Lao Wo Family Restaurant
91, Lane 174, GongYi Rd, West District, 1F
Hours: 11:30 am-2 pm, 5:30-8 pm
No service charge.
Credit cards not accepted.
As soon as you enter this restaurant, you can hear the music of the "morin khuur", a traditional Mongolian instrument. Owner Mr. Peng, who loves folk music, will hand you a cup of hot "xian cao" (mesona chinensis) tea. His restaurant is designed to make you feel at home, with guests helping themselves to tableware from the cupboard and serving themselves rice. The female chef, with the special name of Sai Jin, is very experienced and hospitable, using various fresh ingredients to make creative courses like Kumquat Tofu, Pan-Fry Fish with Basil, and Mushroom Pumpkin Soup. Also like home, there is no menu here and you eat whatever is set before you, with a cost of about NT$300 per person. There are also seafood and meat main courses, and vegetarians should call the restaurant for more information before heading over. --By Niang Chen, translated by Angel Pu
A. "Lao wo" means a home for old friends, and resembles one of those houses with a combined study, dining room and living room, making you feel comfortable and relaxed as soon as you take a seat.
B. Shown here are the Steamed Meat with Mei Gan Cai, and Tamarind Stir-Fried with Chinese Pickles. The Mei Gan Cai preserved vegatable is carefully treated so that it's soft and tender. When perfectly mixed with ground meat juices, it gives off a fresh and rich aroma. The tamarind stir-fry dish is also hot and spicy, going great with rice.
C. Kumquat Tofu features a fresh yellow, handmade kumquat sauce, used for braising with tofu, topped with lotus seeds, chestnuts and goji berries. Making good food is not just about seasonings and color combinations, but also about the dedication of the chef, like the one working at Lao Wo.