Chef Hung Taiwanese Beef Noodle

I’ve been to a few Chef Hung’s beef noodles before, including the two in Beijing. The food in this one in Westbrook Village is quite nice, but the service is horrible! Especially that male manager who’s been rude and dismissive both times I was there. Anyone wants to try the beef noodle there better watch out for this guy. He seems to be the only male employee there. All the girls are super nice though.

One of the best place to go for noodle soup around UBC! The spicy soup base is really good and recommended for those who want REAL-​spicy goody :3 the soup might be a bit water-​y but the overall quality is pretty nice. They do have fair amount meat&noodles so I am happy about the price. Their Taiwanese sausage is also recommended! Very Taiwanese!

I have been a fan of Chef Hung’s Taiwanese beef noodles for quite awhile now, so I was really glad to see them finally open a location closer to my home (I used to frequent the Aberdeen Centre one in Richmond).
This restaurant is small & often gets busy, with crowds from the university as well as residents from Wesbrook Village.
The noodles are the main selling point here. My fave is the noodles topped with ground pork sauce, with the thin noodle option. It is a good mix of noodles, meat, and veggies. Sometimes the noodles come out drier & other times they’re a tad soaked. But either way, this dish still manages to taste pretty good!
The deep fried tofu is a tasty small side dish to add on, as is the chicken nuggets. Both make for great sharing appetizers.
We have also ordered the xiao long bao (dumplings in soup) appetizer on 2 or 3 occasions. But each time, the dumplings somehow came out either undercooked or overcooked (dried out & soup inside all evaporated!). So I suggest skipping this dish unless you’re willing to risk getting under/​overcooked dumplings.
The beef noodles come in many differing varieties, but the general consensus over trying several varieties is that they are always: beefy, chewy, and flavourful!
Overall, a good place to have beef noodles or other noodles, Taiwanese style.

Genuine Taiwanese please with quite good beef noodle and many interesting local treats like Taiwanese sausage. Looking forward to checking more of it out. But of a lineup as the space is small but well worth the wait.

Not impressed. The soup was very watery. It was okay to try but not a come-​back place for sure.

This was the weakest noodle soup I’ve ever had. For $ 10, I can buy my own noodles, make my own broth, throw in a piece of vegetable, and have 3 better soups. I’m shocked cause it looked like an exclusive place.
Note: I ordred to go. That doesn’t mean the quality needs to be crap.

We had a long drive from Seattle to Vancouver to visit our niece who is at her first year at UBC (University of British Columbia). She loved her first year and rated it a nine out of 10. When asked what would make it at 10 she said if they had better food at the cafeteria. Thus she took us to this restaurant that she attends once a week. I almost didn’t want to review this restaurant because it is so fantastic and small that it will make it even harder to get in.
Parking: lots of free parking but it can get full.
Atmosphere: clean and small. Simple Oriental decorations.
Food: what can I say. I went to this place TWO days in a row. It was that scrumptious. That in itself should tell you what I think of this restaurant. The kids at UBC are fortunate to have this place close by. The restaurant was full of Oriental people which says a lot about the food.
We had the beef noodle soup with beef, tendons, and Tripe. The beef tendon was soft and they gave a generous portion of the meat. The fresh made noodles had the right amount of chewiness to it. You get to choose the type of noodle you want in your dish. I think there were four types. I tried the thick noodles one day and the thin noodles on the second day. Both were good. My niece tried the vegetarian noodles. It came with broccoli carrots bok choy. She liked it.

Food: ⁴⁄₅
Service: ⁴⁄₅
Ambiance: ²⁄₅
Value: ²⁄₅
Most of the food here is solid, although I’ve had mushy noodles once, and the side dishes have been too dry. But being here multiple times (seeing as it’s less than 5 minutes away from my place), I still frequent here for a quick bite. The shaved ice here is delicious and flaky, but it’d be nice if they had mochi balls (only available in the Richmond location).
When the managers are around, the service is spot on, but when they’re not, it can be a little hard to get the server’s attention. I’m not a big fan of the form they make you fill out to order, but it does seem more efficient (I still don’t know how to put add-​ons for drinks).
The wait times can be long during peak hours, and I’m not big on taking out noodle+soup. There are too many tables in too small a space, as it’s hard to get out from behind tables. Also, they need more condiment trays. Place is clean and well kept though. Price wise, it’s a little expensive for noodle soup. A bowl after tax and tip brings me up to $ 15. But it is pretty much campus food…

First of all the service is terrible, it takes forever to get your order during lunch rush. The noodles are advertised as «award winning «but are truly no more than average, definitely not worth the ten bucks they charge. Pretty much any restaurant in the Westbrook are is a better choice than Chef Hungs.

Food is consistent with their Aberdeen location, so I can always rely on Chef Hung for a hearty bowl of beef soup noodle to warm me up on sad, gloomy Vancouver days. Service is just as you’d expect from any Chinese establishment: sit, eat, order, pay, get out. You would probably want to get out of there ASAP anyway once you’ve filled you belly with delicious Taiwanese comfort food unless you like to sit in a tiny dining area surrounded by immature bubble-​tea high Asian high school kids on their lunch break and the perpetually frowny manager.

Food is pretty decent, but definitely overpriced. Charged for even a small chili. Service was okay, but the disturbing point was that the manager had asked for a min 10% tip outrightly from even students. This was when i was about to leave and the manager grabbed me back. If it was mentioned earlier, it would be alright. The way the manager handled the situation was less than appreciative.

