Never been to this Taiwanese chain before but Chef Hung Taiwanese Beef Noodle seems to be a popular spot. They have four other locations (SFU, UBC, West Vancouver and Richmond). They’re next door to a small bakery, Sweet E’s Pastries and Sweets.
Sign outside along with an automated noodle pull to get people to stop.
Hours are steady.
We dropped in on a Sunday afternoon (around 2:00pm). The inside is modern with exposed brick and plenty of seating. Hilarious they’ve got the plastic food models on display when you first walk in. Service is decent as our teas were refilled several times.
The menu is split into noodle, rice, soup, side dishes and snacks. You get to choose your noodle type (flat, thin, rice and vermicelli). They have four options that they’ve claimed as being “award winning champion beef noodles”.
Beef shank were tender yet still retained its bite.
Tomato broth was disappointing and lacked flavour. It tasted like a slightly better version of Campbell tomato soup.
Three pieces each of beef shank and tripe, bok choy and flat noodles. Thicker flat noodle, again with a firm satisfying bite.
Tripe and beef shank were solid. As others have said, the broth is average and lacking depth.
Nothing special about their broths and pricier noodle bowls. The search to find a good Taiwanese beef noodle soup continues.
Chef Hung Taiwanese Beef Noodle
2028 W 41st Avenue