Panda Panda’s soup will transport you straight to Taiwan

The broth hit my mouth. Images of my trip to Taiwan rushed into my head. A small noodle shop, sweaty humid air, a light breeze swaying the red and gold lanterns in the street. It all came rushing back.

Was I daydreaming? Did I hit my head? No, I was simply eating soup from Panda Panda Noodle House. 

To say the Whitehorse restaurant, located at 4121 4 Ave, has nailed everything that makes Taiwanese Beef Noodle soup great, would be an understatement.

The unassuming spot serves what can only be described as truly authentic Taiwain noodle soups. It’s easily one of the best I’ve had, better than almost anything I’ve slurped up in Canada and comparable to the soups I had in Taipei.

Many ethnic restaurants in towns like Whitehorse, and across Canada, can replicate the flavours of their home country’s cooking, but rarely do they match it. 

Panda Panda is an exception. First, let’s start with the broth. Taiwanese Beef Noodle soup broth tends to be sweeter than you’d expect, made from a combination of Doubanjiang bean paste, sugar, soy sauce, and spices like star anise and Sichuan peppercorns. 

Panda Panda’s hit all the right notes. It’s robust, dark and hearty, with a hint of sweetness. It’s something you’d love to drink on a cold dark, day. I found myself tipping the bowl back to my mouth, trying to catch every drop. 

The noodles themselves are cooked well. They appear to be freshly made and have that density you’d expect. The beef breaks apart easily as you bite it, a sure sign it’s been braised for the right amount of time. Plus, the number of beef chucks included is more than generous. 

Beside the soup, Panda Panda’s mapu tofu, a Szechuan concoction of bean paste, meat, chilis and tofu is another outstanding dish, bursting with that signature sweet flavour that makes it so popular around the world. It could’ve used a bit more spice, but I understand that not everyone wants to temporarily black out from the heat.

The problem with spring rolls is usually with the deep frying. Restaurants overdo them too often until their a deep-fried crunchy husk. Panda Panda’s veggie spring rolls weren’t overdone, but maybe slightly underdone. Still, it’s a good example of how they taste better when not overcooked.

If you’re looking to explore different Chinese food besides the standard kung pao chicken or dim sum items, Panda Panda is both delicious and authentic. We’re lucky to have it here.