Taiwan Beef Noodles · Chicken Soup
Taipei CityDa'an DistrictTaiwanese restaurant
A late-night beef noodle and chicken soup spot that often looks crowded when you pass by.
At a Glance
Signature Dishes
Clam chicken soup
The broth is rich and the chicken is stewed until it nearly falls off the bone; there are about 3–4 clams and one wing or wing portion. The soup portion is small, with a salty-savory clam flavor.
Half-tendon, half-beef noodles
The tendon is silky and distinctly gelatinous; the red-braised broth may be sweet or slightly sour, and the broth, meat, and noodles may taste separate.
Signature spicy dry noodles
Thin noodles are tossed with spicy sauce and topped with braised pork; the noodles are springy. The heat is noticeable and builds as you eat, so those who do not handle spice well should consider that first.
Braised side dishes
The braised platter is distinctive and full-flavored; the braised large intestine is cleanly prepared but oily.
Huagan with beef broth
Huagan soaks up the beef broth, making it juicy with moderate saltiness; it can be paired with the spicy beef oil.
At a Glance
- Value verdict
- Overall pricing runs high, and the chicken soup portion is not large.
- Peak hours
- Crowds have been seen after 9 p.m., and it gets more crowded after 10 p.m.
- Reservation
- Reservations are not accepted.
What you should know
What you should know
- Indoor seating may require sharing a table.