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DUKAS_189193722_NUR
Traditional Noodle Maker From Palm Starch Called "Soun"
An aerial photo shows workers making traditional noodles called ''Soun'' using palm starch as the raw material in Manjung Village, Klaten, Central Java, Indonesia, on September 25, 2025. The traditional noodles are made by manually turning flour into a pulp and then feeding it into a machine to make noodles. After being shaped into noodles, they are dried in the sun until dry and then packaged to be sold at a price of Rp 20,000 (US$ 1.2) per kilogram. The ''Soun'' noodles are usually consumed by the community in soups and other traditional foods. (Photo by Ali Lutfi/NurPhoto) -
DUKAS_189193710_NUR
Traditional Noodle Maker From Palm Starch Called "Soun"
Workers mix raw materials of palm starch and water into a porridge to make traditional noodles called ''Soun'' in Manjung Village, Klaten, Central Java, Indonesia, on September 24, 2025. The traditional noodles are made by manually turning flour into porridge and then putting it into a machine to make noodles. After being made into noodles, they are dried in the sun until dry and then packaged to be sold at a price of Rp 20,000 (US$ 1.2) per kilogram. The ''Soun'' noodles are usually consumed by the community by making soup and other traditional foods. (Photo by Ali Lutfi/NurPhoto) -
DUKAS_189193706_NUR
Traditional Noodle Maker From Palm Starch Called "Soun"
Workers mix raw materials of palm starch and water into a porridge to make traditional noodles called ''Soun'' in Manjung Village, Klaten, Central Java, Indonesia, on September 24, 2025. The traditional noodles are made by manually turning flour into porridge and then putting it into a machine to make noodles. After being made into noodles, they are dried in the sun until dry and then packaged to be sold at a price of Rp 20,000 (US$ 1.2) per kilogram. The ''Soun'' noodles are usually consumed by the community by making soup and other traditional foods. (Photo by Ali Lutfi/NurPhoto) -
DUKAS_189193698_NUR
Traditional Noodle Maker From Palm Starch Called "Soun"
Workers mix raw materials of palm starch and water to make traditional noodles called ''Soun'' in Manjung Village, Klaten, Central Java, Indonesia, on September 24, 2025. The traditional noodles are made by manually turning flour into porridge and then putting it into a machine to make noodles. After being made into noodles, they are dried in the sun until dry and then packaged to be sold at a price of Rp 20,000 (US$ 1.2) per kilogram. The ''Soun'' noodles are usually consumed by the community by making soup and other traditional foods. (Photo by Ali Lutfi/NurPhoto) -
DUKAS_187132945_NUR
Edmonton’s Summer Festivals Sizzle With Street Food Delights
EDMONTON, CANADA – JULY 18:
Food booths selling Wiggle Chips and Noodles during a busy summer festival in Edmonton, Alberta, Canada, on July 18, 2025. (Photo by Artur Widak/NurPhoto) -
DUKAS_187014436_NUR
Daily Life In Toronto, Canada
Modu Three Brothers Chinese Noodle restaurant is in Toronto, Ontario, Canada, on July 8, 2025. (Photo by Creative Touch Imaging Ltd./NurPhoto) -
DUKAS_149167672_EYE
Queues form for a free Tamagotchi Waterloo Station.
12/01/2023. London, UK.
Tamagotchi fans get their free gifts after queuing for hours outside a noodle bar. A restaurant opening at Waterloo station caused a stir after they offered a free Tamagotchi and a free meal at the Marugame Udon Japanese Noodle chain. Large queues of Tamagotchi fans formed in the early hours to get the plastic electronic toy which was a craze in the late 90’s selling over 83 million units.
© Alex Lentati / eyevine
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© Alex Lentati / eyevine -
DUKAS_149167690_EYE
Queues form for a free Tamagotchi Waterloo Station.
12/01/2023. London, UK.
A restaurant opening at Waterloo station caused a stir after they offered a free Tamagotchi and a free meal at the Marugame Udon Japanese Noodle chain. Large queues of Tamagotchi fans formed in the early hours to get the plastic electronic toy which was a craze in the late 90’s selling over 83 million units.
© Alex Lentati / eyevine
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http:///www.eyevine.com (FOTO: DUKAS/EYEVINE)
© Alex Lentati / eyevine -
DUKAS_149167661_EYE
Queues form for a free Tamagotchi Waterloo Station.
12/01/2023. London, UK.
