Location: 8390 Granville Street, Vancouver
Wang’s Taiwan Beef Noodle House has been around for a while. It is located right beside the Vancouver Public Library on Granville St. It’s been at least three years since I’ve visited this restaurant, but nothing much has changed. There is still that back alley parking lot that is tricky to maneuver in and out. The restaurant itself has been slightly renovated (I think). It is just clean enough, and spacious enough for family/casual dining; nothing more, nothing less.
I personally love beef noodles because they are inexpensive, filling, hearty, and (probably) healthy. If you are a fan of Vietnamese pho, then chances are you will love Taiwanese beef noodle as well.
Looking at their menu, they offered a comprehensive list of noodles with varying broths and toppings (meats and cuts). Small bowls are around $8.50; whereas, large bowls are around $10.50. Tonight we ordered two small beef noodles:
Braised Beef Brisket & Tendon Noodle/紅燒半筋半肉麵 ($8.50)
Broth: Rich in beef flavour with a hint of spiciness. It is a little bit on the salty side, but still very satisfying to consume on a winter night.
Noodles: We chose the wide noodles (you may also pick thin noodles or vermicelli). To borrow a Chinese term, the noodles were very “Q”. In other words, they were firm to the bite, but also containing enough “bounce”.
Toppings: Tendons were very good, as they were thoroughly cooked. They were very soft, and have absorbed all the flavours from the broth. On the other hand, the briskets were so-so. They weren’t chewy or anything, but just a bit lackluster. Finally, the pickled mustard greens were a welcoming touch, as they cut the richness of the broth.
Clear Stewed Beef Noodle Soup/清燉牛肉麵($8.50)
Someone once told me that if a restaurant is willing to serve clear stewed beef noodle soup, that means they have enough confidence in their ingredients and cooking techniques.
Broth: Technically, this was more of a regular beef noodle soup without the braising (紅燒) seasonings. The clear stewed beef noodle soups I’ve had in other places had much purer/clearer broths (almost like consomme, if you will). This one wasn’t bad, it was just a bit murky. Without the stronger seasonings, the herbal tastes were more pronounced. I had a lingering aftertaste in my mouth for a couple of hours after eating.
Noodles: Same as above.
Toppings: Beef briskets were flavourful, and tender. I’m not sure why this batch was better than the one in the other bowl.
Molang Scores & Verdict
Not the best Taiwanese beef noodles in town, but good enough for a try.
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