Taiwanese Beef Noodle Soup Tasting
VIEW EVENT DETAILSSpecial event with
Chef Hou Chun-sheng
Hosted by the Taipei Economic and Culture Representative Office in the United States
To introduce Taiwan's food culture and celebrate the Chinese Spring Festival, the Taipei Economic and Culture Representative Office (TECRO) in the United States invites Asia Society members and supporters to try Taiwanese Chef Hou Chun-sheng's award-winning beef noodle soup. H.E. Jason C. Yuan, Chief Representative of TECRO, will host the event at the beautiful Twin Oaks Estate, one of D.C.'s best-preserved historical sites.
Chef Hou, the recent winner of the 2011 Taipei International Beef Noodle Soup Festival, will talk about how to make his prize-winning beef noodle soup. Of 189 entries and 40 finalists, Chef Hou's soup was first in the most popular category — spicy braised beef noodle. The soup includes a rich broth favored with tomato pastes, fermented bean curd sauce and the Chef’s own Chinese herbal mixture.
With a long career in the culinary arts, Hou spent two years observing, researching and developing his beef noodle soup in order to participate in the 2011 Festival, the seventh such competition. As the chef of a night club in Taipei, he won the championship on his first try. Participants in this program will be among the first American tasters of what promises to be the foundation for the Taipei beef noodle soup shop Chef Hou hopes to open in the near future.
Modified in Taiwan from China's Szechuan-style braised beef noodle soup, new row mien, as it is known in Chinese, is a popular comfort food on the island. There are currently more than 300 specialty beef noodle soup shops in Taipei alone. Like Vietnamese phở and Japanese ramen, the dish has its own cult following in the United States. The soup's flavor is in the long simmering broth spooned over stewed beef, noodles and vegetables.
Dress code: Business casual