We will start our summer vacation next Monday(6/29/15), and will be back at 7/10/15) (Friday).
我们6/29(下周一)开始夏季休假, 7/10 (周五) 重新开业. 谢谢

Our Woburn Restaurant Start new Business Hour

posted Oct 29, 2017, 5:11 PM by Gene Wu

Monday-Wednesday: Closed
Thursday: 11:00 am - 8:00 pm
Friday-Saturday: 11:00 am - 8:30 pm
Sunday: 11:00 am - 8:00 pm

The 17 best Chinese restaurants in America (ny post)

posted May 7, 2016, 10:51 AM by Gene Wu


 Gene’s Chinese Flatbread Café, Boston and Woburn, MA

Gene Wu calls the food of Shaanxi province “very simple, not fancy at all. It’s all based on freshness.” Of course, nothing requires consummate skill and an unwavering work ethic quite like simple dishes dependent on fresh ingredients. And Wu’s actions speak louder than his words as he shuttles between the pair of modest shops he, his wife, and his cousin run in Boston’s Downtown Crossing and the northern suburbs to make the buns for textbook, sloppy joe-like rou jia mo; the dough for the wide, springy, clingy noodles they’ll pull to order the way the third-generation restaurateur’s family did back home; and, well, not much else. Unlike the vast majority of its peers, Gene’s Chinese Flatbread Café serves just a few dishes. Perhaps the best-loved are the noodles with lamb (in soup or not), redolent of garlic, cumin and herbs, but the spicy chilled versions with wheat gluten or tea eggs enjoy near-equal acclaim. (Granted, there will always be a place in our hearts for Cantonese seafood institution Peach Farm, just a few blocks away.)

We will start our summer vacation next Monday(6/29/15), and will be back at 7/10/15) (Friday).

posted Jun 26, 2015, 1:46 PM by Gene Wu

We will start our summer vacation next Monday(6/29/15), and will be back at 7/10/15) (Friday).
我们6/29(下周一)开始夏季休假, 7/10 (周五) 重新开业. 谢谢

Woburn restaurant grand opening on 7/12/14

posted Jul 12, 2014, 5:49 AM by Gene Wu

Join us as we celebrate the Grand Opening of our brand new restaurant in 466 Main Street, Woburn, MA.

Local Newspaper

posted Jun 27, 2013, 8:51 AM by Gene Wu   [ updated Jun 27, 2013, 8:55 AM ]






We open on New year Eve (12/31/2012)

posted Dec 27, 2012, 9:17 AM by Gene Wu

Merry Christmas and Happy New Year from Gene's Chinese Flatbread Cafe, We are open New Year eve, and New Year day.

It is wonderful to see the evolution of food culture in the United States

posted Oct 25, 2012, 7:38 AM by Gene Wu   [ updated Oct 25, 2012, 7:38 AM ]

By David B. Chelmsford, MA 8/18/2012

It is wonderful to see the evolution of food culture in the United States. Those that have come to live here from other corners of the world bring their cuisine with them, providing an important link to the their place of origin and culture. Those of us that crave something different, and enjoy exploring the live's of others through their food, revel in what our new citizens bring to us. Gene's is one of those places.

His small, hole-in-the-wall cafe brings the world of hand pulled noodles and the food of his home, Xian, China, to Chelmsford. The noodles are chewy, rustic, and filling, taking on the flavor of the broth they are placed. The broth has some heat that creeps up on you through the meal. The counter staff will ask if you'd like to adjust the heat, good for those that can't take hot chiles.

The menu is small and focused and the prices are low. Servings are big enough to bring some home or back to work for the next day's lunch. The pork on the Xian flat bread is succulent and delicious.

Forget Chinese food adapted to American plates...go to Gene's for the "real" thing.


Noodles, flatbreads the hallmark of Gene Wu’s Chinese menu

posted Jun 28, 2010, 11:15 PM by Gene Wu   [ updated Oct 24, 2012, 7:52 AM ]

By Kara Baskin Globe Correspondent   June 12, 2012

CHELMSFORD — Gene Wu didn’t plan on a noodle-pulling career. The effusive proprietor of Gene’s Chinese Flatbread Cafe came here 15 years ago from Xi’an, the capital of northwest China’s Shaanxi province, to study chemistry and find steady work. He did the corporate grind for a while, but pushing 40, he craved more.

