At the section where Nanhai Road and Chongqing South Road cross, an area where people do not appear often, there is a rarely known shop that sells “fritters with golden beef rice noodle” which has been open for a year.
Although the name sounds like it was a store opened by a mainland Chinese, but the boss behind it is a Taiwanese, who gave up his high paying job as an actuary and changed to catering.
“I am happy to be cooking Pho every day! ” Tony, who wore only a tank top and hid in the kitchen on a hot day, said, “There was a reunion with my classmates a while ago, and everyone was working in a high position at a certain company, such as a CEO. I was the only one who changed my career, and felt like that topic was getting farther.”
Tony studied in the southern United States many years ago, and after returning to Taiwan, he did business and entered the company as an actuary.
“But I thought about my career for a long time, and thought that in the future, all I’ll do is sit there and calculate numbers. I know that this is not the life I want!” So he and his wife saved a small amount of money and boldly opened a New Orleans restaurant.
After six years had passed, he felt that his business has been operating very well. His New Orleans restaurant, “NOLA Kitchen” has won a variety of New Orleans specialties, has owned 5 stores, and has also opened a tabletop izakaya “Slag Man” selling lo-mei and beer. Last year’s “French Sauce Gold Beef Powder” was the third brand that he opened.
How did he know he wanted to sell Pho? “Reminiscences of American students!” He said frankly. From the New Orleans Kitchen, Slag Man to Vietnamese rice noodles, all of them are good memories of his study abroad, making food with emotions, making money without investing in shares, and Tony’s true passion. These memories allow Tony’s food chain restaurants to be special, and made with passion.
In the making of Vietnamese rice noodles, adding fried dough is a common way to eat, and will appear in some Northern Vietnam pho shops. Originally, they added the fried dough because they were afraid that the guests would not have enough to eat, but when it came to Taiwan, it became an exclusive feature at their shop.
Tony simmers the soup base every day, which is not as greasy as American pure beef broth. He preserves the beef oil in another can, allowing the soup to have a fresh and sweet taste. The store design uses wood as its wall, so that eating “pho” will no longer be a sweaty experience, but also an elegant one.