Broth Simmered for Hours
Our broth is the first thing started each morning and the last thing to leave the stove. Bones, aromatics, and time do the work. We never rush it, and we never take shortcuts with powder or concentrate.
Our Story
A Noodle House Built on Patience
China Town 101 began with a single pot of broth and a simple belief: that the best food is made slowly, by hand, and shared without fuss.
How We Began
From a Family Kitchen to China Town Beijing
China Town 101 grew out of a family kitchen where the pot never seemed to stop simmering. Broth was started before sunrise, dough was pulled by hand before the household woke, and dumplings were folded around a table that never had an empty seat for long.
When we opened our doors in China Town Beijing, we brought that same rhythm with us. The recipes have not been tidied up for a restaurant. They are the ones we were taught, cooked the way we were taught to cook them, with the same patience and the same respect for the ingredients.
What We Stand For
Three Things We Never Compromise On
Noodles Pulled by Hand
Every bowl is made with noodles pulled, stretched, and cut by hand. The texture is different from anything a machine can produce, and you can feel it in every bite. It is slower work, but it is the work that matters.
Dumplings Folded Fresh
Siu mai, har gau, char siu bao, and the rest are folded each morning before we open. Nothing sits in a freezer waiting for an order. When you sit down, the dumplings that arrive are the ones we made today.
Behind the Counter
A Kitchen You Can Watch
There is no mystery to what we do. Our kitchen is open, and the work that goes into your bowl happens in front of you. You can see the dough being stretched, the dumplings being folded, and the broth being ladled. We want you to see it, because the food tastes better when you know how it was made.
The team is small. Most of us learned from someone in our own family, and we learned the same way we now teach: by standing next to the stove and paying attention. It is not a fast method, but it is an honest one.
The Room
A Table That Feels Like Home
We did not design the room to impress anyone. We designed it the way the noodle houses we grew up in were designed: small, warm, and built for the food rather than the photograph. The tables are close together, the steam never quite clears, and the noise of the kitchen is part of the meal.
People come alone with a book, they come in pairs for a quick lunch, and they come in families that stay longer than they planned. Everyone is welcome, and everyone gets the same bowl made the same way.
A Word From Us
"We are not trying to reinvent anything. We are trying to make the bowl the way it was always meant to be made, and to make sure the person eating it feels looked after."
The China Town 101 Kitchen
Come and Sit
Reserve a Table
We take reservations every day we are open. The room is small and the evenings fill quickly, so it is always worth booking ahead. Call us or send an email and we will hold a table for you.
