Duan Chun Zhen, renowned for its sumptuous classic Taiwanese beef noodles, welcomes the opening of its fifth location in Hong Kong, at ELEMENTS in West Kowloon. This new branch of the beloved international chain upholds a family legacy of authentic Sichuan flavours while capturing the vibrant essence of Taiwan’s night-market culture, presenting irresistible beef noodles, popular rice bowls and signature street snacks.
Seating 80 diners, the ELEMENTS outlet is conveniently located next to the cinema, luring film buffs and foodies into inviting interiors for bowls of aromatic comfort food. Chinese tradition meets contemporary elegance in warm wooden tones, with bamboo features lining the walls and criss-crossing the ceiling, and wooden floors and subtle wooden accents adding a sense of natural charm.
To celebrate the opening of its latest Hong Kong location, Duan Chun Zhen will gift an exclusive facial mask daily to its first 20 customers who order any noodle dish from 19-25 July 2025. Launched in Taiwan earlier this summer, the skin-nourishing Green Pepper Flavour Beef Noodle Mask is infused with Damask rose extract, collagen, vitamin B8 and the delightful aroma of green Sichuan pepper. Extending the brand’s artistry beyond the kitchen, this uplifting keepsake for lucky diners is ideal for pampering skin during the sweltering summer months.
As an additional limited-time offer, patrons of Cafe Deco Pizzeria can present their receipt at Duan Chun Zhen in ELEMENTS within 7 days to enjoy HK$30 off the bill (with a minimum spend of HK$100 or more between 19 July and 18 August 2025). Both restaurants are managed in Hong Kong by Cafe Deco Group.
The story of these celebrated Taiwanese beef noodles begins with Duan Chun Zhen, a passionate home cook who arrived in Taiwan from Sichuan in 1945. She supported herself by making the traditional seasonings of her province – bean paste, pickled pepper, spicy bean curd, sweet fermented rice – as well as aromatic Sichuan braised dishes, and selling them from a bicycle stall at Hsinchu Air Base. Her grandson, Fan Kwong Zhi, heir to her culinary expertise, opened the family’s first noodle shop in 2007 to honour her memory. Connecting Taiwanese cuisine to the world with beef noodles, the brand has grown to embrace 11 outlets in Taiwan, 5 in Hong Kong, and 2 in California, USA.
The soul of Duan Chun Zhen’s house-special classic beef noodles is the broth that takes 18 hours to perfect, starting with an intricate 8-hour process of stir-frying raw fatty beef together with 23 different spices and herbs, including Da Hong Pao (big red) Sichuan peppercorns and Pixian doubanjiang (broad-bean paste). This intense, fragrant base is used to braise beef, which then simmers for hours with beef bone to make a moreish, mouth-tingling broth.
Diners can choose from 2 kinds of noodles – thin noodles or wider, chewy handmade noodles – both designed to soak up the delicious house soup. During a traditional vermicelli production process, the thin noodles are punctured by multiple air holes, increasing their ability to absorb the flavours of the liquid. The handmade noodles benefit from repeated dough sheeting that not only keeps them firm and elastic but also results in an uneven thickness so they too can better ingest the soup.
A whole chicken is simmered for 6 hours for the flavoursome and fragrant soup base of Rich Chicken Broth Noodles with Drumstick (HK$88) and Chicken Drumstick Noodles in Pepper Soup with Pickled Greens (HK$88). Among a selection of dry noodle dishes, Shredded Chicken with Garlic Flavoured Dry Noodles & Peanut (Thin Noodles) (HK$78) and Shredded Chicken with Green Pepper Flavoured Dry Noodles & Peanut (Thin Noodles) (HK$78) swaps the rich and fragrant soup for a dry, spicy punch. Satisfying rice dishes are also available, including Taiwanese Braised Minced Pork Rice (HK$78) and Vegan Minced Pork Rice with Organic Mushroom (HK$68).
The authentic Taiwanese dining experience extends to signature items such as Sanxing Scallion Pancake (HK$48), whose crusty exterior reveals a soft, aromatic interior and the sharp, peppery taste of Taiwan’s best scallions. Taiwanese Fried Chicken (HK$48) and Deep-fried Pork Chop (HK$48) are other favourite choices. For a unique twist, guests are invited to savour the slightly salty Pork Intestine with Thin Noodles (HK$48) and the huangjiu-infused chicken treat of Chinese Yellow Rice Wine Boneless Chicken with Red Date (HK$78). Shrimp & Pork Wontons in House Special Chili Oil (HK$68) and Spicy Duck Blood Cellophane Noodles (HK$88) also deliver the spicy essence of Grandma Duan’s life-long love and creativity.
To cater to the ELEMENTS business crowd, Duan Chun Zhen presents a convenient Combo Set at lunch, priced from HK$118 to HK$158 for a noodle or rice course, plus a complimentary snack of either Taiwanese Fried Dumplings (3pcs), Taiwanese Fried Chicken (3pcs), or Deep-fried Pork Chops (3pcs), and a refreshing drink. Options include Ginger Tea, Winter Melon Tea, Ginger Ale or another soft drink. For an additional HK$12, lunchers can upgrade to a selected house-speciality drink.
The beverage menu showcases classic Taiwanese favourites, starring the flavoursome and textural Winter Melon Barley Delight (HK$36), sweetly fresh Peach Jasmine Green Tea (HK$34), and tropical Passion Fruit Pineapple (HK$34). Each beverage offers a unique flavour profile, perfect for complementing the restaurant’s vibrant dishes.
