Silk Kitchen: I visited Sheffield's newest Chinese restaurant – and the hand-pulled noodles stole the show
First look inside Sheffield’s newest Northern Chinese restaurant
If you're looking for a Chinese restaurant without the fuss, Silk Kitchen could be worth a visit.
It isn't trying to be Sheffield's trendiest dining spot or the latest social media sensation. Instead, the emphasis is on authentic food, generous portions and a relaxed atmosphere.
When I was invited to the launch of Silk Kitchen, Sheffield's newest Chinese restaurant, I wasn't entirely sure what to expect.
Located in West One Plaza, the restaurant opened around three weeks ago and is bringing something a little different to the city's food scene.
Inspired by the historic Silk Road trade route, Silk Kitchen combines Northern Chinese cuisine with influences from Central Asia and the Middle East, while offering a fully halal menu with no pork dishes and no alcohol used in the cooking.
The first thing I noticed when I walked in was the blue décor. Combined with the warm lighting and modern interior, it gave the restaurant a relaxed but stylish feel.
It's not a huge venue, but that works in its favour. The smaller space creates a lively atmosphere and feels ideal for groups looking to share dishes and try a bit of everything.
One of the standout moments of the evening was watching the chefs prepare Northern China's famous hand-pulled noodles.
Seeing the dough repeatedly stretched and folded by hand was fascinating and gave a glimpse into the skill that goes into many of the dishes on the menu.
As part of the tasting event, I got to sample around 12 courses, giving me a good overview of what Silk Kitchen has to offer.
The dish I'm still thinking about days later is the teriyaki tofu. Tofu can be hit and miss, but this was packed with flavour and cooked perfectly. As a vegetarian option, it easily held its own against the meat dishes on offer.
Another surprise favourite was the kimbap. While not traditionally Chinese, the sushi-style rolls were fresh, packed with flavour and disappeared quickly from the table.
The sweet and sour sea bass was also particularly memorable. It offered a different take on a flavour combination many people will recognise from a typical Chinese menu, but felt much lighter and more refined than the takeaway version most of us are used to.
Of course, I couldn't leave without trying the hand-pulled noodles themselves. The texture was noticeably different from standard noodles, with a satisfying chew that showed why they are such a staple of Northern Chinese cooking.
What impressed me most was that there wasn't a weak dish among the selection.
Portions were generous throughout and the prices on the full menu appear reasonable considering the quality and amount of food being served.
For anyone looking to try something beyond the usual Chinese takeaway staples, this new West One restaurant offers an interesting introduction to a style of Chinese cooking that is still relatively uncommon in the UK.