Champion Beef Noodles from the Nightclub – featuring large beef shank chunks, beef tendons, and beef meatballs

▲ The nightclub beef noodles that once won first place in the braised category at the Taipei International Beef Noodle Festival.

Reported and photographed by Huang Shiyuan, Taipei

Originally just employee supper noodles at a nightclub, these beef noodles were improved and won first place in the braised category at the Taipei International Beef Noodle Festival on their first try. They were once a signature dish at 18 Cafe, but now that 18 Cafe has closed. Fortunately, Hou Zhen-sheng, who developed these champion beef noodles, is now the head chef at Maplewood Bistro, so you can still enjoy the award-winning noodles there.

Hou Zhen-sheng said that when he was the head chef at Room 18, the beef noodles were originally made for the staff. Later, after deciding to enter a competition, he made improvements. The broth is simmered for eight hours using beef marrow bones and small beef ribs, and includes seasonings such as fermented tofu, broad bean paste, soy sauce, and tomatoes. He added that the tomatoes help make the broth smoother.


▲ Huge chunks of beef shank.
 

In addition to two large pieces of beef shank, Hou’s beef noodles also come with two thick strips of beef tendon and one beef meatball. To make the beef tendons extra tender, they’re simmered in the beef broth for 6–8 hours. He explained that because the size and cut of the beef tendons vary, he cooks them in three separate batches based on their size and texture to ensure consistent texture.

Of course, Hou Zhen-sheng’s flagship restaurant, Maplewood Bistro, isn’t only known for its beef noodles. The menu features around 25–30 dishes, along with a variety of red and white wines, spirits, and beers. Recommended dishes include creamy bacon and egg pasta, fried chicken wings, stir-fried mushrooms with shrimp, and lamb chops. For example, the fried chicken wings are much larger than those typically sold in markets—they’re specially ordered from suppliers, coated in flour and sauce, then deep-fried. Once out of the fryer, they’re sprinkled with garlic powder, chili flakes, and black pepper.


▲ Creamy bacon and egg pasta.


▲ Stir-fried mushrooms with shrimp.


▲ Fried chicken wings.


▲ Lamb chops.

Stir-fried mushrooms with shrimp is a must-order dish for many customers at Maplewood Bistro. The mushrooms are pan-seared without oil to bring out their aroma, while the garlic slices are roasted beforehand. They’re then quickly stir-fried with pre-boiled shrimp, and enhanced with a touch of butter and ginger slices. As for the lamb chops at Maplewood Bistro, they’re tender and free of gaminess. Hou Zhen-sheng explained that the bone-in lamb chops are lightly marinated, then pan-seared before being roasted, and finally sprinkled with rosemary.


▲ Appearance.

Address: No. 15, Lane 222, Section 4, Ren’ai Road, Da’an District, Taipei City
Phone: 02-2700-0658