Taiwanese food trail
1. Bento at Liu’s Kitchen
Between bus stop C and D 7, 436 Victoria Ave, Chatswood NSW 2067
The most convenient Taiwanese dining option is their rice boxes (known as bento). It makes up for most of my meals as I travel using the train and you can pick them up for a very low price! The fried pork cutlet bento is the most popular option.
The pork cutlet itself is quite flavourful, tender and juicy and covered with a crunchy coating. It is designed to go well when eating with rice even when the bento becomes cold. I remembered there are so many options in the train stations but I would still pick this as my favourite.
Another comfortable eating secret is to ask the server to add a bit of their braised pork meat sauce onto your rice. The fragrance of the sauce will take your bento to the next level!
2. Beef noodle soup at Baodao Taiwanese Kitchen
Shop 8/376 Victoria Ave, Chatswood NSW 2067
As I walk into the shop, I could smell the fragrance of that beef broth which reminded me of my Taiwan noodle hunt within the local community.
This hot delicious bowl tasted quite similar to the one I had back in the days. It is one of the signature dishes that the locals mastered within Taiwan. Served with tender beef in a dark coloured broth and freshly handmade noodles. A tickle of spice as you taste the first sip of the flavoured soup and it will comfortably smooth into your throat.
The broth is key to this famous dish as it is very hard to find the perfect balance to this perfect beef soup. The other challenging part is the tenderness of the beef. It has to be melting tender and moist to bring this noodle to the next level. All factored together to make this an iconic Taiwanese cuisine.
3. Three cup chicken at Hu’s Inn
84 Archer St, Chatswood NSW 2067
The name refers to the three main ingredients - sesame oil, rice wine and soy sauce. They also use basil leaves to bring the refreshing and unique aroma when serve. It’s best to eat with plain rice to enjoy the full flavour. This is always served in a clay pot to keep the high temperature and good presentation.
It is one of the most popular dishes and quite common to have from the local home or dining at a restaurant. It is one of the main dishes I remembered when I was in Taiwan. It smells so good as they bought it out in a sizzling clay pot!
This is just like the one I had from Taiwan as the chicken is cooked tender in high temperature and the low heat to absorb all those flavourful sauces. The sauce just wraps around the chicken and not overly saucy.
Written by yukilicious_sydney
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