The "Playful Kitchen" Hidden in the Basement — Sells Everything and Nothing’s Out of Place!

Photos & Text byXiao Hu’s Dream Food Blog

Taiwanese people’s love for food is world-famous. Even if not everyone is like that, especially in recent years, no matter how deep in the mountains or remote by the sea a restaurant is, as long as the food is delicious, it will be dug out and... no, shared. Today, Xiao Hu is here to introduce a hidden gem I would never have found without someone taking me there.


Although most of my food reviews are organized around the “Taipei MRT Food Map,” I don’t actually go out of my way to hit every station. I just go with the flow. The reason I started compiling this increasingly large database was simply because I got tired of so many people asking, “Xiao Hu, what’s good to eat near Station XX...?”

So, there are actually many MRT stations for which I haven’t written a single article, and this one might be the first for Dazhi Station =). Because this great spot is hidden in a rather tricky basement, I took a photo of the building (Chili Gallery) for reference, so you know where to go. Once you’re there, just head down to B1.


At night, describing B1 of Chili Gallery as “deserted” might be an overstatement, but it’s probably not too far off to say there were more shop staff than customers. After heading down to B1 and walking all the way to the right, you’ll find that most of the few diners are enjoying uninterrupted meals at this “Playful Kitchen.”


It’s called a restaurant, but it’s more like a completely open food street or a wall-less eatery... the vibe is actually quite unique, somewhat like the underground food court at Songshan Cultural and Creative Park’s Eslite, but maybe even more open.


Gourmands, food lovers, and connoisseurs like “Brother Qiang” recommend this place mainly because of its “quality ingredients.” For example, this milk, which isn’t exactly cheap, is one of the main ingredients the shop uses in its desserts. Though I’m not entirely sure of its origin, it seems quite rare.


All the ingredients and seasonings used by the shop are displayed on shelves for customers to see at a glance. Most of them appear to be imported.


Calling it a hidden gem might not be entirely fitting, since the Playful Kitchen has actually been featured in many newspapers, magazines, media outlets, and food shows. It’s just that its location is really... hard for passersby to stumble upon. Its survival strategy relies on loyal customers like “Brother Qiang” who spread the word through word-of-mouth.


The reason it’s called the "Playful Kitchen" is that the head chef and owner, Joyce, can cook a wide variety of dishes. Simply put, they sell everything and nothing’s out of place. Just take a look at their slightly eclectic menu to get an idea — they serve Italian pasta and risotto, Japanese seafood and wagyu rice bowls, as well as Chinese fried rice and freshly made juices. But actually, the most popular and impressive items at the Playful Kitchen are Joyce’s handmade desserts and bread. Ingredients are mostly imported from places like Japan and Italy at no small cost, tailored to each dish.


However... when our Xiao Hu Foodie Group came here this time, we were here for something very different — dishes not on the menu at all. In short, it’s the currently trendy “chef’s choice” or “no-menu dining,” all thanks to the strong influence of “Brother Qiang”...


First came a Chinese herbal tonic soup, then braised snacks... This had the foodie group members exchanging amused glances. But take a closer look — these braised snacks actually include “beef.” The braised dishes carry a faint, subtle hint of Chinese herbs and a touch of sweetness. The not-overly-salty broth fully seeps into the tofu and bamboo shoots, making them delicious and easy to eat.


This bone-in beef reminded me of “pork shin,” also known as “pork drumstick” — the part from the hind leg and pelvic bone of a pig, meaning there are only two such pieces per pig. I’m not sure if this is the same cut, or even if the texture is similarly tender with a slight gelatinous chewiness and bite. But it soaks up the braising sauce beautifully and is delicious without a doubt.


“Stir-fried Pineapple Pork with Winter Bamboo Shoots and Tofu Skin” — yet another dish I’d never heard of, let alone eaten. It feels like Chinese cuisine but with a slight Japanese vibe. I’d say the Japanese feel comes from its relatively light flavor profile. Unlike the heavy oiliness of Taiwanese stir-fries, this dish features the slight crispness of winter bamboo shoots, the uniquely delicate chew of tofu skin (one of my favorites), and the well-hidden but occasionally surprising bits of pineapple pork. The overall texture is anything but boring, and the basil adds a strong yet unobtrusive aroma.


Stir-fried Sweet Potato Leaves with Dried Small Fish. Sweet potato leaves were almost a staple simple vegetable on dining tables in the 50s and 60s. There was even a saying back then: “Sweet potato leaves are for pigs.” The reason was that the leaves used to be quite fibrous and tough, so people didn’t like eating them and gave them all to the pigs.


But in recent years, Taiwan has seen a retro trend where what used to be animal feed or wild mountain greens have become health foods, with prices soaring two or three times over. As a result, more people are growing them, and the quality is naturally far better than untended wild greens.

All that aside, what I’m trying to say is that the sweet potato leaves in this dish are incredibly tender and delicious, with none of the rough texture I remember from childhood. Paired with the rarely seen “dried small fish” in greens stir-fries and a hint of spicy umami reminiscent of XO sauce, it’s simply delicious.

