A neighbourhood kitchen with fire in its belly.
Nomi & Bao didn't start as a restaurant. It started as a table — a chef who missed the food of home, cooking for friends who never left. Word travelled. The table got bigger. Somewhere along the way, it became the neighbourhood's favourite place to slurp noodles.
Cooked with heart
Our chef starts before sunrise — pulling noodles by hand, simmering bones for broth, folding dumplings one by one. Nothing is bought pre-made. Nothing is rushed. Every plate leaves the pass exactly the way it left our own family table.
Fire and freshness
We shop the local markets and butchers ourselves — fish landed that morning, vegetables still smelling of earth. Then we let the wok do what a wok does best: kiss ingredients with heat so fast they stay bright, crunchy, alive.
A room that feels like home
Red lanterns, warm wood, the hum of a busy kitchen. Whether it's a Tuesday takeaway or a Saturday night table for eight — we've saved you a seat.