About Aurelia
Wok hei, hand-pulled noodles, proper heat
Our story
Why Aurelia exists
The wok at Aurelia runs hotter than most kitchens are comfortable with, and that is deliberate — *wok hei*, the breath of the wok, is not a garnish you can add at the end. Our chilli oil is infused overnight, the noodles are pulled to order, and the Sichuan peppercorns are the real ones, which is why some of these dishes will make your lips buzz. We think that is the point.
Read moreWhat we care about
How we do things here
A wok at full heat
Wok hei is a temperature, not an ingredient. Our burners run hot enough to get it.
Chilli oil made here
Infused overnight with our own blend. It is on the table and in half the menu.
Pulled to order
The noodle bench works through service. Nothing sits waiting in water.
Real Sichuan pepper
The numbing kind. If you have not had it before, start with the mapo tofu.
The kitchen
Who cooks your food
The team at Aurelia works to a simple rule: cook a short list of things properly rather than a long list adequately. Add your chef and your team here — a photograph and a couple of sentences each is plenty, and it is one of the first things guests read.
Gallery
In the kitchen
Flame, steam and the noodle bench.
