A Food & Travel Blog

Made Fresh Every Day – Handmade Noodles at Adelaide’s Bakmi Lim

15/09/2017 | By

Noodles are one of the earliest fast foods, but they aren’t all created equal. The handmade noodles at Adelaide’s Bakmi Lim Noodle Project are a cut above the rest.

bakmi lim noodle project Handmade noodles

Probably one of the original Asian fast foods, noodles have always been popular with diners on a budget, because noodles, especially handmade noodles, are quick, filling and relatively healthy. Like any major city with a significant student population Adelaide has seen a growth in noodle houses but, unlike Bakmi Lim Noodle Project, relatively few of them bother to produce handmade noodles every day.

Handmade noodles, david Lim of Bakmi Lim

Adelaide’s David Lim of Bakmi Lim, has taken a weekend past time that he enjoyed with his dad back in Jakarta and, with seemingly endless supplies of energy, this remarkable young man has quickly turned it into a successful business.

David came to Adelaide in his teens and studied Business and Restaurant Management at Le Cordon Bleu in Regency Park. On completion of his studies he set about gaining plenty of front-of-house experience in various spots, including a long period at a local icon, Georges in Waymouth Street.

noodle dough Handmade noodles

noodle cutting the Handmade noodles

When the time was ripe, he looked around and saw a gap in the growing noodle market that he was confident he could fill with an honest, artisan product. With loads of support from family, friends and George Kasimatis, he opened his first restaurant in 2016, almost next door to George, starting his day early and hand making all of his own noodles.

Just a few weeks ago David opened his second store, in the newly renovated Rundle Place food court.

Handmade noodles - the freshly made noodles

These days his brother Michael, who has joined him here in Adelaide, is the one who makes the noodles, producing an average of 30kg every day, with production increasing to 45-50kgs on Thursdays and Fridays. Keeping it simple, as befits a quick lunch dish, the plain or spinach egg noodles are served with with either chicken, tofu or pork and all of the food is made from scratch – including a selection of house-made flower teas. 

At 24, David now has 13 employees and, by leaving the time-consuming task of noodle making to his brother, time is freed up to keep his finger firmly on the pulse of every other aspect of his growing business. While he still loves to spend time front-of-house chatting to the regulars, David just as likely to be found sprinting between his two establishments making sure that his high standards of quality are maintained. 

I’m told his dad is pretty pleased about the new family noodle business. I wouldn’t mind betting he’s quite proud, too.

Bakmi Lim Noodle Project has two premises –  

4/8 Waymouth St, Adelaide
LG 05 Rundle Place, Adelaide

 This is NOT a sponsored post.

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  1. Anna @ shenANNAgans

    I absolutely adore noodles! And your so right, all noodles were not created equal. This looks like a place I could not walk past. Have you seen the pasta and noodle maker appliance? It’s pretty exy at around $500 but the demo I saw allowed for beautiful fresh pasta and noodles to be hand made in minutes!!! So tempted but I know I won’t ever get it.

  2. Lorraine @ Not Quite Nigella

    The noodles seem like they have a good texture to them. I noticed that you put in caps that it is NOT a sponsored post. I don’t recall many on your blog?

  3. Amanda

    No, you’re quite right Lorraine, I very rarely (if ever) do them but still some readers think my content is paid for. I just wanted to make it clear that it’s not.