Now Wu toils happily at a small storefront, stretching noodles behind a counter. “Not many people want to do this,” he says. Hand-stretching noodles is an arduous process that rewards only those who appreciate sunrises. Still, Wu saw an opportunity: While Western Chinese restaurants like Xi’an Famous Foods are making waves in New York, Massachusetts lacks authentic Xi’an cuisine, hallmarked by noodle soups and flatbread. “In northwest China, we didn’t have much rice,” he explains. He opened on Thanksgiving Day 2011. When most Americans were scarfing turkey, Wu was rolling dough.

Gene Wu hand-pulls noodles every morning in the kitchen of his Chelmsford restaurant, where the few dishes on the menu are derived from his grandfather’s recipes.

Suzanne Kreiter/Globe staff

Gene Wu hand-pulls noodles every morning in the kitchen of his Chelmsford restaurant, where the few dishes on the menu are derived from his grandfather’s recipes.

Finding Gene’s isn’t a trip to China, but it does take pluck and a GPS. The storefront is beside a package store on a bumpy stretch of country road, across the street from a cluster of trailers. The kitchen, visible from the dining room, where there are 20 seats, is smaller than a suburban walk-in closet. Wu bounds about the space, which is festooned with family photos and glossies of each menu item.

Wu’s restaurant is truly a family affair. Dishes are derived from his grandfather’s recipes. True to minimalist Xi’an tradition, says Wu, there are only a handful of menu offerings. One is supple Chinese flatbread filled with marinated five-spice pork or beef, so juicy that condiments are unnecessary, though Wu graciously offers sriracha to the uninitiated. At $4 each, it’s tempting to load up on several for the road. The other stunner is biang biang mian: strappy hand-pulled noodles in chili oil, crowned with shards of garlic and sprigs of cilantro. “Biang biang comes from the bang bang noise as we pull the noodles and slap them against the counter,” Wu explains. “Banging makes the noodles more solid.”

On weekends, Wu arrives at 6 a.m. to prepare his signature chilled noodles with steamed gluten and bean sprouts. He washes wheat flour and leaves it overnight. The next morning, he steams the dough made with it on a flat tray until it softens (“like a sponge,” he says). Then it’s time to cut and tug, stretching each noodle like taffy. These are made fresh throughout the weekend, but they are too time-consuming to craft during the week.

Other noodles are made in batches every morning and during lulls, “just like at a bakery,” he says. House noodle soup is a daily staple. “It’s called sister-in-law soup,” Wu says. The dish is traditionally fashioned by a matriarch with whatever she has on hand. The noodles — skinnier and glossier than the hand-pulled variety — swim in an elephantine bowl of savory chicken broth fortified with lima beans, green beans, and carrots. It’s a soft blanket of a dish, designed for groggy mornings.

The seeds for this enterprise were planted in a young Wu. In China, he started out as a dishwasher at his grandfather’s restaurant. “I was almost as tall as the sink,” he says. He absorbed the intricacies of noodle-making, but his grandfather urged him to pursue a career that didn’t involve long hours and instability. “I came to America to go to school, find a job, get married, “ he says. “Now I’m a bad husband.” Doubtful: His wife is often working alongside him on weekends.

When he opened, locals were mystified at first. Where was the lo mein? Wu gamely added a few Americanized Chinese dishes to his menu (rangoon, wings). Now loyalists travel for his broad noodles in tingly spice. “People even come from Connecticut and Rhode Island,” Wu says.

On that first Thanksgiving, he remembers, a traveler stumbled across his threshold and eyed the biang biang mian. The customer said, “‘Well, OK, let me try that. I’m Italian, we know noodles!’ He was confused and nervous,” Wu says. And ultimately delighted: Now he returns twice a week.

Gene’s Chinese Flatbread Cafe 257 Littleton Road, Chelmsford, 978-256-6789


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