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HOME > CENTRAL TAIWAN > DINING

 
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COMPASS MAGAZINE > April 2012

Udon

A.

Udon

B.

Udon

240-5, WeiDao Rd, North Disrict (corner of
XueShi and WeiDao roads); (04) 2235-4277
11 am-8 pm
Chinese/Japanese menu
Wireless internet available.
Credit cards not accepted.
No service charge.

In order to offer diners the most authentically-flavored udon noodles, the chef--who studied Sanuki udon noodle-making in Japan--only uses imported Japanese wheat flour and carefully monitors noodle-cooking times. --By Ruby Wu, translated by Angel Pu

A. Egg and Soy Sauce Cold Udon Noodles (NT$100/small) contains a half-cooked egg and flavorful soy sauce, fish and seaweed stock. These cold, smooth noodles are especially delicious in summer.

B. Try adding different items to enhance the taste of the noodles. For example, diners can throw some free fried batter bits and chopped green onions into the Kimchi and Pork Hot Udon Noodles (NT$140/small). The chef recommends finishing the hot noodles as soon as possible in order to enjoy the best flavors.

UdonC. Udon is a self-service restaurant. There are many fried items, such as sweet yams, shrimp and cuttlefish (NT$15-50), plus free hot and cold drinks.

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