Chef Hung: Beef Noodles on Wangfujing

One of the laws of expat living is that the longer you stay in Beijing, the less need you have for Wangfujing. I try to avoid the place completely, mainly to shut out memories of the time I fell for the infamous teahouse scam. (Admit it, so did you.)

If you obsessively keep records of the merits and demerits of Beijing noodle houses, put Chef Hung near the top of your to-do list. The four types of “Champion” beef noodles (RMB 58) combine tasty shank, brisket and tendon in a rich, slightly spicy broth. Depending on your textural preferences, you can choose from “thin” or “flat” noodles; shallots, bok choy and preserved vegetables (suancai) add extra flavor. They’ll add extra noodles free of charge, and the no-MSG policy is encouraging.

A cheaper range of noodles is also available (RMB 19-35), there are tempting sides like beef wrapped in crisp pancakes, and you can wash it all down with frothy milk tea (RMB 7-11) and cocoa (RMB 10-11).

Standout dishes: Beef shank noodle soup

Also try: Noodle Bar, Noodle Loft

Chef Hung's Beef Noodle Soup 洪师父牛肉面 Daily 10am-10pm. Unit 536-539, 5/F, APM Mall, 138 Wangfujing Dajie, Dongcheng District (6528 1012) 东城区王府井大街138号新东安广场5层536-539号

Click here to see the April issue of the Beijinger in full.

Photo: Iain Shaw