Noodle Forum

Noodle Forum was born from a passion to create traditional handmade noodles that are fresh and full of flavour that everyone can enjoy.

麵 (Mien) or Noodles have evolved and diversified over thousands of years. From its small beginnings as a humble noodle, it is now one of the most prized delicacies in China - with the art of noodle making a highly regarded skill.

Considered the most exquisite of all noodles in Southern China, the bamboo kneaded noodle (or thin egg noodle) is a favourite in Guangzhou, Hong Kong and throughout South East Asia.

Traditionally, this style of noodle is produced by kneading the dough using a thick bamboo pole, giving the noodles their signature smooth texture and unmistakably refreshing ‘bite’.

Using traditional methods and local West Australian produce, our menu is a combination of recipes that have been handed down through generations as well as some modern creations of old world dishes. We are proud to serve our beautiful noodles to you with quality local, free range produce such as Exmouth prawns, Borrello Beef and locally caught fish.

At Noodle Forum we make all of our noodles fresh every day, as it has been done through generations of noodle makers in our family. You can see this noodle making in action at our flagship Hay Street restaurant, where our
Noodle Master Erich Wong does his work behind the glass viewing area.

We hope you enjoy eating our noodles as much as we love making them for you.