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What to order at Yong Kang Beef Noodle
- Must order
- Half-tendon, half-brisket bowl with hand-cut noodles and a side of mustard greens.
- Signature dishes
- Niu rou mian classic, Tendon and brisket combination, Pickled mustard greens
- Editor tip
- Open 11:00-15:30 and 16:30-21:00 daily. Cash and mobile pay; share the table at peak.
CuisineTaiwanese Beef Noodle
Price$
Neighborhooddaan
HoursDaily 11:00-15:30, 16:30-21:00
Phone+886 2 2351 1051
Last verified
Signature dishes: Niu rou mian classic, Tendon and brisket combination, Pickled mustard greens
Must order: Half-tendon, half-brisket bowl with hand-cut noodles and a side of mustard greens.
Tip: Open 11:00-15:30 and 16:30-21:00 daily. Cash and mobile pay; share the table at peak.
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Location
Address: No. 17, Lane 31, Section 2, Jinshan South Road, Da'an District, Taipei City 106
Also in daan
logy ★ 4.8
logy holds two Michelin stars under chef Ryogo Tahara, sister to two-star Florilege Tokyo (chef Hiroyasu Kawate). Asian-contemporary, deep Taiwanese sourcing.
Signature: Tasting menu, Mountain ingredients course, Hand-pulled noodle
Order: Whatever the seasonal tasting menu is built around; ask the sommelier to thread the pairing.
Tip: Closed Sundays and Mondays. Reservations open one month ahead online; one seating per evening.
More restaurants in Taipei
Lin Dong Fang Beef Noodle ★ 4.5
Lin Dong Fang's clear-broth bowl is many Taipei locals' default beef noodle, running 11:00-03:00 across every shift. Bib Gourmand listed since 2018.
Signature: Clear-broth beef noodle, Niu rou tang, Beef tendon
Order: Beef-tendon clear-broth bowl with extra spoon-tender brisket; pickles on the table are free.
Tip: Open Mon to Sat 11:00-03:00, closed Sundays. Cash only at the counter; queue runs fast.
Le Palais ★ 4.9
Le Palais has held three Michelin stars since 2018, Taiwan's only 3-star room. Cantonese fine dining with Cherry Valley duck from Yilan as the marquee.
Signature: Crispy-skin roast duck, Char siu Iberico, Chinese spinach and salted-egg dumplings
Order: Cantonese roast duck served in two courses and the salted-egg spinach dumplings at dim sum.
Tip: Lunch dim sum is the easier reservation. Book online four to six weeks ahead through the hotel.
logy ★ 4.8
logy holds two Michelin stars under chef Ryogo Tahara, sister to two-star Florilege Tokyo (chef Hiroyasu Kawate). Asian-contemporary, deep Taiwanese sourcing.
Signature: Tasting menu, Mountain ingredients course, Hand-pulled noodle
Order: Whatever the seasonal tasting menu is built around; ask the sommelier to thread the pairing.
Tip: Closed Sundays and Mondays. Reservations open one month ahead online; one seating per evening.
T+T ★ 4.7
T+T holds one Michelin star for a contemporary tasting menu rotating every three to four months. The name reads tapas-tasting; the cooking reads pan-Asian.
Signature: Tapas-tasting course, Asian ingredient parade, Small plates
Order: The seasonal tasting; small plates of pan-Asian ingredients with wine or non-alcoholic pairings.
Tip: Closed Sundays. Reservations open six weeks ahead by phone; weekday dinner is the easier seat.
Yang Shin Vegetarian ★ 4.5
Yang Shin opened 2013 as Taipei's first vegetarian dim-sum tea house. An all-meat-free Cantonese menu beside Songjiang Nanjing MRT, three sittings daily.
Signature: Vegetarian xiaolongbao, Vegetarian char siu bun, Truffle dumpling
Order: Vegetarian xiaolongbao filled with mushroom-stock jelly, plus the truffle dumpling.
Tip: Open 11:30-14:30, 14:30-16:30 and 17:30-21:30 daily. Reserve through Klook for weekends.
Lao Shan Dong Homemade Noodles ★ 4.5
Lao Shan Dong has been hand-pulling ribbon noodles since 1949 from the Wan Nian Building basement in Ximending. Bib Gourmand, ten-herb beef broth.
Signature: Hand-pulled beef noodle, Ten-herb broth noodle, Beef tendon plate
Order: Hand-pulled ribbon-noodle beef bowl; add tendon and pickled greens.
Tip: Open 10:30-21:30 daily. Cash only; the entrance is via the building's basement food court.