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Schönhauser Allee 65, Berlin, 10437 Berlin
A simple restaurant with utilitarian interiors in blocks of red, black, white and blue, Wen Cheng is focused on doing one thing and doing it very well – noodles. On the menu, you will find little else. Their speciality is wide, flat, hand-pulled noodles, done the wen cheng or biang biang way. The names refer to the soupiness – wen cheng is the version with more broth. The delicious handmade noodles soak up the flavour, while the four options of beef, aubergine or lamb or tofu and shitake come thickly cut and submerged with sauce. Everything, from the noodles to the other dishes of smashed cucumber salad and Sichuan fried chicken, is dripping in chilli oil. You can request the spice levels from spicy to Asian spicy or beyond. (Really if you don’t like chilli, this place might not be for you.) This is comfort food at its best: hot, filling and packed with flavour. The story behind the two restaurants is rooted in family. The owners refer to the complex and enduring process of pulling noodles as a metaphor for their family history, of prevailing over struggle and hardship. And theirs is a story of success; a restaurant with a big heart and even bigger flavours.
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