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HOME > CENTRAL TAIWAN > DINING

 
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COMPASS MAGAZINE > March 2016

Hsiung Hao Ki

Hsiung Hao Ki

A.

Hsiung Hao Ki

B.

Hsiung Hao Ki

C.

Hsiung Hao Ki

Brindle Bass, Seafood and Congee

318, HuiWen Rd, Nantun Dist (intersection with DaDun 6th St);
(04) 2382-3223
Hours: 11:30 am-2:30 pm, 5:30-10 pm
10% service charge.

The elegant East Asian zen vibe here includes wooden floor tiles and a giant aquarium is filled with fish, notably the eye-catching brindle bass. This is Taichung's first restaurant shipping these fish directly from a Kaohsiung seawater aquatic farm and the chef uses a variety of cooking styles--pan-frying, stir-frying and deep-frying--to prepare them as part of full banquet meals. With a thicker texture, these bass are best enjoyed fresh and not overcooked. Their thick skin, loaded with collagen, is also a female favorite natural skincare supplement. Different combination meals (from NT$520), brindle bass hot pots, and a variety of seafood, stir-fried and grilled dishes are also offered. --By Uvia Chang, translated by Anna Yang

A. Brindle Bass and Scallops Congee (NT$980/small)-The recommended Chiu Chow Porridge Casserole's creamy rice texture accents the bass's fresh, delicate flavors.

B. Steamed Brindle Bass (seasonal pricing) is the ideal way to enjoy the original flavors and textures of this fish.

C. Brindle Bass Liver (NT$388) is a tender, tasty, hard-to-find dish, served with deep-fried ginger slices in a great combination.

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