Where to eat hand-pulled noodles in Berlin

“Big fat hand-pulled noodles [sic] are taking over Berlin”. The lede writes itself – or rather, Wen Cheng writes it for us on the wall of its second location on Schönhauser Allee, in stark all-caps lettering that makes the sentence seem vaguely like a threat. This sophomore satellite of the Shanxi-style biang biang noodle bar was supposed to help ease the pressure on the first, which has been deluged with customers since opening in 2021. Instead, and predictably, the second most notorious queue in Berlin has merely replicated itself a couple of kilometres down the road (though queues have dwindled a bit more now that its third and fourth locations have also opened up). We won’t deny that Wen Cheng’s saucy, spicy bowls hit the spot. But as temperatures drop, so does our willingness to stand outside for an hour in pursuit of a dish that’s best slurped up in 15 minutes. But how’s a noodle lover to survive winter? We’ve got a few ideas, from hot spots to hidden gems.

Mingtastic

If there was ever a reason to set foot inside Bikini Berlin, that dead mall clad in sunglasses à la Weekend at Bernie’s, it’s this new food court stall from Chinese institution Ming Dynastie. On the menu: thick, flat noodles served in a spicy beef soup or as a Wen Cheng-ish bowl with braised pork, veggies or tofu (choose your own heat level). Even better is the thinner, springier variation, which comes with a saucy mix of ground beef or pork and soybeans. You can get a noodle refill if you’re still hungry or tack on an order of pan-fried meat or veggie dumplings. Just save room for dessert – the groovily translucent water ice pudding is not to be missed.

Budapester Str. 38-50, Charlottenburg.
Frankfurter Allee 113, Friedrichshain, details.

Ni’s Restaurant

The neon-lit Shanghainese eatery off Hackescher Markt has become known for two items: one is the da tang bao, the morbidly obese cousin of the better-known xiao long bao – basically a super-sized dumpling filled with thick pork broth and a few meaty bits. (The metal straw it comes with is more of an Instagram prop than anything else; don’t sip the scalding hot soup through it if you want to be able to taste the rest of your meal.) The other is the ‘One Meter Noodle’, hand-pulled ribbons served with chilli oil, vinegar and your choice of toppings, from tofu to duck to smoked fish. Get the braised beef for the most Wen Cheng-adjacent experience; the spice level won’t be as high though you can ask them to turn up the heat), but the long, chewy strands and tender, flavourful meat will be just as satisfying.

Kleine Präsidentenstr. 3, Mitte, details.

Sword Master

And now for something completely different: contrary to its claims, this Prenzlauer Berg storefront isn’t the first place in Berlin to serve kalguksu, Korean knife-cut noodle soup. But it’s certainly the flashiest, with its open kitchen where Hyun, the swordmaster in question, rolls out and slices his fresh dough. The thick, chewy strands wind up in one of four bowls on offer: soy sauce and three types of mushroom, spicy chicken, shellfish, or – the priciest for a reason – a majestic hunk of soy sauce-braised beef with caramelised onions and garlic confit (€21.90). They all come with raw kimchi, pickled chillies and chilli paste on the side and all are served steaming hot enough to help you get through the cold winter ahead.

Dunckerstr. 30, Prenzlauer Berg, details.

Mr. Noodle Chen

Mr. Noodle Chen brings the bold, comforting flavours of northwestern China to Wedding with terrific Lanzhou-style hand-pulled noodles. The signature beef noodle dish is the obvious choice, but the variation with braised beef and pickled mustard greens is another solid shout. Craving something milder? The sesame chicken noodles offer a creamy, nutty twist.

You can customise your bowl by choosing your preferred noodle width, from extra thin (1mm) to extra wide (35mm). Still hungry? Ask for a noodle refill – it’s on the house. For a satisfying starter, try the triple salad platter with crunchy cucumber, squeaky wood ear mushrooms and tangy pickled cabbage.

Mr. Noodle Chen, Willdenowstr. 12, Wedding, details.

Liu Nudelhaus

Liu has been a trailblazer in Berlin’s hand-pulled noodle scene since their opening in 2018, and they’re still at the top of their game. Years later, spice fanatics across Berlin frequently point to Liu as their go-to noodle house. Dishes here can be made properly or “Asian” spicy, loaded with Sichuan peppercorns, fresh red and green chillies and a generous pour of chilli oil. The latter, which you can take home by the jar for €7 including deposit; it’s available in two spice levels. The noodles themselves are long, thin and stretchy, and always hand-pulled fresh. Served in house-made hot pot sauce with big, tender chunks of beef and straight from Chengdu, the Sichuan beef noodles are our top rec.

Liu Nudelhaus, Kronenstr. 72, Mitte, details.

Bang Bang Noodles

Hailing from the Shaanxi province (which shares a border with Sichuan), biang biang noodles are known for their wide, chewy and soft texture. Initially invented as a time-saving alternative for workers who didn’t have hours to roll out thinner noodles, these thick strands have since earned a loyal following for their satisfying bite.

In Kreuzberg, one shop has embraced the noodle so fully, they’ve taken its name. Their standout dish? Biang Biang with minced meat – also available in a plant-based version. The noodles come coated in a rich sesame sauce with garlic, spring onions, chilli, coriander and roasted peanuts, striking that delicate balance between chewy and slick.

Bang Bang, Mehringdamm 51, Kreuzberg, details.

Kongfu Chili

Another spot that can make a mean spicy noodle dish. Kongfu Chili serves wide-cut belt noodles that are hand-pulled and full of bite. Plant-based options are dressed with fried aubergine or creamy peanut sauce, while omnivores should give the “three in one” a try, which involves noodles topped with chillies, tender beef and vegetables. And if you’re craving something saucier, the Zaijiang with minced pork is a savoury, umami-packed choice.

Kongfu Chili, Schliemannstr. 31, Prenzlauer Berg, details.

Chungking Noodles

After building a Berlin presence at food markets and pop-ups, Chungking opened its doors in 2019, ready to focus on lamian-style hand-pulled noodles. Dishes here lean oily and vinegary with a subtle, slightly lingering heat. The standout is the Sichuan braised beef shank: rich, tender and deeply flavourful. While the vegan version isn’t quite as bold, it holds its own, topped with marinated tofu, mushrooms and split peas. The space itself is bright and minimalist, with a slightly moody edge. Don’t skip the Sichuan potatoes as a Vorspeise!

Chungking, Reichenbergerstr. 35, Kreuzberg, details.

Wen Cheng

It’s no secret, Wen Cheng is the most popular noodle spot in town. Since opening their first location on Schönhauser Allee in 2021, they’ve exploded in popularity, now with four branches and a devoted fan base. Their rise has sparked plenty of conversation: some call the noodles overhyped, others swear by their authenticity.

We’ll admit it, though we’re not usually ones to queue, we’ve lined up once or twice for the noodles at Wen Cheng. And the verdict? If noodles are your top priority, they certainly deliver: consistently chewy, springy and well-made. But for us, the surrounding elements matter just as much, sometimes even more. After all, a great noodle can’t fully redeem a lacklustre sauce or underwhelming toppings.

That said, when they get it right (which they usually do with the B1 Biang Biang beef noodles), it hits, from the tender meat to the spicy, oily sauce. Other times, the flavour can fall a bit flat, be it because the meat’s overdone or the sauce doesn’t quite land. At upwards of €16 a bowl, that inconsistency can feel like a gamble, though admittedly it’s still within the usual price range for Berlin’s hand-pulled noodle scene.

Bottom line: it’s worth trying, just know that your experience may depend on the day (and the bowl).