龍門客棧

These lovely soft steamed buns are perfect for encapsulating the braised pork belly to create the oriental burger: 控肉包 Kong Bak Bao!

Another popular ingredient sweet potato which you will find in Taiwanese dishes all so often, as a veg, a staple or even in desserts. This is a simple classic home style dish of simply stir-frying the leaves in minced garlic.

This is the most incredible roast chicken I had in Taiwan. Clearly delicious but we were eating so quickly I did not have the chance to decipher how this was prepared. We were told the chicken used are reared in the mountainous area 山雞 and has that firm texture. I think it was actually a rooster that was served, note that crown!

How else should you describe this. Every thread of this oriental pasta hand-sliced, silky smooth and carries the umami which you can't find from mass produced, machine made noodle. Mee Suah originates from the Hokkien 福建 province and Taiwanese have perfected this from the early immigrants lured by the mining opportunities about a century ago.