"Golden Chicken" cooked for 3 days tastes like Peking duck! A hidden gem in Taipei’s private kitchen scene serves up grandma’s flavors

Reported by Hua Shaofu / Taipei

Located in Da’an District, Shide Private Kitchen has been open for nearly a year. The restaurant's mission is to preserve traditional Taiwanese flavors and welcome diners to experience old-school tastes. Head chef Lin Rushi says, "Our dishes are healthy, delicious, and nourishing. A private kitchen is just that—a personal kitchen—and we hope guests feel at home while enjoying our food." Exclusive offer: From now until the end of January, diners who spend over NT$1,000 and show the ETtoday News Cloud app can choose one of three premium dishes—Snowflake Matsusaka Beef/Beef Tenderloin Stir-fry, Kung Pao Buddha’s Hand, or Golden Fungus Sliced Pork Intestine—all priced at NT$280.

▲ The crispy chicken has a texture similar to Peking duck. (Photo / Reporter Hua Shaofu)

"A private kitchen lets diners know the whole place is theirs. You can make a reservation in advance, and we’ll definitely make sure you’re satisfied," says Lin Rushi. With over 40 years in the food industry and experience teaching at a culinary school, he aims to preserve the flavors and techniques of classic Taiwanese cuisine. "These days, too many restaurants serve food that’s hard to trust. We want our guests to feel at home here."

▲ The Crispy Free-Range Chicken requires advance booking. (Photo / Reporter Hua Shaofu)

Crispy Free-Range Chicken
This exquisite dish is only available by reservation. The chicken used is a free-range bird from Taichung (the "Golden Chicken"), slaughtered daily and delivered to the restaurant. It needs to be marinated for one day, then air-dried for another day. After air-drying, it’s pan-fried in oil. "Pan-frying means lifting the oil and pouring it back on—we do the lifting first, then the pouring. It’s a time-consuming process, but it helps preserve the chicken’s natural sweetness. You get the most authentic flavor: juicy, tender, springy, not dry, with a crispy skin, rich juice, and amazing taste," Chef Lin says with a smile.

▲ The Golden Lanyang Pork Belly is made with daily-slaughtered fresh pork. (Photo / Reporter Hua Shaofu)

Golden Lanyang Pork Belly
Unlike most restaurants that use pork hind leg, this eatery emphasizes daily-slaughtered fresh pork. It also undergoes marination and is coated with a special blend of seven types of flour for frying. Even when served cold, the texture remains crispy, while the natural sweetness of the pork belly is preserved. The meat stays tender and moist. The accompanying vegetable pancake is made with sakura shrimp, scallions, celery, cilantro, and other ingredients.

▲ Tomato Rib Hot Pot is a classic Taiwanese dish. (Photo / Reporter Hua Shaofu)

Tomato Rib Hot Pot
This is a traditional Taiwanese dish. In the past, it was often paired with kaoliang liquor in taverns, filling the entire room with aroma. Later, people believed tomatoes had low nutritional value and didn’t recognize the importance of lycopene, so the dish gradually disappeared. This restaurant not only revived the "flavor of memories" but also uses a preservative-free, old-fashioned light soy sauce. It’s a dish that excels both visually and in taste.

▲ Chestnut-Braised Pig Tails are slow-cooked over a low flame. (Photo / Reporter Hua Shaofu)

Chestnut-Braised Pig Tails
Pig tails may seem unrefined, but since each pig has only one tail, they’re especially precious. The restaurant first cleans the fresh pork tail, then seals it in oil to lock in all the aroma and sweetness. It’s then slow-braised over a low flame to preserve the flavor. The chestnuts are soaked first, then fried to protect their natural sweetness. The king oyster mushrooms are also braised, blending seamlessly with the pig tails. Chef Lin says, "The soy sauce we use is made from black beans—it’s perfect for kidney health in winter."

▲ Scallop Osmanthus Shark’s Fin has a sweet and savory taste. (Photo / Reporter Hua Shaofu)

Scallop Osmanthus Shark’s Fin
This classic Taiwanese dish originally featured only osmanthus shark’s fin. The restaurant adds scallops to enhance the sweet and savory profile. In addition to being seasoned with XO sauce, it’s also served with lettuce and shrimp floss, balancing nutrition and flavor. It’s a must-try signature dish.

▲ Scallop, Salted Egg, and Luffa Vermicelli Noodles have a nostalgic taste. (Photo / Reporter Hua Shaofu)

Scallop, Salted Egg, and Luffa Vermicelli Noodles
"This is the kind of old dish our grandmas used to make," Chef Lin laughs. "Back in the day, grandmas would say, ‘Let’s stir-fry some luffa vermicelli noodles.’ We added a salted egg and some XO sauce. I’m picky about luffa—I used to buy it from the Linkou market, but now I order directly from rural farms with better quality." Worth mentioning is that even when cooled, the luffa remains pleasantly chewy with the right bounce. The vermicelli noodles in the ginger duck dish aren’t overly thickened either. It’s a classic dish made with care.

Exclusive offer: From now until the end of January, diners who spend over NT$1,000 can choose one of three premium dishes—Snowflake Matsusaka Beef/Beef Tenderloin Stir-fry, Kung Pao Buddha’s Hand, or Golden Fungus Sliced Pork Intestine—all priced at NT$280.

Shide Private Kitchen

Address: No. 29, Lane 236, Section 1, Dunhua South Road, Taipei City
Phone: 02-2771-2033
Business Hours: 11:00–14:30, 17:00–21:30, no days off

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