Ang Gu Noodles

Review

Ang Gu Noodles sits at No. 35 Guangfu Road in Guanxi. It grew from a small stall into a shop and has passed through three generations over more than sixty years. It joined the MICHELIN Bib Gourmand list in 2025 and remains on it in 2026. The name has a charming origin: there was no signboard, and the grandfather who cooked loved teasing children with the sound "ang gu", so customers started saying they were going to eat noodles at Ang Gu's.

The signature dry noodles use flat oil noodles from a local Guanxi noodle maker. The cook blanches four bowls at a time in traditional bamboo baskets, shaking them in boiling water so they cook evenly, then drains them and adds the family scallion oil sauce with chives and bean sprouts. The seasoning is simple but hard to tire of. For soup, try the taro ball and wonton soup made with pork bone broth; MICHELIN also mentions a soup combining taro balls, charcoal-smoked mushrooms and cuttlefish meatballs. Rice noodles and braised intestines are among the family side dishes.

Fans praise the fair prices, the fragrant scallion noodles and steady side dishes such as poached chicken and braised items, calling it a must-eat old flavour in Guanxi. Critics find the noodles plain and below their MICHELIN expectations, and some mention queues at weekend lunch and a crowded dining room at peak times.

Supertaste lists the dry noodles at NT$55 and the taro wonton soup at NT$65; check prices on site. Online listings show roughly 11 a.m. to around 7 p.m. Sources disagree on the day off: most say Tuesday while the MICHELIN page says Wednesday, so confirm before going. MICHELIN notes it is cash only, and the room is air-conditioned.

Good for a budget lunch on a trip to Guanxi or for anyone curious about old-style Hakka-town noodles. First-timers can order the dry noodles with the taro wonton soup and one or two side dishes; a little over NT$100 per person is enough.