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COMPASS MAGAZINE > April 2016

King of Fish Ball Vermicelli

A.

King of Fish Ball Vermicelli

B.

King of Fish Ball Vermicelli

C.

King of Fish Ball Vermicelli

(04) 2314-5610
63, HanKou Rd, Sec 2, Xitun Dist
Hours:11:30 am-2:30 pm, 5-8 pm
(closed Sun)
Cash only.
No service charge.

Diners here enjoy a simple selection and the soothing flavors of authentic Taiwanese "small eats" (NT$30-100) like Vermicelli Soup, Braised Pork Rice, Pork Bone Soup, Pork Tongue, Pork Heart, and Pork Skin, mostly boiled and dipped into soy sauce and chili paste for no-frills, but tasty, eating pleasure. --By Niang Chen, translated by Anna Yang

A. Recommended Mixed Fish Ball Vermicelli Soup (NT$70) is made with strongly-flavored tender pork cheeks, pork tongue and handmade swordfish balls, which pair perfectly with the milder vermicelli soup. The Golden Braised Pork Rice (NT$35 small, NT$50 large) features rice topped with tangy meat sauce cooked with delicately-chopped fat and lean minced meat, soy sauce, sugar and other spices.

B. Pictured are Original Mixed Plates (NT$100), including pork heart, stomach, windpipe, blood vessels, and skin; plus the cheap and fresh Emerald Boiled Vegetables (NT$35) and Pork Bone Meat, Sprouts and Chives Plate (NT$100).

C. Owner Ming Yen Wang, who changed careers to open this place, surprises customers with his delicious dishes despite being new to the restaurant business.

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