diff --git a/src/components/sections/OurNoodleStorySection.tsx b/src/components/sections/OurNoodleStorySection.tsx new file mode 100644 index 0000000..ffd6ed1 --- /dev/null +++ b/src/components/sections/OurNoodleStorySection.tsx @@ -0,0 +1,136 @@ +'use client' + +import Image from "next/image" +import Link from "next/link" +import { Flame, Leaf, Package } from 'lucide-react' +import Button from "@/components/ui/Button" + +const wokFacts = [ + { + icon: Flame, + title: "Flame first", + body: "Every box starts in a wok over a high flame. Nothing sits under a lamp waiting for someone to walk in.", + }, + { + icon: Leaf, + title: "Shredded the same day", + body: "Cabbage and garlic are prepped fresh, because a hot wok cannot hide vegetables that have been standing around.", + }, + { + icon: Package, + title: "Boxed for the walk", + body: "Classic takeaway boxes, closed while the noodles are still steaming, for the trip home or back to class.", + }, +] + +const streetNotes = [ + { + label: "The corner", + value: "A section of the family property in Madadeni Section 4 became a wok station, a counter and a takeaway window. It is still the family property.", + }, + { + label: "The technique", + value: "Ben cooks with wok skills that were handed down to him: high flame, fast hands, and seasoning that arrives at the back of the throat.", + }, + { + label: "The local part", + value: "Fresh cabbage, garlic, a dark soy glaze he keeps to himself, and a measure of local chilli for that distinctly South African kick.", + }, + { + label: "The queue", + value: "School students after the last bell, commuters on the walk to the taxi rank, and neighbours who send someone for two boxes at a time.", + }, +] + +export default function OurNoodleStorySection() { + return ( +
+
+
+
+ + +

+ Two worlds, one plate, one + very hot wok. +

+

+ Ben spent years watching what Newcastle ate. Kota, shisa nyama and chips held the corner, and rightly so. But walking the same street every afternoon, past the same three smells, one question kept following him around: where does somebody buy a plate of noodles, made fresh, right here? +

+

+ The answer sits at the corner of the family property, where a section of the yard turned into a wok station and a window for takeaway boxes. The noodles are the real thing, springy wheat noodles tossed over a high flame, but the seasoning is not shy about where it is cooking. Local chilli keeps the whole thing honest. +

+

+ Amapiano plays from a radio nearby while the boxes go out, and the faces in the queue are faces Ben knows. On this street a business is only as good as the neighbours who come back, and they keep coming back. +

+
+
+
+ Noodles and fresh vegetables being tossed together in a hot wok + +
+

Signature

+

Ben's Signature Wok-Tossed Noodles

+

+ Springy wheat noodles, garlic, fresh cabbage, a secret dark soy glaze and a hint of local chilli, served piping hot. +

+
+
+
+ +
+ {wokFacts.map((fact) => { + const Icon = fact.icon + return ( +
+
+ ) + })} +
+ +
+ {streetNotes.map((note) => ( +
+
+ {note.label} +
+
{note.value}
+
+ ))} +
+ +
+

+ Madadeni's first dedicated Chinese noodle bar, still cooking beside the family home. +

+ + + +
+
+
+ ) +}