Moon Moon Food (Qingdao)
Zhongzheng Dist. · Taiwanese
Hamasen Lu's Shantou Noodles
Long-standingBudgetLocal favorite
VerdictSixty years of garlicky Shantou dry noodles and braises at the temple square.
A Shantou noodle shop at Hamasen's Daitian Temple square with more than sixty years of history. Dry noodles are tossed with lard, fried shallots and garlic, then dressed with a herbal braising liquid; the braised platter is also a signature, a small bowl is NT$50, and it closes in the afternoon.
Review
Hamasen Lu's Shantou Noodles sits at No. 27-16 Gubo Street in Gushan District, to the right of the Daitian Temple gate and across the lane from the Black Marlin Fish Ball King. Mirror Media reports more than sixty years of history: it was founded by Mr Wu, a native of Shantou, and the Lu family has run it for over thirty years. Smile Taiwan also describes Shantou noodles as a taste of home brought by post-war Chaoshan migrants, and this shop is one of the emblems of Hamasen's temple-square snacks.
The signature Shantou dry noodles come thick or thin, tossed with lard, fried shallots and garlic paste, then dressed with a braising liquid steeped with a range of Chinese herbs, giving an old-fashioned garlicky, shallot-scented bowl. The other draw is the braised selection in the shop's own master stock; Mirror Media recommends the chrysanthemum-cut pork and fish sausage, and groups can order the big platter to try squid, fish and pork sausage in one go.
Diners praise the chewy noodles, the balance between broth and sauce, and the well-seasoned braised items with their nostalgic flavour. Critics say it is merely decent and not especially memorable. Note that several Shantou noodle shops cluster around the temple, and one on nearby Guyuan Street gets far worse reviews, so look for No. 27-16 Gubo Street with the Lu family name at the door.
Sources disagree on hours: Mirror Media lists 9:30 a.m. to 6 p.m., while online listings show 10 a.m. to 3 p.m. on weekdays and until 4 p.m. on weekends, so check before you go and aim for around lunchtime. Mirror Media lists small Shantou dry noodles at NT$50 and the big braised platter at NT$150. There are a few outdoor tables in an open temple-square setting. Hamasen's lanes are narrow, so take the MRT to Sizihwan station and walk.
Good for anyone curious about post-war migrant food culture or fond of old-style dry noodles, and an easy pairing with the fish ball soup across the way for a temple-square lunch. Order a bowl of Shantou dry noodles each, share a big braised platter among two or three, and pick up a fish ball soup opposite as your soup; halfway through, toss the noodles well with the braising sauce for the fullest flavour.
Why go
- Small Shantou dry noodles are NT$50, thick or thin
- The NT$150 braised platter is best shared
- Try the chrysanthemum-cut pork and fish sausage
- Look for No. 27-16 Gubo Street to avoid look-alikes
- Closes around 3–4 p.m., so lunchtime is safest
- Grab fish ball soup across the lane as your soup
What people say
Liked
- Chewy noodles with clear garlic and shallot aroma
- Well-seasoned braises, and the platter offers variety
- Cheap and true to old-school flavour
Complaints
- Decent but not especially memorable
- Several Shantou noodle shops nearby make it easy to pick the wrong one
- Closes in the afternoon, so late arrivals miss out
Summarized from the common views of bloggers, media and diners; not direct quotes.
Must-try
Illustration
IllustrationVideos
Location
高雄市鼓山區鼓波街27-16號Directions ↗
Sources
This page is compiled from the articles below and rewritten in our own words. Hours and prices change, so check before you go.
Been here? Rate it
No login. One rating per device per place every 30 days, with a quick human check to stop vote stuffing.
