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COMPASS MAGAZINE > May 2012

Hsialaoban Fish and Shrimp

A.

Hsialaoban Fish and Shrimp

B.

Hsialaoban Fish and Shrimp

0935-398796
633, JianXing Rd, North District
Hours: 5 pm-2 am (closed Sundays)
Credit cards not accepted.
No service charge.

It may be an average-looking place, but this restaurant offers some of the city's better seafood. Its name Hsialaoban means "shrimp owner" and the boss himself, Lin Hung-chang, is very good at cooking fresh shrimp and fish. His most popular dishes include fried rice or noodles (NT$60 and up), Stir-Fried Fish with Black Pepper, Green Scallion Shrimp, Sesame Oil Shrimp, and Shrimp Stewed in Rice Wine (NT$200-600). --By Niang Chen, translated by Angel Pu

A. The Thai shrimp in the Grilled Shrimp (small NT$250/large NT$450) are known for their plump, deliciously-chewy meat, needing only a bit of sea salt to emphasize their natural savory flavor.

B. Stir-frying plump clams with sesame oil, ginger and rice wine, Clams with Sesame Oil (NT$160) is a very popular traditional Taiwanese dish.

Hsialaoban Fish and ShrimpC. Steamed fish is a must at a traditional Taiwanese meal. The special salty-and-sour taste of Steamed Grouper (NT$350) comes from "shuzi" (Fragrant Manjack), a pickled fruit very common in Taiwan.

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