After two weeks of this weird heat wave, the weather has finally cooled down enough so that noodles doesn’t seem like that much of a stretch for dinner. There are endless varieties of noodles all around the world, and I recently visited a small restaurant called Beef Noodle Bar, to try their specialty of, you guessed it, beef noodle.
There are several types of noodles even just within the beef noodle family, and Beef Noodle Bar serves the traditional noodles from Lanzhou, which is the capital city of Gansu, situated in northwest of China. Before dining at Beef Noodle Bar, I’ve only had Lanzhou beef noodle at a few restaurants in Box Hill, and they were not very memorable. After getting several recommendations to try out Beef Noodle Bar, I was keen to see how the traditional noodle would stack up.
Beef Noodle Bar had a number of side dishes, most of which were at a reasonable price of $2.00. This small plate was nice and refreshing, with the three ingredients each offering a different texture.
The beef were the braised kind that is common around China, however, each area has their own mix of herbs and spices that they put in the braising liquid, resulting in an unique flavour. The ones that Beef Noodle Bar is quite mild compared to what I’m used to, but it was flavoursome nonetheless, and the tendon has been braised down where it was still had a bite to it, but wasn’t too chewy.
I love soy products, in fact, there is always some tofu, beancurd puffs and the like in the fridge at home. These shredded bean curd sheets were light and refreshing, and were morish to have on the side.
There were only two mains on offer, the beef noodle, and the beef noodle soup. You could choose the width of the noodles you were after due to the hand made nature of them, ranging from thinnest to widest. The noodles all come with a scoop of chili, spring onions and coriander, and you can request to not have any of the three, because of my strong distaste for coriander, no coriander were present here.
I chose the wide noodles, and they were a bit overcooked for my liking. The stewed beef however, were very tender, and there was a good amount of it. This was a dry noodle, and it is therefore better suited for the warmer days imo.
Onto the soup version of the beef noodle. The soup was light and aromatic, and looked quite clear actually. The beef in the soup version were a lot more delicate in flavour compared to its stewed counterparts.
The thin noodles fared better in the texture department, with a nice bite to it. It might be safer to order the thinner noodles if you like your noodles al dente.
Beef Noodle Bar has been getting quite a bit of hype from the international students community. Given its proximity to Monash University, and the recent opening of a new restaurant close to Melbourne University, it is clear that students are Beef Noodle Bar’s primary target audience. They’ve done a good job at that too, with food that is quite traditional and hard to find, in addition to being reasonably priced and having a quick turnaround, it is indeed a good place to grab a quick bite to eat in between classes. I probably won’t be doing so any time soon, given the weather, however, I am looking forward to returning once the weather cools down.
How to get here:
Beef Noodle Bar is located on Derby Road, take the train on the Pakenham, Frankston or Cranbourne train, and get off at Caufield Station, the restaurant is right outside the station.