Hong Kong Duan Chun Zhen, renowned for its sumptuous Taiwanese beef noodles, welcomes the opening of its fifth location in Hong Kong at THE SOUTHSIDE, continuing the Duan family legacy of preserving authentic flavours from Sichuan. To celebrate its continued gastronomic journey to all corners of the city, the new branch in Wong Chuk Hang’s latest lifestyle hub presents an exclusive menu of marinated “lo-shui” dishes reflecting Taiwan’s night-market culture, alongside a special offer until 4 July 2024 of a complimentary side dish and Chatime beverage upgrade.
Inspired by traditional lo shui (Chinese master stock) preparations, the new marinated specialities bring the buzz of Taiwan’s hawker stalls to Wong Chuk Hang. Duan Chun Zhen’s marinade delivers an exceptionally rich and savoury flavour, adding more soybean sauce and less star anise than the Chiu Chow-style of lo shui.
Assorted Marinated Meat Platter (HK$98) features hearty beef tripe and slow-braised beef shank paired with the lighter treats of simmered egg, dried tofu and mushrooms. Flavoursome individual cuts range from Marinated Beef Shank (HK$78) and Marinated Pork Belly (HK$78) to sought-after parts like Marinated Pork Trotter (HK$78), Marinated Pork Ear (HK$68), Marinated Pork Intestine (HK$68) and Marinated Duck Tongue (HK$68). For meat-free choices, the Assorted Marinated Platter (HK$58) showcases succulent king oyster mushrooms alongside tofu and baby cabbage, while the Marinated Tofu (HK$38) offers a lighter plant-based alternative.
Besides these exclusive must-tries, all of Duan Chun Zhen’s classic Taiwanese beef noodles, other popular noodle bowls and signature dishes are also available at the new branch.
The Taiwanese beef noodle story began with Duan Chun Zhen, a passionate home cook who arrived in Taiwan from Sichuan in 1945 and supported herself by making the traditional seasonings of her province like bean paste, pickled pepper, spicy bean curd and sweet fermented rice as well as braised delicacies, selling them from a bicycle stall at Hsinchu Air Base. She passed on her culinary expertise to her grandson, Fan Kwong Zhi, who opened the family’s first noodle shop in 2007 to honour her memory and the aromatic Sichuan dishes she used to make. Connecting Taiwanese cuisine to the world with beef noodles, the brand has grown to 11 outlets in Taiwan and now 5 in Hong Kong, as well as 2 in California, USA.
The soul of their house-special beef noodles is the broth that takes 18 hours to perfect, starting with an intricate 8-hour process of stir-frying raw fatty beef together with 23 different spices and various herbs, including Da Hong Pao (big red) Sichuan peppercorns and Pixian doubanjiang (broad bean paste), creating an intense, fragrant base which is used for braising beef. It is then simmered for hours with beef bone to make an irresistible mouth-tingling broth.
Customers can choose from two kinds of noodles – thin noodles or wider, chewy handmade noodles – and both are designed to soak up the delicious house soup. During a traditional vermicelli production process, the thin noodles are punctured by multiple air holes that increase their ability to absorb the flavours of the liquid. The handmade noodles benefit from repeated dough sheeting that not only keeps them firm and elastic but also results in an uneven thickness so they can better take in the soup.
The painstakingly prepared beef broth saturates the noodles in house specials like Beef Noodles with Shank, Tripe, Tendon & Sliced Flank (HK$108) and Braised Beef Shank Noodles (HK$86). Slow cooking the meat for 6 hours leaves it soft and tender.
A whole chicken is simmered for 6 hours for the flavoursome and fragrant soup base of Rich Chicken Broth Noodles with Drumstick (HK$88) and Rich Chicken Broth Noodles with Deep-fried Pork Chops (HK$78). Among a selection of dry noodle dishes, Slow-cooked Chicken Leg Dry Noodles with Sichuan Chili Sauce (HK$88) swaps the wholesome soup for a dry, spicy punch. A number of rice dishes are also available, including Taiwanese Braised Minced Pork Rice (HK$78) and Egg and Preserved Radish Fried Rice with Pork Floss (HK$88).
The authentic Taiwanese dining experience extends to signature items such as Sanxing Scallion Pancake (HK$48) – bite through the crust for a soft, aromatic interior featuring the sharp, peppery taste of Taiwan’s best scallions. Taiwanese Fried Chicken (HK$48), Taiwanese Style Pork Sausage (HK$58), and Sweet Potato Fries with Taiwanese Plum Powder (HK$48) are other favourite choices. Nutritious dishes providing a medicinal boost include the slightly salty Spicy Duck Blood Cellophane Noodles (HK$88) and Chinese Yellow Rice Wine Boneless Chicken with Red Dates (HK$84) with its uplifting kick of huangjiu. Shrimp & Pork Wontons in House Special Chili Oil (HK$68) and Sichuan Mala Beef Roti (HK$48) also deliver the spicy essence of Grandma Duan’s life-long love and creativity.
The dessert menu features an array of traditional Taiwanese treats. Savour silky-smooth tofu pudding in Mini Glutinous Rice Ball with Ginger Sauce and Tofu Pudding (HK$30), and Yuzu, Mandarin, Boba and Tofu Pudding (HK$35). For a heartier dessert, Sweet Almond Soup, Sweet Black Sesame Soup, Taro Balls and Tofu Pudding (HK$35) provides a comforting medley of flavours. Other options include Coconut Milk, Black Sugar Boba, Purple Sweet Potato Paste, Taro Paste and Taro Balls (HK$48) or the classic Taro Paste, Taro Balls and Red Bean Soup (HK$30) – starring the pillowy handmade taro balls known for their delightful textural contrast.
The 1,900-sq.-ft-space seats 68 diners within a homely haven of bamboo wood. In a mood of timeless elegance, Chinese tradition meets contemporary styling through latticework partitions extending into a canopy, grey wall tiles and calligraphy decoration, and pendant ceiling lights of myriad shapes.
Food lovers who come to the new Duan Chun Zhen at THE SOUTHSIDE for dinner within the first 2 weeks (on or before 4 July 2024, dine-in only) will be treated to a complimentary side dish and a free upgrade to a large Taiwanese hand-shaken drink from Chatime.
