Orange Square

Braised Pork Rice (Lu Rou Fan)

Slow-braised fatty pork belly spooned over white rice, the sauce dark and glossy with five-spice and soy — a clean execution of Taiwan's most iconic dish

Beef Noodle Soup

A full-bodied, deeply spiced broth with tender braised beef and chewy hand-pulled noodles — the benchmark dish for any Taiwanese kitchen

Scallion Pancakes

Crispy, layered flatbread with a pronounced scallion fragrance and satisfying chew — best eaten immediately from the pan

Three Cup Chicken (San Bei Ji)

Bone-in chicken braised in sesame oil, soy, and rice wine with a heap of Thai basil leaves — intensely aromatic and slightly sticky

Popcorn Chicken (Yan Su Ji)

Bite-sized fried chicken tossed with crispy basil and white pepper — the street-food version that Taiwanese restaurants in the Bay rarely get quite right, but this one comes close