So the story goes… a chef, fleeing from the imperial Qing palace, received help from a sympathetic couple, that owned a food stall along a village road. Full of gratitude, he shared with them his style of rice noodle making, which later became very well known in this village. Perhaps this is the story of the origin of this particular style of Cantonese rice noodles we’ve come to love. What we do know, is that these “Saaho rice noodles”, named after the town and river of the same name, dating back some 100 years, were traditionally made by grinding rice grains, with water from the Saaho river flowing down from the nearby Baiyun Mountain. A thin layer of this rice ‘milk’ is then poured onto a large bamboo wicker plate, then steamed quickly into a silky smooth translucent film, and hand cut into noodle strips.
Our love of food is connected to our deep appreciation and respect for traditional Cantonese cuisine, and our passion for artisan handmade noodles. In creating this new culinary concept, which is centered around these gorgeous Saaho-style rice noodles, we’ve invested countless hours in perfecting this time-honoured noodle making craft, using organic rice grains, the freshest quality seasonal ingredients, and infusing other styles of Chinese cuisine to evoke tradition while exploring possibilities in creating something very new and exciting.
With the experienced leadership of Spencer Chan, member of Les Disciples D’Auguste Escoffier, and recipient of many accolades, including the Star of Excellence for Achievement of Gastronomie, we’ve been successful in creatively reinventing and popularising Hong Kong and Cantonese cuisine in New York, with our previous F&B ventures — Sweet-n-Tart, Golden Unicorn, and 20 Mott Street Restaurant. We now invite you to take this new culinary journey with us!