A restaurant opening at Waterloo station caused a stir after they offered a free Tamagotchi and a free meal at the Marugame Udon Japanese Noodle chain. Large queues of Tamagotchi fans formed in the early hours to get the plastic electronic toy which was a craze in the late 90’s selling over 83 million units.
© Alex Lentati / eyevine
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http:///www.eyevine.com (FOTO: DUKAS/EYEVINE)
© Alex Lentati / eyevine -
DUKAS_149167674_EYE
Queues form for a free Tamagotchi Waterloo Station.
12/01/2023. London, UK.
A Tamagotchi fan gets her free gift after queuing for hours outside a noodle bar. A restaurant opening at Waterloo station caused a stir after they offered a free Tamagotchi and a free meal at the Marugame Udon Japanese Noodle chain. Large queues of Tamagotchi fans formed in the early hours to get the plastic electronic toy which was a craze in the late 90’s selling over 83 million units.
© Alex Lentati / eyevine
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http:///www.eyevine.com (FOTO: DUKAS/EYEVINE)
© Alex Lentati / eyevine -
DUKAS_149167659_EYE
Queues form for a free Tamagotchi Waterloo Station.
12/01/2023. London, UK.
A Tamagotchi fan gets her free gift after queuing for hours outside a noodle bar. A restaurant opening at Waterloo station caused a stir after they offered a free Tamagotchi and a free meal at the Marugame Udon Japanese Noodle chain. Large queues of Tamagotchi fans formed in the early hours to get the plastic electronic toy which was a craze in the late 90’s selling over 83 million units.
© Alex Lentati / eyevine
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http:///www.eyevine.com (FOTO: DUKAS/EYEVINE)
© Alex Lentati / eyevine -
DUKAS_149167656_EYE
Queues form for a free Tamagotchi Waterloo Station.
12/01/2023. London, UK.
A restaurant opening at Waterloo station caused a stir after they offered a free Tamagotchi and a free meal at the Marugame Udon Japanese Noodle chain. Large queues of Tamagotchi fans formed in the early hours to get the plastic electronic toy which was a craze in the late 90’s selling over 83 million units.
© Alex Lentati / eyevine
Contact eyevine for more information about using this image:
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http:///www.eyevine.com (FOTO: DUKAS/EYEVINE)
© Alex Lentati / eyevine -
DUKAS_149167657_EYE
Queues form for a free Tamagotchi Waterloo Station.
12/01/2023. London, UK.
A restaurant opening at Waterloo station caused a stir after they offered a free Tamagotchi and a free meal at the Marugame Udon Japanese Noodle chain. Large queues of Tamagotchi fans formed in the early hours to get the plastic electronic toy which was a craze in the late 90’s selling over 83 million units.
© Alex Lentati / eyevine
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http:///www.eyevine.com (FOTO: DUKAS/EYEVINE)
© Alex Lentati / eyevine -
DUKAS_149167673_EYE
Queues form for a free Tamagotchi Waterloo Station.
12/01/2023. London, UK.
A restaurant opening at Waterloo station caused a stir after they offered a free Tamagotchi and a free meal at the Marugame Udon Japanese Noodle chain. Large queues of Tamagotchi fans formed in the early hours to get the plastic electronic toy which was a craze in the late 90’s selling over 83 million units.
© Alex Lentati / eyevine
Contact eyevine for more information about using this image:
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http:///www.eyevine.com (FOTO: DUKAS/EYEVINE)
© Alex Lentati / eyevine -
DUKAS_149167660_EYE
Queues form for a free Tamagotchi Waterloo Station.
12/01/2023. London, UK.
A restaurant opening at Waterloo station caused a stir after they offered a free Tamagotchi and a free meal at the Marugame Udon Japanese Noodle chain. Large queues of Tamagotchi fans formed in the early hours to get the plastic electronic toy which was a craze in the late 90’s selling over 83 million units.
© Alex Lentati / eyevine
Contact eyevine for more information about using this image:
T: +44 (0) 20 8709 8709
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http:///www.eyevine.com (FOTO: DUKAS/EYEVINE)
© Alex Lentati / eyevine -
DUKAS_149167670_EYE
Queues form for a free Tamagotchi Waterloo Station.
12/01/2023. London, UK.
A restaurant opening at Waterloo station caused a stir after they offered a free Tamagotchi and a free meal at the Marugame Udon Japanese Noodle chain. Large queues of Tamagotchi fans formed in the early hours to get the plastic electronic toy which was a craze in the late 90’s selling over 83 million units.
