The exterior is pan-fried to a golden, crispy crispness. You can taste the freshness, tenderness, and sweet flavor of the “horsehead fish.”

Text and photos byLittle Tiger’s Dream Food Blog

I first heard the name “Little Sip Home” when a food writer mentioned it on the radio. After that, my group of foodie buddies, the “Tiger Gang,” tried to get me together a few times, but the timing never worked out. Finally, after their Nth visit, I managed to snag a seat as a last-minute fill-in (tearful)... I finally got the chance to try what’s said to be the best “pan-fried horsehead fish” in all of Taipei.

I looked into it and found that “Little Sip Home” didn’t used to be at this location. It seems the place closed down before making a comeback, and its current spot is at the end of “Jilin Road.” The storefront is the kind of ordinary little shop you could walk past a hundred times without ever thinking of going in—really, the only thing that stands out is its slightly Japanese-style wooden door.

The interior decor isn’t particularly remarkable either—it somewhat resembles an old-school seafood restaurant. Dining here feels a bit like being invited over to someone’s home for a meal.

The signboard lists several kinds of freshly caught seafood from that day’s catch. Presumably they have regular arrangements with local fishermen. Typically, the prices of such fish fluctuate, with some sold by the piece and others by weight.

The menu doesn’t offer too many dishes, and the prices are a bit on the higher side for a small eatery—roughly on par with those of a larger restaurant.

The complimentary side dish of spicy pickled radish is crisp, juicy, and surprisingly not as spicy as expected. What makes it great is the subtle sweetness that comes through with each chew.

Garlic minced oysters

The oysters are quite generous in portion, each one plump—even if not particularly large, they’re satisfyingly mouth-filling and even release a bit of juice. The sauce, which is salty, fragrant, mildly spicy, and infused with lovely garlic flavor, is excellent. Though the oysters themselves are a bit strong-tasting when eaten plain...

Abalone and black-bone chicken soup

This is one of “Little Sip Home’s” signature dishes. At 2000 NT per pot, it’s almost always ordered by every table. The broth is sweet and savory with a hint of herbal aftertaste. The richness of the oil is pronounced, yet it doesn’t feel greasy at all—the broth itself is simply delicious. The abalone has a nice tender texture, though due to the stewing, it loses some of its natural sweetness—or perhaps it just doesn’t taste as sweet as plain abalone would. As for the black-bone chicken, there’s the usual issue of meat getting a bit dry from long cooking, but overall, it’s still a very tasty pot, especially the broth.

Dried scallops with pork intestines

What’s impressive about this dish is that it’s “not greasy” yet the aroma is outstanding. Especially the incredibly crispy texture—you can almost hear the crackle of “cracklings” as you bite down, followed by the rich, sweet fat of the pork intestines spreading in your mouth... Even though the intestines don’t look greasy at all, they’re super delicious. The green beans and tofu skin were probably just lightly fried—the beans retain their crispness and natural sweetness, while the tofu skin keeps its fragrant appeal. Truly impressive.

Steamed black pomfret

The seasoning is slightly stronger than what you’d typically get elsewhere, and the fragrance of ginger and scallions is more pronounced. The flesh of the black pomfret has a bit of bite to it—it’s not soft or mushy like steamed fish often turns out. The sweetness and freshness are, of course, beyond praise. In one word: “fresh.”

This dish is a “fish-flavored scrambled egg” made using the broth from the “steamed black pomfret,” and it costs an additional 120 NT. Though it’s called scrambled eggs, the texture is relatively moist, almost half-soft and half-melted, resembling non-greasy egg crumbs. The savory richness of the broth fully blends into the egg flavor, making it uniquely delicious.

In comparison, the flavor of this basil scrambled egg is a bit less distinctive, though it’s crisped up nicely with a slightly scorched, oily crunchiness in each bite.

Stir-fried clams

There’s nothing particularly special about the flavor, though it is a bit less greasy than typical stir-fried dishes, with a richer garlic taste. The clams’ freshness is also on point. But if I had to wish for something, it’d be a stronger basil flavor XD.

Little Sip Eggplant

Also one of the restaurant’s signature dishes. The eggplant is stir-fried until very soft and tender, melting in the mouth with excellent texture. The flavor is slightly salty, infused with the captivating aroma of basil and a uniquely delicious dried shrimp note. Extremely tasty with rice.

Grilled squid

The exterior is slightly crispy with an enticing, lightly charred seafood aroma. The flesh inside is impressively soft and tender, and it gets sweeter the more you chew. Absolutely delicious.

The fried rice is a bit dry and lacks wok hei—it’s not really to my taste. Well, you could also say it’s very dry and refreshing XD.

The grilled salted pork has a rich, sweet, and melt-in-your-mouth fattiness. The thin yet crispy skin is perfectly charred, and it pairs excellently with garlic sprouts.

Dried scallops, loofah, and clams—I’m not sure what other adjectives to use besides “delicious.” The best part isn’t the loofah, the clams, or even the scallops, but the small amount of broth underneath, even if it’s a bit on the salty side.

And finally, the signature pan-fried horsehead fish. This fish is pan-fried to utter crisp perfection—the skin’s oiliness, along with the fish’s sweetness, tenderness, and freshness, make it the best “pan-fried horsehead fish” I’ve ever had. It’s insanely delicious. A must-order and highly recommended.

Home of Sipping
Address: No. 420, Jilin Road, Zhongshan District, Taipei City
Phone: 02-25112089
Business Hours: Weeknights 17:30–21:00, Saturday to Sunday 11:00–14:00

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