"Most fans of Taiwan Pork Chop House seem to sit down for one of the two specialties of the house, offered with abundant quantities of rice and pickled mustard greens. The epic, thin-cut pork chops with a sweet glaze, or the oversized chicken leg, briny and delicious. Both are equally good for Monday lunches and dinners." - Melissa McCart
"Though there’s plenty to choose from, most fans of Taiwan Pork Chop House seem to sit down for one of the two specialties of the house, offered with abundant quantities of rice and pickled mustard greens. It can be a difficult decision to choose: the epic, thin-cut pork chops with a sweet glaze, or the bulbous chicken leg, briny and delicious. Both are equally good. Closed Tuesdays." - Eater Staff
"As the name suggests, Taiwan Pork Chop House serves pork chops, and while they’re enjoyable (especially for $4.50 each), our favorite things here are the fried rice cakes with shredded pork or the tender wontons drenched in spicy oil. Everything at this casual cafe is both shareable and under $10, so bring a group and order a lot (and bring cash). You should probably get two or three orders of the wontons, but we recommend ordering in stages, as all of the food comes out really quickly." - bryan kim, molly fitzpatrick, willa moore, neha talreja, will hartman
"Taiwan Pork Chop House on Doyers Street is one of our favorite places to recommend for outdoor dining right now, since it’s located on a street that’s blocked off to traffic, and you can sit right in the middle of the road. Get a pork chop on top of some rice, or a massive plate of fried rice cakes with shredded pork, as well as some wontons in spicy oil. Taiwan Pork Chop House opens at 10:30am every day." - hannah albertine, nikko duren
"If you’re looking for somewhere with lots of space for a weekend meal in Chinatown, Taiwan Pork Chop House’s outdoor setup is a great option. While the titular pork pork chops here are enjoyable (especially for $2.50 each), our favorite dishes at this spot are the fried rice cakes with shredded pork and the tender wontons drenched in chili oil." - hannah albertine