Limited-time "Steak Beef Noodles" in Hualien City – A bowl for NT$130 with meat bigger than your palm

▲ Curry and steak beef noodles that require aging.

Reported and photographed by You Tzu-ju / Hualien
 
The food scene in downtown Hualien is truly impressive. A bowl of "Steak Beef Noodles" for NT$130 is tucked away on the second floor of a building that looks like a residential home. It’s available in limited quantities daily, and you might miss out if you don’t make a reservation. The broth is incredibly rich and flavorful, and the tendon meat is as chunky as steak you’d find in restaurants—offering amazing value for money. It’s a must-try spot for many local foodies.


▲ The interior of the shop.

"Kong's Beef Noodles" has a small but loyal following in Hualien, and the owner, Kong Fan-ming, is known for having a bit of a temper. No additional seasonings are allowed in the beef noodles, and the curry rice requires a two-day advance reservation. Guests who show up late—even by a minute—are turned away without exception.All these strict rules stem from a desire for mutual respect. "I want my customers to taste exactly what I aim to serve, which is why there are so many rules."

The oversized steak beef noodles are a major highlight of the shop. Large chunks of tendon meat are directly simmered in the pot, and the broth emits a rich aroma. The slightly chewy beef tendon is sweet, tender, and delicious. Owner Kong Fan-ming says the noodle used in the steak beef noodles is specially thickened—the concept originally came from his mother’s idea years ago. "Mom thought it had a memorable touch!" Later, Kong Fan-ming experimented with various cooking methods to create steak beef noodles where the pickled vegetables, noodles, broth, and meat are all in perfect proportion according to his standards. This dish has since become a must-try beef noodle for many food connoisseurs.


▲ %The huge steak, only available once a month.


The shop also offers a top-tier "Beef Curry Rice." The curry powder is specially selected. Kong Fan-ming points out that the secret to great curry rice lies in the flavor base of the beef belly. The curry sauce is cooked with carrots and potatoes for a long time, allowing them to fully meld into the curry, giving it a rich texture. Finally, the beef belly is added, filling the curry with intense beef and vegetable sweetness. The flavor is spicy with layers of complexity—it’s truly exceptional.

Kong Fan-ming says he has tested many types of meat, but still finds beef belly to be the most delicious. And if you want to try this curry rice, you must reserve it two days in advance—no reservations, no dish."The best curry rice needs two days to age. Only the most delicious ones make it to the table."


▲ Beef Curry Rice.
%Add another dish.


Besides the curry rice and beef noodles, there’s also a tamagoyaki (Japanese omelet) that’s only made in three portions per day. Made with premium broth and mirin, it has a rich umami flavor. Each piece takes time and care to prepare, and they often sell out before you can even order them. "It’s really hard to have all three—curry rice, steak beef noodles, and tamagoyaki—in one visit here!" Sticking to all his principles, he takes pride in every single dish he serves. It’s no wonder that after trying it, you’ll feel you've had an unforgettable meal.

%His wife even quit her job to help run the shop.


Kong's Beef Noodles
Address: 2nd Floor, No. 253, Zhongxing Road, Hualien City
Phone: 03 822 0798
Business Hours: 11:00-12:50; 17:00-18:45 (Closed on Sundays)