The long wait is over!! Our Southeast Asian noodle kisok – A.Wang Noodle Bar（阿旺面吧）has officially opened as of December 14th inside Beijing Parkview Green mall food court! （乔福芳草地美食街里）
Opened inside one of my favorite hangout places in Beijing – Parkview Green mall inside the food court!
A.Wang Noodle Bar （阿旺面吧）no, it isn’t someone’s name, it means Prosperous Noodle Bar 🙂
Even though, it’s only a small kiosk, I wanted our store to give authentic ‘Southeast Asian’ feel, so I filled these big glass jars I bought from IKEA with all kinds of spices that we use to cook our noodles. Those colorful wooden hats are from my trip to Thailand last year.
10:30am, officially I was the FIRST paying customer. I ordered our signature Vietnamese Pho and spring roll made with rice paper! 🙂
Since the mall wanted us to open right after the construction finished, I had to learn everything on the day of… this is my very first time making our Singaporean black carrot cake!
It was also my first time learning to use the cashier machine, it took me a few hours to get used to the system. Let me tell you, it isn’t as easy as you think, especially when all the menu items are in Chinese! OMG when 10+ orders came in simultaneously while my staff was on a break, I acted all cool and smiled but really…. my heart meter hit 180+, I was totally petrified. Thank goodness I had some help from the food court management team. 谢谢小王！
main difference between restaurant service and kiosk service? SPEED! at kiosk, each order can’t exceed more than 7 minutes. When a troop of hungry monsters came to our noodle shop all at once during lunch hour (must have been 80+ within an hour), I learned my first lesson – you can never over-prepare for a kiosk.
Something essential was missing from Sean’s original Padthai recipe, it was tamarind extract/pulp! so we worked on the recipe until the level of sweetness (palm sugar), sourness (tamarind & fresh lime) and saltiness (fish sauce) was well balanced. I’m quite satisfied with this new version of the recipe (although if we weren’t catering to Chinese palate, I would make the flavors even stronger like Bangkok street style padthai)
Grilled pork chop pho with crispy pork cubes
We exceeded our expectation and sold more bowls of noodles than we projected! At the end of first day, we celebrated with our staffs. There is nothing quite like chilled beer after long hours of battling in the kitchen!
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