Watching the skilful hands of noodle master Gau Lun at work makes for a magical lunch break. Balls of dough are tossed and slammed through multiple universes until thick egg noodles of a gloriously chewy bite are formed. They shine in a dandan of minced pork and red chilli oil (like a Chinese take on spaghetti bolognese), but don’t be afraid to go on a choose-your-own-noodle-adventure with Gau Lun’s wife Jie Zhang: ‘Pork or beef? Spicy or hot? Red chilli or green chilli?’ Impossibly juicy pan-fried dumplings are also the stuff of lunch break legends.