The food at Chef Hung may not be too bad but the service is deplorable. No smile, no welcome, just harsh words to get into the line and wait. The food is only so so, definitely not worth the abuse I had to ensure to get it. Avoid at all cost

Really liked my noodles, but the place was just too crowded (I don’t like sitting 20 cm from someone at the table next to mine).
Price: good.
Service: enh. At least they didn’t push us to finish.
Would come back again? probably, just because it’s the best noodle place on campus.

Noodles were average with nothing special. Service was good though, the waitress was filling up our cups with tea all the time. The tea was really good and was of various flavours.
Price was fairly high. Would only come if there’s nothing to eat at Save On Foods

Food is ok but when you think about the fact that each soup cost above $ 10, I doubt it is worth it. Moreover service is very bad. Waitresses act like a classy girl and dont really care about customers. Their English isnt strong either so a person who cant speak Chinese will have trouble ordering the food.
Verdict: Ok food; Expensive; Bad service; Convinent location for UBC students

Hung’s restaurant is clean and bright, but pretty small. There’s lot so staff and although it didn’t seem like there was very much room for them to work, at least the seating area didn’t feel cramped.
We ordered #4 assorted stewed beef, tendon, trip with flat noodles and #9 beef with 5 vegetables. #4 was flavourful (but not overly, so I likely no msg). The menu said it would be little spicy but it wasn’t at all. #9 was super bland and very disappointing. The 5 vegetables included 1 piece of corn, tomato, broccoli, mushroom, carrot.
Dishes are just more than you’d pay at many other Noodle restaurants, but still under $ 10. For the location, it’s a pretty good place to get a bowl of noodles without driving too far.
Note: there was a line up when we arrived. They said it would only be 5−10mins but it was more like 25 – 30 mins!

* Food /​2.5 stars *
* Service /​3.5 stars *
Service was actually pretty good — contrary to the experience many fellow Unilocalers seem to have had. Perhaps they have improved a bit since some of the earlier reviews. Especially considering my friends and I came here after the Color Me Rad 5K and we were covered head to toe in colorful powder from our fun run. They welcomed us into the packed restaurant despite us looking like rainbow freaks — some of us (ok, ME) in costume, no less! They joked about us decorating the place, I hope they didn’t mind some of the pink and orange residue left behind. (It wipes up easily!)
I ordered the beef shank flat noodle soup with chili ‘fire’ broth. I thought it was pretty decent for this type of chain restaurant, although the noodles were a little clumpy. I didn’t find it overly spicy, and if anything, the broth had a bit of a watered down taste where the flavors hadn’t had a chance to steep. The beef was good, however. I felt the bowl was plentiful — in fact, I couldn’t quite finish mine. That almost never happens.
I also got a bubble tea on my way out which was good — not overly sweet at all.
I was pleasantly surprised with my experience here considering I would normally not have picked it based on the Unilocal reviews — but sometimes you just gotta go with the majority vote. I’d suggest going back if a previous complaint was about service as that seems to have improved.

Probably a tad aggressive due to a hint of nostalgia, but boy, do these UBC students have it lucky.
Not only for its trendy location but to have this type of cuisine on campus, wow. Mcdonalds was something i looked forward to back in the day.
Modern, clean décor, high ceilings.
Great service.
Food-​wise, good as to be expected, how these students can afford it, almost like a $ 11 bowl for the top-​end version, which I ordered the beef brisket & tripe, plus a few flanks of meat.
But to me, i’m here for the soup broth, no msg & great. Same for the texture of the noodles, the reg size, not the flat, which takes a bit more effort to chew haha.
What i liked too is the vibe, a few adults customers as well but mostly students… just made me feel young again ;)

Wait, since when did they open up a legit restaurant at UBC? Nice!
I ordered the Braised Beef Shank & Tripe with Noodle in Soup while my dining partner ordered the Chicken Nuggets. I guess she wasn’t really that hungry.
We came here around 12:30pm on a weekday and it was about 10 minute wait? Not too bad considering we came here during the thick of the lunch rush.
I actually enjoyed the noodles quite a bit. Right portions, good flavour and I didn’t fall into a massive food coma after the entire ordeal. Prices were higher but I think it’s pretty standard when it comes to Chef Hung’s noodle chains.
Not bad.

* Least favourite location *
The Chef Hung empire continues to expand in the Vancouver area, with this third addition to their local presence. Sad to say the other two locations are better.
I ordered my two favourite Chef Hung dishes to see how they compared.
The marinated cucumbers did not have as much of a marinade on them, and tasted more like raw cucumbers that had been given a little dressing:
The beef shank and tendon noodle soup with fire chili broth had a weaker broth which tasted as if it had been rushed instead of having the typical deep rich falvours, and it also had less spice. The noodles had a good chew, but were stuck in a big clump at the bottom of the bowl as if they had been pre-​plated and left to get sticky before having the broth added. The beef was once again not as tender, as if it had not been cooked for as long. The tendons were the best part of the bowl — same quality as the other locations. Photo:
Service was a bit hurried as well compared to the other two locations. Did you ever get the feeling that staff had been yelled at by a manager just before you got there? That is what it felt like, and watching the body language when they dealt with the manager just confirmed that impression.
Overall it feels like the kitchen rushed everything and took shortcuts compared to their other locations. For my Chef Hung fix I’ll be frequenting the West Van location most:
and when not there, the Richmond one:
I’ll likely revisit this spot in a few months and see if corporate has fixed it up to be of the same food standard as the others, or not…