Damo Noodle Shop

Review

Damo Noodle Shop is at No. 34 Zhongzheng Road in Daxi, a few steps from Lao A-Bo's braised tofu, and has long been where locals eat breakfast and brunch. Supertaste says it has been open for more than sixty years, starts serving at 6 a.m., and popular items are often gone before noon. The shop is small, a traditional noodle stall with a simple menu on the wall.

The signatures are chezai noodles and Hakka flat rice noodles in a broth made from goose bones. The noodles are soft yet springy, and the clear broth carries the aroma of goose fat. Almost every table adds a golden egg, its yolk half set and jammy, which turns silky when stirred into the noodles. Among the sliced side dishes, goose and pork lung get the most mentions: the goose is tender and juicy, and the lung is cleanly prepared with no gamey smell. Dry noodles and braised fried tofu are also common orders.

Fans praise the light, sweet broth, the well-made golden egg, fair prices and the early opening, perfect for eating before a morning walk on the old street. Critics say the noodles themselves are plain and the side dishes carry the meal, and others mention crowded weekend seating, popular sides running out for latecomers, and quick, no-frills service.

Hours are about 6 a.m. to 2 p.m., closed Mondays. Supertaste lists chezai noodles at NT$40 and flat rice noodles at NT$40; with a golden egg and a side or two, expect a little over NT$100 per person. Arrive before 10 a.m. for the full choice of sliced sides. Parking is limited, so use the car parks around the old street. Payment is mainly cash.

Great for early risers exploring Daxi who want a bowl of local, old-style noodles, or as a follow-up after queuing for tofu. First-timers can order chezai noodles or flat rice noodles with a golden egg, plus goose and pork lung. Pairs can add braised fried tofu and dry noodles to share; one soup bowl and one dry bowl shows the difference best.