Here, find bowls of Lanzhou-style beef ramen; immense plates of very, very long house-made noodles strewn with capsicum, black fungus and hunks of lamb; and juicy spiked meat swept with cumin and chilli and charcoal. For the gluten-inclined, rounds of plump, spiced naan. And for the rice-obsessed, piles of pilaf. All of which are wonderful representations of the unique and varied deliciousness of Uyghur cuisine. Fantastic food aside, we’re also very fond of the cutlery station at the centre of it all, where you can help yourself to necessities like chopsticks, extra bowls, scissors (to cut those very, very long noodles to a manageable length), cloves of raw garlic (to nibble in between bites of skewers) and tea bags and paper cups (to make yourself an accompanying kaputī).