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Taipei, Best Beef Noodle +

MOREKASHA Nov 18, 2013 11:16 AM

Going to Taipei later this week. Any suggestions? Staying on Zhōngxiào East Rd.

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  1. m
    mookleknuck RE: MOREKASHA Nov 22, 2013 07:12 AM

    It's a nice time of the year to be in Taipei. Which section on 忠孝東路 will you be staying? How far are you willing to travel? Walk?

    1. K K RE: MOREKASHA Nov 25, 2013 05:29 PM

      The common version of beef noodles is the red stewed or spicy version.

      But the clear broth version, my vote goes to 72 beef noodles 七十二牛肉麵. It's only 10 minutes walk away from Zhongxiao Fuxing MRT station.

      http://beefnoguy.blogspot.com/2010/02...

      七十二牛肉麵
      建國南路一段188號

      You can enter the above in maps.google.com.tw and locate it. 72 got on the best 50 restaurants in Asia list earlier this year.

      Interestingly, 11 mins walk away northwards from Zhongxiao Fuxing station is 林東芳牛肉麵 on No. 274, Section 2, Bādé Rd, Zhongshan District.

      http://beefnoguy.blogspot.com/2010/01...

      They should be open around lunch and close a bit before 6 am, an excellent late night snacking option. This is not an award winning kind of place, but is loved by locals and even Hong Kong tourists have found their way there. From there you can walk down the block and hit up a very nice foot massage place (that also caters to Japanese expats), then walk to Liao Ning Street for a mini night market food crawl (minced pork rice, or "Goose City" for fresh seafood and smoked goose.

      3 Replies
      1. re: K K
        l
        Lau RE: K K Nov 26, 2013 06:14 AM

        oh man i havent had 清燉牛肉麵 in years...i would love to get some damn it

        1. re: Lau
          K K RE: Lau Nov 26, 2013 09:48 AM

          72 is a bit unusual in that it is a milky white ox bone broth, vs the clear broth like HK or TW style. It's a secret family Shandong recipe where they actually simmer the ox bones down to a portion of soup (1.5 kilos for one bowl of soup). Pretty dope stuff. Interestingly enough the style and consistency of soup resembles Korean gomtang in some ways.

          But you know what else you can do Lau, is to go to Korea town in NY, hit up some Korean gomtang shop, preferably a place that does stuff like dogani tang (ox knee bone soup) or dogani sooyuk (large pot with shank tendon cartilage etc). Bring your own Shandong noodles, and ask them to cook it, and dunk it in. Worst case, use udon. And it will be maybe 75% close. Then bring your own Himalayan rose salt (instead of using the tableside white salt). It's a makeshift version but the downside is that you'll get that signature smell that comes with the bone broth (don't think they add herbs or ginger like the Canto folks do when making soups).

          Also if the OP goes to maps.google.com.tw and enter "牛肉麵, Taipei", it pinpoints all beef noodle shops (at least the ones that are registered with google).

          Master Hung 洪師父麵食棧 was a previous winner of the beef noodle festival some years back, and would be considered above average by local standards. Would be further away from the other places but worth a shot.

          1. re: K K
            l
            Lau RE: K K Nov 26, 2013 11:25 AM

            oh yah last time i was in asia i watched one of those food shows that visited that place; i specifically remember it bc of that milky broth. the part about the per portion of soup is really cool

            re: korean stuff - yah i know what you mean about the korean broths, they're pretty good. They don't add anything really for herbs, its fairly simple stuff. i eat really good korean food all the time, but my GF's mom is a really good korean cook; super old school, does everything from scratch (i know everyone says that about their families, but im pretty objective and her stuff is really really good).

            you know they opened a hung's in Irvine, which is close to where my house in CA is, but its total crap, not sure what happened...so disappointing

      2. k
        Kirk_T RE: MOREKASHA Nov 27, 2013 09:07 PM

        Has anyone tried 永康牛肉麵 recently? This was our default when I lived in Taiwan during the 90s. It was very popular back then. They also had the red stewed and 清燉version, which was a clear broth, not the milky, Korean-esque style KK is talking about for 72. You could get half meat half tendon. You could also mix and match the broth and meat, e.g., get a bowl of clear broth noodles with the red stewed meat. Interested in hearing about them, as well as trying some new places next year.

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