"The roots of Golden Formosa extend all the way back to the heydays in the hot spring district of Beitou. The establishment is now led by its third-generation successor in a location elegantly decorated to accommodate large groups. The signature dish here is the deep-fried pork rib. Every day, the chef follows the original 70-year-old recipe. His only tweak—trimming the Taiwanese baby back ribs into consistent sizes. The meat is then marinated and twice fried, best eaten right off the bone with bare hands. Other technique-driven items like the Buddha Jumps Over The Wall, poached free-range chicken and steamed mud crab over rice are all great that invoke a sense of nostalgia." - MICHELIN Guide Taipei Editorial Team
