If I had not been clear enough in my past posts, I am going to state the obvious again. I love chewy noodles.

One of Taiwan signature noodle is a flat yet thick texture noodle. The closest one I could taste was at Chef Hung.

Chef Hung, you need to open one at the East coast!

The service was mediocre if not worse, but that was overlooked. I was too excited for my beef noodle!

Anyone that has a love affair with pork hock should order this. The thick skin with the fat was indulgent. Without saying, the noodle cannot be more chewy. The more I ate, the more I was sad that I would not be able to have this until I visit Vancouver again.

The braised tendon noodle soup was great. The tendon was like a jelly melting away in the mouth.

The chive pancake was big. I suggest to not order one if you already have a noodle soup for yourself. It was good, but not something I would go out of my way to have at Chef Hung.

These dumplings were delicious as well, but if I had to order one thing in the whole menu, it would still have to be the noodle soup.

As if we did not eat enough, we ordered shaved ice. The toppings were customizable, but the cost added up very quickly. Nothing spectacular. A bit too sweet.

A bowl of Chef Hung sounds incredible for tonight!

Zuuchini