Noodles have a legendary history. People have been slurping noodles in China as far back as 1,000 years ago. In Chinese culture, noodles are renowned because their length represents long life. In this proud tradition, our Legendary Noodle makers brought this handmade noodles to Vancouver since 1997. As a teenager, the restaurant founder Brock Li, learned how to stretch, twirl and slice dough into slender strands.
The restaurant front is filled by an antique wooden waterwheel and bobbing Chinese lanterns. Past a beaded curtain, our compact space is furnished with dark wood tables and benches imported from China. Red silk cushions accent the seats. Other ancient wooden tools and garlands of firecrackers decorate the walls. By the open kitchen where chefs stretch noodles, a set of wooden screens carved with bats and butterflies are backlit by turquoise lights that offers you a slice of China.
Sometimes legends are hidden in the unlikeliest of places, so sauntered up the streets to our noodle making shops where in this case, our legend is made from dough.
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Food and Wine Magazine
June 17, 2008
Globle and Mail
Eating & Drinking
The Vancouver Sun
"legendary noodle made his way up to top ten best valued restaurants around the world!, congrad !!"
"one of the ten top best valued restarurants around world"
“Lovers of the long slurp-worthy pasta can rejoice at the opening of another legendary spot dedicated to the most delicious noodles in town. Large servings at inexpensive prices is a dinner date that even students and busy working families can enjoy together (though I wouldn’t recommend bring your parents along to your date) without sacrificing flavour or their week’s paycheque." – E.J
“There's a curtain of beads in the front door, an antique water wheel hanging from the ceiling and silk cushions in the wooden booths. This is a place where you can actually sit back and relax. With its flour-dusted countertop facing into the restaurant, makes a fine stage for watching the affable Mr. Li magically knead, stretch and spin thick ropes into fine threads.
If you're in the mood for something more robust, try hand-cut noodles with shredded pork and garlic sauce ($8.25).The dish is stir-fried with green and red peppers, celery, suey choy, bean sprouts, dark-bean soy sauce, ginger root and green onions.The hand-cut noodles are also a lot easier to eat than the arm-length soup noodles, which had us soaking the table and nearly splashing the ceiling with ungainly tugs and slurps."
“the result is textbook-perfect: soft and chewy, yet firm enough to hold it shape under the heat of broth or a wok. American visitors to vancouver’s Legendary noodle can watch noodle masters as they waves and pulls noodle dough by hand”
"when it comes to filling your cakehole without draining your bank account, one of the best place in town is Legendary Noodle(a.k.a the Noodle Legend)"
"Noodles made with flair. At Denman Street’s Legendary Noodle, the specialty is handmade on-site, fresh and tasty. I tried the former and slurped away, while doing Jim Carrey, stretching my neck around my partner to see the master stretching and forming noodles. The starters, pan-fried dumplings were delicious as where the fried pea shoots with garlic, and of course, noodle with lemon garlic green onion sauce"