Michelin Guide Taipei 2019: Bib Gourmand

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.