Since mid-2015, Shanghainese Ash Lee — of the Chinese supper club Chī Fàn — has been serving up some of the spiciest, tastiest noodles in town. Red Szechuan peppercorns are the key ingredient in her floral, head sweat-inducing yet incredibly flavorful bowls of Chongqing noodles. Settled in a hot pool of homemade chilli oil, a large pile of chewy noodles are topped with either minced pork and beef braised with preserved mustard greens or vegan split peas braised in seaweed broth. Having missed out on two separate occasions last year, I stood breathing in the cold air around 11:45h last weekend just for a taste of this divine dish — and the wait was more than worth every hand-freezing second. Head down, slurp up, hot chilli oil found its way into my hair and onto my forehead, but I barley even noticed — I was so deeply entrenched in the giant bowl of noodles. Interested? Then it can’t be stressed enough: Get there early. There are queues. If you miss out, you’ll have to stalk Facebook for the next opportunity. (Text: Devan Grimsrud / Photos: Luke Marshall Johnson)
The Hidden by Daniel’s Eatery, Heinrich-Roller-Str.8, 10405 Berlin-Prenzlauer Berg; map
Chung King Noodles Lunch Takeover, 2.2.2018, 12-15h or until sold out
