By Sherman Chan,
Special to The Post

First, we had an order of the Salt & Peppery Chicken that had large chunks of juicy and tender dark meat. The batter was thin and crispy. It had enough saltiness and spice, but wasn't overly greasy. Although it looked more like a garnish, the fried string beans were crunchy. Sporting a large slice of braised pork belly, the Taiwanese Pork Bun was just as good. The mantou was soft and fluffy. Inside, the pork belly was tender and meaty with only a bit of fat. The classic combination of peanuts and sugar was spot on, balancing the spicy pickled mustard greens.
The signature Premium Beef Noodles with soup was served with raw slices of beef that were cooked in the hot broth. The beef slices had a melt-in-your-mouth buttery texture that with a bit of chewiness. The noodles were al dente; the flavourful broth was meaty and full of depth. The pepperiness was just right. The Beef Noodle Trio with braised beef shank, tripe and tendon’s broth tasted the same except with the tangy punch of the pickled mustard greens. Tripe had a tender chewiness whereas the tendon was a bit too soft.

As for the Beef Potstickers, the wrapper was thin and chewy, but the beef filling was so fatty that was liquid fat leaked out. Not a great mouth-feel. They did taste good.

Overall, we were quite happy with RedBeef, especially the premium beef noodles. Service was quite good. The only negative thing was the beef dumpling dish.

RedBeef noodle Kitchen

1947 W 4th Avenue, Vancouver, BC

The Good:

• Legit premium beef noodles

• Their regular noodles are good too

• Service was decent

The Bad:

• Prices are a bit higher, but okay given the location and quality

• Beef dumplings were not good

Sherman Chan is the #1 ranked food blogger on the Vancouver portal of Urbanspoon.com. Read more of his reviews at www.shermansfoodadventures.com.