"A Flushing mainstay for the past 24 years, this restaurant near the Long Island Expressway was one of the first in the neighborhood to focus on Taiwanese classics. The interior hasn’t changed much over the years, but it’s the reliable comfort food favorites that draw people in over and over. The Fly’s Head, a classic Taiwanese dish of minced pork and garlic chives, has a salted black bean flavor with a tinge of spiciness. The stir-fried beef with basil is super juicy. And the bitter melon with salted duck egg is a surprise favorite for anyone that’s super into savory. But the real stars may be any dishes cooked in three-cup style, including chicken, squid, or fried tofu, with the perfect balance of soy sauce, sesame oil, and rice wine that come with enough sauce that you’ll end up ordering extra rice to sop it all up." - diana kuan
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