Recently opened at Grote Street in Adelaide, Holy Noodle Bar was started by Beijing-born Benjamin Zhao to bring the Chongqing-style noodles that he likes to Adelaide. Chongqing noodles are tasty, spicy and numbing. Benjamin makes the noodles himself and imports the pepper from Sichuan. All the dishes on the menu are marked with their degree of spiciness, allowing diners to choose a dish based on their level of tolerance for spicy food.
The beef in their Spicy Braised Beef Noodle Soup was cooked just right with a bit of extra texture provided by the pieces of bok choy. The soup broth gave the dish a delectable spicy taste with a bit of a tongue numbing sensation.
Spicy Braised Beef Noodle Soup (Photographed by Jonathan Phoon)
Using noodles made from potato starch, the Spicy Minced Pork Potato Noodle Soup had a bit of firmer texture compared to their Spicy Braised Beef Noodle Soup. Some bean sprouts provided a bit of crunch but be warned that the spiciness of the soup broth could be quite intense. The potato noodle was pretty slippery, making them a little difficult to handle.
Spicy Minced Pork Potato Noodle Soup (Photographed by Jonathan Phoon)
Great for those who prefer a dry noodle dish, the noodles in their Special Cold Dry Noodles with Shredded Pork and Pickled Peppers were cooked to al dente. The level of spiciness was not as intense as that of their noodle soup dishes. The pickled peppers also lent a sweet flavour to help balance out the spiciness. To best enjoy this dish, give all the ingredients a good toss to mix the sauce into the noodles.
Special Cold Dry Noodles with Shredded Pork and Pickled Peppers (Photographed by Jonathan Phoon)
For something that is not too spicy, you can choose the Spicy Sour Shredded Pork and Pickled Cabbage Noodle Soup. Much like their other noodle dishes, the noodles had the right amount of bite to them and the pickled cabbage provided a sour flavour that helped to tie everything together.
Spicy Sour Shredded Pork and Pickled Cabbage Noodle Soup (Photographed by Jonathan Phoon)
The restaurant also offers a selection of cold dishes to complement and balance the heat of the noodle dishes. The Marinated Bean Curd that we ordered had the right amount of soy sauce flavour and was great for balancing out the spicy taste of their noodle dishes. The Marinated Egg came to us unpeeled. The slightly cracked shell gave the egg an attractive 'cracked' appearance and also made it easier to remove the shell.
Marinated Bean Curd (Photographed by Jonathan Phoon)
Marinated Egg (Photographed by Jonathan Phoon)
The restaurant had a clean look to it and the tables were spaced a good distance from each other. Off-street parking is conveniently located in the U Park within walking distance from the restaurant.