牛店精燉牛肉麵

Item: 牛店精燉牛肉麵
Rating: 4
Author: Sheng

台北市 • Beef noodle soup

over 1 year ago

Lunch1 pplNT$300

📍Ximending, Taipei

It's about an 8-minute walk from Exit 1 of Ximen Station. Having received the Michelin Bib Gourmand recommendation for three consecutive years, many foreign tourists come here as well. The restaurant has a ticketing machine at the entrance, so be sure to remember to take a number upon arrival!

The number of seats inside is limited, and during peak dining hours, you may need to wait for a while. Unlike typical restaurants, the decor here is very tasteful. The open kitchen area is located at the entrance and is not only very tidy but you can also see the staff preparing the food, which adds a nice touch.

Dishes🥘

Half tendon and half meat beef noodles (braised) / 300 TWD:
When ordering, the staff will ask about the soup base for the beef noodles, with options for clear broth or braised. The braised soup base has a slight spice to it, and I usually choose the braised soup base when I come to dine. Additionally, the staff will ask if you’d like to add scallions and pickled vegetables, which is very considerate.

The portion of beef in the beef noodle soup is quite generous, with about five pieces each. During the meal, I noticed that the preparation process involves weighing, so the portion size is very consistent every time I come.

My colleague thinks the noodles have a rather ordinary texture, but it just happens to be the kind I like. The braised broth has a slight spiciness, with a touch of sweetness in the finish, creating a rich layering of flavors.

The beef shank is cooked excellently; it is tender without being mushy, and you can still taste the flavor of the beef itself, which is not overshadowed by the braised broth. Also, the portion of meat given is quite generous.

Beef tendon is also soft but not mushy; those who like beef tendon can order half tendon and half meat.

If you feel the flavor is not strong enough, you can add spicy beef oil; the beef soup will become more aromatic and spicier. Personally, I usually add a bit halfway through to change up the taste.