Lao Shan Dong Homemade Noodles

Review

Lao Shan Dong Homemade Noodles is tucked into a corner of the basement food court in Ximending's Wannian Building. Its story goes back to 1949, when a founder from Shandong set up a noodle stall in Taiwan with very little capital, and it has now been running for more than seventy years. The MICHELIN Guide has listed it as a Bib Gourmand for years and it remains on the 2026 list, making it one of the most talked-about beef noodle shops in Ximending, popular with tourists and old Taipei locals alike.

The signature is the beef homemade noodle soup. The thick, hand-cut wide noodles are springy, hold up well in hot broth and soak up the soup. The red-braised broth is simmered from Taiwanese beef bones and several Chinese herbs, with a gentle beef-bone aroma, and is lighter and less oily than it used to be. The beef shank chunks are generous and stewed tender. Side dishes are made daily; the Shandong pickles and the pork-head aspic, cooked for hours, are popular, and regulars often order dumplings too.

Positive reviews praise the chewy noodles and tender, flavourful beef, and note that prices did not rise after the Bib Gourmand award, making it good value for Ximending. Negative reviews find the broth mild and the braised flavour not bold enough, saying it is overhyped online. Some feel the wide noodles get heavy, occasionally meet a dry piece of beef, and find the side dishes lightly seasoned.

It opens daily from 10:30 a.m. to 9:30 p.m. with no fixed day off. Peak meal times bring queues, but tables turn quickly, and most people wait about ten-odd minutes. Supertaste lists the beef noodle soup at NT$190, with NT$20 extra for a large. It is cash only; the order sheet is in Chinese, but an English menu is available for reference, and you pay at the counter after eating. The Wannian Building is a short walk from MRT Ximen Station, so driving is not recommended.

It suits anyone who wants a classic bowl of beef noodles in Ximending and enjoys hand-made noodle texture. First-timers should order the beef noodle soup with a plate of pickles or pork-head aspic; big eaters can go large or add dumplings. Chilli, scallions and pickled mustard greens are on the table, but the greens are salty, so add sparingly; those who like strong flavours will enjoy extra chilli.