Growing up in Hainan, rice noodles were a daily staple. Simple, fresh, made by hand in small shops. After coming to the States I really missed that. Years later, I worked in a restaurant in Oakland that took “tutto fatto a mano” to heart. It inspired me to apply that to my first love: rice noodles. I love cooking with the seasons, using ingredients as they are, without force.
About a decade ago I went back to China to learn. It’s taken me a long time to get here, sharing what I love as a business.