Lin Dong Fang Beef Noodle

This review will be quite factual as the experience is recreated from the description of my travel mates since I do not take beef. I considered not doing a review at all but judging by how popular Taiwanese beef noodles are, I decided to still reccomend a store that is most popular and pretty good by my fellow foodie friends.

There are many outlets of Lin Dong Fang beef noodles and they started out as a no frills street side shop with a basic stove and tables and chairs. This noodle is so good that it even has a Michelin Bib Gourmand award. It has since shifted into a modern larger restaurant space

With 2 storeys, there are more seats to cater to hungry patrons day and night. There is nothing too fancy in terms of the restaurant decor but brightly lit spaces for customers to quickly enjoy their noodles

There are many choices on the menu from beef brisket noodles to beef tripe or beef tendons or even half tendon half meat or no meat just noodle soup. They also have some very interesting side dishes.

You can find their side dishes all chilled at the chiller. If you are adventurous, you can try their pig ears salad or just traditional dried bean curd in braised sauce.

The beef meat was tender and juicy while the broth has a light herbal taste but strong sweetness from the hours of boiling the beef bones. The noodles were springy and paired extremely well with the meat. The tendons were well cooked and was soft and easy to bite.

The tripe was also very tender and nicely cooked till soft.

One secret ingredient is this pot of spicy miso paste which adds another layer of flavours to the noodles. It is reccomended to try the noodles without the paste and adding it subsequently to try the difference. Most people prefer the noodles with the paste as it adds a soy earthy flavour which enhances the broth.

Address: No. 4-3, Andong Street, Zhongshan District, Taipei City, Taiwan 10491

Operating hours: 11 am to 2 am

Author: elizbeartravel

A human bear who loves travelling, eating and cooking

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