Chef Hung – CBC Review

Chef Hung Taiwanese Beef Noodle in Edmonton marks the 11th Chef Hung restaurant to open in the partnership between Hung Ching-Lung and the B.C.-based Fairchild Group.

Ching-Lung is a three-time winner of the Taipei International Beef Noodle Festival Competition between the years of 2007 to 2010.

If you haven’t received the memo yet, Taiwanese food is gearing up to be the next “it” food, so, if you’re the type who bases your travel around food, then check out this island off mainland China. It’s a wonderful place to explore and yes, the food is pretty spectacular.

A sampling of food offerings from my recent trip to Taiwan.

Chef Hung Taiwanese Beef Noodle (or Chef Hung, for short) is the second Taiwanese restaurant to open in Edmonton in the past 15 months. I reviewed Formosa, the first to open,  in December 2018 and loved it.

To see what I thought about Chef Hung, have a read of the CBC web article, or listen to my on-air review with Mark Connolly.

Some photos to give you an idea what’s on offer:

Beef noodle soup and popcorn chicken.
Hot and sour soup with dumplings.
Deep-fried squid balls and cold mixed baby cucumbers.
Shredded soft dried pork and egg wrap and braised pork over rice.


Pan-fried ground beef cakes.

Author: Twyla Campbell

World-wide wanderer, CBC Edmonton AM Restaurant Reviewer, Member of Edmonton’s Slow Food convivium, oenophile, epicurean explorer and a freelance writer whose works have appeared in several magazines and newspapers including More, Above & Beyond, Avenue (Edmonton), Up Here, Northern Flyer, Opulence, City Palate, the Edible Prairie Journal, The Edmonton Journal, Slow Food Canada, Lifestyle Alberta, and on Slow Food Edmonton’s website. Grant MacEwan University (Professional Writing Program) Bachelor of Applied Communications Degree (in progress). I’m a Tweeter @wanderwoman10