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Mar 2, 2014 04:48 AM

Taipei Beef Noodles vs. HK Beef Brisket Noodle

No contest ; I prefer HK .

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  1. Me too!
    Out of curiosity, which is your favorite HK beef brisket noodle place?

    5 Replies
    1. re: Charles Yu

      I didn't go to that many places but I liked Sister Wah and Kau Kee .

      At Kau Kee I ordered the Special but they were already sold out so I had the regular .

      Which is your favorite ?

      1. re: kid cha

        Ah!! The 'Clear Broth' style?! ( Is the 1st photo the one?! Taken from Kau Kee)

        Personally, I prefer the more intensely flavored ' Cantonese Chui Hau ' version.

        My favorites are from Mak's Central (#2 ), Mak Siu Kee Happy Valley (#3) and Mak Man Kee in Jordan (#4). The braised beef/tendons are so good, I usually order a separate stand alone dish to augment the noodles. The soup base for the noodles using flame broiled Bonito and dried shrimp shells is awesome.

        #4 is my overall fav.,

        1. re: Charles Yu

          ... it's worth going to Sister Wah if you haven't been .
          Love Mak's for the broth (various locations) ; it's my favorite wonton shop . I'll add it to the list for their beef brisket .
          Actually don't recall if Kau Kee was clear ; maybe .

          1. re: kid cha

            Yes! I have been to Sister Wah as well. Actually, I usually kill two birds with one stone by having a Won-Ton noodle at Mak Siu Kee further down the road as well!!
            BTW, a few years back, fellow S'pore chowhounder Fourseason and I took the train to Tai Po, to try out another institution - Kwan Kee. My recollection of that meal was not how great our bowl was but rather, how 'gross' the bowl eaten by the patron sitting next to us was!! He picked the 'Cow's Penis noodle '!! May be you should add THAT to your list Ha!!! Happy Chowing!!

            For your reference on Kwan Kee:

          2. re: Charles Yu

            oh man i love both styles, but cantonese braised beef / tendon is the best. damn it i have to get back to HK soon, i keep getting side tracked, but im dying for good HK food

            actually the version at kau kee or sister wah is more similar to qing dun niu rou mian which is the clear type of taiwanese beef noodle soup vs the hong shao niu rou mian which is the spicier, redder and more popular version. it looks like this:

            i really like it

      2. To be fair beef noodles in Taipei and HK beef brisket noodles are two completely different animals altogether, from the broth preparation and styles, to the type of noodles used, to even the cuts of beef. Taiwan style usually uses shank and tendon, different than brisket.

        There are also a lot of very average and mediocre beef noodle restaurants and eateries in Taipei, you have to go to the more highly rated and respected specialist places for best results.

        However when in HK, stick with brisket noodles...good quality Taiwanese style beef noodles is hard to find in HK, and certainly outrageous for that one place in Wanchai charging HK$150 for a bowl of Taiwanese style stewed beef noodle soup!

        For a place like Lin Tung Fong in Taipei (which is already receiving a lot of attention by HK tourists), you can get free refills on broth, ditto for other places like 72 beef noodles which specializes in clear broth (they use 1.5 + kilos of ox bones/ox knee bones to boil down to 1 serving of broth). 72's broth is actually close to Korean style gomtang/dogani tang/selleong tang, but without that smell/taste that offers a more gamey flavor and aroma.

        For Kau Kee, you pay something like HK$6 to $8 for a small refill.

        If Kau Kee does not have the famous "soong lam" which you can only order by the bowl without noodles, you could get by asking for half lean half fatty brisket. I have yet to go and also try the curry brisket (which includes the tendons that are not part of the regular clear broth). Pretty much all of my local HK friends and food contacts told me not to bother with Kau Kee during my Dec/Jan visit.

        Sister Wah: if you don't encounter "soong lam" you can get the next best cut which is "hahng lam" that also has a little bit of fat to it. Stick with Tin Hau branch, reading lots of Chinese reviews on Sheung Wan branch being off course.

        The chu hau stewed brisket is also quite delicious at Wing Wah (Wanchai) and Lau Sam Kee (Sham Shui Po). At LSK this past January I paired goose intestines lo mein with brisket (a shame that black tripe was sold out that evening, great stuff!). Mak An Kee (Wing Kut Street, Central) does a respectable brisket supposedly...though I only had their brisket gravy as a sauce for my dried shaved flatfish lo mein, incredibly rich!

        1 Reply
        1. This is in neither Taipei nor HK, but if you want a compromise between the two, I enjoyed a Hong Kong style beef brisket noodle soup that had tendon in it! This was in Singapore, Imperial Treasure Windows of Hong Kong in the Food Garden court in Asia Square Tower 1. I prefer tendon over brisket, so this made me happy.