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  • My parents live in the area so we decided to drop by for lunch on a cold Sunday. The restaurant is tiny. We were the only ones there at first but the place filled up quickly after our arrival. The owner was extremely outgoing and friendly, going out of his way to explain the menu and Taiwanese culture to us in lots of detail. He enthusiastically told us he was trained by a local celebrity chef in Taiwan and showed us the recipes she had published in a magazine. Our conversation really piqued our curiosity and by then we were impatient to sample his cuisine. It definitely did not disappoint. The menu is half Taiwanese and half Japanese. We tried the Taiwanese beef noodle soup, which consisted of perfectly al dente udon-like noodles chilling in a deep, rich beef broth; the heavenly Taiwanese minced pork rice, which tasted like it had been simmering in its juices for hours; crispy Japanese almond shrimps; sweet and sour deep fried fish, and some kind of chicken katsu, although the sauce tasted a bit more like teriyaki than the traditional plum sauce. Everything was fresh and flavorful, and the fried food was surprisingly not oily at all. I personally preferred the Taiwanese dishes because it tasted like the kind of home-cooked meals you yearn for once you've left the family nest, but I must admit the fried dishes were very well executed and would delight any tempura fan. We finished the meal with a sample of the pancakes that are only offered on weekends: taro, sweet potato, custard and red bean. It was the perfect end to a very enjoyable lunch. I really admired how passionate the owners seemed, and thought it really showed in their cooking. We will definitely be back.
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