The Wangs, two generations at the helm of the business.
You might have paid an astronomical amount, if you knew that the owners of the restaurant, the ** Niu Ba Ba ** in **Taipei (Taiwan) **, have taken 27 years to come up with the perfect recipe.
1990, Wang Tsung Yuan returns from Canada where he worked as an architect to open a noodle restaurant with a partner in his country. Taiwan . It didn't work out too well, as the soup didn't turn out to be good enough to keep a list of customers. Thus, the mr wang he was left alone to run the business eleven days later.
"At first I thought that frustration was inevitable for a business, but we had to be persistent and devoted, it was the best," explains the owner of Niu Ba Ba.
The Wangs, two generations at the helm of the business.
In a country where the ' fast food' devastates, the value of tradition is increasingly important. Mr. Wang and his wife visited many fancy restaurants but came to the conclusion that the food did not respect the essence of the Taiwanese cuisine.
They researched how to make the best noodles and started selling the first plate for free so that customers could put the price on it. One day a very famous DJ from Hong Kong showed up and ordered six cups of noodles for him alone. “When he finished, he said: "I feel like I'm eating some NT3,000 noodles ( 85 euros )" I laughed and replied, "Would anyone pay that price for noodle soup?"
In 1995, the restaurant was already a success with clients who booked two years view . It was in 2007 when the final price was set, that of 10,000 Taiwanese dollars.
At Niu Ba Ba the products are of the highest quality and are not reused.
WHY IT IS A SUCCESS
The first of the ingredients of these noodles made with the heart is time, the second is effort. the recipe is 100% traditional The meat is beef but of the highest quality.
There are four types of meat on the same plate, which come from the US, and even from Australia. “The broth is made with a French recipe. Contains 20 kg of beef bones and 20 kg of meat, and 24 hours of stew . The cut is also special”, tells us Eric, sons of the owners.
The main difference is that they don't reuse the food, as can happen in other Taiwanese restaurants. The waste is for stray dogs who live like kings.
His clientele is happy with the price. "The customers are not rich people, but business partners, tourists, people who come to celebrate a special day or lovers of meat noodles."