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Bury St Edmunds's latest Chinese takeaway Noodle King wants to stand out for its authentic flavours




After making a bold entrance with its striking yellow paint job, managers of Bury St Edmunds’s new takeaway hope Noodle King will become well-known for its authentic Chinese flavours rather than its décor.

Replacing the former Golden Dragon, Noodle King opened this week on the corner of Guildhall Street and has already won rave reviews on social media.

Manager Steve Chou is looking for the takeaway to be the first in a new UK-wide franchise, which introduces the nation to their signature lanzhou ramen dish. Mr Chou said: “We treat cooking as an art. It takes talent and imagination. We want our customers to taste the flavour, every bit of it when it comes to your mouth.”

Charlene Caill, second from right,and Steve Chou, right, and the Noodle King team of chefs.
Charlene Caill, second from right,and Steve Chou, right, and the Noodle King team of chefs.

He added that all meals were prepared without the debated additive MSG.

The challenges of opening have included the cost of ingredients because of Brexit, the small margins only possible in the competitive local market, and the obvious hardships that come from the pandemic. And while new laws about recyclable packaging have environmental benefits, it also adds to the business expenses.

Charlene Caill, assistant manager, said: “It is very hard to find good Chinese chefs these days. The first generation of immigrants all knew how to cook, they had to cook. But today life is easier and fewer Chinese are wanting to learn.”

Noodle King in Bury St Edmunds Picture by Mecha Morton
Noodle King in Bury St Edmunds Picture by Mecha Morton

For this reason, instead of relying on the chef’s knowledge, Noodle King is open to non-Chinese chefs starting work and has prepared instruction videos and guides on how to prepare their specialist dishes.

One aspect of opening the business that caused unexpected issue was Mr Chou’s decision to repaint the exterior of the Grade-II listed building.

“It looked really bad when we arrived,” he said. “We painted it a yellow shade that some people did not like, and I thought it was a bit much. So we have repainted it with a lighter colour that goes with the green of the shop front. People have now said they like it, but if the council says to change it back we will.”

Ms Caill said the building was so unremarkable when she first saw it that she walked past without realising it was a takeaway. But while there is now no missing the business, the managers hope it will be for the quality of their food.

Mr Chou said: “We want to bring the best noodle dishes from China for Bury to enjoy.”

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