Ahead of the launch of the MICHELIN Guide
Taipei 2019, and the unveiling of the star selection, Michelin is pleased to
reveal the 12 new Bib Gourmand establishments which will appear in the Guide.
And of these, 10 are appearing in the Guide for the very first time.
The Bib Gourmand is a distinction
signifying ‘good quality, good value cooking’ and is given by the Michelin
inspectors to establishments for their simple yet skillful cooking. To qualify
for this distinction, establishments must offer a three course meal for a fixed
price not exceeding NT$1,300 (around €37).
The new Bib Gourmand additions for 2019 are
as follows (N – appearing for the first time in
the Guide):
A Cheng
Goose
in Zhongshan N (Taiwanese) Opened in 2010, this
restaurant is a branch of the flagship shop in Tucheng. Its famous goose is
sourced from Yunlin County and is served two ways – steamed or smoked, the
latter being their signature dish.
A Kuo
Noodles in Datong N (Noodle) This shop, next to
Ningxia market, is named after the traditional staple Tshik-a-mi – greased egg
noodles, bean sprouts and crispy scallion in a flavoursome clear broth made
daily with pork bones and simmered for hours.
Chili House in Da'an (Sichuan) This
aptly named Sichuan restaurant started out as a small noodle shop more than 60
years ago. Its signature pork dumplings in red oil are made with pork hind
shank wrapped in custom-made dumpling skins. The menu changes every season.
Do It True in Xinyi N (Pekingese) The menu at this 60-plus-year-old
restaurant offers variations of dishes that the owner’s great uncle once cooked
for Empress Cixi of the Qing Dynasty. Crispy and juicy, the deep-fried pork
balls made with hind leg cuts are an absolute must-try.
Jen Ho Yuan in Zhongshan N (Yunnanese) Authentic Yunnan fare has been served
here since 1956, including dishes that entail painstaking preparations. The
true showstopper are the string beans stuffed with minced shrimp, for their
intriguing contrast of textures and layered flavours.
Mai Mien Yen
Tsai
in Datong N (Noodle) This shop on the ground
floor of a somewhat dilapidated apartment building has more than 80 years of
history. There is always a queue lining up for their egg or rice noodles,
either served in a flavoursome stock made with pork bones, offal and chicken,
or dressed in a sweet sauce.
Mother's
Kitchen in Shilin N (Taiwanese) Decor lifted out of
rustic farmhouses circa 1950 and memorabilia from the owner’s hometown provide
the backdrop for classic comfort food. Only black pig slaughtered on the same
day is used for the meltingly soft, traditional braised pork belly.
Rong Rong
Yuan
in Da’an N (Zhejiang) The chef has been at the
helm here for 30 years and each dish is prepared the same way as it was when
the shop opened in 1965. The must-try braised pork ribs are slow-cooked in an
onion broth for six hours until the meat falls off the bone – the perfect match
for the guangbing flatbread.
Saffron in Shilin (Indian) The
white stucco facade and columns look rustic and elegant, while the full-length
windows let in plenty of natural light. Signature dishes include murgh Kerala
(Kerala-style roast chicken) and murgh kothmeri (coriander chicken). There are
even chefs in one corner making naan bread to order.
Shin Yeh
Shiao Ju in Nangang N (Taiwanese) A sister concept
spun off from the household brand, it caters to small groups and families with
a menu designed for sharing, and champions low-fat and low-salt Taiwanese
cooking. Signatures such as stir-fried thousand-year eggs with green chillies,
and omelette with angled luffa and dried scallops are original recipes not
found elsewhere.
Tien Hsia
San Chueh in Da’an N (Noodle) As opposed to the
typical cramped noodle shop, this one is lavish and glamorous. Better still, it
also delivers in terms of taste – the signature beef noodle soup with oxtail,
shank, tendon and heel muscle lets diners sample a range of beef textures.
Yi Hsing
Pavilion in Wensham N (Taiwanese) Founded in 1938,
this family business is now run by the fourth generation who still insists on
serving good quality, traditional farmhouse cooking at wallet-friendly prices.
The signature dish of shrimp-filled ‘gold coins’ are pork fat medallions
stuffed and fried till crisp and golden – and the flavoursome juices flow with
every bite.
The MICHELIN GuideTaipei 2019 includes a
total of 34 Bib Gourmand establishments and the complete selection, including
the Michelin stars, will be revealed on 10 April.