© Alex Lentati / eyevine
Contact eyevine for more information about using this image:
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© Alex Lentati / eyevine -
DUK10119677_006
FEATURE - Traditionsreich: Die handgemachten Salzwasser-Nudeln von Buyei in China
June 26, 2019 - Guizhou, Guizhou, China - Guizhou, China - June 26 2019:Saltwater noodles are one of the specialties of baoshu village, shitun town, wangmo county, buyi and miao autonomous prefecture, southwest guizhou province. It originated in qianlong period and has a history of more than 200 years.Saltwater noodles are called health food by local people in buyi. They are soft, delicious, lube, nutritious and easy to digest.Bao shu is an ordinary village with more than 200 families, all of whom make noodles for a living.Making Saltwater noodles have become not only the name card of the village, but also a way of life passed down from generation to generation by the local buyi villagers. (Credit Image: © SIPA Asia via ZUMA Wire (FOTO: DUKAS/ZUMA)
(c) Dukas -
DUK10119677_007
FEATURE - Traditionsreich: Die handgemachten Salzwasser-Nudeln von Buyei in China
June 26, 2019 - Guizhou, Guizhou, China - Guizhou, China - June 26 2019:Saltwater noodles are one of the specialties of baoshu village, shitun town, wangmo county, buyi and miao autonomous prefecture, southwest guizhou province. It originated in qianlong period and has a history of more than 200 years.Saltwater noodles are called health food by local people in buyi. They are soft, delicious, lube, nutritious and easy to digest.Bao shu is an ordinary village with more than 200 families, all of whom make noodles for a living.Making Saltwater noodles have become not only the name card of the village, but also a way of life passed down from generation to generation by the local buyi villagers. (Credit Image: © SIPA Asia via ZUMA Wire (FOTO: DUKAS/ZUMA)
(c) Dukas -
DUK10119677_016
FEATURE - Traditionsreich: Die handgemachten Salzwasser-Nudeln von Buyei in China
June 26, 2019 - Guizhou, Guizhou, China - Guizhou, China - June 26 2019:Saltwater noodles are one of the specialties of baoshu village, shitun town, wangmo county, buyi and miao autonomous prefecture, southwest guizhou province. It originated in qianlong period and has a history of more than 200 years.Saltwater noodles are called health food by local people in buyi. They are soft, delicious, lube, nutritious and easy to digest.Bao shu is an ordinary village with more than 200 families, all of whom make noodles for a living.Making Saltwater noodles have become not only the name card of the village, but also a way of life passed down from generation to generation by the local buyi villagers. (Credit Image: © SIPA Asia via ZUMA Wire (FOTO: DUKAS/ZUMA)
(c) Dukas -
DUK10119677_001
FEATURE - Traditionsreich: Die handgemachten Salzwasser-Nudeln von Buyei in China
June 26, 2019 - Guizhou, Guizhou, China - Guizhou, China - June 26 2019:Saltwater noodles are one of the specialties of baoshu village, shitun town, wangmo county, buyi and miao autonomous prefecture, southwest guizhou province. It originated in qianlong period and has a history of more than 200 years.Saltwater noodles are called health food by local people in buyi. They are soft, delicious, lube, nutritious and easy to digest.Bao shu is an ordinary village with more than 200 families, all of whom make noodles for a living.Making Saltwater noodles have become not only the name card of the village, but also a way of life passed down from generation to generation by the local buyi villagers. (Credit Image: © SIPA Asia via ZUMA Wire (FOTO: DUKAS/ZUMA)
(c) Dukas -
DUK10119677_003
FEATURE - Traditionsreich: Die handgemachten Salzwasser-Nudeln von Buyei in China
June 26, 2019 - Guizhou, Guizhou, China - Guizhou, China - June 26 2019:Saltwater noodles are one of the specialties of baoshu village, shitun town, wangmo county, buyi and miao autonomous prefecture, southwest guizhou province. It originated in qianlong period and has a history of more than 200 years.Saltwater noodles are called health food by local people in buyi. They are soft, delicious, lube, nutritious and easy to digest.Bao shu is an ordinary village with more than 200 families, all of whom make noodles for a living.Making Saltwater noodles have become not only the name card of the village, but also a way of life passed down from generation to generation by the local buyi villagers. (Credit Image: © SIPA Asia via ZUMA Wire (FOTO: DUKAS/ZUMA)
(c) Dukas -
DUK10119677_002
FEATURE - Traditionsreich: Die handgemachten Salzwasser-Nudeln von Buyei in China
