Rong Rong Yuan

Came here based on the Michelin guide. It was BUSY! But we luckily got a table right away. We went as 2 people, so the amount of food we could order was limited. Ordering in English was tricky, because of the translated names not matching what we were seeing online. Here's what we did: We ordered: - signature braised pork ribs - 4 x roasted Chinese bagel (guangbing?) - stir fried eel with Chinese chive - clams soup with daikon slices - 2 x steamed rice Then we received these for free: - 2 x stinky tofu - 2 x fried sticky rice balls Michelin guide recommended the braised pork ribs. The dish came without bones, in a foil container, and were tasty. The employees helped us make it into sandwiches, using the "bagels". I think it's called guangbing? If you see photos of meat-filled buns, this is probably it. It was a lot of food for 2 people. The eel dish was ordered by pointing at photos online. I thought the photos were maybe mushrooms. Chives were crunchy and the flavours were good. Good amount of ginger. The clam soup was very mild. Kind of bland. I would not recommend. Stinky tofu was given to us for free. This is the best stinky tofu I've ever had. It's steamed, not fried. My husband didn't want them, so I ate em all. It's definitely an acquired taste. Fried sticky rice balls have this gooey filling, which tasted sorta like black sesame. An excellent end to our meal. The employees didn't speak a lot of English but they were friendly. Kept giving us free stuff :)

This restaurant has been around for a long time and is known for their Zhejiang cuisine. Had dinner here recently and everything was fantastic. In particular, the stir-fried eel dish, the shredded pork eaten with buns, and the soup were delicious. The atmosphere is classic Chinese restaurant - noisy and bustling, sign of a good restaurant - with traditional decor.

First time to visit this restaurant. It's on Michelin guide. We were honored to be served by the store manager. She recommended 火靠排骨 (it's my favorite, MUST order), assorted beef (牛筋牛肚）, Stinky tofu is also highly recommended. The service is good and nice. We had a good time. All of us love the dishes. We will be back next time.

This restaurant starts since 1965, and got Bib Gourmand four consecutive years. You wonder why, right? Come to try it by yourself, and you’ll find out. By the way, after you finish your meal, if someone comes to ask you to order “coffee”, you got to give it a try. The latte is really really good. Try it, and you won’t regret it.

The best Zhejiang food no wonder it’s always a full pack restaurant hard to reserve a seat and a Michelin award restaurant

Traditional Taiwanese restaurant Spent 1.500 TWD per person. Had multiple dishes with some classics (drunk chicken). The place is old, and the staff is friendly. I was invited, I wouldn't really spend 1.500 in this kind of place. However my taiwanese friends think it's yummy and worth it.

This was on the list of Michelin Bid Gourmand of 2019 and it has been around for many years. Unfortunately, what welcomed us into the building was a foul smell, probably due to the age of the building. Service was good, friendly. As expected, the style of cusine was old, traditional, which meant salty and heavy. Ordered several popular dishes. The bun was good, but the pork ribs was way over sauced, the meat, though not tough, was kind of dry, yes, even with all that sauce, not tasty. The shrimps were okay, average. The stir fried bean curd lacked that special pot flavor. The noodles were average also. The cold appetizer fish was probably the best out of all. Very disappointing!

Out of 11 years of joining our Taiwanese friends for Chinese New Year Eve's dinner, this was undoubtedly one of my favorites. It took a bit of time for the staff to start serving the meal, but once the first course was ready, there was no more wait time for subsequent courses. The food was hot and flavorful. The staff was attentive and friendly, especially in light of the busy holiday with many demands on their time and energy. We all liked this place so much that our friends have already reserved it for next year's New Year's Eve!

Food is fantastic and the atmosphere is raucous. Great restaurant and I will certainly return.

3.5 Stars = Very solid, safe bet (my same rating for Din Tai Fung). This is a traditional Shanghainese restaurant. Unfortunately I was not able to snap photos of our whole 22 course meal, I guess I'm not strong enough to fend off the other warriors from disturbing that "untouched" look for photos. - LionHead dish was excellent. Light, gravy slathered perfectly cooked cabbage with the well seasoned meatballs was just perfect. Add on a bit of rice, perfect combo. - Steamed Fish, meat was so delicate, light, with that slight oil taste OMG. The green onion, the sauce, add with rice, another perfect combo. - Stinky Tofu, not as stinky as a street vendor, but still mouth exploding flavor. No rice needed for me here to dilute any smell/taste, but if you're quesy about it, use rice. - Fried Tofu entree, hot, crispy, mushy goodness. Never knew taro could be so good. - Longjing Prawns. I always look forward to this dish. For me it is what I judge a Chinese restaurant by. Kind of like the way to judge a dimsum restaurant are the Shrimp Dumplings. These prawns are coated in egg white, fried in lard, infused with Longjing Tea leaves + Shaoxing wine. This results in a jade white color and only royalty can eat. Luckily, we are all royalty on this planet if you are a good person, so enjoy! Parking is a bit difficult, and you must walk up stairs to the restaurant. I don't recall if there was an elevator so be warned/call ahead to confirm elevator if you have grandparents attending.

I grew up coming here - it was a family favorite for Jiangsu food (similar to Shanghainese). The owner is still featured in the menu, but a new team has taken over. Though the menu is largely the same, the food is definitely not the same. We got the usual favorites: - 雪菜春筍 (fresh winter bamboo): texture and flavor were good - 螃蟹炒年糕 (crab rice cakes): still a great wok char, good rich flavor, this was always my go to dish here -龍頭魚 (fried whole fish): small fish (1 per person), tender, but otherwise not super remarkable - 清蒸臭豆腐 (stewed stinky tofu): always served on the house. I like it more than the fried stuff, but it's not quite the same as before - 烤排骨 (braised pork): one of their signature dishes, served with sesame buns; the pork flavor was still good but super fatty (too much for me) - 獅子頭 (lionshead meatballs): served in a clay pot; the meatballs had basically fallen apart and seemed to be miscellaneous pork bits. Definitely skip this. It was under seasoned and very disappointing I would still recommend the bamboo and rice cakes, also the pork if you like fatty braised pork. Definitely go with more people so that you can try more stuff. I definitely had childhood nostalgia for this place. It's just sad to me to see how the food has changed since the owner retired..

We've been coming here for years even before it was at this location. This is the type of place where you need a large group. Most recently I went with a group of 7 and paid under 4000 nt. My grandparents are super picky and this is on their shortlist of dinner places. I like: Fried rice balls (tong yuan) Stinky tofu (not fried) Fish with noodles Sea cucumber Baby shrimp Crispy eel

Right across the street from a MRT stop. They have seating for larger groups of 10-12 (I didn't see any tables for smaller parties) and it's easy to select a pre-set menu of 12 or more courses. Pretty good variety food that included seafood, meat, vegetables with unique dessert that got a Michelin recommended rating.