The recent gourmet fad seemed to lay on a brand new little store called Chairman Cheung Taiwanese Beef Noodles Restaurant, located in one of the most hectic area in Causeway Bay. Influenced by its fame, I went to try it out right after watching the musical the Octave. Having heard of the crazy queue in front of the store, 6.30pm seemed to be the perfect time for a no-queue dinning. We were lucky that we got our seating once we arrived the restaurant, it was nearly full at that time already.
The restaurant was actually way smaller than I expected. You could literally make a full view of the restaurant in one glance. The decor was simple and dominated in yellow colour. The restaurant were extremely squash, the tables and seating were set parallel to each other. You have to squeeze between table to get to the sofa seating, not to mention you would be real close to the customers next to you, you could literally laugh at their funny conversion at some point. So privacy was not guaranteed.
The restaurant were busy with customers flowing in and out. It seemed like the waitstaffs were not enough to serve the customers even though the store was small. The waiter that served our table did not really understand the food the restaurant serves. I asked what the difference between Dried Beef Noodles and Noodles with Soybean Paste was, he gave me this trouble look and went to ask for the answer. I hope the behavior was because they were still under training and would hopefully get to understand the menu more thoroughly later on.
Another thing I noticed was that whenever you made a back order, the waiter would re-print a brand new order receipt for you. Just a simple dinning for two had already updated the receipt three times! This was such a waste of paper and totally not environmental friendly! Please review this problem if Chairman Cheung is making evaluation of all sorts.
Anyway, let's move on to talk about our lovely food. A reminder that the restaurant will not offer any dinner set during weekend, so you have to order drinks separately.
There were lots of tasty ingredients in the bowl. The Soy bean curds were in cubes, they were chewy and the sauce had totally permeated the bean curd to give a great flavour. There were severals wontons included in the bowl. The wontons Chairman Cheung offers were those HK Guang Dong Style. I personally prefer Shanghai Style as my not-so-origin-origin was from Shanghai. The wonton pastry was quite thin and soft, which one would expect the mouth feel would be dominated by the meat content from within. However the meat content itself was rather thin and tasteless, which hence made the wonton taste bad. The sliced half egg on the other hand was also disappointing. It was cold and didn't give much a flavour at all.
Overall, I think the noodles Chairman Cheung offer was average among all the Taiwanese Restaurant in Hong Kong. Although it is hard to obtain the same quality as Taiwan, the noodles they offered were pretty nice and chewy enough. If you could not see a queue at the front door of the restaurant, I would recommend you to go and have a try, but don't expect too much.
The restaurant was actually way smaller than I expected. You could literally make a full view of the restaurant in one glance. The decor was simple and dominated in yellow colour. The restaurant were extremely squash, the tables and seating were set parallel to each other. You have to squeeze between table to get to the sofa seating, not to mention you would be real close to the customers next to you, you could literally laugh at their funny conversion at some point. So privacy was not guaranteed.
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| Dried Beef Noodles with Wonton |
Another thing I noticed was that whenever you made a back order, the waiter would re-print a brand new order receipt for you. Just a simple dinning for two had already updated the receipt three times! This was such a waste of paper and totally not environmental friendly! Please review this problem if Chairman Cheung is making evaluation of all sorts.
Anyway, let's move on to talk about our lovely food. A reminder that the restaurant will not offer any dinner set during weekend, so you have to order drinks separately.
Dried Beef Noodles with Wonton
One of the main reason that I love Taiwanese noodles is because of their thickness and flatness which would usually cooked until al dente to give a great mouth feel of firmness and chewiness. Unfortunately, my bowl of noodles were slightly on the soft side. The noodles were either pre-cooked or it was soaked in the saucing for too long. The dried noodles were mixed with their own recipte of soy paste. The saucing was quite tasty. Although the flavour was strong and savory, it won't make you feel thirsty after tasting the bowl. The proportion of sauce to ingredients were suitable, just right to permeate through all of the ingredients.There were lots of tasty ingredients in the bowl. The Soy bean curds were in cubes, they were chewy and the sauce had totally permeated the bean curd to give a great flavour. There were severals wontons included in the bowl. The wontons Chairman Cheung offers were those HK Guang Dong Style. I personally prefer Shanghai Style as my not-so-origin-origin was from Shanghai. The wonton pastry was quite thin and soft, which one would expect the mouth feel would be dominated by the meat content from within. However the meat content itself was rather thin and tasteless, which hence made the wonton taste bad. The sliced half egg on the other hand was also disappointing. It was cold and didn't give much a flavour at all.
2) Beef Noodles with Steamed Pork Dumplings
This noodle bowl was good and was already better than my dried noodles bowl. The soup base tasted average and did not have a rich texture. The noodles were more firm and chewy when compared to mine. What I love most about the bowl was the beef and the steamed pork dumplings. The beef were in generous portion, more than enough really. The beef were very tender and soft, it was like having beef brisket from Sister Wah (華姐清湯腩), but had a stronger flavour. The steam pork dumplings on the other hand was amazing, again when compared to my wonton. The pasty skin was thin and soft as the wonton, but this time the meat content was way bigger. There were soup held within the dumplings which made the dumpling extra juicy and moist. Love the dumplings.
Sago with Mashed Red Bean Ice-Cream
The sago came in a large crystal bowl, containing a big portion that we didn't expect to get from a restaurant this tiny. The name of the dessert was confusing. It gave an impression that the whole dessert was about red bean. Yet it turned out the ice-cream was in mango flavour and the 'mashed red bean' was just plain red bean in sago. I was disappointed as I thought they might mashed the red bean and mixed it with the sago to make a icy mashed base, adding extra red bean and topped a red bean ice-cream to finish. Fortunately the dessert wasn't that bad. Mango ice-cream was firm and smooth. The sago was chewy and the red bean was boiled just right so it would not be too hard or soft.
Overall, I think the noodles Chairman Cheung offer was average among all the Taiwanese Restaurant in Hong Kong. Although it is hard to obtain the same quality as Taiwan, the noodles they offered were pretty nice and chewy enough. If you could not see a queue at the front door of the restaurant, I would recommend you to go and have a try, but don't expect too much.
程班長台灣牛肉麵
G/F, Causeway Bay Plaza 2, 463-483 Lockhart Road, Causeway Bay
2891-8633
Date of Dinning: 18 July 2010
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