Story on Niu Dian starts at 6:10
Restaurant name: Niu Dian Beef Noodles 牛店精燉牛肉麵
Address: No. 91, Kunming Street, Wan Hua District, Taipei | 昆明街91號
GPS: 25°02'33.3"N 121°30'17.4"E
Nearest MRT station: Ximen Station 西門站
Tel: 02 2389 5577
Hours: 11:30am - 2:00pm | 5:00pm - 8:30pm (Monday off)
Niu Dian is a popular 10 year old beef noodle shop founded by 陳林凱 who was formerly a hotel head chef. 陳林凱 opened Niu Dian because he wanted to recreate and share the beef noodles of his childhood. This won Niu Dian many loyal fans both local and from abroad. In 2018, Niu Dian was awarded the Bib Gourmand in Taipei's inaugural Michelin guide.
Niu Dian is famous for its signature all-in-one beef noodle 滿漢牛肉麵 which come with three cuts of beef - shin, tendon and tripe - with noodles in a beefy broth.
Niu Dian's beefy broth is made by boiling stock bones from local "yellow" cows together with onions, ginger, other vegetables, fermented bean paste etc for 24 hours. It is a clear and deceptively simple soup which is rich with beefy flavour and natural sweetness.
Niu Dian uses premium beef shin from Australia. The shins are stewed with fermented bean paste and spices. The beef shins with visceral tendons are sliced in a way to ensure every piece is tender and juicy.
Niu Dian uses heavy gauge ramen type noodles which I like. The noodles are cooked with computerised machines for speed and consistency.
Before the bowl of Niu Dian beef noodle is served to the customer, they splash a couple of spoonfuls of aromatic oil extracted from bone marrow 😱 "Win already lor like that" Singaporeans would say. The bone marrow oil is extracted by cooking bones for 16 hours.
Niu Dian's fans like the beef noodles here because it is simple yet satisfying. The three types of cuts (shin, tendon and tripe) are all tender and juicy. Customers like the natural beefy sweetness of the stewed beef shin, tendon and tripe complemented by very mild spices. The noodles are springy and tender. The broth is clear, clean tasting yet packs a solid beefy punch.
Niu Dian also has "dry" beef noodles served with house made spicy sauce, fried diced beef, and spices. Customers like this "dry" beef noodle because the flavours are rich but not overly greasy.
Eat your beef noodles with side dishes like braised beef intestines, braised tofu, blanched greens and pickled cucumber.
Before the bowl of Niu Dian beef noodle is served to the customer, they splash a couple of spoonfuls of aromatic oil extracted from bone marrow 😱 "Win already lor like that" Singaporeans would say. The bone marrow oil is extracted by cooking bones for 16 hours.
Niu Dian's fans like the beef noodles here because it is simple yet satisfying. The three types of cuts (shin, tendon and tripe) are all tender and juicy. Customers like the natural beefy sweetness of the stewed beef shin, tendon and tripe complemented by very mild spices. The noodles are springy and tender. The broth is clear, clean tasting yet packs a solid beefy punch.
Niu Dian also has "dry" beef noodles served with house made spicy sauce, fried diced beef, and spices. Customers like this "dry" beef noodle because the flavours are rich but not overly greasy.
Eat your beef noodles with side dishes like braised beef intestines, braised tofu, blanched greens and pickled cucumber.
Niu Dian has opened in Singapore 👈 click
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