Biang Biang Fresh Noodle, the noodle bar that’s developed a devoted following since first introducing Brisbane diners to hand-pulled Shaanxi-style noodles, has shifted premises again — this time landing at Cathedral Place on Wickham Street, at the southern end of Fortitude Valley.
It’s the third home for owner and head chef Kieran Zou’s noodle shop, and the second time he’s been forced to relocate because of redevelopment. The original site opened in Toowong before a 2022 move to Brunswick Street in the Valley, prompted by a high-rise development earmarked for that site. Now a similar fate has pushed the business further down the hill to its new Wickham Street address.
Zou says the fresh start has brought a noticeable shift in atmosphere. Where the Brunswick Street shop leaned into an exposed, street-food feel, the new fit-out features dark timber furniture and shelving that divides the dining room, giving the space a more conventional restaurant feel — and some welcome shelter from Brisbane’s wind and rain.
Zou is best known to Brisbane diners for his earlier stint as head chef at Kenmore’s Sichuan Bang Bang, where he helped broaden local understanding of Chinese cooking beyond the Cantonese dishes that had long dominated menus around the city. After leaving that role in 2017, he travelled to Shaanxi province in China’s mountainous central north to research the noodle style before opening the first Biang Biang. The name refers to the slapping sound made as the thick, ribbon-like noodles are stretched and shaped by hand on the kitchen bench.
According to Zou, regulars who’d followed the business from its Toowong days were quick to welcome the 2022 move to the Valley, which is when he first registered just how far the noodles’ reputation had spread.
The menu at the new site stays largely the same ten-dish noodle line-up that’s defined Biang Biang since Toowong, though Zou says he keeps making small adjustments based on customer feedback — adding extra cumin to the lamb noodles, for instance, or easing back on the oil and yellow bean paste used in more traditional preparations of the spicy chilli pork noodles in favour of more shallot and garlic, which he’s found suits local palates.
Diners can still order dry Shaanxi-style biang biang noodles with pork mince, potato, egg, tomato, carrot, shallot and salad; dry cumin lamb noodles with capsicum, chilli oil and sesame oil; spicy chilli pork soup noodles; or dry sizzling chilli oil noodles loaded with garlic and shallot. Sides remain unchanged too, with the popular roujiamo — a flaky, bun-style “Chinese burger” filled with meat — alongside spring rolls, pork wontons and house-pickled vegetables. The venue is BYO for wine, alongside soft drinks.
Zou says he’s pleased with how the move has gone, and hasn’t ruled out a future Biang Biang opening in West End or South Bank — though he’d likely keep any new site smaller than the Wickham Street premises.
Biang Biang Fresh Noodle is open daily from 11.30am–2.30pm and 5pm–9pm at 6/115 Wickham Street, Fortitude Valley.
Published 15-June-2016
