Austin Hu, owed Chef of Madison, had a special menu, featuring Taiwanese Beef Noodle Soup 牛肉面, for just 1 day only – April 21, 2014 – Beef Noodle Diaspora Part Deux.  Hopefully you didn’t miss out.  But if you didn’t get 1 of the 150 bowl, looks like you’ll have to wait next year.

The classic Beef Noodle Soup is a hearty broth with tender beef and tendon, swimming with noodles.  Hu’s broth is nice rich and savory one with sweetness coming from carrots, offset by daikon.  Personally, I think I might a slightly spicier one found from JiHeng 吉亨 (a small Taiwanese chain here in Shanghai) – but it could go either way.  But I think Madison’s expat crowd would enjoy a less spicier flavor.  But after thinking about it, I realized the subdued broth accentuated the beef flavor broth soup. His beef and tendon are on par with some of the best with taste and crumbly texture.  The Marinated Tofu and the Preserved Quail Eggs are couple of dishes, I would have had together – similar to a (Thousand Year Old Egg with Tofu – another classic Taiwanese cold dish appetizer).  Unfortunately, the Taiwanese sausage was less liked item.  Hu practically twisted my arm in having me order the Beef Rolls, which was well worth it.  And if that wasn’t enough, the Yang Le Dou (A Taiwanese kid’s yogurt drink) Sorbet finished me off – with a total of another 1/2 kilo weight gain.

Hu likes to take time from his busy schedule to create Asian these comfort foods, like the Vietnamese Banh Mi with Grumpy Pig earlier this month. for 1 day special events.  When Madison first opened, the Sunday themed dinners were to crave for.  Hu indicated, even with his new speakeasy bar opening next month or two and his other projects, he still has plans to revisit the Sunday Theme Dinners.

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