June 26, 2019 - Guizhou, Guizhou, China - Guizhou, China - June 26 2019:Saltwater noodles are one of the specialties of baoshu village, shitun town, wangmo county, buyi and miao autonomous prefecture, southwest guizhou province. It originated in qianlong period and has a history of more than 200 years.Saltwater noodles are called health food by local people in buyi. They are soft, delicious, lube, nutritious and easy to digest.Bao shu is an ordinary village with more than 200 families, all of whom make noodles for a living.Making Saltwater noodles have become not only the name card of the village, but also a way of life passed down from generation to generation by the local buyi villagers. (Credit Image: © SIPA Asia via ZUMA Wire (FOTO: DUKAS/ZUMA)
(c) Dukas -
DUK10119677_009
FEATURE - Traditionsreich: Die handgemachten Salzwasser-Nudeln von Buyei in China
June 26, 2019 - Guizhou, Guizhou, China - Guizhou, China - June 26 2019:Saltwater noodles are one of the specialties of baoshu village, shitun town, wangmo county, buyi and miao autonomous prefecture, southwest guizhou province. It originated in qianlong period and has a history of more than 200 years.Saltwater noodles are called health food by local people in buyi. They are soft, delicious, lube, nutritious and easy to digest.Bao shu is an ordinary village with more than 200 families, all of whom make noodles for a living.Making Saltwater noodles have become not only the name card of the village, but also a way of life passed down from generation to generation by the local buyi villagers. (Credit Image: © SIPA Asia via ZUMA Wire (FOTO: DUKAS/ZUMA)
(c) Dukas -
DUK10119677_008
FEATURE - Traditionsreich: Die handgemachten Salzwasser-Nudeln von Buyei in China
June 26, 2019 - Guizhou, Guizhou, China - Guizhou, China - June 26 2019:Saltwater noodles are one of the specialties of baoshu village, shitun town, wangmo county, buyi and miao autonomous prefecture, southwest guizhou province. It originated in qianlong period and has a history of more than 200 years.Saltwater noodles are called health food by local people in buyi. They are soft, delicious, lube, nutritious and easy to digest.Bao shu is an ordinary village with more than 200 families, all of whom make noodles for a living.Making Saltwater noodles have become not only the name card of the village, but also a way of life passed down from generation to generation by the local buyi villagers. (Credit Image: © SIPA Asia via ZUMA Wire (FOTO: DUKAS/ZUMA)
(c) Dukas -
DUK10119677_014
FEATURE - Traditionsreich: Die handgemachten Salzwasser-Nudeln von Buyei in China
June 26, 2019 - Guizhou, Guizhou, China - Guizhou, China - June 26 2019:Saltwater noodles are one of the specialties of baoshu village, shitun town, wangmo county, buyi and miao autonomous prefecture, southwest guizhou province. It originated in qianlong period and has a history of more than 200 years.Saltwater noodles are called health food by local people in buyi. They are soft, delicious, lube, nutritious and easy to digest.Bao shu is an ordinary village with more than 200 families, all of whom make noodles for a living.Making Saltwater noodles have become not only the name card of the village, but also a way of life passed down from generation to generation by the local buyi villagers. (Credit Image: © SIPA Asia via ZUMA Wire (FOTO: DUKAS/ZUMA)
(c) Dukas -
DUK10083295_002
FEATURE - Noodle Fabrik in China
(180130) -- ZUNHUA, Jan. 30, 2018 (Xinhua) -- Villagers dry vermicelli in Zhongtan Village of Ping'ancheng Township in Zunhua, north China's Hebei Province, Jan. 30, 2018. Local people were busy drying vermicelli to cope with market demand. (Xinhua/Liu Mancang)(mcg)
Xinhua News Agency / eyevine
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(FOTO: DUKAS/EYEVINE) *** Local Caption *** 02050272
(c) Dukas -
DUK10083295_003
FEATURE - Noodle Fabrik in China
(180130) -- ZUNHUA, Jan. 30, 2018 (Xinhua) -- Villagers dry vermicelli in Zhongtan Village of Ping'ancheng Township in Zunhua, north China's Hebei Province, Jan. 30, 2018. Local people were busy drying vermicelli to cope with market demand. (Xinhua/Liu Mancang)(mcg)
Xinhua News Agency / eyevine
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(FOTO: DUKAS/EYEVINE) *** Local Caption *** 02050271
(c) Dukas -
DUK10083295_012
FEATURE - Noodle Fabrik in China
(180130) -- SANMENXIA, Jan. 30, 2018 (Xinhua) -- A villager makes dried noodles in Beiwan village, Caiyuan township, Sanmenxia city of central China's Henan Province, Jan. 30, 2018. Around 70 households in the village benefited from their handmade traditional dried noodles. (Xinhua/Zhu Xiang) (lb)
