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Beef and Noodle Soup ($324), Niu Ba Ba, Taipei, Taiwan

This ain’t your dorm-room ramen: Chef Wang Cong-Yuan spent 15 years perfecting his steeply-priced soup, which is constructed with four special cuts of slow-braised beef (from Australia, the U.S., Brazil, and Japan), a blend of up to six different stocks, and one of 20-odd varieties of unique noodles. We recommend sipping, not slurping.

(Credit: © Wikimedia Commons/Janine Dupree)

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