The story
“A Not-So-Traditional Chinese Bar & Restaurant” is how Bia & Ban describes itself. The energy here is pure Beijing: nights that stick, walk‑ins welcome, and a soundtrack of pop‑ups and collabs. You can eat your way from a solo bar bite to a full group feast – and you’ll probably know half the room by last call. The kitchen stays open until 10 pm, drinks flow as long as the doors are open, and there’s zero snobbery.
Homemade flat noodles and thin noodles anchor the menu. The 12‑Hour Braised Beef Rib Noodles (signature, spicy) are a standout, along with Suzhou Noodles with shrimp in soy‑broth or the pork‑belly version. The Peking Zhajiang Sauce noodles (vegan) and the Dan‑Dan Pork noodles offer classic Chinese flavours with a Munich accent. For soup lovers, the sweet‑sour tomato egg noodle soup and the pork‑feet‑and‑intestines broth deliver deep comfort.
Ten‑piece plates of boiled dumplings come dressed with leek oil, peanut‑sesame sauce, or chili oil. Fillings range from napa cabbage with pork to celery with beef and vegan shiitake with glass noodles. Wonton soups – pork wontons in seaweed broth or spicy “red oil” with Sichuan pepper – round out the selection. Grilled skewers (meat and vegetarian) are served evenings on weekdays, all day on weekends.
In 2026, the Michelin guide awarded Bia & Ban a Recommended rating, highlighting its honest, no‑fuss Chinese cooking in the heart of Munich. It’s a spot where homemade noodles and cold beers meet proper “đi nhậu” energy – and where you’ll want to stay for the next round.
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