Xinhua News Agency / eyevine
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(FOTO: DUKAS/EYEVINE) *** Local Caption *** 02050052
(c) Dukas -
DUK10083295_005
FEATURE - Noodle Fabrik in China
(171220) -- ZHONGJIANG, Dec. 20, 2017 (Xinhua) -- Villagers dries hand-made noodles at Juehui Village of Jiexing Town in Zhongjiang County, southwest China's Sichuan Province, Dec. 19, 2017. The hand-made noodles of Zhongjiang is an intangible culture heritage of Sichuan Province. Its making procedures are so complicated that cost 16 hours to finish. (Xinhua/Wang Ping) (xzy)
Xinhua News Agency / eyevine
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(FOTO: DUKAS/EYEVINE) *** Local Caption *** 02027196
(c) Dukas -
DUK10083295_006
FEATURE - Noodle Fabrik in China
(171220) -- ZHONGJIANG, Dec. 20, 2017 (Xinhua) -- A villager dries hand-made noodles at Juehui Village of Jiexing Town in Zhongjiang County, southwest China's Sichuan Province, Dec. 19, 2017. The hand-made noodles of Zhongjiang is an intangible culture heritage of Sichuan Province. Its making procedures are so complicated that cost 16 hours to finish. (Xinhua/Wang Ping) (xzy)
Xinhua News Agency / eyevine
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(FOTO: DUKAS/EYEVINE) *** Local Caption *** 02027197
(c) Dukas -
DUK10083295_009
FEATURE - Noodle Fabrik in China
(171220) -- ZHONGJIANG, Dec. 20, 2017 (Xinhua) -- A tourist takes photos of noodles at Juehui Village of Jiexing Town in Zhongjiang County, southwest China's Sichuan Province, Dec. 19, 2017. The hand-made noodles of Zhongjiang is an intangible culture heritage of Sichuan Province. Its making procedures are so complicated that cost 16 hours to finish. (Xinhua/Wang Ping) (xzy)
Xinhua News Agency / eyevine
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(FOTO: DUKAS/EYEVINE) *** Local Caption *** 02027195
(c) Dukas -
DUK10083295_011
FEATURE - Noodle Fabrik in China
(171220) -- ZHONGJIANG, Dec. 20, 2017 (Xinhua) -- A villager dries hand-made noodles at Juehui Village of Jiexing Town in Zhongjiang County, southwest China's Sichuan Province, Dec. 19, 2017. The hand-made noodles of Zhongjiang is an intangible culture heritage of Sichuan Province. Its making procedures are so complicated that cost 16 hours to finish. (Xinhua/Wang Ping) (xzy)
Xinhua News Agency / eyevine
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(FOTO: DUKAS/EYEVINE) *** Local Caption *** 02027194
(c) Dukas -
DUK10083295_007
FEATURE - Noodle Fabrik in China
(171220) -- ZHONGJIANG, Dec. 20, 2017 (Xinhua) -- A villager dries hand-made noodles at Juehui Village of Jiexing Town in Zhongjiang County, southwest China's Sichuan Province, Dec. 19, 2017. The hand-made noodles of Zhongjiang is an intangible culture heritage of Sichuan Province. Its making procedures are so complicated that cost 16 hours to finish. (Xinhua/Wang Ping) (xzy)
Xinhua News Agency / eyevine
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(FOTO: DUKAS/EYEVINE) *** Local Caption *** 02027193
(c) Dukas -
DUK10083295_008
FEATURE - Noodle Fabrik in China
(171220) -- ZHONGJIANG, Dec. 20, 2017 (Xinhua) -- A villager dries hand-made noodles at Juehui Village of Jiexing Town in Zhongjiang County, southwest China's Sichuan Province, Dec. 19, 2017. The hand-made noodles of Zhongjiang is an intangible culture heritage of Sichuan Province. Its making procedures are so complicated that cost 16 hours to finish. (Xinhua/Wang Ping) (xzy)
Xinhua News Agency / eyevine
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(FOTO: DUKAS/EYEVINE) *** Local Caption *** 02027192
(c) Dukas -
DUKAS_123879645_RHA
Khao San Road, Bangkok, Thailand, Southeast Asia, Asia
Khao San Road, Bangkok, Thailand, Southeast Asia, Asia
Frank Fell -
DUK10020139_007
PORTRAIT - Henry Chung Koch im Lady Noodles in Peckham
BossLady is serving the ultimate Chinese comfort food until May from a cosy, 25-cover Portakabin in Peckham. Founder Henry Chung is from Hong Kong and came here to work as a graphic designer. He says: "Two years ago I had a yearning for a style of beef brisket noodle that is a speciality in Hong Kong but difficult to find in London. I experimented with recipes and eventually decided to open a restaurant that serves it." It is a meaty broth with wheat noodles and crunchy white radish. Chung describes it as "very rich and soothing but clean tasting. The louder you slurp the better." The wontons are also popular.The restaurant’s name comes from Hong Kong, where it is an affectionate term for female businesswomen in the food business. Chung spent a couple of months over there working for a boss lady to hone his technique.
