03/04/2014
Cheng Ban-Jang Beef Noodle: From Taiwan to Hong Kong
From Taiwan Raohe Street Night Market to Hong Kong, Cheng Ban-Jang has never changed his determination to pursue perfection in his beef noodles and to provide the best service for customers.
Around 25 years ago, Chang Ban-Jang started his own beef noodle stand in Raohe Street Night Market and made a name for himself for hardworking and strong bonds with customers. He won the first place in 2009 Taipei Beef Noddle Festival online competition, and received award from ICET Association in Taiwan. He has been a media darling for 20 years with prolonging popularity even during SARS epidemic. He was the first Taiwanese beef noodle cook with fan page, not just for his excellent food but also for his kindness to customers. To him, earning profit was never the first priority, but winning customers’ trust and heart. It is said that Chang Ban-Jang always secretly added more beef when students from underprivileged family came to his restaurant.
In 2010, Cheng Ban-Jang decided to close his restaurant in Taiwan and turned to the market in Hong Kong. With determination and mission to promote Taiwanese mind-blowing cuisine, Cheng Ban-Jang opened his first restaurant in Causeway Bay. However, Cheng Ban-Jang gradually found his Hong Kong partners unsuitable for further cooperation, as they valued profits more then food quality. Cheng Ban-Jang decided to terminate the contract and restaurant in Causeway Bay, and restarted again in Lai Chi Kok Industrial Building. Without decoration and convenient location, he only relies on his enthusiasm and food to regain his reputation. From beef noodles, braised pork rice to soy sauce braised food, he provides all kinds of diversely delicious gourmet snacks with ingredients imported from Taiwan, which make customers feel as if they were in Taiwan. He soon becomes one of the most popular restaurants on OpenRice website and makes a name for himself again in this new territory.
Although he has faced lots of difficulties in Hong Kong, being the representative of Taiwanese gourmet and hardworking spirit, Cheng Ban-Jang will surly brave all the difficulties and amaze Hong Kong again.
Information
Address: Flat 02, 1/F, Elite Industrial Centre, 883 Cheung Sha Wan Road, Lai Chi Kok
Phone: 25761199
Wild starch pearl drinks, braised pork sauces, braised chicken wing in soy sauces, simmered pig ears, pickled cabbage, dried bean curds are provided by “Cheng Ban-Jang Beef Noodle” in 2014 Taiwan Cultural Night.
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程班長牛肉麵：隔海飄香的台灣美食
一碗牛肉麵，曾在台灣饒河街夜市屹立21年，於2010年飄香過海進軍香港銅鑼灣，儘管合夥失敗而結束經營，數年後依然在長沙灣工廠大廈捲土重來、東山再起。他是把人與人間的情感看得比金錢更重的程班長，也是堅持寶島美食與台灣人真性情的程班長。
幾十年前程班長退伍後，拜山東師傅張鴻崳為師，努力從一個小攤販變成一個大店面，繼而在饒河街夜市一炮而紅。程班長秉持樸實、熱情和嚴格的精神，不僅奪下2009台北牛肉麵節網路票選第一名，也榮獲第十屆國家品質保證金像獎，二十年來他始終是各大媒體爭相報導的寵兒，即使SARS期間人氣依然不減。它是全台灣第一個有後援會的牛肉麵師傅，也是關心顧客的性情中人。傳聞有窮學生去到店裡，班長總是偷偷替他們加菜。
2010年時，程班長結束台灣的店面，決定要把台灣的人情和美食在香港扎根。然而，合伙的銅鑼灣事業卻所託非人，食材、口味和服務都遭拖累，遂於2013年結束和約。然而，程班長並沒有因此放棄，反而捲土重來，選在位於長沙灣的工廠大廈東山再起，決心要以美食和誠意再次感動香港人。不論是有名的半筋半肉紅燒牛肉麵、清燉牛肉麵，到滷味、雞排、冬瓜茶。台灣便當等各項美食，大多數食材、醬油、調味都從台灣進口而來，程班長也親自控管廚房及工廠，只為了確保重現台灣的原汁原味。
程班長再戰香江，儘管困難重重，但他從不放棄。程班長牛肉麵代表的不僅是台灣美食、更是台灣人真性情的精神。在香港懷念著台灣的美食和回憶嗎？在香港想要體驗台灣的美食跟人情味嗎？走一趟程班長牛肉麵店吧，最純粹的美食和人情在等著你。
店舖資訊：
地址：荔枝角長沙灣道883號億利工業中心1樓102室
電話：25761199
此次活動提供：山粉圓、滷肉、雞翼、豬耳朵、泡菜、豆干。
Written by Amber Lin and Henry Hu
