The Birth of Gubahmi 旅程的開始

The Birth of Gubahmi

Gubahmi was born out of a deep longing for home, embodied in a bowl of Taiwanese beef noodle soup. Growing up in Taiwan, beef noodle soup wasn't just my favorite dish – it symbolized the taste of family and home.

I still remember that NT$ 70-dollar bowl of beef noodle soup from my childhood. While it wasn’t the most affordable dining option compared to cafeteria meals, it was always our go-to choice whenever my family and I wanted to treat ourselves or indulge a little. That bowl of noodles brought not only a sense of fullness but also a warm, indescribable happiness. For us, it was more than just food; it was a special ritual that carried the emotional bonds and connections between family members.

However, after moving to Ottawa, the "Shawarma Capital of Canada," I realized that finding the taste of Taiwan, especially the beef noodle soup I missed, was nearly impossible. During the pandemic, those "stolen" two years made me feel even lonelier and more homesick. As the world shut down, the flavours of home seemed even further out of reach. Whenever waves of homesickness hit, I would think of that classic bowl of Taiwanese beef noodle soup. It wasn’t just food – it was a comfort, transporting me back to the “winter streets” of Taiwan during a brutal cold snap, where I could feel the familiar atmosphere and warmth of the people around me.

It was during this time that I had the idea to start Gubahmi here in Ottawa. I wanted to bring this bowl of beef noodle soup, filled with emotions and memories, to this city. My goal was to let more people experience not only this iconic Taiwanese dish but also the culture and warmth embedded within it.

Every bowl of beef noodle soup at Gubahmi starts with finding the right beef bones, followed by a careful five-hour process of simmering the broth – a detail-oriented craft. From there, I select the perfect noodles to pair with the broth, ensuring each component reflects the authentic, cherished flavours from my memories of Taiwan.

To me, this isn’t just a journey in the food business – it’s a way to bring a part of my home to Canada. Through this bowl of beef noodle soup, I hope to offer something that resonates with everyone, whether you grew up in Canada, are a new immigrant like me, or have never tried beef noodle soup before. I want everyone to find a sense of warmth and familiarity – a taste of home, no matter where you're from.

Gubahmi的誕生源自一碗對家鄉深深思念的台灣牛肉麵。

作為一個在台灣長大的人，

牛肉麵不僅是我的最愛，它更代表了家人和家鄉的味道。

仍然記得小時候那一碗70元的牛肉麵，

雖然它不是最便宜的外食選擇，與自助餐相比，顯得沒那麼實惠。

但卻是在我和家人想要犒賞自己，甚至放縱一下，牛肉麵總是我們的首選。

那碗牛肉麵帶來的不僅是飽足感，還有一份難以言喻的幸福與溫暖。

對我們來說，它更像是一種特別的儀式，承載著家人間的情感和聯繫。

然而，搬到渥太華後，這個“加拿大沙威瑪之都”，

台灣味想來是無法期待，更別說我所懷念的台灣牛肉麵。

特別是在疫情期間，那被“偷走”的兩年讓人更覺孤單與思鄉。

隨著世界封閉，家鄉的味道也變得遙不可及。

每當思念湧上心頭時，我總會想起那一碗經典的台灣牛肉麵。

它不僅僅是食物，更是一種安慰，

仿佛回到了台灣的”霸王級寒流”來襲的冬天街頭，

感受到那熟悉的氛圍與人情味。

正是在這段時光裡，

我萌生了在渥太華開設Gubahmi的想法。

我想把這碗承載著情感和回憶的台灣牛肉麵帶到這裡，

讓更多人不僅能品嘗到這道經典的台灣美食，

並且感受到其中蘊含的文化和溫暖。

Gubahmi的每一碗牛肉麵，從找到合適的牛骨開始，

再花上五個小時細心熬煮出牛骨湯頭，這是一個講究的過程。

再到選擇與湯頭完美搭配的麵條，

每一個細節都旨在還原那記憶中最純正、最美好的台灣味道。

對我來說，這不僅僅是一場餐飲創業之旅，

更是把家鄉的一部分帶到了加拿大。

我希望透過這一碗牛肉麵，

讓更多人，不論你是在加拿大長大，

還是和我一樣來這裡打拼的新移民，

甚至從未嘗試過牛肉麵的人，

都能從中找到一份溫暖和熟悉的家的感覺。