Braised Wagyu Cheek Meat — the flavor of this beef is somewhat like red-braised, with a hint of wine-braising, yet fresher than either. I wonder if it’s the cinnamon leaves that help. The beef is soft, tender, juicy, and sweet. While chewing, there’s even a slight sticky texture, probably from the braised tendons. It feels a bit like eating the tender meat near the cheekbone of a pig’s head — absolutely delicious.


Italian Roast Chicken with German Potatoes. The moment I took a bite of this roast chicken, I was shocked — I’d never had roast chicken with spices so deeply infused into the meat. Even though all the fat from the skin had been rendered out, the aroma of the rendered fat couldn’t overpower the bold spices... Honestly, I found the spices, especially the basil, a bit too strong and overwhelming. I’m not used to that. But the German potatoes, which resemble egg potatoes, were soft yet fluffy and delicious. The zucchini, bell peppers, and okra added both color and flavor.


Special Curry Powder Seafood with Scallops. This dish includes big, crispy, sweet shrimp, chewy squid, and tender scallops, sprinkled with green star-shaped okra — a feast for the eyes and the palate.


Admittedly, the shrimp, scallops, and squid are all delicious, but they’re nowhere near as good as the Korean-style glass noodles at the bottom, which have absorbed the sweetness of the seafood and the aroma of the curry. I’m quite fond of curry stir-fries with noodles or rice generally, but I have to say this is the best I’ve ever had. The curry aroma is just right — not too strong or pungent, nor too weak to be memorable — and when mixed with the sweetness of the seafood, it’s insanely delicious.


Truth be told, half of why I came here was for the desserts, but I was also thoroughly impressed by Chef Joyce’s creative Chinese dishes. Not every dish suited my personal taste, but they all captured my love for trying different “creative” flavors — exactly the kind of shops, dishes, and tastes I love writing about.


So, next up are the desserts. But before the sweets arrived, Joyce treated everyone to “Greek Peach Yogurt.” In the past, I’ve said more than once that I don’t like or even dare to drink yogurt. But in recent years, after many attempts, I’ve gradually been able to drink it and even started to like it. But I have to say this is the first cup of “yogurt” I’ve found truly delicious — and I’ve said it more than once... Even though the peach flavor isn’t particularly strong, sometimes deliciousness needs no qualifiers... doesn’t it?


Calling it the main culprit behind why I was lured here wouldn’t be an exaggeration. Ever since Brother Qiang posted that darn peach tart on Facebook a month ago, I’ve been daydreaming about it. And it definitely didn’t disappoint me after all that waiting.

The moment I took a bite, juicy peach syrup burst into my mouth... Even though there was a lot of whipped cream, it was no match. But when the whipped cream lost the battle to the peach’s sweetness, it transformed into a silky, melt-in-your-mouth texture on the chew — so juicy, smooth, bursting, and clinging. It was super, super, super delicious. The crust on the side was lightly crisp and flaky, just right. I also noticed there seemed to be a layer of jam or jelly in the middle of the tart, which greatly enhanced the juicy, tender texture while chewing.

Devil Chocolate Thor Cake — the name is fitting and brings a smile. But if it had been released six months earlier, probably no one would have had strong feelings about the “Thor” part. I guess the name comes from its popularity right now, and secondly, the crunchy, popcorn-like texture on top resembles Thor chocolate? Actually, the devil chocolate cake is pretty good — not overly sweet, with a slight bitterness I quite enjoy. But texture-wise, I personally find it a bit dry. Without a few sips of tea, you might get tired of it after just one or two bites.


The Devil’s Chocolate Thor Cake — the name is cheekily fitting, though had it been coined half a year earlier, the “Thor” part probably wouldn’t have meant much to anyone. I’m guessing the name was chosen partly because of the current popularity [of Thor], and partly because the crumbly, popcorn-like texture on top resembles that of Devil’s Chocolate? Honestly, this Devil’s Chocolate cake is pretty okay in taste — not overly sweet, and I quite like the slight bitterness it carries. However, I personally find the texture a bit dry; without a few sips of tea, I’d probably get tired of it after just one or two bites.


Finally, there's the rather rare cantaloupe fresh cream cake. Compared to the just-served peach tart, the fresh cream on this cake is noticeably sweeter, more fragrant, and smoother. The light, delicate, richly textured, and sweet fresh cream is incredibly satisfying to the palate, and paired with the equally sweet cantaloupe, it’s simply delicious. What I found most impressive was how the fresh cream remained endlessly enjoyable—no matter how much you eat, it never gets tiresome... I wonder if that’s because it’s made with that special kind of milk.


PS: Next time, I definitely have to try the grilled bread. As for this place, maybe—if I can find the time—I could also ask Brother Qiang to put in a good word with Joyce for us, and we can organize another group trip. But this time, I don’t want to eat Chinese food; I want to try other flavors (laughs).


【Playful Kitchen】

Address:B1, No. 575, Mingshui Road, Taipei City (Chili Gallery)
Phone:02-85093667
Business Hours:10:00 AM – 8:00 PM (Closed on Mondays and the first Thursday of each month)
Xiaohu’s Dream Food Blog
If “eating” is just about filling your stomach, then “food” would be far too boring~~~