. The man who usually works the counter is one of the co-owners and he is tri-lingual so you can order easily in English, Mandarin, or Uyghur, assuming you are up on your Mandarin and Uyghur.
Uyghur Bistro employs two chefs who team up to make more than twenty kinds of noodle dishes with noodles that can be made to order (I was more specific last time I was in there when I ordered and it was delightful). These chefs each have about twenty years of experience and are from Fuzhou in the Fujian province where an alleged seven out of ten people become chefs. Chefs from Fuzhou, aside from being numerically significant are known in China for their work ethic and talent. Uyghur Bistro's Jacob Chen is no exception to this rule. Someone once tried to bribe him to the tune of 5k for the recipe to his noodles. Once you try the food you will understand that it was worth a shot.
As beautiful as the pictures are, it is hard to truly appreciate the speed and skill involved in making noodles. Fret not; you are in luck. Check out our video complete with Turkic nomadic music. In the video, he makes two different kinds of noodles, the sliced noodle and the ramen style noodle.
Lest you think that we do things half way or we are simply eating our way through Houston, here is a behind the scenes shot of Stephen's rig. I think there was sixty pounds or so of gear.
In addition to schmoozing with locals and eating great food, a great deal of planning goes into every post from conception to experience, to critiques and edits. A "creative process" post is forthcoming.