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The Taiwanese benchmark — chicken braised in sesame oil, soy, and rice wine with a pile of Thai basil that wilts into the sauce; the test of any Taiwanese kitchen
Slow-braised beef shank in a dark, spiced broth over thick noodles — the version here leans toward the red-braised style with proper collagen richness
Taiwanese-style crispy fried chicken bites — seasoned with white pepper and basil, lighter and more fragrant than the American fried-chicken register