American beef brisket with tendon and yellow beef tendon   Sheraton’s NT$500 beef noodle loved by gourmets

▲ Sheraton’s beef noodles come in generous portions with big chunks of meat.

Reported and photographed by Huang Shiyuan / Taipei

Beef noodle shops can be found all over Taipei streets, so much so that CNN says beef noodles can reveal the real Taipei. But what kind of beef noodles are sold for as much as NT$500, yet still attract many foodies? The Sheraton Taipei can be considered the first five-star hotel to feature beef noodles on its menu, using chilled American beef brisket and yellow beef tendon. The broth is simmered for 12 hours using beef bones and chicken bones along with a secret recipe—rich, sweet, and not overly spicy—paired with a comfortable environment. Even at NT$500 a bowl, many customers still come daily to order it.

Why choose beef brisket?Chef Li Binjun of Sheraton Twelve Kitchen explains that beef brisket has a layer of tendon, where the distribution of tendon and meat is even, giving just the right texture and chewiness. For the tendon, they use yellow beef tendon, which has a more fragrant taste. Li also adds that they carefully select the tendon—discarding any too small—to ensure customer satisfaction.

▲ Sheraton Taipei’s beef noodles use chilled American beef brisket.

Li Binjun says that Sheraton’s beef noodles differ greatly from those at typical street vendors. After blanching, the beef is simmered in the braising liquid for two hours, then removed. Next, the tendon is added and simmered over medium heat for another three hours before being taken out and cubed. They avoid keeping the beef and tendon in the braising liquid too long to prevent the texture and flavor from deteriorating.

Regarding the broth, Li explains that it starts with beef bones and water, brought to a boil over high heat, then simmered over low heat for 5–6 hours. Chopped ginger, soy sauce, and doubanjiang are then added and simmered for another 3 hours. Finally, cloves, star anise, Sichuan peppercorns, and rice wine are added, and the mixture simmers for another 3 hours before being turned off. When an order comes in, the broth and braising liquid are mixed in a 3:1 ratio, and four pieces of beef brisket and two pieces of beef rib are lightly reheated before serving. Li emphasizes that once the beef noodles are prepared, they must be served to customers within 3 minutes, as leaving them out longer affects the texture of the noodles and meat.

Besides the beef noodles, Sheraton also offers three side dishes: cold cucumber salad, pickled mustard greens, and marinated eggs. Li says they originally served soft-boiled eggs, but due to some customers’ concerns about avian flu, marinated eggs have been temporarily used instead.


▲ To prevent the noodles from getting soggy, Sheraton requires the beef noodles to be served to customers within 3 minutes of preparation.

Sheraton Beef Noodles
Location: Sheraton Hotel, 1st Floor, Da Ting Bar
Business Hours: 10:00 AM – 1:00 AM (next day)
Price: NT$500 + 10%
Tel: 02-23211818