For those who crave intense flavours and serious heat, Noodle and Beer in Chinatown offers an uncompromising introduction to the depth of Sichuan cuisine. Founded by Xiaoxiao Wang and rooted in the traditions of his upbringing in China’s Sichuan Province, the restaurant delivers a menu of dry noodles, sizzling small plates, and deeply aromatic soups. This is a place where spice forms the foundation – layered, complex, and unapologetically packing a punch.
When visiting Noodle and Beer, there are a few non-negotiables if you want to get the best out of your experience. The small plates are the perfect way to whet your palate, offering a tantalising introduction to authentic Sichuan flavours. The Beef Spring Rolls are the best place to start, with tender, richly seasoned beef is wrapped in a crisp, golden pastry – so addictive, that you won’t be surprised when you order a second round. The aptly named Mouth Watering Chicken is another standout, a cold Sichuan chicken salad drenched in vibrant red chilli oil and peanuts, balancing heat with refreshing cold texture of the chicken.
Onto the mains, the Braised Beef Ribs with Blanket Noodles are the must-try, but be warned – this fan favourite is known to sell out early, so do plan ahead. The dish serves up slow-cooked, melt-in-the-mouth beef ribs paired with hearty, chewy noodles and fresh spring onions, delivering a deep, satisfying flavour. The Za-Jiang Mian is another excellent choice, featuring tender minced chicken, crunchy pickled greens, peanuts, and a rich chilli sauce. Though described as mild, the spice level is adjustable to suit all palates without compromising the dish’s complex seasoning.
From the soup dishes, the Xia-Xia Mian offers a warming, aromatic broth brimming with king prawns, fish balls, tofu, bok choy, and coriander, while for vegetarian diners, the Tian-Shui Mian is the ideal option, serving handmade thick udon noodles coated in a house special sweet soy and sesame sauce, enriched with peanuts and white sesame seeds for texture and depth.
A big plus at Noodle and Beer is that all noodle dishes can be tailored to preference, with options to swap wheat noodles for rice noodles at no extra cost, or to upgrade to handmade thick noodles for added texture. This flexibility allows diners to personalise each dish and create their perfect balance of flavours and spice.
The drinks menu complements the bold food perfectly, with standout options like the creamy Thai Milk Tea and refreshing Coconut and Pineapple cooler – certainly recommended to balance the spicy flavours.
Dessert here is not to be missed, and the Hong Tang Ci Ba is arguably one of the best sweet treats on the menu. This deep-fried sticky rice cake, served with its indulgent liquid brown sugar, offers a delightfully sticky texture and a satisfying finish to the meal.
Noodle and Beer is one of the top choices when it comes to top tier noodles, and remains one of the most authentic Sichuan restaurants in Chinatown. The menu honours prized recipes and embraces the complex spices and herbs that make Sichuan cuisine truly distinctive. While this may not be a place for the faint-hearted, it should definitely remain at the top of the list for those seeking genuine recipes, perfectly executed heat, and rich flavours in London – all in an indulgent and memorable dining experience.
You can find Noodle and Beer at 27 Wardour St, London W1D 6PR, and for East Londoners, at 31 Bell Ln, London E1 7LA. Browse the menu and book your table here.
