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Face to Face Noodle House

Taipei CityZhongshan DistrictMalaysian restaurant

4.2/ 5
2,322

Malaysian cuisine ranges from kaya toast and dry ban mian to curry chicken ban mian, covering both sweet-savory and soup-noodle flavors.

At a Glance

Often busy
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Signature Dishes

  • Signature dry ban mian

    Springy noodles are mixed with minced meat, dried fish, shiitake mushrooms, wood ear, and a soft-boiled egg; the dried fish is crisp, spice levels are adjustable, and the accompanying soup is light.

  • Penang char kway teow

    The rice noodles are moist rather than dry, with wok hei and plenty of aroma; the flavor is not overly salty, and the portion is large and spicy enough.

  • Signature soup ban mian

    It can be swapped for rice noodles; adding yuba rolls gives the small fish a crisp bite and the ingredients are fresh, but on that occasion only a little egg flower remained.

  • Kaya toast

    The sweetness of kaya jam and butter pairs with a soy-sauce-and-pepper soft-boiled egg for a sweet-savory combination.

At a Glance

Peak hours
Weekday evenings are busier, and you may need to wait for a seat.
Reservation
Reservations accepted.

What you should know

Best for

  • For Southeast Asian noodle cravings

Avoid if

  • If you prefer generous portions and spacious seating

Hidden costs

  • 5% service charge for dine-in

What you should know

  • About 20–30 indoor seats; the seating area is narrow.
  • Payment may vary on site: card payment is listed, but some visits were cash-only.