The World's Priciest Beef Noodle Soup

Eric Wang Yiin Chyi, the second-generation owner of Niu Ba Ba, explains, "While some may find the cost of our simplest noodles staggering, our unique approach to crafting beef noodles sets us apart from the rest."

Every bowl of Presidential Beef Noodle Soup features a selection of at least four premium beef cuts sourced from the United States and Australia, including high-quality, well-marbled options like ribbon steak and ribs.

The beef is carefully braised and frozen for three days before being sliced into specific shapes to ensure the ideal texture and flavor profile.

The broth is made from a blend of six different stocks. Additionally, diners can choose from five varieties of noodles, offering a range of combinations to suit individual tastes and preferences.

Wang: We take a completely different approach from the rest

The shop has gained a devoted fanbase, drawing food lovers from across the globe. However, their success was not achieved overnight.

After over 20 years in Canada, Wang Tsung Yuan, the founder of Niu Ba Ba and Eric Wang's father, returned to Taiwan in 1990 to open his own beef noodle restaurant.

"The taste didn’t resonate with the local palate at the time, and business was struggling," Wang recalls to Dinogo Travel. "My father’s business partner pulled out after just 11 days."

Focused on crafting the perfect beef noodle soup, Wang Tsung Yuan spent years fine-tuning his recipe.

In an unusual move, Niu Ba Ba downsized its space as its customer base grew. In 2007, the restaurant relocated to a more compact but cozy venue.

"We can only seat around 18 to 20 guests at a time," says Wang. "With fewer customers, we can focus on perfecting every bowl. It's all about quality, not quantity."

What’s the deal with TWD10,000?

Niu Ba Ba has been serving its signature Presidential Beef Noodle Soup for nearly two decades, but the eye-watering price wasn’t set until 2007.

"For almost 14 years, we left the price up to the customers, asking them to pay what they felt it was worth. Many said they’d gladly pay TWD10,000. So, in 2007, we made it the official price."

Wang suggests booking a reservation at least two days in advance.

After a lifetime of noodles, does Wang ever tire of the iconic Taiwanese dish? Absolutely not.

"Both my father and I are massive beef noodle fans," he shares.

"When dining out, we always order beef noodles wherever possible. We even enjoy beef noodles at Din Tai Fung – the Michelin-starred spot known for its xiaolongbao."

Niu Ba Ba, 149, Section 6, Minquan East Road, Taipei City, Taiwan; +866 287917187