Tuesday, December 14, 2010

[台北縣] - 永和市 - 宏麵線 - Hom's Oyster Noodles in Yong Ho township, Taipei County. Homina Homina Homina!

When not in the mood to be satisfied by a bowl of some fatty pork over rice, let alone a simple bowl of beef noodle soup (with hopefully a complex broth), sometimes one would have to resort to the local bowl of noodles that hits the spot without being too filling.

Perhaps the rendition known as 蚵仔麵線 or Er (sometimes pronounced Oh) Ah Mi Sua in Fujian Taiwanese/Min Nan dialect. Fresh baby oysters, a special type of sun dried vermicelli noodle, an intricate simple yet deep secret broth (thickened probably with some cornstarch) with perhaps strong hints of turnip or daikon, katsuoboshi (shaved bonito flakes) to give it that smokey edge, meat bones. Then a little garnish, like chopped cilantro. Toss in some minced garlic, and you're all set.

Oh yeah...don't forget the chopped pork chitterlings/intestines....with a soft chewy casing and a bone marrow like interior! This is when access to a good oyster pancake 蚵仔煎 is somewhat restricted. And Ay Chung 阿宗麵線 is probably too far out of reach (Ay Chung's broth is spectacular, but he doesn't put oysters in his...doh!) http://beefnoguy.blogspot.com/2010/01/ay-chung-xiemending-taipei.html

I'm sure there are other places that do the oyster noodles much much better elsewhere, but it just so happens that this neighborhood vendor, known as "Hom's" (yes, same "Hom" as pretty boy pop idol Wang Li HOM but no relation) is just so down to earth, been in business nearing 30 years and is located at the end of a local market, almost to the point of obscurity, and delivers the bowl in quality, that I have no problems going back everytime.

You will find this vendor in the township of Yong Ho 永和市, virtually at the end of Chu Lin Road market  竹林路市場,  touching the residential areas. Right across it is a 24 hour convenience store, and it is not that hard to miss.

NT$30 or pretty much rounded to US$1. So simple, so satisfying and light.
A taste of the streets. A taste of the neighborhood. Delicious fresh baby oysters (fresh off the coast of western middle Taiwan is truly unbeatable), alas not enough in the bowl most of the time. But for now it will have to do.

Don't forget to splash on some black vinegar to seal the deal.

And sometimes I cannot resist ordering this called Yu Su Gunh 羹, just to have the crispy chips, that are essentially dried fish puffs. The broth unfortunately is not as interesting as the oyster noodle's, and is also thickened with cornstarch. But the fishy chips are amazing.

宏麵線 (Hom's Noodles)
Taipei County, Yong Ho Township, Chu Lin Road Alley 225, #64
Tel: 02-89280228

Tues - Fri : 8:00-18:00
Sat - Sun : 8:00-14:00


  1. That 魚酥羹 looks good :O Does it taste good too?

    By the way I wanted to ask you before I write my HK 九記牛腩 review! Do you think if I claim that the Taiwanese 清湯牛肉麵 in general taste much better with their depth and sophisticated soup base, compared to Kau Kee, that this has any truth in it?

    Since you're in Taiwan now, and I can only depend on my memories from my visit last year (and no photos sigh... or only a couple), I need some guidance before I make this statement haha. Hope you can help out. :)

  2. The funny thing about this blog is that people think I live in TW...unfortunately I don't! It is just a collection of memories for me from past travels (and those who like to read them).

    The 魚酥 is the best part...the soup is otherwise uninteresting and to me not even necessary. The problem is I have no idea where they get the chips from.

    I've never eaten at 九記 before and the style of cooking for even for 九記's broth is different than the Taiwanese clear broth beef noodle soup prep. I would say they are two parallel worlds, might not be fair to compare them. For one thing 九記 uses brisket cut. Taiwanese beef noodle soup generally uses tendons and shanks 牛腱 (some stores may offer a third beef part, the stomach or tripe cut in addition to the noodle bowl). Also 九記's supposed clear broth receipe is a trade secret, but includes the use of numerous Chinese herbs. It is really not something to discount (especially when they charge for extra broth, unlike most places in Taipei that usually won't bat an eye if you ask for more broth).

  3. Thirty GDAMN NTD. US$1. The pricing just kills me. They seem to purposely taunt us from Asia: we will price our food just at the equivalent of US$1. Bowl of kway chap, 30 Baht, kickass banh mi in Hoi An, 20,000 Dongs, 1 skewer of lamb in Beijing, 5 RMB. I'm not a conspiracy theorist by nature, but it's just too much of a coincidence.

  4. Apparently when you are visiting in Taipei from out of town, you must keep very quiet about the ridiculously low prices of high quality run of the mill street food, and try to contain your shocked reaction of awe. If you are a true local or want to act like El Cheapstadore, you may still open your mouth wide, but supposedly need to react in utter disgust by saying something like "NT$30? NT$50 for THAT? Too expensive!".

    By the way here's a fact I failed to mention....they say the owner of Hom's has at least two Benz's, and arguably a few other real estate investment properties. Not bad for selling US$1 oyster noodles for 30 years!!!