Details of noodles at Boss Lady Noodles, Peckham.
© Daniel Hambury / Evening Standard / eyevine
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(FOTO: DUKAS/EYEVINE) *** Local Caption *** 01614989
Sonderkonditionen! -
DUK10020139_010
PORTRAIT - Henry Chung Koch im Lady Noodles in Peckham
BossLady is serving the ultimate Chinese comfort food until May from a cosy, 25-cover Portakabin in Peckham. Founder Henry Chung is from Hong Kong and came here to work as a graphic designer. He says: "Two years ago I had a yearning for a style of beef brisket noodle that is a speciality in Hong Kong but difficult to find in London. I experimented with recipes and eventually decided to open a restaurant that serves it." It is a meaty broth with wheat noodles and crunchy white radish. Chung describes it as "very rich and soothing but clean tasting. The louder you slurp the better." The wontons are also popular.The restaurant’s name comes from Hong Kong, where it is an affectionate term for female businesswomen in the food business. Chung spent a couple of months over there working for a boss lady to hone his technique.
Henry Chung - owner of Boss Lady Noodles, Peckham.
© Daniel Hambury / Evening Standard / eyevine
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(FOTO: DUKAS/EYEVINE) *** Local Caption *** 01614988
Sonderkonditionen! -
DUK10020139_002
PORTRAIT - Henry Chung Koch im Lady Noodles in Peckham
BossLady is serving the ultimate Chinese comfort food until May from a cosy, 25-cover Portakabin in Peckham. Founder Henry Chung is from Hong Kong and came here to work as a graphic designer. He says: "Two years ago I had a yearning for a style of beef brisket noodle that is a speciality in Hong Kong but difficult to find in London. I experimented with recipes and eventually decided to open a restaurant that serves it." It is a meaty broth with wheat noodles and crunchy white radish. Chung describes it as "very rich and soothing but clean tasting. The louder you slurp the better." The wontons are also popular.The restaurant’s name comes from Hong Kong, where it is an affectionate term for female businesswomen in the food business. Chung spent a couple of months over there working for a boss lady to hone his technique.
Pork & Prawn Wontons at Boss Lady Noodles, Peckham.
© Daniel Hambury / Evening Standard / eyevine
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(FOTO: DUKAS/EYEVINE) *** Local Caption *** 01614985
Sonderkonditionen! -
DUK10020139_011
PORTRAIT - Henry Chung Koch im Lady Noodles in Peckham
BossLady is serving the ultimate Chinese comfort food until May from a cosy, 25-cover Portakabin in Peckham. Founder Henry Chung is from Hong Kong and came here to work as a graphic designer. He says: "Two years ago I had a yearning for a style of beef brisket noodle that is a speciality in Hong Kong but difficult to find in London. I experimented with recipes and eventually decided to open a restaurant that serves it." It is a meaty broth with wheat noodles and crunchy white radish. Chung describes it as "very rich and soothing but clean tasting. The louder you slurp the better." The wontons are also popular.The restaurant’s name comes from Hong Kong, where it is an affectionate term for female businesswomen in the food business. Chung spent a couple of months over there working for a boss lady to hone his technique.
Henry Chung - owner of Boss Lady Noodles, Peckham.
