Authentic steamed rice in ceramic pots!“Old Friends” serves up Hong Kong flavors with Taiwanese ingredients

▲Hong Kong-style snacks are common in Taiwan, but this “steamed sausage and spare ribs rice in a ceramic pot” is a rare delicacy. (Photo / Reporter Huang Kexiang)

Reported by Chen Ziying / Taipei

Taiwanese people love Hong Kong-style cuisine, and there’s no shortage of congee and noodle shops on the streets. But “Old Friends Congee & Noodles,” located in the Dongcheng district, offers traditional and authentic-tasting congee, noodles, and rice. Its signature “steamed rice in ceramic pots” is particularly rare in Taiwan and has attracted many food enthusiasts eager to taste the original craftsmanship of Hong Kong chefs.

By sticking to traditional flavors, the restaurant has built a solid reputation. Owner Huang Jinwen laughs and says, “What my master taught me was the most original way of preparing Chinese cuisine. I can’t even make dishes that aren’t traditional!” With this philosophy, Old Friends Congee & Noodles has gradually gained fame over the past 18 years—even attracting Japanese food media to film here. Huang also believes that Taiwanese ingredients are fresh and high-quality, so the dishes made in Taiwan are even more delicious than those made in Hong Kong or mainland China.


▲The “steamed sausage and spare ribs rice in a ceramic pot” features sausages with a sorghum wine aroma and tender, springy spare ribs. (Photo / Reporter Huang Kexiang)

Steamed rice in ceramic pots is the restaurant’s signature dish. The rice and main ingredients must be prepared separately: first, raw rice is steamed for 45 minutes, then toppings such as spare ribs or marinated chicken thigh meat are added on top and steamed for another 10 to 15 minutes. Not only does this require precise timing and complex steps, but most restaurants are no longer willing to prepare it. Another reason for the dish’s deliciousness is the seemingly ordinary “ceramic pot,” which ensures even heat distribution and keeps the food warm. Huang Jinwen says it allows diners to enjoy the food’s warmth and aroma right down to the last bite.

White congee is a staple in Hong Kong cuisine, and Old Friends Congee & Noodles’ congee varieties are also worth trying. Their “century egg and tender beef congee” uses three-hour-simmered white congee, with tender beef added only after an order is placed. Unlike the blended flavors of Cantonese congee, Hong Kong-style congee highlights the purity of its simple ingredients.

 
▲“Century egg and tender beef congee” features plain white congee and tender beef, allowing the natural flavors to shine. “Shrimp wonton noodles” come with thin wrappers, firm filling, sweet and fresh shrimp, and noodles that carry the aroma of wheat flour. (Photo / Reporter Huang Kexiang)

Moreover, the restaurant’s roast meats are extremely popular—they’re only prepared twice a day and sold out once they’re gone. Huang Jinwen says this ensures customers get to enjoy the chicken and duck at their freshest and most delicious, within an hour of roasting.

[Restaurant Information]
Hong Kong Old Friends Congee & Noodles
Address: 1F, No. 16, Lane 232, Section 1, Dunhua South Road, Taipei City
Phone: (02) 2731-2269, (02) 2731-2265
Business Hours: 11:30 AM to 9:30 PM
Prices: Steamed sausage and spare ribs rice in a ceramic pot – NT$120, Century egg and tender beef congee – NT$95, Shrimp wonton noodles – NT$95

%记?虻赝技/span>

Show detailed map