Our Mission
We are committed to being an approachable, easy introduction to some of Taiwan’s most beloved, iconic dishes, with quality food and exceptional service guiding our every endeavor.
Our Philosophy
Our philosophy is heavily inspired by the Japanese concept of Kaizen—continuous improvement.
We foster a culture that values the ongoing betterment of our craft through continuous learning, striving to make each bowl better than the last.
Why is the name “Flaming Ox”?
When we were designing our menu, we knew that we wanted to make our beef noodle soup the focal point, the star of the show. More specifically, “紅燒牛肉麵”, which loosely translates to “Red Braised Beef Noodle Soup”—this style of beef noodle soup is the most prevalent and well-known in Taiwan.
The word “燒 could mean “to braise”, but it could also mean “to burn”. It inspired us to call ourselves Flaming Ox—a representation of our fiery passion as well as our bold flavors. Our MaLa (numbing & spicy) style beef noodle soup is also one of our signature menu items, which is finished with a splash of our fiery, spicy red oil.
Meet the Team
Our Chef / Founder
Eric Chung, Chef and Founder of Flaming Ox, is a Taiwanese American whose culinary journey is heavily influenced by his heritage. Born to parents from Taichung, Taiwan, Eric chose to dedicate his career to the culinary arts, driven by a passion for cooking. After graduating from Le Cordon Bleu in San Francisco in 2007, he refined his skills at the Ritz Carlton, SF. Drawn to Asian cuisine, he traveled to Taiwan to learn the craft of wok cooking and noodle making.
Upon returning to the U.S., Eric became the youngest Lead Chef at Apple in Cupertino, where he led the Asian station.
Eric’s entrepreneurial journey took off with 333 Food Truck, operating two high-volume catering trucks that specialized in Asian Fusion, serving up to 1,000 customers daily.
In 2023, in anticipation of Flaming Ox's launch, Eric returned to Taiwan to deepen his knowledge of beef noodle soup by working at a renowned shop in Taichung.
He’s responsible for the creative aspects and recipes at Flaming Ox.
Our Restaurant Manager
Bonnie Lui, Restaurant Manager at Flaming Ox, brings over 14 years of expertise within the food industry.
She previously served as Business Administrative and Operations Coordinator at 333 Food Truck, managing large-scale catering events for over 1,000 people.
In addition to overseeing front-end operations, Bonnie also manages the kitchen at Flaming Ox, she specializes in the noodle station.
High school sweethearts, Bonnie and Eric have run two successful businesses together, with over 27 years of combined experience in management in the food industry.
