My wife and I made Formosa Taipei II our Saturday dining destination this week, and we were treated to some very solid Taiwanese chow.
We started with xiao long bao, radish cakes, and Taiwanese potstickers. The soup dumplings look a little deflated in the photos, but their thin skins were actually quite full of broth. The radish cakes are similar to what you’ll find in a Cantonese dim sum joint, but thinner and a little less full of Chinese sausage, onion, etc. I’m amazed at the way well prepared Taiwanese potstickers, like the examples we were served at Formosa, stay plenty juicy despite the open ended wrappers.
We also split a bowl of beef noodle soup and a dish called “braised pork over the rice”. The former was a nice rendition with a tremendously rich broth, a strong five spice element, and a mild hit of heat. I wouldn’t have minded a little more spiciness, but I’m picking nits. “Pork over the rice” turned out to be some very nice soy braised pork belly with pickled daikon, soy sauce egg, bok choy, pickled mustard greens, and a delicious but unidentifiable purplish pickled substance that was also redolent of five spice (any help there?) served over white rice.
Not a bad dish in the bunch. We’ll be back.
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