Wen Cheng Ku´damm

Wen Cheng Ku’damm is a restaurant in Charlottenburg, Berlin, serving hand-pulled biang biang noodles. The wide noodles originate in China’s Shaanxi province.

The open kitchen places noodle-making at the centre of the restaurant’s modern urban setting. Chefs stretch, pull and slap dough before cooking it in a wok.

The menu centres on fresh noodles with chilli, garlic, Sichuan pepper and hot oil. Biang biang beef combines braised beef, coriander and spring onions.

Lamb with cumin adds red pepper, mint and Wen Cheng’s own sauce. Vegetarian choices include tofu with shiitake or aubergine with vegan minced meat.

The same noodle base supports different toppings and sauces across the menu. Taiwanese-style bao buns come with Sichuan fried chicken or crispy tofu.

Sichuan aioli, Asian pickles and coriander accompany the soft steamed buns. Smaller dishes include smashed cucumber salad and pork and chive dumplings.

The cucumber salad combines garlic, vinegar, soy sauce, sesame and chilli oil. The dumplings come with homemade soy sauce.

Wen Cheng Ku’damm is the first Wen Cheng location in western Berlin. Its Charlottenburg setting connects Chinese noodle-making with Berlin’s contemporary food scene.