Of all the new places that were open today inside the new Super HK food court, this is the one that caught my eye. I'm a sucker for a good bowl of Taiwanese beef noodle soup. And I saw a guy making fresh noodles. I couldn't not choose this stall to try.
I went with the beef tendon noodle soup ($8). At first, I thought the portion was a bit small for the price, but then I realized just how much beef tendon was in it. The tendon was really tender and well cooked. The gelatinous tendon contrasted really well with the perfectly bouncy handmade noodles. The noodle portion was pretty standard. There was some baby bok choy and nothing more. I added some cilantro and hot oil. I really should have added some preserved sour mustard greens, but somehow I was so excited to start eating that I forgot to add them. The mustard greens gives some acidity to the dish and really elevates the broth.
The broth itself was great. It's definitely one of the better beef noodle soup broths I've had in the USA. It was perhaps just a tad salty, but I didn't mind since it was obviously a beef broth that had been simmered for a long time. It was a really complex broth and did not taste like "soy sauce soup" as some places make it.
The menu here is only in Chinese and there are no pictures. I did hear someone ordering in English, so you should to say "beef noodle soup" or "beef tendon noodle soup".
This is still not my favorite noodle dish in Flushing, but as far as Taiwanese beef noodle soup is concerned, this was a great version. read more