Yip

Bowls of comfort are a longstanding family tradition at Yip. Owner Erich Wong (who originally opened Noodle Forum) learnt the craft of zhu sheng (“bamboo”) noodles as a child from his father. At Yip, he, his wife Chee Ling Low and their son Everson Wong continue to keep the old-school Guangzhou dish alive.

There are few places left in the world where you’ll find people making noodles this way. But, if you visit Yip at the right time of day, you might spot Erich in the window, vigorously riding a fat bamboo pole like a seesaw. With the pole wedged between his legs, he repeatedly sits down, tenderising a block of dough. He works the gluten until the texture is elastic and pliable, before feeding the dough through a machine that flattens it evenly and another that slices and extrudes supple, springy ribbons.

You can choose from two noodle sizes: thick (mee pok) and thin. From there, they’ll come swimming in a bowl of broth or “dry” (smothered with an oyster- and dark soy sauce-tinged sauce). Meat comes on the side – from Hakka-style fried pork (which stays crisp even when dunked in soup) to glistening roast duck and spicy beef rendang. Looking for something extra? Diced pork lard will add crunch, while the sambal will sear your mouth with the addictive funk of belachan. Complement your noodles with wontons and dumplings, which are handmade with the same care as the noodles.

The drinks menu leans towards Southeast Asia, with kopi (coffee), Milo dinosaurs and teh tarik (Malaysian condensed milk tea) bringing the best of Malaysia’s kopi tiam culture to Perth. Or, for something different, try an ice bandung – a vibrant pink mix of condensed milk and rose syrup.