Four Four South Village — Restaurant in New York

Four Four South Village remains one of my favourite restaurants in NYC, let alone in Flushing - which is saying a lot! They serve some of the best Taiwanese food I've ever had outside Taiwan, and after coming regularly for years, I have yet to have an unsatisfying meal here.

Taiwanese food (good Taiwanese food!) can be surprisingly hard to come by in NY, but thankfully I can always satiate my cravings for delicious beef noodle soup here. All of their options (regular/tomato/spicy broth) are fantastic, and the beef cuts are always tender, juicy, and so flavourful. The portion size is pretty big, and price point has always been more than fair. (The Manhattan location is a few dollars higher per bowl, I think).

Other than the classic soup noodles, I've also had the chance to try a lot of their other dishes, too, such as the noodles with beef and spicy sauce 麻辣牛腱乾拌麵 (and also the non-spicy version, too), Szechuan dan dan noodles 四川擔擔麵, and braised beef rice 紅燒牛肉飯. The various luwei side dishes have always been great, too, although definitely a little on the pricier side. I often order the assorted luwei platter 滷味拼盤 to share with a larger group, and it's always a hit.

Four Four might be the restaurant I've frequented the most in NYC, and I think understandably so -- I already am looking forward to my next visit to this super authentic and standout Taiwanese...

Four Four South Village is a Taiwanese restaurant that hopes to become the No.1 beef noodle in the hearts of overseas Chinese people around the world. Using locally sourced high level beef and wheat flour, combined with imported raw materials from China and Taiwan, as well as techniques from gold and silver medalists of the International Section of Taipei International Beef Noodle Festival, they create delicious Taipei Beef Noodles.

Not only are the beef noodles delicious, but each toppings/garnish you add increases the depth of the flavor. I personally enjoy their braised beef and tripe! Their braised beef is soft, easily splitting apart in your mouth. The honey-comb tripe is chewy with just enough elasticity for flavor and bounce.

I was not too fond of their Sesame Oil Chicken Soup as the sesame oil was a bit strong. However, their rice dishes were tasty! I highly recommend the Taiwanese Fried Pork Chop Over Rice and the Taiwanese Popcorn Chicken Over Rice. The breading for the pork chop and chicken were just perfect, not too thick or too much breading. The meat were tender and the had just enough crisp that was neither too hard...

The name of the restaurant refers to the village in Taipei just south of the military factory operated by the 44th unit. Personally I didn’t know about such area in Taipei, but this establishment obviously pays homage to the village’s cuisine.

We were on a food crawl on a Sunday and its Gua Bao (pork) $6.95 was our first stop. We were very pleasantly surprised when we got here. This block on Prince Street has gotten a complete face lift and the vibe has quite hip. Inside the decor has also been redone. The partition is very strange as the entrance leads straight into the galley while the dining areas are located on both sides.

The two Gua Baos were ready rather quickly in about 10 minutes. At first it was quite disappointing because the buns were tiny, but the pork belly was on par and on point, and the grounded peanuts and the abundant cilantro sent the taste buds straight to heaven!

So as far as my food crawl, it did it’s job! I’m happy with the stop.

PS. Regarding the tiny size of the bun, it seems to be the new restaurant standard. It’s the same size the Peking Duck buns - half it’s...