Transitioning from a café to Chinese home-style cuisine: kiki Kitchen’s spicy noodles paired with preserved radish omelet

Photos and text byBearMiao Rudy

This kiki Kitchen, located in Lane 216, Section 4, Zhongxiao East Road, was originally kiki Café, which, along with kiki Thai, was situated downstairs at Grandpa and Grandma Bear’s place (both are lifelong residents of the East District). Previously, every time we said we’d come try their brunch, it remained just talk without any real action. It wasn’t until about two months ago that Mama Bear suddenly picked up a flyer on the street, and that’s when I realized kiki Café had transformed into kiki Kitchen. So, taking advantage of a moment when the whole bear family was together (unfortunately, the kitty couldn’t make it), I decided it was time for us all to visit together.

Generally speaking, having both a storefront and a balcony is pretty rare (and not easy to come by) in the East District. It’s genuinely comfortable enough to eat right at the entrance (though the weather is really too hot right now!). The façade has been slightly modified, transforming the original café vibe into that of a Chinese restaurant.

Business hours are also clearly indicated, including the notice that they’re closed on Mondays. Hmm, the interior seems to be the original café space, but the tables and chairs have a bit of a Chinese restaurant feel to them. The warmth of the wooden flooring gives off that homely dining atmosphere. However, in terms of dining space, there are perhaps slightly too many tables, making the gaps between them a bit narrow. Of course, there’s also a large round table at the very back.

There’s also a side section for braised snacks where you can pick your own, and this utensil cabinet has a very traditional Chinese cuisine feel — something you could definitely have at home and still look stylish.

For the noodle dishes, I went with the spicy “Qiàng Miàn” (90 TWD, per bowl), and also picked chicken oil noodles (85 TWD) for my parents, plus one order of spicy stir-fried radish cake (120 TWD), one order of three delicacies dumplings (120 TWD, 10 pieces), and finally—yes, finally—we also ordered a double-cured pork fried rice (150 TWD). You can tell our bear family has some serious eating power!!

We paired it with stir-fried water spinach (120 TWD), shredded pork with red pepper and dried tofu (240 TWD), plus the preserved radish omelet (200 TWD) that I’ve always wanted to try, and a drunken chicken leg in Shaoxing wine (310 TWD). We skipped the soup and sides since the weather was just too hot.

For drinks, no need to say much — of course, we ordered a bottle of plum juice (140 TWD) to counter the spiciness. Right at the start, the staff brought out the fruit pits used to brew the plum juice for us to nibble on as an appetizer (truly thirst-quenching, sweet, and fragrant). The plum juice (140 TWD) had a strong smoky flavor, with intense sweet-and-sour notes that also did a great job cutting through the grease and spiciness.

Alright, among the Taiwanese home-style dishes here, there are still some hidden Sichuan flavors. For the first noodle dish, I deliberately chose the spiciest “Qiàng Miàn” (90 TWD, per bowl,top left in the photo)). Hmm — although you can immediately see how spicy it looks, the noodles themselves have a good chew and smooth texture. The sauce is fresh but distinctly spicy, making it definitely a must-try item for spice lovers (very satisfying). The spiciness here is balanced with subtle aromas and a hint of acidity, preventing it from being just an ordinary sting — instead, it offers a layered and amplified taste sensation.

The drunken chicken leg in Shaoxing wine (310 TWD,top right in the photo) has a quite elegant plating style — it doesn’t sacrifice refinement despite its home-cooked flavor. You can taste the wine aroma, though it’s not overly strong. It would be even better if the wine flavor were more pronounced. The chicken slices have a nice bite to them, and making them just a bit thicker would enhance the texture even more. The seasoning is refined and flavorful, offering a moment of palate relief after the spiciness.

The preserved radish omelet (200 TWD): I’ve always wanted to try this dish. Don’t assume it’s just some ordinary egg dish — how well it’s made actually makes a big difference. This slightly thick omelet clearly shows its soft, fluffy interior. Paired with the chewy, aromatic preserved radish and tender egg pieces, it’s a great combination, and it’s not spicy at all, making it perfect for elders and kids. It’s also a dish I highly recommend.

Stir-fried water spinach (120 TWD) is stir-fried over high heat — you really can only get this level of firepower in restaurants. The shredded pork with red pepper and dried tofu (240 TWD): the thinly sliced tofu has a texture that isn’t too tough, pairing wonderfully with the delicate shredded pork (if the tofu were cut thicker, the pork’s texture would also need to be adjusted for a better balance of bite and proportion).

Chicken oil noodles (85 TWD,photo above): This dish is completely non-spicy and suitable for most people. The flavor is slightly richer, with a simpler style compared to typical Taiwanese noodle dishes — not too many seasonings, just smooth and comforting, with a kind of “gets better the more you eat” plain deliciousness.

Spicy stir-fried radish cake (120 TWD,top left in the photo): This one is quite unique, but also quite spicy. The radish cake is stir-fried with egg slices and chili peppers, offering a refreshing kick. The three delicacies dumplings (120 TWD, 10 pieces, top right in the photo): the dumplings are a bit pricey, and while the filling is generous, it’s a bit too dense, which takes away from the usual juicy feel of dumplings — this was a bit of a letdown today. But it’s not because there’s too little filling — rather, it’s too much and too firm, affecting the taste.

Double-cured pork fried rice (150 TWD): The combination of cured pork and sausage with fried rice is a simple, home-style approach. The rice grains are distinct, and while the flavor isn’t bad, it lacks standout elements like the spiciness or the highlight of the chicken oil noodles. The staff served us some plum tomatoes (top right in the photo) as dessert — their attitude was great, and they were attentive to everyone’s needs.The image on the right) As for dessert, the attitude was excellent, and they consistently paid attention to the needs of others.

The overall pricing isn’t low, but the taste of the dishes is solid. Even staying within the realm of Taiwanese home-style cuisine, they didn’t sacrifice refinement. The spicy noodles and spicy stir-fried radish cake performed well, and the preserved radish omelet is something both I and my family really loved. Here, you can enjoy a combination of noodles or rice with a couple of small dishes for a refined yet comfortable meal. If you want something more substantial, you can go for spicy hotpot and other dishes, and the plum juice is also a great addition.

Author of this article:Xiongmao RudyA food-loving couple who occasionally splurge on dining and entertainment, but generally live by the motto “Money is limited, appetite is endless.” They run a blog of the same name《Xiongmao Eats the World to Ruin》Updated simultaneously.

Kiki's Kitchen

Address: 1F, No. 15, Lane 27, Alley 216, Section 4, Zhongxiao East Road, Taipei City
Phone: (02) 87716008, (02)87716338
Business hours: Tuesday to Saturday, 11:50–15:00, 17:15–22:00 (closed on Mondays)

Recommendation: The prices are mid to slightly high, portions are on the delicate side, but overall flavor and attention to detail are quite complete — very refined for Taiwanese cuisine

　　　Friends who enjoy spiciness can try the spicy noodles and spicy stir-fried radish cake, and the drunken chicken and preserved radish omelet are also excellent!!