A refined Taiwanese restaurant in Taipei – Signature braised pork rice for just NT$80!

Text & Photos byThe Gourmet Footsteps of San Gao Sir

Last time at Si Lu Kitchen, I had a bowl of braised pork rice with crispy bits of pork cracklings (lard residue), and then I mentioned My Stove, a place I visited recently where a bowl of braised pork rice also costs a rather premium NT$80. My Stove is a Taiwanese cuisine eatery, and since I’d heard it does good business, I made a reservation for two in advance.

The staff’s basic manners were fine. After being seated, I took a look at the menu embedded in the table. Although I’d already checked it online beforehand, I still felt that the prices here were noticeably higher than those of similar restaurants. That said, there were quite a few diners around the tables, so ordering a variety of dishes was easier with more people.

In Taiwan’s past when resources were scarce, offal—especially pig organs—played an important role in Taiwanese cuisine. Being a fan myself, I was surprised to realize after ordering that half of our dishes were organ meats. My Stove’s pig liver is prepared with a caramelized hue, giving it a slightly sweet flavor. It’s stir-fried with Chinese chives just before serving. The liver is cut thick and has a decent texture; while the inside isn’t extremely tender, it doesn’t have an overly strong liver taste either.

It’s not often you get to try cold stir-fried pork kidney. To achieve this flavor, the selection and preparation of the kidneys must be handled with confidence. Topped with a spicy sauce made from scallions, garlic, and chili, a few bites deliver a mildly sweet and sour tang. The kidney slices are plump, tender, and crisp—quite refreshing, with almost no off-putting smell—but eating too much takes away the novelty. Best shared among several people.

Large chunks of pork belly, radish, and small intestines make up this humble yet hearty home-style hotpot. The broth, simmered with Hakka-style pickled mustard greens and radish, is rich but not overly salty—it might even go well with plain rice. The pork belly looks lean but has a tender, melt-in-the-mouth texture, and the knotted small intestines burst with juice when bitten into.

This is quite a traditional take on chicken rolls—featuring Chinese herbal spices, onions, lean pork, and a bit of salted egg yolk. The filling is hearty, the bean curd skin is crispy, and the overall flavor is nice. That said, it doesn’t seem necessary to come here specifically for this dish. When it comes to chicken rolls in Taipei, the unnamed savory porridge spot on Tingzhou Road still comes to mind as my favorite—I’d definitely want to go back there.

Here comes the NT$80 braised pork rice. Similar to other versions with pork skin, My Stove’s version has a texture reminiscent of what I had long ago at Huang Ma Ma’s in Dongmen Market—a slight jelly-like Q-crunch instead of melting instantly. The overall flavor is sauce-heavy, saltier than sweet, but it has its own distinctive taste.

The braised pork rice at Si Lu Kitchen for the same NT$80 is actually more to my liking. But having said that, unless a dish is truly exceptional and addictive, many delicious braised pork rice options don’t need to cost a premium.

I had originally ordered a plate of stir-fried water spinach, but the stems were too tough to swallow, leaving quite a bit left on the plate. Before settling the bill, the owner asked about it and readily acknowledged the quality control issue, waiving the charge for that dish—which I found quite sincere. The total bill came to NT$1,650 including a 10% service charge. While the flavors were generally good, it somehow lacked that lingering aftertaste that makes you want to come back.

My Stove
Address: No. 9-1, Lane 100, Songjiang Rd., Zhongshan District, Taipei City
Business Hours: 11:30 AM–2:00 PM, 5:30 PM–9:00 PM (Closed Mondays)
Phone: 02-25222697

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