Revisiting Little Snail Kitchen: Searching for the Slipper Bread Praised by Wu Pao-chun

Text & Photos /Orange Dog Loves Candy

I remember first learning about Little Snail Kitchen from Chef Wu Pao-chun’s book “A Taste of Inspiration.” The book introduced his favorite eateries for various types of food in Taiwan and around the world.

Then, when I flipped to the page about slipper bread, he was referring to K2 Little Snail Kitchen in Taichung, which was still at its old location on Huamei Street—right across from my office. Out of curiosity, I tried it and ended up really liking the place.

I even went back several times to buy their slipper bread to share with friends. When I noticed the store had disappeared, I wondered if I could no longer get it XD. Later, it suddenly relocated to Wenxin Road, and I always meant to visit the new shop—but more than a year passed before I finally did.


Wenxin Road’s Shuntian Economic & Trade Plaza has seen the addition of many new restaurants, including Iseya Tonkatsu from Japan, premium barbecue spot La Kampa, and even L’Mors French bistro (though it’s now closed). A common trait among them? None are cheap.


Especially La Kampa—their prices left me regretting the meal for a long time, though that pain was paired with unforgettable finger-licking flavors XDD. Meanwhile, the second-floor K2 Little Snail Kitchen has transformed from its former humble self into a more refined Italian gastropub space.


It feels like a place designed for people to unwind after work, chat happily, and enjoy good food and drinks.

The current space is much more spacious than before, making it feel less cramped and more comfortable to sit in.


Plus, the nautical map on the ceiling adds a travel-themed touch and a splash of exotic atmosphere. As for Little Snail’s reputation in Taichung, opinions are actually quite divided—those who love it praise it nonstop.


Those who don’t are usually less impressed with the value and taste. Inside, I spotted a certificate showing the chef’s AVPN-certified Neapolitan pizza qualification from Naples, Italy—a recognition of culinary skill.

The main offerings here are Italian pasta and pizza, along with some Italian appetizers or salads. Prices have gone up by about 30 to 40 NT per item compared to before, placing it squarely in the not-cheap category.


Of course, all the above are à la carte prices—there are no combo meals. It seems they’re encouraging a shared dining style, with most items served as main courses.


The service staff gave pretty detailed introductions to the dishes, describing the ingredients and flavors very clearly.


Their training in this aspect is quite solid. Even if you’re unsure what to order or have dietary restrictions, their recommendations helped us choose dishes we ended up enjoying. The service was pretty good.

[Slipper Bread / 2 pcs / 60 NT] – This was the reason I fell for Little Snail in the first place. I even went back several times just for the bread. Back then, I felt there were very few places that made slipper bread as good as theirs.

But today’s bread lacked much of the soft, moist texture inside, and the chewy bite I remembered was almost gone. Since Feitianxuan, who was with me, also used to love their bread, she had the same impression. That said, the tuna spread is still delicious, as I’ve always thought.


[Smoked Duck Breast with Balsamic Butter Pasta / 260 NT] – This pasta dish was one I loved the first time I visited Little Snail Kitchen, so naturally, I had to revisit it a year later to relive those flavors. What initially attracted me was the deep, rich flavor of the aged balsamic vinegar.


I remember this flavor wasn’t so common a few years ago, but now it’s turning up in many places. Today’s plate looked familiar, with some familiar aromas—but only “some,” because the deep acidity and fragrance of the balsamic were much weaker than at the old shop. Fortunately, the pasta remained firm, al dente, and perfectly round—I love how they cook the noodles here, letting the sauce cling and creating a chewy, springy texture.


The bacon inside was well-seasoned too, but the balsamic aroma was much fainter than before. The duck breast slices also seemed thinner, and while still tasty, they were quite different from what I remembered.


[Anchovies, Chinese Kale, Tomato, and 125 G Pa'akeli / 220 NT] – The name is playful, and the pasta shape is unique (Italian pasta comes in all sorts of weird forms). Compared to the previous dish, these noodles were even firmer. The aroma of Chinese kale wrapped around your first bite, followed by the tangy sweetness of tomato.

Then, the finish brought a spicy kick that elevated the overall flavor. The layering of tastes in each bite was rich and varied, and compared to the last dish, this one had a more distinctive character while still feeling refreshingly light.

[Venetian Cuttlefish Spaghetti / 260 NT] – Made with imported cuttlefish ink and ink squid from Penghu, the sauce turns the noodles an inky black.


It’s seriously pitch black—so dark you can barely make out the squid. But between the umami and spices, you can still detect a hint of spice, keeping the flavor profile from getting monotonous or greasy.


[Mortadella Pizza / 430 NT] – At first glance, the name made me think of the kaiju Mothra from tokusatsu shows XDDD. The standout ingredient here is Mortadella, a type of Italian cooked sausage made by grinding pork, adding diced fat, and blending in seasonings.

On this pizza, it shows up as those pink slices that look like boiled ham, topped with tomato and arugula. The recommended way to eat it is to roll the slice up with the arugula inside.


The bitterness of the arugula brings out the tanginess of the tomato, mixed with a hint of olive oil. The crust is chewy with charred leopard-spot marks. The pizza is pretty tasty, but the price isn’t exactly friendly—it’s on par with the Puzzle Pizza from the south of town. After all, whether or not it has any certification, I think taste is what matters most.


[Tiramisu / 80 NT] – While tiramisu is a common dessert choice at many restaurants, making it truly delicious is another story. I personally prefer ones with a mature, wine-infused flavor... and Little Snail uses the commonly used Italian Marsala wine.

The texture is moist, and the bitter richness is temptingly infused with waves of wine aroma that keep me going back for more. This is tiramisu for adults—not just with alcohol added, but with a refined, silky texture that unfolds after the initial burst of flavor. I’ve only had something comparable at Knutsen Petite Café in Taipei. Seriously, highly recommended!


[Drowned Ice Cream / 140 NTD], a combination of hazelnut ice cream and espresso. Their hazelnut ice cream is rich and substantial, not only creamy and fragrant but also studded with actual nut pieces.


When the espresso is poured in, the bold bitterness of the dark roast contrasts with the cool sweetness of the ice cream—it often feels like a playful, childlike combination (after all, as kids we really loved mixing random things together).

[Hot Sweet Peach Tea / 120 NTD], this tea is genuinely tasty—smooth without being astringent, with a pleasant aftertaste that leaves a subtle peach-like sweetness lingering on the tip of your tongue. I really like it!

It’s been over a year since my last visit to Little Snail. From Huamei Street to Wenshin Road, from countryside charm to a trendy wine-and-dining vibe, Little Snail has significantly elevated the refinement of its dishes overall, though prices have also gone up. However, in terms of maintaining food quality, our table included both myself and Feitianxuan, long-time customers from the old location to the new one.

We all agreed that the texture of the slipper bread has changed—it lacks the unique emotional impact it used to have. The vinegar pasta is milder, and that distinctive European flair has faded a bit, leaving a faint sense of nostalgia. But there were still some good dishes. It’s just that, at these higher price points, I expected even more impressive results.

Still, I’ll keep them on my list of favorite eateries, because I do enjoy their cooking style. I just hope Little Snail can rediscover that once-heartfelt flavor that moved us before!


【K2 Little Snail Kitchen】

Address: 2F, No. 213, Section 2, Wenshin Road, West District, Taichung City
Phone:04-22518862
Business Hours: 11:30 AM – 10:00 PM
Reminder: A 10% service charge applies. There is an underground parking lot in the building.
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