Golden Formosa Taiwanese Cuisine

"In the 1960s, the family started serving heavily seasoned food to go with alcoholic drinks. The third-generation owner still follows the same family recipes from the old days. Their signature deep-fried pork ribs are made with local pork, fried twice to seal in the juices and to crisp up the crust. The tonic soup chicken-in-tripe is a deboned free-range bird slow-cooked for seven hours inside pork tripe with various herbs and condiments." - Michelin Inspector

"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

"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. In the 1960s, the family started serving heavily seasoned 'bar food' to go with alcoholic drinks. The third-generation owner still follows the same family recipes from the old days. Their signature deep-fried pork ribs are made with local pork, fried twice to seal in the juices and to crisp up the crust. Try also Buddha Jumps over the Wall, a chicken soup with 10-plus gourmet ingredients for ultimate richness and an array of complex flavours." - MICHELIN Guide Taipei Editorial Team