Chiang Beef Noodle


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Cupertino is home to one of the Bay’s most sizable Taiwanese populations. Naturally, that’s where most of the good Taiwanese food is, in contrast to San Francisco’s heavily-Cantonese scene. One dish that fires up people’s comfort cravings is the Taiwanese beef noodle soup and owner Justin Chiang has honed a labor-intensive, studied process for making the beloved dish. Chiang utilizes techniques learned from years of working in Japanese restaurants, including the popular Orenchi Ramen and Taishoken (there’s Japanese influence in Taiwanese cooking from 50 years of colonization). He simmers a rich, complex eight-hour broth, with 30 ingredients, including star anise and beef tendon and shank. The final product comes with chewy, thick noodles, pickled mustard greens, bok choy, and tomatoes. Only 150 orders are available each week.
How to order: Pre-order online for pick-up in Cupertino.

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