Chef Hung Taiwanese Beef Noodle

I was surprised to see that the long standing Red Onion restaurant was replaced by a new branch of the Chef Hung chain, but having tried the chain in Richmond and enjoying it, I hoped that this more convenient location would be just as good or better. The inside looks very clean and modern, like a typical new Asian cafe/bubble tea place.

I ordered their champion beef brisket noodles in clear soup with rice noodles, while my dad got beef tripe in a different soup base, with thin noodles, and we got a plate of beef wraps to share.

The meat in the soup was a good amount, not chewy or tough, and tasted great. The soup base in both my bowl and my dad's bowl were flavored well; the clear soup is lighter in flavor, while the darker soup is richer, but not overwhelming. I think I preferred my dad's thin noodles however, which are more similar to ramen or instant noodles in texture, versus my rice noodles, which were more similar to vermicelli noodles. But hey, I know which noodles to get next time now. Tasted just like at the other location, so looks like quality is fairly consistent between them.

The beef wraps were the only slight disappointment, as I was expecting a crunch to the wrap outside, but it was soft. Although if you prefer a soft wrap, then it may be a good thing. The plate is a good size to share between two people as an appetizer before the noodle, and there is lots of sliced cucumber in the wrap with the beef compared to similar wraps I have had at other restaurants. This dish was decent, but nothing too special overall.

Overall, solid meal, and comfort food if you're looking to satisfy a Taiwanese beef noodle craving in the area, and I will be coming back again when I'm in the mood.