It all starts with a Korean white flour that is mixed with 1 egg per pound of flour and water. The raw dough is then "kneaded" with a long bamboo pole that Master Kenny controls by hopping back and forth across the dough with the pole under his leg.
The dough goes through a press, much like an oversized pasta maker. It is run through several times in increasingly smaller thicknesses. Not able to find these specialized machines in the U.S., Chuck imported them directly from China.
The dough is moved to the next machine which cuts the noodles into individual strands. You can see Kenny with a bag of flour, dusting them along the way.
He portions each batch into 20 perfect individual servings.
We took Chuck's recommendation and tried the Chicken Lo Mein. It was nothing like any of the lo meins I've had in the past, it was done with a light white wine butter sauce and topped with delicate fried onions. Understated and delicious--my favorite of the day.
The beauty of this one alone was worth trying it. Green Tea Pork with Spinach Noodles. Look at that color!
Spicy Wontons with Pork. Not too spicy, and heavy on the garlic. This is the dish you can smell as the server walks by with it...heavenly.
They also make wontons skins from scratch every day (that's a whole other post!).
Bamboodles House Dumplings. Zoki proclaimed they were the best dumplings she's ever had.
You can watch the noodles and wonton skins being made throughout the day through a window in the dining room. Owner Chuck explains the process to some guests and their kids.
Bamboodles is located at 535 West Valley Blvd., San Gabriel, Ca. 91776. 626-281-1226.