"Tucked in the back of a narrow, noisy food court is the purveyor of one of the best batter-fried Taiwanese pork chops in New York. Not to be confused with its pan-fried cousin, this battered chop is also savory-sweet, but with a substantial crust thicker than the Japanese pork katsu and closer to a Texas fried steak. Easy to overcook and too oily when rushed, Taipei Hong’s take is crispy with a hearty crunch while remarkably tender on the inside. Since the closure of the beloved Prince 66, Taipei Hong is the next best thing for those seeking a good pork chop fix. Also on menu are other seldom seen items, like a mala beef noodle soup into which the chef throws in everything but the kitchen sink, including rice cakes, fish balls, clear noodles, and a hearty amount of vegetables." - John Tsung, Eater Staff