© Daniel Hambury / Evening Standard / eyevine
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(FOTO: DUKAS/EYEVINE) *** Local Caption *** 01614987
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DUK10020139_012
PORTRAIT - Henry Chung Koch im Lady Noodles in Peckham
BossLady is serving the ultimate Chinese comfort food until May from a cosy, 25-cover Portakabin in Peckham. Founder Henry Chung is from Hong Kong and came here to work as a graphic designer. He says: "Two years ago I had a yearning for a style of beef brisket noodle that is a speciality in Hong Kong but difficult to find in London. I experimented with recipes and eventually decided to open a restaurant that serves it." It is a meaty broth with wheat noodles and crunchy white radish. Chung describes it as "very rich and soothing but clean tasting. The louder you slurp the better." The wontons are also popular.The restaurant’s name comes from Hong Kong, where it is an affectionate term for female businesswomen in the food business. Chung spent a couple of months over there working for a boss lady to hone his technique.
Henry Chung - owner of Boss Lady Noodles, Peckham.
© Daniel Hambury / Evening Standard / eyevine
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(FOTO: DUKAS/EYEVINE) *** Local Caption *** 01614984
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DUK10020139_006
PORTRAIT - Henry Chung Koch im Lady Noodles in Peckham
BossLady is serving the ultimate Chinese comfort food until May from a cosy, 25-cover Portakabin in Peckham. Founder Henry Chung is from Hong Kong and came here to work as a graphic designer. He says: "Two years ago I had a yearning for a style of beef brisket noodle that is a speciality in Hong Kong but difficult to find in London. I experimented with recipes and eventually decided to open a restaurant that serves it." It is a meaty broth with wheat noodles and crunchy white radish. Chung describes it as "very rich and soothing but clean tasting. The louder you slurp the better." The wontons are also popular.The restaurant’s name comes from Hong Kong, where it is an affectionate term for female businesswomen in the food business. Chung spent a couple of months over there working for a boss lady to hone his technique.
Henry Chung - owner of Boss Lady Noodles, Peckham.
© Daniel Hambury / Evening Standard / eyevine
Contact eyevine for more information about using this image:
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(FOTO: DUKAS/EYEVINE) *** Local Caption *** 01614986
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DUK10020139_008
PORTRAIT - Henry Chung Koch im Lady Noodles in Peckham
BossLady is serving the ultimate Chinese comfort food until May from a cosy, 25-cover Portakabin in Peckham. Founder Henry Chung is from Hong Kong and came here to work as a graphic designer. He says: "Two years ago I had a yearning for a style of beef brisket noodle that is a speciality in Hong Kong but difficult to find in London. I experimented with recipes and eventually decided to open a restaurant that serves it." It is a meaty broth with wheat noodles and crunchy white radish. Chung describes it as "very rich and soothing but clean tasting. The louder you slurp the better." The wontons are also popular.The restaurant’s name comes from Hong Kong, where it is an affectionate term for female businesswomen in the food business. Chung spent a couple of months over there working for a boss lady to hone his technique.
Beef Brisket & Radish Noodles at Boss Lady Noodles, Peckham.
© Daniel Hambury / Evening Standard / eyevine
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(FOTO: DUKAS/EYEVINE) *** Local Caption *** 01614983
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DUK10020139_009
PORTRAIT - Henry Chung Koch im Lady Noodles in Peckham
BossLady is serving the ultimate Chinese comfort food until May from a cosy, 25-cover Portakabin in Peckham. Founder Henry Chung is from Hong Kong and came here to work as a graphic designer. He says: "Two years ago I had a yearning for a style of beef brisket noodle that is a speciality in Hong Kong but difficult to find in London. I experimented with recipes and eventually decided to open a restaurant that serves it." It is a meaty broth with wheat noodles and crunchy white radish. Chung describes it as "very rich and soothing but clean tasting. The louder you slurp the better." The wontons are also popular.The restaurant’s name comes from Hong Kong, where it is an affectionate term for female businesswomen in the food business. Chung spent a couple of months over there working for a boss lady to hone his technique.
Locals enjoy lunch at Boss Lady Noodles, Peckham.
