This post gives me hope that there are still some tasty beef noodle soups out there in SoCal!
For those who have been, where does Remy's Noodle Palace (City of Industry) fit into the ranks? Its Chinese name was taken from Chuan Wei Lao Zhang beef noodles in Taipei (over half a century old) but I'm guessing no affiliation.
Back in 2007 when I last went to Dai Ho, it was more known for their brothless noodles. The Taiwanese expat customers at the time mostly focused on sesame sauce noodles, or their meat paste noodles or dan dan style dry. Beef noodle soup was mostly an afterthought despite its higher price at the time (though guessing probably lower than now). And this is interesting considering the name of the shop contains "Lu Wei" (simmered/marinated small deli plates/apps which are good to have with the noodles). Is the owner who was dubbed the noodle dictactor still around? He was infamous for telling customers (even the Taiwanese expats) the proper way to toss/mix the noodles, almost like barking orders. Reviewers said he's ex-Taiwanese military, some expats thought it was a former gangster boss who was just passionate about noodles and sharing forcefully, how to enjoy them.... In memory the noodle texture was king (at the time) at least blowing away anything Northern California had to offer (which was not much at all).
The beef noodle soup culture in Taiwan is really amazing, deep, and wide and in some ways far more enjoyable than ramen when visiting over there. So many styles beyond the stewed version (hong shao), from using Lanzhou style hand pulled noodles, to Sanuki udon, to some extremes like using five cuts of beef from different cows across 5 countries (including Matsuzaka beef), milky sullungtang ox knee bone light broth versions, tomato based but not anything like Bo Kho, to making the beef consomme served in a Yunnan steam pot for beef noodles, and more. Some places have killer small plates to go with the beef noodles, some also have put some killer details in their chili paste that might look a bit more like miso, but incorporates bone marrow (one place in Taipei I think uses the specific spinal part), to add additional kick and fattiness to the broth, and for the hong shao broth fans, the addition of pungent pickled mustard greens is a vital component to complete the experience (of which from the bowls in the original post, Popcorn Chicken has that as an included side which is a nice touch).