熟悉的台湾味

环境 ★★★★
服务★★★★
菜色 ★★★★

位于行天宫附近巷弄内的「侬来餐厅」,是间已有30年历史的台菜老店,只要遇上吃饭时段,人潮总是络绎不绝,若没事先订位想临时用餐,那可得饿着肚子等上好一会儿,其美味程度连我乘车前来的出租车运将也赞不绝口,直说每年农历初五全家一定在此聚餐,且他至少已在此用餐达10年之久。

【台北美食】侬来餐厅 - 师傅|TaiwanDay

有妈妈味的健康料理

餐厅由有台菜功夫底子的黄老板所创立,现已退休交由第二代黄景龙师傅担任厨艺总监。入行也近 11年的龙师傅,不但对料理有极大的兴趣,也在许多国家级的烹饪比赛中得名,并受邀前往世界各地如巴西、哥伦比亚、巴拉圭、阿根廷……等国家,推广美味的台湾料理。对龙师傅来说,台菜就是妈妈菜的味道,仅需以简单的葱、姜、蒜调味,并透过多年来练就的料理功夫,与火候掌控的精湛技巧,就能表现出食材的最佳美味,他也将侬来的台菜料理,调整为符合现代人期望的健康低油低盐料理,让台菜保有其原始的风味,却少去古早的重油与重咸,希望来此的饕客们,都能吃得安心又健康。

推荐料理:
帝王蟹和风沙拉(450元):肥美的蟹脚一支支站立在新鲜的生菜上,底下满满的色拉盘则摆放着甜豆、洋葱丝、玉米、黑豆、西红柿及蔬菜等,色彩缤纷极其吸睛,是道清爽开胃的前菜。
佛跳墙(1200元):这道宴席必备的古早味料理,是台菜中的经典,亦是侬来餐厅的招牌菜。食材顶级又丰富且份量实在,拿起汤匙一舀,满满的卤料令人为之赞叹,包含鱼皮、栗子、排骨、芋头、黑枣、香菇、大葱、鲍鱼、笋丝、海参、蹄膀等,样样皆炖得极其入味,才稍轻夹起排骨,已软嫩至骨肉分离,入口后那细嫩的肉排随即在齿颊间化开,口中尽是炖卤入味的食材香气,且尾韵久久不散。想品尝这美味,可得提早预订,以免扑空哦!

【台北美食】侬来餐厅 - 菜肴|TaiwanDay
【台北美食】侬来餐厅 - 菜肴|TaiwanDay

红蟳米糕( 700元):选用足足有 12两重的新鲜肥美红蟳,与自制的糯米及火腿、莲子、虾米、猪肉丝、油葱、香菇等八宝料一同蒸煮,让米糕吸满红蟳的鲜味及八宝料的香气,除了可品尝丰富的食材外,那粒粒入味的糯米饭,才真是精华所在,难怪只要客人点用,总是盘底朝天吃光光,连一粒米饭都不剩呢!
金沙排骨(220元):色泽金黄缤纷的金沙排骨,才由服务人员端近,已香气扑鼻。那酥脆馨香的排骨使用独门秘方腌渍入味,与去油热烤后的咸蛋黄一同拌炒,加入蒜末、辣椒及葱花为其加分点缀,咸香脆口且不油腻的滋味,让人一尝难忘。
蒜香中卷(290元):炒得油亮的蒜香中卷,有着焦糖色的漂亮外观,块块肥美厚实的中卷,以高超的火候控制技巧及精湛的台菜热炒功夫,经由锅收干汤汁至中卷入味,让中卷有着湿润的口感,并充满蒜味香气,入口后那辣中带甜的 Q劲嚼感,让人一口接一口停不下来,尤其是放冷了也不硬口,是来此必尝的人气料理。

荷叶虾松(350元):将虾仁以汆烫方式料理,拌入芹菜、刈薯及酥炸的馄饨皮丁,舍去传统的油条及炸虾仁,让虾松更显爽口,以鲜脆的美生菜叶包起入口,清脆甘甜的馨香美味,让人胃口大开。
黄金大排翅(1580元):这道顶级的奢华料理,使用老母鸡、金华火腿与猪后腿肉,经细火慢熬炖煮出那令人吮指回味的销魂高汤,尤其店家选用等次极高且份量足的黄金大排翅,让喜爱鱼翅料理的人可以吃得满意并大呼过瘾!

