Chef Hung Taiwanese Beef Noodle

I was surprised to see that the long standing red onion restaurant has been replaced by a new filiale of the chef hung chain, but the chain in richmond tries and enjoys, I hoped that this more convenient location would be just as good or better. the inner looks very clean and modern, like a typical new Asian café/bubble teeplatz. I ordered their champion rinderbrisket noodles in clear suppere with reisnudeln, while my vater rindertrip got in another suppening base, with thin noodles, and we got a teller meat packs to share. the meat in the suppe was a good amount, not chewing or hard, and tasted great. the supper base in my bowl and the bowl of my father were well-managed; the clear suppe is lighter in taste, while the darker suppe is richer, but not overwhelming. I think I prefer the thin noodles of my vater, which are more similar to the rodents or instant noodles in the texture, against my reisnudels, which were more similar to Vermicelli noodles. but hey, I know which nudes are coming. tested as at the other place, looks like quality is quite consistent between them. the cattle slaughters were the only light disappointment, as I expected a crack outside, but it was soft. Although if they prefer a soft wrap, it can be a good thing. the plate is a good size to divide between two people as an appetizer in front of the nudel, and there are many cut cucumbers in the package with the bark in comparison to similar packings I had in other restaurants. this court was decent, but nothing too special. Overall, solid meal and comfort eat when they require a Taiwanese bark noodle to satisfy in the opposite, and I will come back when I am in the mood.

I was very happy to see chef hung taiwanese beef noodle in the kerrisdale area open. although this is their fourth location, it provides the same qualitatiw high quality noodles as the other standorte. be prepared, however, so many people are flocking in the restaurant due to the increased convenience and accessibility for those who live near kerrisdale.

We wanted noodles for lunch and landed in this Taiwanese chain in kerrisdale. We had their A1 cattle breeze with flat noodle and A3 cattle shank with thin noodle and radish cake. The noodles were boiled al dente and thicker, so it had a nice chewing. They were from the ginger tea and beat the red date and Logan hot drink that is very good. Very good service too. Free and pay road parking available.

I have visited this restaurant multiple times and have also tried their locations in Beijing. Initially, I thought it was the best beef noodles I had ever tasted, but after subsequent visits, I have become more discerning. I'm not sure if their quality has declined or if my standards have simply risen. Regardless, I highly recommend Red Beef Noodle Kitchen on 4th Avenue. You can thank me later. The portions are much larger, the beef is more abundant (and tastier), and the broth is absolutely delicious. You won't be disappointed.

We didn't actually eat here. We entered the front of the restaurant and stood in the waiting area for about 5 minutes without being greeted. We grabbed a menu on our own and looked over the menu. Still not one staff member greeted us or even made eye contact with us. There were open tables so it wasn't an issue of them being too busy or full. After standing there awkwardly for over 5 minutes someone finally came over to greet us. Buy that time we had pretty much made up our minds that we weren't going to eat there. Too bad. We really liked the Red Onion that was here before and were hoping for a nice experience.