Authentic Hong Kong–style à la carte cuisine can be found in New Taipei — don’t miss the must-order BBQ combo platter!

Text & photos byXiaohu’s Dream Food Blog

Recently, a big brother who treated me like a younger sibling invited me to try “Hong Kong–style à la carte cuisine.” Although I’d never had it before, I’d heard about it from a few food-savvy friends. But the moment I heard the shop name, I was a bit stunned — it turned out to be the very same Hong Kong–style BBQ takeaway place I used to frequent while working at “Cardinal Tien Hospital.” A BBQ shop offering à la carte cuisine? That was quite the surprise. I just had to give it a try.

Funny enough, although I’d often eaten their takeout, I’d never actually stepped inside the shop. The sign outside really did say “Reservation-only à la carte cuisine,” and apparently celebrities like “Tao Jingying” and food critic “Liang Youxiang” are regulars.

While it’s billed as a Hong Kong–style BBQ place, it actually serves many dishes you’d find in a typical Hong Kong restaurant, yet the prices remain those of a regular BBQ shop.

Aside from the classic Hong Kong main dishes, the shop also offers plenty of Hong Kong–style delicacies perfect for drinking or entertaining guests, including some personal favorites like clay pot dishes.

The menu on the wall is clearer. Below it states that à la carte ingredients need to be reserved three days in advance, with pricing ranging from 6,000 to 8,000 NTD depending on the day’s offerings. You can also give the boss a budget to work with, or simply choose favorite dishes from the menu to mix and match.

That night, I had such a great time with my friends that we ended up eating until closing time... and I totally forgot to take photos inside the restaurant... (Sorry!)

For an appetizer, there’s the homemade golden cream puff. Usually, these aren’t too spicy, mainly offering a lovely garlicky aroma — but this little portion was surprisingly fiery, and so addictive that I couldn’t stop eating. Loved it.

Another standout was the dish where they stir-fried peanuts with Chinese chives. It had a strong, bold umami flavor with a salty punch, the chive aroma was enchanting, paired with the fragrant, oil-seasoned peanuts, scallions, garlic, and just a hint of spice — an absolutely perfect drinking snack.

The boss’s homemade dried fish chili oil is aromatic but seriously spicy!

The BBQ combo platter featured roast duck, char siu, crispy pork belly, sausages, and liver sausages, all neatly arranged — unlike some BBQ shops where everything’s just haphazardly piled up, haha. Unfortunately, the rose-flavored oil chicken sold out that day.

First up was the roast duck leg. At first bite, it felt a bit lacking in fat or juiciness, but as I chewed, the sweetness came through really well, especially with the tender, delicious duck meat.

The crispy pork belly’s skin wasn’t overly thick, nor was it too hard. It had that satisfying “crack!” when you bite in, releasing a mouthful of crispy, crackling aroma. Then came the taste of pork cracklings, with both the fatty and lean parts of the pork having a nice sweetness — I especially loved the melt-in-your-mouth fatty parts that weren’t greasy at all.

The char siu was delicious, too, though both flavor and texture were pretty much what you’d expect, though I’ll say the fatty parts were particularly sweet.

The sausages and liver sausages were oilier than what I’ve had before, but also sweeter — especially the liver sausage, which was both oily and sweet!

If you ask me what’s the best fish I’ve had recently, I’d probably say “bamboo shoot-shell fish.” The best way to cook this fish is by gently poaching it in low-temperature oil. The texture comes out soft and tender, almost like steamed, but with a faint hint of fried crispness. It’s served with a sauce commonly used for steamed fish, like oyster sauce, plus plenty of chopped scallions and cilantro. Absolutely loved it.

Using the fish soup sauce to stir-fry eggs — I first tried this technique at “Drinking Home” and was amazed back then. But the version I had here was even better. The eggs were cooked a bit more mushy and sticky, making them extra smooth, and the flavor of the sauce blended beautifully into the eggs. Just insanely delicious.

The jade scallops were a dish I didn’t remember much about that evening, though I do recall the scallops being sweet and tender.

The dish that wowed me the most and that I found the most delicious was definitely the “spicy sour shrimp.” It started off with Thai-style sour-spicy-sweet flavors, but gradually shifted into something resembling Taiwanese or Hong Kong cuisine — especially with that lip-smacking spicy kick. I was so impressed I ate every last bit, shells and heads included. Insanely good. Must-order!

This dish has a somewhat Hong Kong style — slightly creamy but not greasy — the noodles had a refreshing crunch, similar to Cantonese-style stir-fried noodles. The squid and shrimp were fairly fresh.

The “frog clay pot” looked a bit like a three-cup frog dish, but the flavor was different — a bit more sauce aroma and slightly less oily or salty.

If I had to pick three Hong Kong–style dishes, the “Baihua Fried Dough Sticks” would definitely be one of them. Sanmin’s version is especially crispy without being overly oily or burnt — the shrimp-filled filling remains wonderfully tender and has a slight bounce to it, never overcooked. It’s easily one of the best Baihua fried dough sticks I’ve ever had. Also, what makes this dish a favorite is the sauce — the addition of fresh orange juice gives it a refreshing citrusy tang that cuts through the richness. A definite must-order here.

The “Duck First Knowledge” is said to be a very popular dish at the shop, though I personally found it a bit dry, both the skin and meat, even though the aroma and sweetness were decent.

But I really loved the dipping sauce — rich with peanut butter aroma and oiliness, it paired perfectly with the skin of the Duck First Knowledge.

The shrimp paste water spinach had a hint of Thai flavor but wasn’t fishy at all. Instead, it brought out a unique shrimp aroma — very special.

The Brazilian mushroom soup was extremely “mushroom-forward” for me — I absolutely loved it... I could detect several kinds of mushroom flavors and sweetness, along with a unique medicinal scent reminiscent of herbal tonics, plus the oiliness and sweetness you get from Hong Kong–style soups. Delicious!

Finally, the shop’s signature “golden crispy fish” — I’ve had this dish in many places, but Sanmin’s version is truly outstanding. What makes it stand out is how crispy and fragrant it is without being oily. The salted egg yolk aroma hits you right away, but as you chew, it slowly transforms into the sweet flavor of the small fried fish. The layers of flavor are exceptionally distinct, and I especially love that sandy, slightly sticky oily texture. Absolutely insanely delicious.

Sanmin Hong Kong-style Roast Meats
Address: No. 171, Sanmin Road, Xindian District, New Taipei City
Phone: 02-29138787
Business Hours: 11:00–21:00

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