It's part student canteen, part family restaurant, and it sure knows how to draw a crowd. The pull factors are silky handmade noodles, steaming purse-sized dumplings and low prices. The umami-rich flavour of Sichuan-style noodles with pork mince in bean sauce is nicely balanced by pickled cucumber, and it's easy to see why the pan-fried shallot pancakes are such a hit with the regulars; they're thin, crisp and chewy. Dumplings can fall on the stodgy side of the fence, but delicate ginger- and chive-flavoured fillings ensure each mouthful is enjoyed.