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Wine The Noodles: Red Wine, Beef Noodles, and the Side of Taiwanese Food London Hasn't Seen
- NOVA ESEA
- 5 hours ago
- 5 min read
Red wine doesn't survive a braise. The flavour burns off, absorbed into the sauce or lost to the steam. Chef Yu knew this. He'd trained in French cooking, spent years in Western kitchens, and understood exactly why adding red wine to a slow-cooked Taiwanese beef noodle broth was, technically, a waste.
He did it anyway. And when the wine vanished, he tried again. Different grapes, different regions, different ratios, testing bottle after bottle against his tomato and soy sauce base until he found one that held.
That was nine years ago. The bowl he landed on is now the signature dish at Wine The Noodles, a modern Taiwanese bistro on Bishop's Bridge Road in Paddington.
From Sales Manager to a beef noodle obsessive
Chef Yu wasn't always a chef. For years, he worked in sales, a career path that had nothing to do with kitchens. "I used to work in sales. I was a Sales Manager." But he was, by his own description, a beef noodle obsessive, someone who ate his way through every famous beef noodle shop in Taiwan. Nine years ago, that obsession turned into a recipe, and the recipe turned into a restaurant. Then two more. By the time COVID hit, he had three restaurants running in Taipei and a signature bowl that had caught the attention of Lonely Planet.
His partner Pei, the restaurant's co-founder and manager, had been living in London for years. She'd eaten at his Taipei restaurant and saw something in the bistro format that could work in a city where Taiwanese food mostly meant gua bao and popcorn chicken.
"I thought the bistro experience is kind of interesting. You can have alcohol, wine, cocktails with traditional Taiwanese food. So I tried to persuade him to come to London."
When people around them heard the plan, the reaction was unanimous. "It's crazy. Out of your mind." Pei pauses, then adds: "But I think this is a new start in life."
The Wine Problem
Chef Yu's background in Western cuisine is what led him to the red wine beef noodle in the first place. He took a French braising technique and built it around Taiwanese ingredients: soy sauce, tomato, his own hand-fried chilli paste with sesame oil. "I used the French red wine braised beef method, combined with Taiwanese ingredients and techniques."
The result sits somewhere between two traditions. As he describes it:
"It has the flavour of traditional Taiwanese tomato beef noodles, but also the taste of Western red wine braised beef."
The catch was the wine itself. Long braising kills the red wine note, leaving only tomato and soy. Chef Yu wanted wine in the first bite, not just the memory of it.
"I still wanted wine flavour from the very first bite. I tested so many different wines against my tomato broth, and finally found the right one."
Pei breaks it down for anyone unfamiliar with the bowl: the soup starts with a tomato base, cooked with soy sauce and red wine. The second layer comes from chilli, made in-house with sesame oil. And the third layer is a shot of rosé, poured in right at the end. "So you actually pour the rosé in. That's where 'Wine The Noodles' came from."
More Than Street Food
Walk into Wine The Noodles expecting a typical noodle bar and the interior alone corrects that assumption. A sculptural lighting installation rises from the central bar, red and black surfaces, floral tiling, and seating that feels closer to a wine bar than a street food joint.
Chef Yu designed the menu around a specific gap. After four years living in London and studying the market, he saw clearly what was missing.
"Taiwanese food in London mostly appears as street snacks. Popcorn chicken, gua bao. But that's not the full picture of Taiwanese food culture."
Taiwanese food in London mostly appears as street snacks: popcorn chicken, gua bao. Those are part of the picture, but a small part. What you'd actually eat at a Stir-fry shop (a Taiwanese bistro-style restaurant), the pineapple shrimp balls, the satay water spinach with beef, the squid with garlic, none of that existed here.
"So I faithfully recreated what Taiwanese food actually looks like, and presented it here."
A Taste in Their Memory
Pei notices something with the local customers. They walk in expecting Chinese food, and that's fine. But when they eat, something shifts. Pei "They would say, 'Oh, this is different. I'm not sure why, but this is a flavour we've never seen before.' Even though it looks like Chinese food."
For Taiwanese and other Asian diners, the reaction goes deeper. Pei describes customers who try the lu rou fan (braised pork rice) and immediately name a specific place in Taiwan where they had the same taste: a random stall, a night market, a street outside a train station. The dish unlocks a location. Pei: "That's what we want to bring. People being able to find a taste in their memory, from when they were travelling in Taiwan."
Chef Yu has heard one line more than any other. It comes from Taiwanese expats, students, and people who've been working in London for years. They take the first bite and say it.
"London finally has a Taiwanese restaurant that truly feels like going home. That sentence is our biggest motivation."
When I ask what he'd say to someone who's never been, Chef Yu answers in a single line:
"My goal is to show people overseas, and friends from other countries, another side of Taiwanese food."
His goal is to show people abroad, and friends from other countries, another side of Taiwanese food.
Pei keeps it shorter: "Come open-minded. Our dishes will surprise you."
Have you been to Wine The Noodles, or is it on your list? Tell us below 👇
🎥 Check our interview video below
Find Them
📍 75 Bishop's Bridge Road, Paddington, London, W2 6BG
🕣 Tue–Sun, 12:00–23:00 (closed Monday)
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