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Well Tony C was right again, this place does raise Taiwanese food to the next level. That guy should start a blog or something ;)
The location is a bit odd. It's in a residential area and the neon sign outside says kiki bar.
***panfried milkfish. Usually don't eat this stuff because it's filled with bones. This is deboned. Note the fat right in the middle. I think that's what makes this a delicacy. Skin is crispy on the other side. Fat tastes like gelatin. Very very good with a squeeze of lemon over it.
-"jar braised meat" braised pork with bits of dried squid. Very good, but once again, the braised pork at Shanghailander Palace takes the crown. And yes, I know it's comparing apples to oranges.
-vermicelli. Very al dente with a touch of black vinegar and garlic. Very different from the Sinbala version. I like it.
***Braised napa cabbage stew with 4 types of mushrooms, topped with shrimp and get this...fried pork rinds! Personally I think the fried pork rinds were unnecessary but the stew was delicious. Must get. Under the casserole section.
***Chicken with clams and baby bamboo. Served on a gas range. The soup became more concentrated and delicious with time. Chicken is pretty tough but I think meant more for flavoring the soup than for eating. Also a must get. Also under casserole and soup section of the menu.
-deep fried chicken roll. Very average. Pass on this one.
This place elevates Taiwanese cuisine past the standard deli type places and makes it a full blown restaurant. They even have set course menus at $288 and $388 (I think). The place was packed with several tables doing the banquet course dinner. Huge menu. Tons of offal for those that like that sort of stuff. Hint hint Offalo.
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