Based on 327 reviews
Slow-braised pork belly in soy, five-spice, and rice wine reduced to a glossy, unctuous sauce spooned over short-grain white rice — the dish the restaurant is literally named after
Bone-in chicken pieces lacquered in the classic soy-sesame-rice-wine trinity, finished with a heavy hand of fresh Thai basil that wilts into the sauce — the dish that explains the English name
A thick-cut pork chop marinated and fried to order, served over rice with braising liquid — a staple Taiwanese lunch plate done the traditional way
