The founding team believes a bowl of Taiwanese beef noodle — with its herbs and spices — carries a refreshment and nourishment few dishes match. With help from a Chinese-Vietnamese chef who spent forty years making wonton noodles, they built a menu of Taiwanese street eats: beef noodle, mixed noodles, century-egg tofu, crispy fried chicken.
The small alley kitchen on Nguyen Son Ha is only the first step — the team dreams of more branches and Taiwanese rice bowls on the menu next.
