Visit this noodle restaurant in Goregaon to experience authentic Ma La flavours from Sichuan

Punjabi comes armed with robust fine dine experience. A hustler, the former culinary student from Sydney worked at cafés, kebab shops and Asian eateries in between classes. His first internship at The Boathouse on Blackwattle Bay, a one hat (Michelin star equivalent) modern Australian restaurant, led to a full-time position as sous chef. Later, he worked under chef superstar Peter Gilmore of Quay Restaurant Sydney, a three-hat restaurant. On his return to India in 2022, he led Zorawar Kalra’s Masala Library in BKC and followed by Estella, Akina, Nom Nom, and even launched Brunch and Cake for Aspect Hospitality.

Sweet Chilli Garlic French Beans (right) Prawn Toast. PICS/NIMESH DAVE

However, the experience of midnight visits to Sydney’s ChinaTown post night shifts was where he discovered his love for Ma La cuisine. That stayed at the back of his mind. “I was introduced to authentic, old-school Asian food. Second and third generation owners created a young, modern, hip-hop vibe, while their parents and grandparents were in the back serving traditional Sichuan Ma La fare. I knew my first venture would be an ode to that place,” says Punjabi.

The 48-seater draws our attention with its bright red façade, and fictional mascot named Pai Mei. Inside, the walls are dressed in red tiles and framed movie posters. The kitchen is where the action is: noodles are being hand-pulled, and the splatter of chilli oil in the wok initiates a sneeze to commence our taste test.

Chilli Oil Soft Serve

We begin our meal with a stir-fried portion of Sweet Chilli Garlic French Beans (Rs 299), serving up our daily dose of veggie intake. Punjabi takes the long road to add depth to the chilli oil, using vegetable waste. “We fry the veggies, and collect the oil to prepare the condiment.” Bang Bang! Prawn Toast (Rs 349) comes topped with a panko-crusted coat of sesame and packed with marinated prawns in ginger and scallion under. A side of sweet chilli sauce completes the bite showcasing Punjabi’s strong hold on balancing bold flavours.

Ma La Chilli Veg Wontons 

The Tibetan Jhol Wontons (Rs 439) arrive, swimming in a mildly spicy tomato soupy broth; it’s perfect for rainy days. The Ma La Chilli Oil Wontons (Rs 439) are packed with a minced filling and steamed just before the order.  The wontons are folded on order to resemble the rustic serves found on the streets of Chengdu, China. Our palate doesn’t breathe fire, but savours the gentle warmth of the spice. Ma La Thread Chicken (Rs 469) stands out for the fragrant timur peppercorn that lends a citrusy fresh flavour to stir-fried chicken shreds.

Teddy Bear Iced Milo

The star of the menu is the Biang Biang noodles, made with a high protein and very finely milled Italian doppio zero flour. The vegetarian Classic Ma La Bang Bang! Noodles (Rs 399) are tossed in a bowl accompanied by steamed pok choy and greens. The paste is made of fragrant tahini and toasted peanuts to complement the al dente thick noodle ribbons tossed in chilli oil.

Rahul Punjabi

For carnivores, Bang Bang! Char Kway Teow (Rs 449) is a wholesome one-bowl treat. Made of Cheung Fun flat noodles, the dish includes king prawns, pork belly and an omelette. It is cooked in a bold dark caramel soy sauce and robust chilli sauce to pack in a meaty punch; eat it first to do it justice. We interrupt our bites with the Teddy Bear Iced Milo (Rs 199) that maintains the palate to the finish. We end our trail on a sweet-savoury note with a Chilli Oil Soft Serve (Rs 269) that leaves a lingering ‘xiang’ on our palate. If you’re craving rice, sneak in a request, and they may nod. “We’re a noodle shop, after all,” Punjabi smiles.

Bang Bang! Noodle
AT Ekta Tripolis, Siddharth Nagar Road 8, Goregaon West.
TIME 12 noon to 12 midnight
CALL 7738282264

"Exciting news! Mid-day is now on WhatsApp Channels Subscribe today by clicking the link and stay updated with the latest news!" Click here!