Taiwanese Old Style Restaurant
Memorable Old Style Flavors
Food and beveragesa?�a?�a?�a?�
Taiwanese Old Style Restaurant is located on the outskirts of Jiayi County, in an unassuming small shop, with no glamorous signs to attract customers; the restaurant often goes unnoticed by the passing crowds. Surprisingly there are lots of hidden treasures within the restaurant such as Buddha statues, shrines, chamber pots, and a vintage lottery ticket. There are also lots of furniture and utensils that reminds you of grandmaa��s house. Old vintage signs and goods can also be found strewn about the restaurant, including old style film cameras, almost as if to remind us that the restaurant captures the past.
Grandmaa��s specialty dishes
a�?Ming Chang Linga�? is the owner and chef trained in Western cuisine. He has endured many ups and downs in his life. 20 years ago when Ming Chang hit rock bottom, he was drinking in a small restaurant located in Jin Shan South Road called a�?Ah Chaoa��s Shopa�? when his attention was drawn to the vintage goods scattered about the restaurant that triggered an epiphany. Why not take his collection of old vintage goods and open a unique old style Taiwanese restaurant himself? Ming Chang held strong to his faith in Taiwan, his home country, and decided to propagate the old style Grandma cooking of Taiwanese dishes while incorporating a modern twist. He created humble, simple and fairly priced dishes that hark back to a simpler time.
The Deep-fried Burdock Balls uses cuttlefish from Peng Hu that has been minced into a paste and then incorporated with the burdock. Ming Chang perseveres in making everything by hand from scratch to ensure the freshness of the dish. He then deep-fries the balls in hot oil so the burdock balls are not greasy and the texture is firm and chewy while still maintaining the signature flavor of the burdock.
Taiwanese Boiled Chicken uses carefully selected fully grown mountain chickens that are raised without the use of growth hormones. Using hot boiling water the chicken is immersed in the pot to be poached for 30 to 40 minutes or until there is a nice oily sheen on the skin of the chicken. This ensures the meat is sweet, soft and tender. Combining the poached chicken with a garlic soy sauce paste creates a staple dish of Taiwanese cuisine.
Yilan Sliced Pork Liver is made using healthy pigs to ensure consistent quality. This version of pork liver tastes very different from normal pork liver. There is at the same time both a tenderness and chewiness to the Yilan sliced pork liver that is indescribably delicious. Accompanied by garlic sprouts or raw radish you wona��t be able to stop yourself from eating more. A�
Braised Tofu uses high-quality water from Ming Changa��s hometown of Fen Chi Hu to produce quality tofu. After frying the tofu to create a crispy exterior, a secret sauce is then used to dress the tofu. The final product is both spicy and flavoursome with a crispy exterior and a tender interior. This braised tofu dish is a favorite of the young and old, ensuring you will want seconds.