#taiwanese beef noodle

[beingjellybeans]

Experience the rich and vibrant flavors of Taiwan at Fat Fook

If you’re tired of the same-old dishes that you normally have for your daily meals, why not give Taiwanese food a try? Taiwanese cuisine is a delicious and unique blend of Chinese and indigenous Taiwanese flavors, with influences from Japan and Southeast Asia. One of the hallmarks of Taiwanese cuisine is its focus on fresh and locally-sourced ingredients, which are often prepared using simple…

[quieteating]

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Niu

Seems like there is a recent Eastern noodle craze in London.  First there was the ramen joints (Ippudo, Tonkotsu, Kanda-Ya), then udon (Ichi-richi), then Xian (Biang, Biang Biang and Master Wei) and now Taiwanese noodles.

I like noodles as much as the other guy but not as much as some of my friends.  One in particular always yells for soup noodles at every occasion.  That gets rather tiring after a while.  Either that, or as I get older I get more boring and testy.

In any case, when a Taiwanese noodle shop called “Niu” came along, I couldn’t help but be interested.  That is a rather short name for a restaurant and reminded me of what a friend told me was the secret to writing engaging prose.

KISS.  Keep it simple stupid.

Well that at least is sound advice when writing in an occupational context.  The advantage of writing for a hobby is that you can do whatever you like.  I can indulge my use of flamboyant, redundant and confusing language to my heart’s content.  However, I have been strongly advised that the way to get greater publicity nowadays is to follow the rules as attention spans these days are anemic.  As well as an appreciation of sophisticated scarcely utilized language.

So this is Niu, otherwise known as Cow.  That is the literal translation from Mandarin.  An apt name as there are only two mains on the menu.  Beef noodle and beef noodle.

Taiwanese beef noodles, beef shin, mustard greens.  Deep, flavourful beef broth, I couldn’t help but slurp this up in isolation.  At first I thought there was no need for toppings.  As for the noodles, these were meaty and pleasantly full of bite.  Yet it was the beef shin that was the best.  With large helpings of collagen (to better help with preserving my youthful looks), I was delighted.  The mustard greens and spring onions only made things better.

Beef short rib noodles.  With the same broth and noodles, these were also not bad, although the beef was sliced more thinly, so going for a different style.  I personally prefer the large slabs of beef but others may prefer more delicate pieces.  Speaking more about the noodles here, these had shape and bite and were rather good.  The other ingredients except the beef cut was the same as the other noodle soup.  So I would say it was decent but costing a pretty penny.

Niu had quite a bit going for it.  Delicious noodles, meaty broth.  Enough beef taste that you could almost see the cow staring back at you from the soup.  Yet what lets it down was the rather full price.  I’m sure cows are more expensive now but not really that much…

  A quieteating 7/10.

Lunch (1 course) was GBP16 excluding drinks and service.

  @niu_taiwanese_beef_noodles

19 Catherine St, London WC2B 5JS

[buffetlicious]

There was a time when mum and I patronized LeNu Chef Wai’s Noodle Bar (樂牛私房面家) often. Then there was a lull period of many months before we had dinner there again. As with previous trips, I will top up a few dollars for the Apple Black Tea and Silken Tofu with Century Egg (皮蛋豆腐) appetizer. Mum just requested for her usual Braised Beef Tendon Dry Noodle (红烧牛筋干捞面) which is dry style noodles and beef tendons topped with crispy sesame seeds crusted anchovies and crunchy peanuts on strips of cucumber and seaweed.

As for me, I went with the soup option of Braised Beef Combination Noodle (红烧牛三宝面). The bowl of beef noodles came with wagyu beef, springy beef tendon and shank meat with pickled sour vegetable in a flavourful and wholesome dark brown broth.

