In the summer of 2022, every Saturday morning from 10 to 11, I took my nine-year-old son to his tennis lessons with coach Lee at Laguna Park in Burlingame. At the time, I had been running a hand pulled noodle restaurant in San Francisco for nearly twenty years. Life had become a routine—back and forth between the restaurant and home, always busy, like a hamster on a wheel. But those Saturday mornings were different. Watching my son and his friends play, hearing their laughter, I began to slow down. After class, we would walk along Broadway, grab coffee, and enjoy a simple lunch together. The warmth of the afternoon sun, the easy rhythm of the neighborhood—those small, peaceful moments stayed with me. I started to wonder: what if I could create a place that felt like this? I grew up in Shaanxi, China, where wheat has been at the heart of daily life for generations. The flour there is naturally high in gluten, giving noodles their signature chew and texture. In Shaanxi, we often say that a day without noodles doesn’t feel complete. Noodles are more than just food—they bring comfort, warmth, and a sense of home. After thousands of years, this tradition has become a refined craft, passed down through generations. At the end of 2025, this idea finally became a reality. Today, every bowl of noodles we serve carries not only the flavors of Shaanxi, but also the feeling that inspired this place—slow moments, simple joy, and time shared with the people you love. We hope you can taste not just the noodles, but the feeling behind them.