5-star chef ventures into beef noodle realm: A deeply aged 21-day beef noodle experience

▲ Dry-aged American Waygu beef, both in texture and broth, perfectly reflects Chef Chen’s distinctive take on beef noodles.

Photo & Text /Mi’er

Chen Chung-kuang, Taiwan’s first chef to successfully develop dry-aged steak, has teamed up with one of the country’s top meat importers, Meifu, to launch a unique “aged beef noodle.” The shop is simply named “Aged 21,” and as any connoisseur knows, that “21” refers to the aging days of the dry-aged steak.

Before even stepping into the noodle shop, you’re greeted by the rich aroma of meat wafting through the air. Then you see the giant model bowl of beef noodles at the entrance. At the far end, in the open kitchen, Chef Chen is hunched over, intently making noodles. I walked up to greet him, and after some small talk, naturally started asking how his beef noodles differ from others.
▲ The large beef noodle model at the entrance leaves a lasting impression.

Aside from using specially custom-made fresh noodles, what really piques curiosity is the broth. Chef Chen scooped out the base ingredients from the broth pot — it was packed full of chunks of beef. He smiled and said, “We may not have much here, but we sure have plenty of beef!” The base ingredients for the broth mainly consist of trimmings from the imported beef cutting process at Meifu, along with beef bones, onions, lots of vegetables, and a custom spice sachet. It's simmered for at least two days, then enhanced with specially selected organic black broad bean paste to enrich the flavor and deepen the color.

I stared at the layer of floating oil on the broth, puzzled, and Chef Chen quickly explained that this beef fat needs to be skimmed off because it lacks fragrance. His secret weapon? A special oil rendered from the outer fat layer of dry-aged ribeye and T-bone steaks. The fat around ribeye and T-bone steaks already carries a unique aroma and sweetness, and after dry-aging, it develops an especially captivating ham-like fragrance. No wonder the scent wafting through the space is unlike any other beef noodle shop.

▲ A casual scoop of the broth reveals a generous amount of ingredientsAdded for sweetnessBeef(LeftPhoto), the noodles are freshly delivered from the factory daily, and absolutely no borax is used (right photo).

Currently, there are quite a few types of beef noodles here, including options with American or Australian beef, so you can choose your favorite. There are also two noodle choices: thick or thin. Mi’er opted for the “Dry-aged American Waygu Beef,” which lets you enjoy both fresh thin slices of beef and tender braised beef brisket. The American Waygu beef selected here is of high quality, sweet, and tender. The fresh thin beef slices are prepared similarly to Vietnamese pho beef — blanched in the hot broth to a perfect medium-rare, resulting in exceptionally soft and tender texture. When eating, the chef recommends dipping it in his carefully selected broad bean paste for a whole new flavor experience.


▲ Braised Australian Beef Trio: A must-try for tripe and tendon lovers, as the extremely tender and flavorful tripe, tendons, and beef still retain a satisfying chew — truly a dish you’ll keep thinking about.

Truth be told, at first bite, you might find Chef Chen’s beef noodle broth a bit light. But as you eat, the hidden aromas and sweetness gradually fill your mouth, creating a feeling of growing smoothness with every bite. Chef Chen says, “If you prefer stronger flavors, you can add our homemade pickled vegetables, broad bean paste, or the rock salt on the table.(see photo below)You can adjust the intensity to your liking.” But personally, Mi’er feels that you don’t actually need much seasoning to fully appreciate the essence of the Aged 21 beef broth.
%淖郎系牡魑堆瓮ǔＶ挥卸ゼ杜Ｅ殴莼崾试用”。
Author: Mi’er
Graduated from National Chengchi University’s Department of Chinese Literature and dove into food journalism. Raised under the tutelage of her chef mother, she has a keen sensitivity to food — she loves eating and cooking alike. Her work often takes her across the country in search of delicious food, which she shares on her blog and through group dining events. She is the author of the book “Group Food Tasting Reports.”

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[Aged 21 Beef Noodles]

Address: No. 128, Minshan Street, Taipei City

Phone: 02-27942939

Business hours: Monday to Thursday 11:00–20:00; Friday to Sunday 11:00–21:00

Taste rating ★★★★.

Ambience rating ★★★☆

Value rating　★★★☆