Taiwanese Beef Noodle Soup, with Chef Hou Chun-sheng

In many parts of the U.S., Americans of all ethnic stripes have grown to love, and have woven into their regular dining options, popular noodle dishes in Asia, including phở from Vietnam and ramen from Japan. Beef noodle soup, the national dish of Taiwan, has all the qualities that would easily make it the next Asian comfort food adoptee for U.S. diners and home chefs.

With the Taipei International Beef Noodle Soup Festival having now completed seven years of its beef noodle soup champion competition, it is high time this delicious noodle dish be given serious culinary attention abroad. Asia Society Northern California and our Young Professionals Group are excited to welcome Chef Hou Chun-sheng, the 2011 winner of the international beef noodle soup competition in Taipei, to San Francisco for a unique — and tasty — program.

We will begin the evening with a discussion with Chef Hou, joined by Narsai M. David, Food & Wine Editor of KCBS Radio-San Francisco, followed by dinner service of his prize-winning beef noodle soup. Guests will also have the opportunity to network and socialize while enjoying beverages and appetizers derived from, or inspired by, Taiwanese cuisine.

For more information, please contact Kate Ryge or April Mo.

Presented in partnership with the Taipei Economic and Cultural Office in San Francisco. Co-sponsored by Hyphen Magazine and Taiwanese American Professionals, San Francisco Bay Are Chapter (TAP-SF).