【台北美食】侬来餐厅 - 菜肴|TaiwanDay

台北故宫、九份老街夜景、十分老街放天灯、淡水马偕古迹巡礼5天4夜之旅

宜兰蜻蜓石下午茶、漫游人间仙境明池湖、栖兰森林神木群5天4夜之旅

宜兰陶隐工坊、花莲静浦划船、台东鸾山爬树趣6天5夜之旅

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Traditional Taiwanese Taste

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Located on the lane close to Hsing Tian Kong, Nong-Lai is a 30-year-old restaurant serving traditional Taiwanese food. During meal times, there are always lots of customers visiting this restaurant. If you want to dine here without making a reservation, youa��ll have to starve yourself and wait patiently. The food here is so delicious that the taxi driver, who drove me here, said, on every fifth day of the Chinese New Year, his family would dine in this restaurant and he has been supping here for up to 10 years.

Taiwan Traveli?sDelicacy - Nong-Lai Restauranti??TaiwanDay

Healthy Dishes Reminding You of Mom

The restaurant was founded by Mr. Haung who had learned cooking skills of Taiwanese food. Now he has retired so his son Huang Jing-Long, taking charge of everything, is the cooking director of this restaurant. Working in the field of cooking for almost 11 years, master Long has been passionate about cooking; also, he won in many national cooking competitions and has been invited to promote Taiwanese cuisine to many countries such as Brazil, Colombia, Paraguay, Argentina, etc. To master Long, Taiwanese food reminds us of mom. With simple flavoring of green onion, ginger and garlic, and practiced cooking skill plus heat-controlling skill, hea��s able to create best flavors of ingredients. Furthermore, he adjusted Taiwanese dishes of Nong-Lai restaurant to suit the need of modern people: the healthy, low-oil and low-salt food; by doing this, he keeps the original flavor of Taiwanese food, but reduces unnecessary oil and salt, hoping his customers can eat safer and healthier.

Chefa��s Recommendations

Japanese King Crab Salad: Fat and yummy crab legs are placed on fresh lettuce; the dish is full of snap peas, onion shreds, corns, black soybeans, tomatoes, other vegetables, etc, which looks colorful and attractive. Ita��s a light appetizer.

Buddha Jumps over the Wall: This traditional dish is essential in feasts. Ita��s a classic Taiwanese food and the best-seller in Nong-Lai Restaurant. The ingredients are of high quality and rich. When you ladle food out, plentiful ingredients will amaze you. This dish consists of fish skins, chestnuts, pork chops, taros, black jujubes, mushrooms, green onions, abalone, bamboo shoots, sea cucumber, pork tendon, etc. They are so well-stewed that they taste flavorful. Pork chops are so tender that you can easily separate the meat and bones, and that meat will almost melt in your mouth, making your mouth full of aroma and making the aftertaste last long. If youa��d like to taste this delicacy, you have to order it early so that you wona��t miss it.

Taiwan Traveli?sDelicacy - Nong-Lai Restauranti??TaiwanDay
Taiwan Traveli?sDelicacy - Nong-Lai Restauranti??TaiwanDay

Crabs on Glutinous Rice: Chef often uses 450 grams fresh fat mud crab, self-made glutinous rice and eight ingredients containing ham, lotus seeds, dried small shrimp, pork shreds, fried shallot, mushrooms, etc. to steam together so that glutinous rice can absorb the fresh flavor of crab and the aroma of eight ingredients. Food lovers can taste rich ingredients plus flavorful glutinous rice that is the most delicious part of the dish; no wonder customers always order it and eat it up!

Stir-fried Pork Chops with Salted Egg Yolks: Golden pork chops served by the waiter always emit a good smell. Chef uses a secret recipe to marinate pork chops, stirs them with salted egg yolks and then decorates the dish with minced garlic, chili pepper and green onion. It smells good. It is salty, crispy and un-greasy. Whoever eats it will have an unforgettable experience.

Stir-fried Garlic Squid: Stir-fried garlic squid has a glossy and light brown appearance. The chef chops fat squid into pieces and cooks them with his excellent heat-controlling skill plus stir-fried skill. When the sauce turns thickened, it gives the squid some moisture and the smell of garlic. Ita��s spicy, sweet and a little bit chewy. It tastes so good that people just cana��t stop eating. The course wona��t become tough when it gets cold. Ita��s a must-eat dish in this restaurant.

Golden Shark Fin Broth: For this luxurious course, the chef slowly stews an old hen, Jinhua ham and pork leg to create the tasty stock. Furthermore, the chef chooses superior, big shark fin, satisfying shark fin lovers and making them enjoyable!

Taiwan Traveli?sDelicacy - Nong-Lai Restauranti??TaiwanDay