[morethansalad]

Vegan Taiwanese Braised Tomato Beef Noodle Soup (番茄红烧素肉面)

[calpicowater]

Week 26.4/52: June 24th - June 30th 2024 | Hello, Taiwan! 🇹🇼

another week another flight!

ximen noodle SO GOOD and affordable

50lan YAY some real bbt

ningxia night market for dinner... i love taiwanese sausage & papaya milk :3

[arcadebroke]

[oneeighth]

[richang]

Din Tai Fung 📍 with my best friend ♌️

[uchihanitro]

Lanzhou Beef Noodle Soup

[dasistleeway]

Since they got the champion in the beef noodle soup competition, a longer queue is expected...

[not-dere]

[m6pr]

god when i have a crush on someone its so embarrassing like i can't even look at them or talk to them but i will be so so happy if we're even at the same table holy shit

[buffetlicious]

Haven’t patronize LeNu Chef Wai’s Noodle Bar (樂牛私房面家) at Northpoint City for a while so we are here for an early dinner. Placed an order for our noodles and also adds S$3.50++ for the Apple Black Tea and Silken Tofu with Century Egg (皮蛋豆腐) appetizer. The tofu is served with a thick savoury sauce and topped with bonito flakes and scallions.

My Braised Beef Combination Noodle (红烧牛三宝面) (S$16.50++) came with wagyu beef, tendon and shank meat with pickled sour vegetable. I opted for ramen noodles to soak up the flavourful and wholesome dark brown broth. Both types of meats are braised till tender and soft while the tendon still retained that springy texture.

Mum had her usual Braised Beef Tendon Dry Noodle (红烧牛筋干捞面) (S$11.90++) but with ramen noodles instead of thick rice vermicelli. Beside the springy tendons, the dry style noodles came sprinkled with crispy sesame seeds crusted anchovies and crunchy peanuts on strips of cucumber and seaweed.

[like-i-need-a-hole-in-my-head]

So I always de-stress by cooking, as anyone who knows me (or looks at my December / January archives) will know. But I’m not in my kitchen, I don’t have my stuff, and the stuff I bought to replace it has disappeared. And people interfere: they put lids on things when they need to be uncovered, take things out of the refrigerator and put them in the oven when it’s not time to cook, and throw away things I spent hours making because they forgot. (Forgot what?!). So I have no place to be alone (yesterday’s vent) and I cannot cook. My only other de-stressor is laundry (I know, sorry) and I can only do that when I’m alone in the house (never) or if I watch it like a hawk because my things disappear between the washer and dryer. Actually this is just me having a moan about dementia. Plan ahead, kiddos, because caretaking is a bitch.

[azorious-saber-cat]

[formeryelpers]

Chateau Tien Tao, 69 West Green St, Pasadena, CA 91105

When I first saw Chateau Tien Tao open, I was excited to try their braised beef noodle soup. It’s $23 though, so I wanted to find out if it was any good before going. The pictures of the beef noodle soup are not appealing. The meat is in thick slices but traditionally it would be in chunks. Also, the broth looks too dark, the noodles are not hand-pulled, and they don’t include tendon. But the broth does take 24 hours to cook.

The menu includes appetizers (e.g., egg rolls, truffle fries), entrees (beef noodle soup, zha jiang noodle, garlic noodles, bone marrow rice, etc.), desserts, and drinks. There’s a separate wine list. While the beef noodle soup is Taiwanese, they have dishes from Vietnam, Thailand, and Japan too.

House garlic noodle with ribeye, parmesan cheese, dried parsley ($23): While it’s on the expensive side, the portion of noodles and steak was generous. The noodles were soft and fragrant with garlic, cheese, and butter. They were medium round noodles. The thin steak had dark char but was tender. It had bits of fat and gristle (not a lot). The creamy cilantro sauce served on the side was a nice touch. Some pickles, veggies, or herbs would have been much appreciated.

Mountain tea ($4): They make the tea with loose leaf tea grown in Taiwan. It’s mild in flavor. Multiple refills were provided.  

The restaurant is upscale with very attentive service. It seemed very small but there was another room that was much larger.

4 out of 5 stars

By Lolia S.