The Daily Californian – December 18, 2025
Li’s Knife Cut Noodle, a restaurant specializing in handmade knife-cut noodles and dumplings, opened its Downtown Berkeley location Dec. 8.
According to owner Jian Han, knife-cut noodles differ from other noodle styles because they are cut directly into boiling water by hand rather than pre-made, resulting in a wider noodle that is tender in texture.
Han said the family-run restaurant located at 2126 Center St. emphasizes simple, homestyle food, as it wants Chinese students to “feel like they’re back in China.”
The idea for the restaurant came after Han arrived in the U.S. and realized knife-cut noodles were largely unavailable locally, according to Han.
“My parents made noodles for more than 20 years in China, where we eat noodles every day,” Han said. “My parents came here about eight years ago and started making dumplings. I came here two years ago and … we decided to do the knife-cut noodle thing.”
The Berkeley location follows the success of the original San Mateo restaurant launched this April. Han claims the San Mateo location earned the top ranking for Chinese restaurants on DoorDash in the area within six months of opening.
Due to long waitlists and strong demand in San Mateo, the family decided to expand to Berkeley. Han said the city’s younger population is an ideal fit for the restaurant, adding that affordability was a key consideration.
“I think our price is reasonable,” Han said. “We have unlimited free noodle (refills). You order one bowl, and if you don’t think it’s enough, you get a free refill.”
The Berkeley location is significantly larger than the restaurant’s first location in San Mateo, expanding from 11 tables to more than 20, according to Han.While the restaurant initially advertised through the Chinese social media app RedNote, Han said the customer base has grown beyond Chinese students, with more local residents discovering the restaurant.
Campbell Affleck, a UC Berkeley alumnus who now lives in Emeryville, said he and his friends decided to try the restaurant while spending time in the area. He added that the quality of the food justified the “slower service.”
First-time customer Kathy Min, a UC Berkeley Ph.D. student originally from Southern California, said the meal stood out among the many Chinese restaurants she has tried in Berkeley.
While Min noted that service was slower due to the restaurant’s recent opening, she said the food was “exceptional.” She described the dumplings as reminiscent of those her family makes at home.
“Of all the Chinese restaurants I’ve tried in the eight years I’ve been here for school, this is my favorite one,” Min said.
