One bowl costs NT$1,000！Lawry’s launches steak-grade beef noodles, limited to 10 bowls per day

▲ Lawry’s launches Premium Original Soup Beef Noodles — the first in 80 years！

Reported and photographed by Huang Shiyuan, Taipei

The first in 80 years！Originally a fine-dining steakhouse known for knives and forks, Lawry’s in Taiwan has launched a “Lawry’s Premium Original Soup Beef Noodles” set menu using chopsticks to compete in Taiwan’s fierce steak market. This is the first time any Lawry’s branch has offered beef noodles since the brand was founded in 1938. The set includes an appetizer, salad, beef noodles, dessert, and drink, priced at NT$890 + 10%, available weekdays from Monday to Friday at noon, with only 10 servings per day.

 

Beef has always been Lawry’s strength, and this limited-time, limited-quantity Premium Original Soup Beef Noodles set is crafted with great care in terms of noodles, broth, and beef. The broth is simmered for 12 hours with Prime ribeye beef bones, beef, and vegetables. The bones and vegetables are roasted before cooking to enhance aroma. High-quality beef is the highlight of the dish — Lawry’s uses its own ribeye, which chefs carve tableside from a million-dollar trolley into four thin slices weighing a total of 5 ounces. It also comes with a cup of dry-aged short rib (5 ounces), slow-cooked in premium broth and marinated overnight, offering tender texture and a concentrated, mature beef flavor.


▲ % The chef carves the ribeye at the table, and the four slices together weigh 5 ounces.

As for the noodles, they are tossed in wagyu butter before serving — you can enjoy them on their own to savor the rich, elegant aroma of the butter, or add the clear beef broth later to experience the steam as the noodles meet the soup. It also comes with chef’s special pickled crisp garlic chips and beef crisps, while the custom spicy beef butter adds even more depth to the flavor.


▲ Add the beef first, then pour in the broth.


▲ Also included is a cup of dry-aged short rib (5 ounces), slow-cooked in broth and marinated overnight.