I cancelled my plans to go to Burgoo for lunch after class today because I’m feeling really congested. On my way to Save-On-Foods at Wesbrook village I decided to get some beef noodles for lunch, hoping the spice would help clear my cold.
Chef Hung Taiwanese Beef Noodle is an international chain that started in Taiwan, opened its first international location in Canada, and then expanded to the US and China. The UBC location opened in October 2012.
What I ate
Braised Beef Tendon and Beef Shank with Noodle in Soup
- You can order the noodle dishes (unless specified) with 4 different types of noodles (I got thin noodles)
- Generous portion of meat. Shank was super tender and the tendon was thickly cut and had a good chew to it (it really bugs me when you order tendon and barely get any)
- Noodles were al dente and very tasty
- Soup was rich with well developed flavours (from what my stuffed up nose could taste)
- Pickled mustard greens were served on the side instead of in the bowl. I couldn’t really taste these because of my sickness.
- I immediately reached for the chilli oil with sesame seeds in it to spice up my soup. The chilli was very spicy and the sesame added a nice depth to the sauce.
- Generous serving of meat
- Meats, noodles, and broth all prepared well (and probably with lots of time)
- Probably one of the best bowls of noodles you can get on UBC campus
- Seating was a bit tight. Dining by myself the waitress asked if I wanted to sit in (on the bench along the wall) or out in a chair. There was so little room between tables I decided I couldn’t have even squeezed into the inside seat!
- Didn’t happen to me personally, but the servings kept switching up the orders of the 2 tables next to me
- Expensive! My bowl of noodles came out to $13.50 after tax + tip