✨ AI Visit Notes
Among the classic queue-worthy stops on a Beitou day trip, this ramen shop certainly belongs on the list. After moving to 中和街, it kept its distinctly Taiwanese-Japanese retro style. It doesn't pursue the thick, salty intensity of Japanese Takaryu or Iekei ramen; the focus is affordable, mild Taiwanese hot-spring-style ramen with generous toppings. It is a longtime everyday favorite for quickly filling up on something hot after a soak.
● Hot-Spring Egg
The hot-spring egg comes in a small square bowl. Its white is tender, silky and partly set, topped with scallions, shredded nori and seasonings. A little wasabi from the side adds fresh pungency to the gentle egg flavor, giving the soft mouthfeel a sharper finish. It works well between bites of ramen, adding a gentle layer to the meal without competing with the broth.
● Soy-Sauce Chashu Ramen
Soy-Sauce Chashu Ramen is a popular signature bowl, with a strongly flavored Taiwanese-style broth and scallions, wakame, vegetables, dried bamboo shoots and chashu on top. The pork is thick, flavorful without becoming dry, and easy to bite through. The noodles remain springy and chewy rather than soaking soft. To get to know the shop's ramen character, this bowl brings soy aroma, thick meat and resilient noodles together.
● Mixed-Topping White-Broth Ramen
Mixed-Topping White-Broth Ramen uses white chicken broth to carry squid, shrimp, clams and meat chunks, gathering seafood and meaty aromas in one bowl. The toppings work harmoniously with the broth: you can move from seafood freshness to firm meat and a rounded soup. This mixed-topping series contains no chashu, making it better suited than a plain chashu bowl to anyone prioritizing variety from land and sea.
● Mochi
Mochi at a ramen shop is a cheerful culinary crossover. Fresh from the fryer, it arrives steaming and coated in fragrant peanut powder, two pieces per serving for sharing after the noodles. The outside is crisp, while the inside is soft, chewy and stretchy, with gentle sweetness naturally blending into the peanut aroma. The center is very hot, so let it cool slightly before eating. Saved for last, its sweet fragrance rounds off the richer broth and meat flavors.
On your first visit, choose Soy-Sauce Chashu Ramen for thick pork and soy aroma, or Mixed-Topping White-Broth Ramen for seafood, meat and white chicken broth. With a companion, order one of each to taste both, add a hot-spring egg between flavors, and finish with freshly fried Mochi. Tables are small, so having side dishes arrive gradually makes them easier to reach.
- Location:台北市北投區中和街30號, about a 4-to-5-minute walk from Xinbeitou (新北投站).
- Type:Taiwanese hot-spring-style ramen, fried dishes and sliced boiled side dishes.
- Highlights:A relocated longtime shop, generous toppings, mild broth and a lucky-bell fried-tofu game.
- Good for:A meal after a Beitou hot-spring soak, families with children and anyone wanting simple hot food.
📌 Editor's Wrap-Up
滿來溫泉拉麵 (Man-Lai Hot Spring Ramen) has stayed popular for years with bowls full of Taiwanese warmth and generous toppings, plus its playful fried-tofu game. The white and miso broths can feel a little thin toward the end because of their mild flavor and insufficient heat late in the meal. Still, the substantial thick-cut chashu and freshly fried tofu, crisp outside and soft within, make it a dependable, affordable local favorite for a casual, warming, filling meal after a Beitou hot-spring soak.
