Clean food
No frozen beef.
No day-old noodles.
Just real protein.
All of our ingredients are fully sourced, thoughtfully prepared, and brought together with quiet intention - from pasture-raised beef and protein-enriched flour to slow-simmered broth and balanced spices.
Each element plays its part, creating a bowl that feels clean, composed, and naturally satisfying.
04
Authentic Herbs & Spices
Our blend brings together a range of carefully selected spices, each contributing its own character while remaining in balance with the whole.
Warm, floral, and gently aromatic, they build depth without heaviness, allowing the broth to remain clean, layered, and quietly expressive.
03
Signature Broth Base
We take our time with the broth, slow-simmering it for at least eight hours using beef leg bones and free-range chicken.
This careful process brings out a natural richness and clarity, resulting in a broth that is clean, balanced, and quietly full of flavour.
02
Manildra Protein-enriched Flour
Our noodles begin with protein enriched flour milled in Australia from 100% non-GMO wheat by Manildra, a family-owned Australian miller established in 1952.
Produced under HACCP and ISO 9001 certified systems, the flour gives us a level of consistency we can trust day to day. Its higher protein structure provides us the strength and elasticity essential for hand pulling, allowing the dough to stretch smoothly, fold cleanly and take shape with a firm, supple feel - without force or shortcuts.
The finished noodles carry that structure through to the bowl, with a smooth surface, a steady bite and a clean resilient chew that holds up in broth without losing definition.
01
Australian Beef
We use Australian pasture-raised beef for its clean flavour and natural tenderness.
Sourced from farms where cattle roam freely, it reflects the same values we bring to our cooking: simplicity, quality, and a more considered approach from ingredient to bowl.
We use only fresh cuts, never frozen, allowing the quality of the beef to remain intact from start to finish.
Ingredients
We Use
AUSTRALIAN BEEF, NEVER FROZEN · NON-GMO AUSTRALIAN FLOUR · SLOW-SIMMERED BROTH
History: Used in classical TCM to “unblock meridians” and promote warmth.
Flavour: Delicate, warm and subtly sweet with a soft woody-spice aroma, milder and more floral than cassia bark.
The tender branch of the cinnamon tree, gentler than cassia.
Cinnamon Twig
桂丁
History: Valued in Tang-era prescriptions for improving appetite and digestion.
Flavour: Warm, slightly camphor-like and citrusy with a gentle peppery note; rounds out the richness of beef and bone broth.
Rare and aromatic, a traditional TCM ingredient often paired with ginseng.
Amomum Sand
(Balansha Seed)
香砂
History: Originated in India and the Middle East, arriving in China through Persian traders; once reserved for imperial banquets.
Flavour: Elegant and floral with a cooling, citrusy brightness; freshens and balances rich, hearty dishes.
Elegant and floral, balancing richness with freshness.
Cardamom
豆蔻
History: Native to southern China; a signature note in the classic Lanzhou broth.
Flavour: Warm, sweet and aromatic with a distinct licorice-like taste; adds depth and fragrance to broths and braises.
Iconic in both Chinese and Western cooking, with a licorice-like fragrance.
Star Anise
八角
History: Recorded in early Han Dynasty medical texts and traded widely along the Silk Road.
Flavour: Warm, sweet and woody with a spicy-sweet aroma; adds rich depth to braises and mulled drinks.
Sweet, woody, and warming — a spice of emperors and merchants.
Cassia Bark
(Chinese Cinnamon)
桂皮
History: A relative of ginger, galangal travelled from Southeast Asia into Chinese kitchens over a thousand years ago.
Flavour: Bright, citrus-peppery and aromatic, with a sharp ginger-like bite that enlivens soups and curries.
Bright, citrus-peppery, and aromatic.
Galangal
高良姜
History: Carried along the Indian Ocean trade into China and Europe; mentioned in ancient Ayurvedic and Han texts.
Flavour: Pungent and warmly spicy with sweet, musky undertones; adds a lingering gentle heat to dishes.
An ancient cousin of black pepper, once more valuable than gold.
Long Pepper
(Piper Longum)
荜茇
History: A revered ingredient in Traditional Chinese Medicine (TCM) — called the “great harmoniser” for its role in balancing formulas.
Flavour: Mildly sweet and herbal with a subtle liquorice note; rounds out and harmonises the whole spice blend.
Mildly sweet with an herbal depth that harmonises the entire spice mix.
Licorice Root
甘草
History: Introduced to China through Silk Road exchange, blending Middle-Eastern and Han culinary traditions.
Flavour: Sweet and aromatic with a gentle anise-like taste; adds a fragrant, slightly liquorice note to dishes.
Fragrant and slightly sweet, fennel has been a staple in Chinese and Mediterranean cooking for millennia.
Fennel Seed
小茴香
History: Used since the Tang Dynasty in court cuisine and Tibetan butter tea; prized along ancient trade routes for its distinctive warmth.
Flavour: Bold and smoky with a resinous, eucalyptus-like aroma; adds deep warmth to hearty beef broth.
A bold, smoky spice native to Yunnan and the highlands of western China.
