Opposite Taipei Songshan Cultural and Creative Park — Time-honored Taoqun Hakka Restaurant

Photos & Text byXiongmao Rudy

This Taoqun Hakka restaurant has actually been here for over a decade. Back when I was in high school, I used to play basketball at Songshan High School and had seen it, but for some reason never got around to visiting. This time, my dad happened to mention he wanted to eat Hakka food, and I suddenly remembered this place. So, without any prior plan or expectation, we ended up here!!

Stepping into the restaurant, you’ll get the feel of a medium-sized traditional eatery. The space is quite decent, giving off a homely dining vibe. Aside from the main dining area, there are also a few semi-private booths inside.

Alright, now for the menu. Generally speaking, prices in restaurants in the Dongcheng area aren’t cheap, but Taoqun Hakka Restaurant offers reasonable rates, and all the signature Hakka dishes are affordable. Since it was our first visit, I went with the dishes marked on the menu (to see if the chef’s recommendations are worth it).

First up, let’s try the Taoqun Soy Sauce Chicken (NT$250) — see if it’s as oily and fragrant as they say!! Alongside that, we ordered Sliced Pork Intestine with Ginger Strips (NT$300), paired with Preserved Tofu Pork Belly (NT$300), Stir-fried Leek with Egg (NT$150), and Hakka Stir-fry (NT$300). Also, my dad was curious about the Perilla Clams (NT$50 each), so we ordered two to try. Then there’s a side of Sweet Potato Leaves (market price) — that one probably costs around NT$100+ (sorry, didn’t ask clearly).

At the end, there’s also a set of signature dishes. First-timers, you might want to take a look. I specifically asked the staff — normally there’s no 10% service charge, but if you order a set meal and need an invoice, then there will be an extra 10%.

First up is the ever-popular Hakka Stir-fry (NT$300),Photo abovewhich you can find in most street-side stir-fry joints. Though similar in appearance, the combination of squid, shredded pork, tofu, scallions, garlic, and sauces makes it increasingly flavorful (not just mouth-puckeringly sour). It’s super rice-friendly (though the flavor is a bit strong).

Next is the Preserved Tofu Pork Belly (NT$300),Photo above,naturally a highlight of Hakka cuisine. At first glance, the grease level seems well-controlled (many versions are overly greasy). It’s aromatic, with a beautiful caramelized color, and the slightly fatty pork belly is layered beautifully. In terms of taste, it’s moderately rich, without being too oily or salty. The preserved mustard greens have a hint of sweetness, but when paired with the sauce and the pork, it becomes even more palatable.

Then there’s the Sweet Potato Leaves (market price),photo left,likely costing around NT$100+. Lightly blanched and tossed with scallion oil and sauce, the slightly salty taste is still very rice-friendly. Nothing too fancy, flavors are balanced.The Stir-fried Leek with Egg (NT$150),photo right,

doesn’t look particularly impressive at first glance, but one bite reveals generous leek pieces inside. The egg is soft and tender, though slightly over-easy, yet still smooth and delicious.The Sliced Pork Intestine with Ginger Strips (NT$300),photo left,

in terms of portion, has quite a lot of ginger strips and a moderate amount of intestines. As for the dish itself, both my family and I really liked it because the sourness is just right (we’re not big fans of overly sour food). But in past discussions with friends, traditional versions are supposed to be more sour (maybe it’s just a matter of taste). So for this dish, my family and I would love to hear from those who’ve tried other versions — what do you think makes a truly great and traditional Sliced Pork Intestine with Ginger Strips?Finally, the stars of the meal: the Taoqun Soy Sauce Chicken (NT$250),left photo,and the Perilla Clams (NT$50 each),photo right. Don’t let the unappealing dark exterior fool you — these two were actually the highlights of the day. The clams have a rich seaweed aroma, and the interior is hot, juicy, and absolutely delicious (but be careful, they’re super hot!). With the briny clam juice and savory taste, they’re definitely worth ordering!!

The Taoqun Soy Sauce Chicken doesn’t look oily at all — it’s prepared in a way similar to clear-boiled salted chicken (with chicken broth and aspic). I thought it might be greasy, but with every bite, you taste a sweet, juicy flavor. My parents loved it, and it became one of my favorite dishes of the day. And the whole meal came out to just over NT$1500, averaging less than NT$400 per person for a satisfying feast.

The restaurant also serves watermelon for dessert. Next time you’re tired from visiting Songshan Cultural and Creative Park, step outside and give this modest yet high-value Taoqun Hakka Restaurant a try!! Oh, and regular meals don’t include a 10% service charge, but be sure to make a reservation before you come.

Author of this article: Xiongmao RudyA food-loving couple who occasionally go on wild spending sprees, but generally stick to the principle of “limited money, unlimited appetite.” They run a blog of the same name,"Xiongmao Eats the World,"which is updated simultaneously.

[Taoken Hakka Restaurant]

Address: No. 24, Lane 553, Section 4, Zhongxiao East Road, Taipei City
Phone: (02)27660913
Business hours: 10:30–14:00, 16:30–21:00
Recommendation: Great value for money with generous portions—perfect even for big eaters. The staff won’t push unnecessary dishes but will instead discuss whether the portion sizes might be too much. The dishes are flavorful, hearty, and all pair perfectly with rice!!

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