Golden Ox Noodles has quickly become one of Ottawa’s favourite destinations for authentic Southeast Asian cuisine. Located on Preston Street in the heart of Little Italy, the restaurant has built a loyal following by introducing diners to the rich flavours and traditions of Indonesian and Malaysian cooking. From handcrafted appetizers to aromatic soups and ever-changing monthly specials, Golden Ox has remained committed to staying true to its roots while welcoming guests eager to experience something new.
We recently sat down with the owner, Hendra Tan, to discuss the restaurant’s beginnings, its culinary philosophy, and the vision for Golden Ox’s future.
Q: Preston Street is famous for being Ottawa’s Little Italy. What inspired you to open a Southeast Asian noodle house right in the heart of this historically Italian neighbourhood?
A: I had 3 locations in mind initially where to open, Westboro, Elgin, and Preston. Preston was the only one available at that time. Preston also became a culinary street in Ottawa offering many different cuisines.
Q: What is the story behind the name “Golden Ox”? Does it tie back to a specific cultural meaning or family history?
A: My daughter was born in the year of Metal/Golden Ox (Chinese Zodiac year).
The Menu & Culinary Philosophy
Q: You feature items like fermented soybean (tempeh), monk fruit, and pandan. How challenging is it to source authentic, high-quality Southeast Asian ingredients here in Ottawa?
A: Surprisingly it’s easier than I had thought. It was harder back in the late 90s.
Q: If a customer is visiting Golden Ox for the very first time and knows nothing about Southeast Asian cuisine, which single dish do you insist they try, and why?
A: Tales of the Orient, which is our Ox tails soup, has the base of Southeast Asian Cuisine spices, aromatic herbs, and I’ve been told it is the most complex flavour. And it’s different from what Ottawa is familiar with.
Some of the dishes served at Golden Ox
Community & Business
Q: You’ve generated a lot of positive buzz online and within the local community. How does it feel to see the Ottawa food scene embrace your authentic flavours so warmly?
A: Knowing that people genuinely connect with the food we love making is the best feeling in the world. It pushes us to keep doing exactly what we’re doing without compromise.
The Future
Q: As you continue to grow, do you have plans to introduce new regional Southeast Asian dishes to the menu, or perhaps seasonal specialties?
A: We actually introduce a new menu monthly, that is part of our identity.
Q: What is your ultimate goal or long-term vision for Golden Ox Noodles within the Ottawa culinary landscape?
A: The ultimate goal is longevity and connection. I want Golden Ox Noodles to become woven into the fabric of the city’s food culture, the kind of neighborhood institution that locals introduce to out-of-town guests as an essential Ottawa experience.
Cultural Identity & Translation
Q: When serving dishes with such deep cultural roots to an audience that might be unfamiliar with them, do you ever feel a tension between wanting to educate your guests and just wanting them to enjoy the meal? Do you view yourselves as cultural ambassadors?
A: No, I enjoy educating guests, and hopefully they can enjoy the meal. I don’t view myself as a cultural ambassador but at the same time, I don’t mind educating guests when they ask questions.
Q: You are celebrated for not compromising on your heat levels. But beyond just the chili, what is the hardest flavour profile or texture in Indonesian/Malaysian cuisine to “translate” to an Ottawa palate?
A: Shrimp paste flavor, for some guests it can be really smelly.
Q: “Authentic” is a word thrown around a lot in the food industry. What does authenticity actually mean to you? Is it about strictly following a grandmother’s recipe, or is it a feeling you create?
A: Staying true to traditional recipes, techniques, and ingredients.
The Philosophy of Flavour & Memory
Q: How has your own palate changed since moving to Canada, and does that personal evolution ever unconsciously bleed into the traditional recipes you prepare?
A: My palate definitely has changed for the better, and I’m sure it unconsciously plays a role.
The Reality of Hospitality
Q: The restaurant industry is famously grueling, but pouring your heritage and personal history into a bowl day after day adds another layer of vulnerability. How do you protect your passion for cooking from the daily stresses of running a business?
A: Be positive, always looking from a positive point of view.
Q: At the end of a chaotic Friday night, when the doors are finally locked and the kitchen is quiet, what does true success actually feel like to you? Is it the financial bottom line, the empty bowls coming back to the dishwasher, or something more intimate?
A: Empty bowls for sure.
Q: What is the most labor-intensive or technically difficult element of your menu that the average customer probably takes for granted?
A: Our Risoles is the most labor intensive, from making the skin, cooking the fillings, and rolling them up.
Golden Ox Noodles has carved out a unique place in Ottawa’s culinary landscape by remaining true to traditional Southeast Asian cooking while introducing new audiences to its rich flavours and traditions. With a commitment to authenticity, a constantly evolving menu, and a passion for sharing great food, the restaurant continues to build the lasting connections that define every great neighbourhood dining destination.
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