Taiwan Cafe

Beef Noodle Soup

Deeply braised beef shank in a rich, spiced soy broth over thick wheat noodles — the benchmark dish of Taiwanese cooking, and a reliable litmus test here

Braised Pork Rice (Lu Rou Fan)

Finely minced pork belly simmered in soy, rice wine, and five-spice until glossy, ladled over steamed jasmine rice — the ultimate Taiwanese comfort bowl

Three Cup Chicken (San Bei Ji)

Bone-in chicken pieces wok-fried with sesame oil, soy sauce, and rice wine, finished with a fistful of fresh basil leaves that perfume the whole dish

Popcorn Chicken (Yan Su Ji)

Bite-sized chicken pieces fried to a light, crackling crust with Thai basil and white pepper — the Taiwanese street-food classic that no other cuisine has quite replicated

Oyster Vermicelli (Oh A Mee Sua)

Thick, starchy oyster broth with plump oysters and tender rice vermicelli, finished with a sweet-savory sauce — a polarizing but beloved Taiwanese street dish

Scallion Pancake (Cong You Bing)

Flaky, layered pan-fried pancake with green onion threaded throughout — crisp on the outside, chewy in the middle, best eaten hot from the pan

Pork Chop Rice

Pan-fried bone-in pork chop with a soy-marinated crust, served over rice with pickled mustard greens and a soy egg — a Taiwanese diner staple done right

Cold Sesame Noodles

Chilled wheat noodles tossed in a sesame-peanut sauce with cucumber julienne and a chili kick — a refreshing counterpoint to the heavier braise-forward dishes