Chef Hung commenced his culinary apprenticeship at the tender age of 17. Throughout his 20 years of culinary experience, he has developed unrivaled techniques and his own secret recipes. He is a three-time champion of the Taipei International Beef Noodle Festival Competition between the years of 2007 to 2010.
In 2009, under the management of the Fairchild Group, Chef Hung Taiwanese Beef Noodle has evolved into an international chain. Benefiting from the global network of the group, the brand opened its North American flagship location in Richmond, BC. In 2011, the company expanded to the US and mainland China to continue its tradition
Chef Hung’s commitment to quality is reflected in his careful selection of only the finest premium beef to create the unique harmony in his secret recipe of the soup and the diligent preparation of our ingredients. From the finest beef cuts to high grade marbling, only the leading ingredients are considered at Chef Hung
At Chef Hung, we have uncompromising standards in preparing each bowl of beef noodles. Chef Hung’s noodles are made from delicately selected flour and ingredients imported from Taiwan, resulting in a texture with plentiful bounce and chew.
Chef Hung has dedicated 20 years to the research and development of the ultimate beef nozodle experience. We select only the finest premium cuts of beef to create a complex and healthy full-bodied soup base free of additives. Our full-bodied premium beef base settled overnight produces its seamless balance between the sweetness & freshness of the beef bones and meat, plus the secret recipe created by Chef Hung – resulting in a soup that is unforgettable