A rich and savory beef broth cooked for over 3 hours paired with braised beef shank, carrots, daikon, bok choy, and noodles. Beef noodle soup is the Taiwanese equivalent of ramen in Japan. It is a Taiwanese staple that is perfect for lunch or dinner! 

Juicy chicken thighs chopped and braised in a fragrant soy-based sauce. Three cup chicken received its namesake from originally using one cup of soy sauce, rice wine, and sesame oil. While adhering to its core ingredients, I have adapted the recipe to include additional spices for added umami and complexity. 

Egg noodles stir-fried with carrots, Shiitake mushroom, and shredded pork. Chow mein can be found in almost any Chinese restaurant. However, my recipe is based on the chow mein that you might find in night markets in Taiwan. The main difference is that authentic chow mein has a slight, subtle tang which is not found in more Americanized renditions 

Roughly chopped braised pork belly served over rice, a hardboiled egg, and pickled radish. This dish is a classic Taiwanese dish that can either be eaten by itself or with other entrees. 

"The beef noodle soup was so comforting and reminded me SO much of my mom’s recipe. Really good value (especially compared to restaurants in West LA) but the beef and noodles should be heated on stove top to be a bit softer."

Lucia L. 

"It was great -- I will be ordering again." 

Jin I. 

"The Taiwanese beef noodle soup is incredibly delicious!! Highly recommended Chef David if you are looking for the best dishes in town!" 

Steve Y. 

"They are pretty good. The beef is remarkably tender. And the flavorful broth is a harmonic of spices. The braised pork rice has a good balance of sweet and savory. I thought it would be salty but not at all. I'm so glad that I find a Taiwanese cuisine that I can easily bring into my home."

Chingho K.