| Henry’s Taiwan |
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| Tuesday, 03 January 2012 13:59 |
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Spun out from the original Henry’s Taiwan just a few doors down in Chinatown, this restaurant has a refreshingly comfortable feel. Chef Henry Ku attracts a strong following for low-cost, high-quality Taiwanese fare, including his signature, juicy beef bing. Most fascinating, the two King Street locations offer different versions of his beef noodle soup. While the original Henry’s recipe is soy-sauce-based, the broth at Plus is slightly more elegant, seemingly to match the restaurant’s slightly more elegant ambiance. Slow cooking of shank and bones with just salt, sugar, pepper and a few herbs results in a delicate, clear broth that’s delightful. The soup includes house-made wheat noodles along with bok choy, green onions, herbs and tender pieces of beef.
Henry's Taiwan Review by Jay Friedman - December 2011 Related Article: |
| Last Updated on Thursday, 05 January 2012 02:23 |
