Taiwanese beef noodles energizes you for more Boxing Day shopping. Today’s lunch is at Wang’s Taiwanese Beef Noodle House, a well known restaurant near Granville and West 70th Ave. There is a second location on Cambie Street. Free parking is plenty both within its own lot and on the streets. Like most Taiwanese restaurants, it features a very signature dish– beef brisket noodle soup. The menu offers other items such as bubble tea, beef and onion pancakes, dumplings, deep fried chicken nuggets and other Taiwanese snacks. It’s open late for snacking and is the go-to place for many students and pajama-wearing locals.
My momand I ordered almost the same thing– Beef noodles in soup, except she had vermicelli and I had thin noodles. A small is $7.80 while about $1 more. It is a cost effective meal.
Let’s break down the soups! Both bowls visibly include beef shank, Chinese pickled cabbage, scallions, and cilantro. The Taiwanese beef noodle recipe can be complex and full of hidden ingredients (Check out this recipe here). Some cooks use bak choy, a vegetable I personally prefer, rather than pickled cabbage but the latter enhances the herb-licious beef soup more. It has a small spice-full kick. The best part of Wang’s is the quantity of beef shank. We both had about 6-7 large chunks of meat in our bowls. The beef was tender and not overly fatty. The thin noodles were soft and alright for my taste. Naturally, the longer I let the noodles sit in the hot soup, the more softer it became.
Many have commented that service is that of a typical Chinese joint. Service may be lacking as the restaurant is definitely more geared towards the Mandarin speaking crowd. The servers take your order with little eye contact and that’s it. However, don’t let that deter you from the delicious noodle soup. Neither I or any family member who has eaten here has yet to have any real problems.