Chun Ramen
Taipei CityDa'an DistrictRamen restaurant
Centered on chicken, tonkotsu, and shellfish broths, with different flavor directions from scallop to black garlic.
At a Glance
Signature Dishes
Chun Gold Rich Scallop Ramen
A broth of old hen, Jinhua ham, and scallop gets salted egg yolk, adding a faintly grainy texture and savory flavor; seared scallop and chicken-thigh chashu come with mentaiko, while the chashu can occasionally have a slight fishy note.
Back-Fat Black Garlic Ramen
Black garlic oil brings a pronounced garlic aroma and savory-salty flavor. The broth is rich without being overly heavy; the medium-thick noodles have a pleasant texture, while the chashu can sometimes be sinewy.
Duck & Bonito Shoyu Ramen
The broth leans sweet, so the bonito flavor is less prominent; the thick-cut duck and pork-shoulder chashu are generous, and the noodles are smooth and springy.
Smoked Oyster Ramen
The oyster flavor is strong at first, paired with an oyster-and-seafood-shellfish golden broth; the broth is rich and smooth with balanced flavor, and the noodles are soft yet springy and easy to eat.
Wood-Smoked Beef Clear-Broth Ramen
The smoked beef brisket is tender and the flat iron steak is easy to chew; the broth has beefy umami, the noodles are soft, chewy, and smooth, and diners who prefer stronger seasoning can choose the Japanese salt level.
At a Glance
- Peak hours
- Peak periods may require a wait.
What you should know
Best for
- If you like counter seating
Avoid if
- If you dislike soft noodles
Hidden costs
- Half noodle refill: NT$20
What you should know
- There are about 8–10 counter seats, and you may need to wait during peak periods.
- Chun Gold Rich Scallop Ramen has been listed as limited to 20 bowls per day; it may also sell out on an afternoon visit.
- The dining area is small and the air conditioning may feel weak, so you may perspire while eating in hot weather.