A glorious feast of chicken dishes—glossy chicken rice and flavorful chicken tofu that pair perfectly with meals.

Text & Photos /Paperclip 'Food Photography Joy'

This semester has been extremely hectic—I’ve barely had time to catch up with family and friends over meals. Finally, by December, the impatient me had wrapped up most school-related tasks, leaving weekends free to meet my teacher and his wife for dinner. Last time, we had a quick lunch at Heyufeng Shuiyue on the upper floor of the National Museum of History by the Botanical Garden, so I thought next time we could invite the owner of Thirty-Three Reform, who once took us to Kinmen, for a meal. Within two weeks, we made it happen. Originally, we had planned to go toYuan Yuan at the Grand Hotel Taipeifor lunch, but the traffic leading up to the hotel was terrible that day, so we turned around and headed to Chicken Manor’s main branch on Changchun Road instead. I’d dined here with my teacher and his wife many years ago, and the most memorable part back then was the post-meal dessert—egg custard (laughs). This time, I was determined to document the full dining experience.

We hadn’t made a reservation, but there were still seats available on Saturday noon. My teacher’s wife handed the car over to the valet at the entrance, and we followed the staff upstairs. My teacher said Chicken Manor serves solid Chinese cuisine, so the decor and ambiance weren’t worth fussing over. And he was right—the whole place was lively, with diners cheering, toasting, and slurping their food, while the uniformly seasoned staff—mostly experienced older servers—interacted warmly with guests, likely mostly familiar faces. While I was still taking in the surroundings, my teacher and his wife had already swiftly ordered.

The dishes arrived quickly, and soon our five ordered items were brought to the table one after another. First came the “Three Flavors Chicken” (small portion 550 NT). This dish includes smoked, poached, and black-bone chicken, served with exclusive pickled vegetables and dipping sauces. As someone who loves chicken, I couldn’t pass up this trio.

That day, the smoked portion was chicken breast, while the poached and black-bone pieces were from the thigh—each cut was tender and expertly seasoned.

Fragrant Fish and Amaranth (298 NT), otherwise known as small fish with amaranth.

This dish of Sate Pork Heart—if you’re not squeamish about organ meats—is an absolute must-order. Although Chicken Manor specializes in chicken, they didn’t skimp on this pork heart preparation. The heart slices were thin, and the heavy sate flavor masked everything so well you wouldn’t even guess it was pork heart, thinking it was just regular meat slices. The mustard greens underneath were also tender, proving they didn’t cut corners with side dishes.

Chicken Roll (1 roll 160 NT).

Oyster Roll (2 rolls 150 NT).

Personally, I preferred the oyster roll—it was more flavorful.

Then came the signature “Chicken Tofu” (286 NT). Though it doesn’t look like much, once you try it, you’ll be hooked—it’s incredibly savory and pairs wonderfully with rice. The flavor is bold yet not salty, and when eaten with their “chicken rice,” you could easily finish three bowls if you have a big appetite.

This is Chicken Manor’s chicken rice, cooked in chicken broth. The grains are glossy and shiny, bursting with aroma. The rice is priced per person—50 NT each and you can eat to your heart’s content.

With the chicken tofu, I ended up eating half a bowl more. If not for saving room for the egg custard later, I would’ve gone for another bowl.

Finally, we had a bowl of Pickled Mustard Soup with Pig Tripe Slices (85 NT). The soup had a refreshing tang, and the tripe slices were thick, dense, and bouncy—a very satisfying end to the meal.

After a good while of being full, the egg custard finally arrived. My teacher said they serve it without asking, but I did spot a price for it on the menu (120 NT), so I wasn’t sure whether it was complimentary for regulars like us or a standard offering?

This egg custard from Chicken Manor was truly the perfect ending. The eggy richness was full-bodied, the texture was dense and creamy, and the caramel sauce was richly boiled. With every bite, I wanted to savor it longer, letting the flavors linger. In the end, I even licked the remaining caramel off the plate clean. Oh, and the server even brought over a pot of plum tea to go with the custard—it cut through all the previous richness perfectly.

My teacher said that although the dining environment at Chicken Manor isn’t great, what they serve is 100% delicious Chinese food, with every bite being hearty and satisfying. If you have foreign friends who want to try Chinese food, bringing them to Chicken Manor is definitely the right call.

[info]

Chicken Manor – Changchun Road Main Branch
No. 55, Changchun Road, Zhongshan District, Taipei City
02-25815954
11:00~22:00

No. 9, Lane 105, Section 1, Zhongshan North Road, Taipei City (Rokutō Branch)
02-25418261#3
11:00~22:00

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