I ate at Chef Hung’s both on the day I arrived in Vancouver and the day I left. They’re a Taiwanese chain that specialises in beef noodle soup and on the very cold day that I arrived, the idea of a soothing, comforting bowl sounded great.

That evening, I slurped down a bowl of their Champion Beef Shank with Noodle in Spicy Soup (with extra fire chilli soup) and felt all the better for it. I like that you get a choice of noodle – our favourite are their thin noodles though wide noodles, rice vermicelli and others are also available. The spicy fire chilli soup is indeed spicy and numbing too with lots of chilli oil and Sichuan pepper. The beef came in two variants – cubes of stewed shank that were falling apart and slices of another cut (not sure which) that were gorgeously tender. The noodles were just al dente and softened slowly in the broth as I slurped my way through them. This was an excellent bowl of Taiwanese beef noodle soup.

Champion beef with noodle in spicy soup

The next day, this happened:

Along the Seawalk

Unfortunately, that was the only snow I got in Vancouver! Two weeks later, when I was due to fly out, it looked like this:

One week ago, I was here

Sure, all very pretty but dammit, where’s the snow?!

My last meal in Vancouver was also at Chef Hung’s. I love that place. Again we had their spicy beef noodle soup only this time we shared one bowl.

Spicy Beef Noodle Soup

I’ve got to mention the pickles. These are provided with every bowl of beef noodle soup and they are the perfect accompaniment, all tangy against the rich meat and broth.

Pickles

We also split an order of a crispy-on-the-outside-juicy-on-the-inside fried pork chop…

Pork Chop

…and a marinated beef wrap made with a freshly griddled flaky flatbread, slices of stewed beef, hoisin sauce and cucumber and spring onion. Brilliant stuff.

Marinated Beef Roll

The flaky bread was delicious and the whole thing was made less heavy with the inclusion of the vegetables.

Marinated Beef Roll

Portions were so big that I was able to bring most of the beef rolls and pork along with me to the airport to supplement the terrible offerings by Air Canada. Yes, they packed up our leftovers very nicely indeed.

What a great place – it’s yet another chain that I wish would open up in London!

Chef Hung Taiwanese Beef Noodle
1560 Marine Drive
West Vancouver, B.C.
V7V 1H8
Canada

Other branches are listed on their site.

Chef Hung Taiwanese Beef Noodle 洪師父牛肉麵 on Urbanspoon

And that ends my Vancouver posts this time! As usual, all my Vancouver photos from this Christmas trip can be seen in this Flickr photoset.

Beef noodle soup. When more than one person recommended the ones at Kau Kee to me, it became a priority visit while in Hong Kong. As befits a 90+ year old restaurant with a speciality, their menu is short – beef brisket or beef slices or curry beef tendon on your choice of noodle soup. There may have been a vegetable too.

At about 8pm on a weekday, three of us found a table with relative ease though the small restaurant was constantly packed while we were there. A bowl of Kau Kee’s special beef brisket in traditional broth (88 HKD, all beef and no noodles), another of beef brisket with e-fu noodles in broth (32 HKD), and two curry beef tendon with rice vermicelli (30 HKD each) had us bursting at the seams.

The bowls weren’t large but they were filled to the brim – lots of noodles and beef and topped up with broth. The beef brisket was just tender and very flavourful and well, beefy, as was the broth. I enjoyed the e-fu noodles though perhaps their strong flavour would pair better with the curry.

Special Beef Brisket in Traditional Broth

Beef Brisket with E-Fu Noodle in Broth

The curry beef tendon was gorgeous. This beautiful bowl opened my eyes to excellent Chinese curries – I had only had terrible yellow curry powder and cornstarch monstrosities prior to this. This was delicious and rich and complex and full of both tendon and beef brisket. I’d never had such soft beef tendon as this before; they must have simmered the mixture for ages.

Beef Tendon in Curry Sauce with Vermicelli

Dinner

We did over order by that bowl of extra beef; a single bowl of beef and noodles each would have been enough and been even more of a budget dinner. Oh, what I’d give for a bowl of the curry right now!

Kau Kee
G/F, 21 Gough Street
Central
Hong Kong