© Daniel Hambury / Evening Standard / eyevine
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(FOTO: DUKAS/EYEVINE) *** Local Caption *** 01614982
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DUK10020139_001
PORTRAIT - Henry Chung Koch im Lady Noodles in Peckham
BossLady is serving the ultimate Chinese comfort food until May from a cosy, 25-cover Portakabin in Peckham. Founder Henry Chung is from Hong Kong and came here to work as a graphic designer. He says: "Two years ago I had a yearning for a style of beef brisket noodle that is a speciality in Hong Kong but difficult to find in London. I experimented with recipes and eventually decided to open a restaurant that serves it." It is a meaty broth with wheat noodles and crunchy white radish. Chung describes it as "very rich and soothing but clean tasting. The louder you slurp the better." The wontons are also popular.The restaurant’s name comes from Hong Kong, where it is an affectionate term for female businesswomen in the food business. Chung spent a couple of months over there working for a boss lady to hone his technique.
Locals enjoy lunch at Boss Lady Noodles, Peckham.
© Daniel Hambury / Evening Standard / eyevine
Contact eyevine for more information about using this image:
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(FOTO: DUKAS/EYEVINE) *** Local Caption *** 01614981
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DUK10020139_004
PORTRAIT - Henry Chung Koch im Lady Noodles in Peckham
BossLady is serving the ultimate Chinese comfort food until May from a cosy, 25-cover Portakabin in Peckham. Founder Henry Chung is from Hong Kong and came here to work as a graphic designer. He says: "Two years ago I had a yearning for a style of beef brisket noodle that is a speciality in Hong Kong but difficult to find in London. I experimented with recipes and eventually decided to open a restaurant that serves it." It is a meaty broth with wheat noodles and crunchy white radish. Chung describes it as "very rich and soothing but clean tasting. The louder you slurp the better." The wontons are also popular.The restaurant’s name comes from Hong Kong, where it is an affectionate term for female businesswomen in the food business. Chung spent a couple of months over there working for a boss lady to hone his technique.
Locals enjoy lunch at Boss Lady Noodles, Peckham.
© Daniel Hambury / Evening Standard / eyevine
Contact eyevine for more information about using this image:
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(FOTO: DUKAS/EYEVINE) *** Local Caption *** 01614980
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DUK10020139_005
PORTRAIT - Henry Chung Koch im Lady Noodles in Peckham
BossLady is serving the ultimate Chinese comfort food until May from a cosy, 25-cover Portakabin in Peckham. Founder Henry Chung is from Hong Kong and came here to work as a graphic designer. He says: "Two years ago I had a yearning for a style of beef brisket noodle that is a speciality in Hong Kong but difficult to find in London. I experimented with recipes and eventually decided to open a restaurant that serves it." It is a meaty broth with wheat noodles and crunchy white radish. Chung describes it as "very rich and soothing but clean tasting. The louder you slurp the better." The wontons are also popular.The restaurant’s name comes from Hong Kong, where it is an affectionate term for female businesswomen in the food business. Chung spent a couple of months over there working for a boss lady to hone his technique.
Jess Barton - assistant chef enjoys lunch at Boss Lady Noodles, Peckham.
© Daniel Hambury / Evening Standard / eyevine
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(FOTO: DUKAS/EYEVINE) *** Local Caption *** 01614979
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Traditional Burmese noodle dish, Myanmar (Burma), Asia
Traditional Burmese noodle dish, Myanmar (Burma), Asia
Craig Easton -
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Katy Perry out and about, Harajuku, Tokyo, Japan - 23 Apr 2015
Mandatory Credit: Photo by Okauchi/REX Shutterstock (4705615b)
Katy Perry wearing a face mask carring a Hello Kitty doll and plastic bag containing instant noodles
Katy Perry out and about, Harajuku, Tokyo, Japan - 23 Apr 2015
(FOTO:DUKAS/REX)
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Noodles drying at a noodle factory in Hsipaw (Thibaw), Shan State, Myanmar (Burma)
Noodles drying at a noodle factory in Hsipaw (Thibaw), Shan State, Myanmar (Burma), Asia
Matthew Williams-Ellis -
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"XIANMIAN" NOODLES CHINA
(120427) -- FUZHOU, April 27, 2012 (Xinhua) -- A master of making noodles smiles as he check the finished "Xianmian" noodles in Minhou County of Fuzhou City, capital of southeast China's Fujian Province, April 3, 2012. Xianmian, the noodle of Fujian Province, dates back to Southern Song Dynasty (1127-1279). Generally, the length of the best handmade noodles in Fuzhou can reach 2 meters with the diameter of less than 1 millimeter. (Xinhua/Guo Xiaodan) (zhs)
Xinhua News Agency / eyevine
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