"Fried Rice with True MasterChef Skills from a 40-Year Banquet Chef—Savory, Bold, and Delicious!"

Text and Photos /Shadow

In past interviews with shop owners, I’ve met young or middle-aged entrepreneurs, but rarely encountered stories of older people starting businesses. This small eatery, however, caught my attention. The owner used to be a restaurant chef and had also worked as a banquet caterer in the early days. He spent over forty years in the culinary profession—almost half his life—before leaving his previous job two years ago to start his own business.

Perhaps due to his over forty years of culinary experience, the owner is particular about many aspects—like not using MSG in his cooking. Even the rice and seasonings are carefully selected, all to ensure the quality of the dishes.

With years of culinary expertise, the owner handles cooking with ease.

The mixed vegetables at the shop are simmered from scratch with the ingredients themselves, rather than being sourced elsewhere. Unfortunately, we missed out this time and will have to wait for another visit to try them properly.

They offer fried rice, fried noodles, and for small families, you can also order several stir-fried dishes. The menu clearly states that no MSG is used.

The dishes on the whiteboard are the owner’s secret specials.

The dine-in seating area is pretty similar to that of a typical small eatery.

Braised Pork Ribs Rice – NT$80

Braised Pork Ribs Rice is a popular item at the shop. While we were eating, we noticed quite a few guys ordering it. The super thick pork ribs, including cartilage, are braised until flavorful in a rich soy-based sauce.

Mixed Fried Rice – NT$60

Visually, it doesn’t look much different from regular fried rice, but then the aroma wafts over. As soon as you take a bite, you realize this plate of fried rice is incredible—the grains are distinct and have a nice bounce, and the savory taste comes from specially selected soy sauce. The chef’s fried rice skills are truly admirable, not inferior to famous fried rice joints, definitely worth trying.

Oyster Omelet – NT$100

The chef has great control over the heat—the eggs are fried fragrantly, and there are plenty of oysters inside, making it a hearty portion.

Sponge Gourd with Clams – NT$100

It’s been a while since I’ve had this dish. I really like sponge gourd dishes, and pairing it with clams promises a deliciously fresh taste.

The unique umami of the sponge gourd blends into the broth, and the gourd itself has a tender-crisp texture with a sweet aftertaste. The flavor is great—you can even pour the broth over plain rice, similar to a rice soup style, which is how Shadow used to eat it as a kid.

Plain Seafood Soup – NT$100

It includes various seafood ingredients such as shrimp, oysters, clams, squid, and fish skin. If cooked a bit longer, the seafood flavors would be even more pronounced.

Thai-Style Spicy Chicken – NT$150

This dish is served cold and tossed. The bottom is layered with shredded onions, and the spicy chicken on top is deep-fried and coated with Thai-style sauce. Before eating, give it a good mix and enjoy it with the slightly spicy onions.

After stepping down from his role as a restaurant chef, the owner brings everyone delicious home-style cooking with his own ideas and experience. There’s no fancy plating, but the most honest flavors win over customers’ stomachs. This is the owner’s most approachable side. The delicious fried rice is highly recommended.

MasterChef Eel, Squid & Fresh Fish Specialty Shop
Address: No. 511, Yihua Road, Sanmin District, Kaohsiung City
Phone: 07-3815758
Business Hours: 10:00–14:00, 17:00–22:00
Closed on Tuesdays
Note: Delivery is only available on weekdays at noon; no delivery on holidays.

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