SEATTLE/BELLEVUE: Henry’s Taiwan Plus – Guest Post by Tiffany Ran

SEATTLE/BELLEVUE: Henry’s Taiwan Plus – Guest Post by Tiffany Ran

Guest post by  Tiffany Ran, the Foodbeat Ethnic Food Contributor, and writes for various publications in Seattle. 

It wasn’t the most graceful moment. I slurped my bowl of noodles, my forehead beaded with sweat, nose running, and in pure delight over my savory facial.

Knife Cut Noodles with Chicken
The Plain Noodle Soup at Henry’s Taiwan Plus, is anything but. Its Chinese name— translated as Sun Spring Noodles—conveys the comforting nature of this dish, a belly full of springtime warmth. The dish is unique to Seattle, said owner Henry Ku.

Plain noodle soup (a.k.a. Sun Spring Noodle Soup)
“No one in Seattle would make this,” said Ku. “It’s very difficult to make.”

The key to the dish is the soup, a savory, light broth sweetened with a handful of chives and bean sprouts. At first bite, I was taken back to the streets of Taipei, where street vendors pile on the noodle love at late night hours. Also unique to Seattle is the Crispy Fried Sparerib served over rice, the lunchbox meal of every Taiwanese kid’s dream.

Pan fried Chive Pockets
From a greater array of dim sum to extra rice dishes, knife cut noodles, soups, and sweet desserts, Henry’s dishes draws inspiration from street food, restaurant dishes, and homegrown favorites.

“My beef noodle soup doesn’t lose out to the ones in Taiwan,” said Ku.

Both dishes inspire arguments among locals about where to get the best, but in Seattle, Henry’s is the place. The beef noodle soup, has a lighter broth, offering a new way to try the dish that is made both ways in Taiwan, richly dark or light. Other must-trys include the miso cod (a throwback to the Japanese influence in Taiwanese cuisine), pan-fried hambow dumplings (handmade!), and the three cup chicken (braised in soy sauce and rice wine until dark, caramelized, and sexy). The dishes served in Henry’s two other restaurants—one only a few stores down on King Street, and another in Bellevue— vary, but the menu at Henry’s Taiwan Plus adds new understanding to the multifaceted nature of Taiwan’s cuisine, a place to dine for those looking to dig deeper.

3 Cup Chicken

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4 thoughts on “SEATTLE/BELLEVUE: Henry’s Taiwan Plus – Guest Post by Tiffany Ran”

  • By Anonymous February 21, 2012 – 6:26 pmStacy! It’s Aunt Mary Beth. I am enjoying your blog and love the phtoos and themes. Sam and I will have to make the ‘Star’ noodle soup You are doing things with your kids that I so enjoyed doing with mine when they were little and full of wonder! Awesome that you are savoring a piece of each day. It is wonderful. Have a great rest of the week!XO Aunt MB

  • yaelian, ja det e4r ve4ldigt spe4nnande…han var en se5n fin gammal man, den mneann!flickanochtanten, ett riktigt e4ventyr e4r det att vara he4r.petra, tusen tack ff6r tipset, ve4ldigt fin blogg! japan e4r helt klart seve4rt, skulle ge4rna resa genom hela landet…elsie, ahw? snap ik niet…oh, ik wens dat je bij was. en dat je haar uitvallt is zeker niet makkelijk, ik voel dat ik je wil spreken liefs vier ogen of telefoon. kus en liefde.

  • Ooh,Looks good. Thanks for the tip! I need to explore Atwater more: so close- but Tomory & I have relaly only been to Canele (which was very good)….I laughed when I saw “Take Me Away to that Secret Place.” I hate that horrid song! 🙂

  • Prythuviye upatha saha jeeeven parinamaya vima gana moolika karunu me lipiyen labuna. Idiri lipith kiyavanna aasaven inne.Vadagath karunu apita laba dena obata thuthi!

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