Since the Scarborough institution Beef Noodle House closed in 2024, I thought my chances of tucking into a bowl of properly braised beef noodles was gone. Then I heard about 579 Taiwan Beef Noodle House a Canadian outpost of a chain from Taiwan. 

At first glance, it seems there isn’t a lot of beef in the braised beef soup noodles ($15.99 for large) but the five slices are cut thicker, which gives it a heartier feeling. And while some restaurants may use a pure meat cut, 579 Taiwan braises a part that has cartilage attached so some pieces have a gelatinous bite, a texture I don’t mind but others may find grizzly.

You’ll likely want to upgrade to a large bowl as there aren’t that many noodles in a portion. Made to a medium thickness, they’re a little soft for my taste. But the salty broth does hold up against the carbs and already contains some chili oil so there’s a bit of a kick. For those who want it spicier there’s more tableside, just be careful as the chili oil is powerful.

What adds to the noodles are the chopped pickled vegetables, which you’ll want to sprinkle liberally into the dry mixed noodles with minced pork ($14.99 for small). While the dish already contains julienned cucumber and bean sprouts, the pickled vegetables provide interest to the otherwise tame garlicky noodles.

If noodles aren’t your jam, 579 Taiwan also offers dumplings as a base, eight nuggets topped with your choice of beef, tendon, and/or tripe. A great option for those who want a lot of protein. I decided to try the boiled dumplings ($9.99) solo and liked that they arrived freshly made and boiling hot. The seafood, meat, and chives filling just wasn’t the greatest, too fishy for my taste.

The Taiwanese popcorn chicken ($6.99) was delicious, enough to share amongst two people and is sizzling hot and crispy. Being well seasoned, the chicken doesn’t need condiments, it’s juicy and delicious nude.

Other ways to round out a meal is with a side of A choy ($4.99) that’s boiled and topped with sweet soy sauce and crispy shallots.

There’s also an array of side dishes ($3.49 for one + $3 for each additional dish). The thinly sliced jellyfish was tossed with julienned vegetables and a slightly spicy sauce. It’s not as crunchy as the Cantonese version but more flavourful and refreshing. Meanwhile, I didn’t love the lack of crunch with the cucumber and the sweetness threw me off… I guess I was expecting the Korean kimchi version.

Loyalty is rewarded at 579 Taiwan Beef Noodle House with a punch card where eight bowls get you a ninth for free. Cash payments garner a 5% discount, and the bill comes with a coupon for a free small dish for a following visit. Mark my words, after the success of the first Scarborough location, I’m sure we’ll see more 579 Taiwan restaurants popping up across the GTA.