Taiwanese Gourmet
Taiwanese restaurant · Elmhurst ·
Authentic Taiwanese eatery with pork chops, stinky tofu, and clams
Authentic Taiwanese eatery with pork chops, stinky tofu, and clams
"If you—like us—dream of using a lazy susan at 1am, head to Taiwanese Gourmet in Elmhurst. It's open until 2am, seven days a week, and it's where you should come for a big, sit-down meal with a group who appreciates late-night flies' head and fried rice more than going out on the town. Order as much as you can fit on your table, and then make plans to come back here at a more regular hour, when you are not almost asleep, so that you can truly do justice to that crispy fried cuttlefish. They also have a late night deal: from 10pm to 2am, get two dishes and sweet yam congee for $23.95." - willa moore, will hartman, neha talreja, bryan kim, sonal shah
"At Taiwanese Gourmet, the food comes out quickly and the servers are incredibly diligent about keeping your cup full of extremely hot tea. And those are just two of the reasons why we like this place. The Taiwanese food here is also very good, it’s a great spot for a casual group meal, and you could spend an hour or two trying to decide between things on the extensive menu. Whatever you choose, get some fly’s head and the fried stinky tofu for the table. Also, bring cash." - will hartman, bryan kim, hannah albertine, neha talreja, willa moore
"This is one of the city’s oldest and most venerated Taiwanese restaurants, and it fills up with extended families in the evenings and on the weekends. It’s a good place to try the dish of ground pork and garlic chives known as fly’s heads, sauteed kidneys, stinky tofu, steamed whole fish, ricecake stir-fries, and Taiwanese three-cup chicken. Cash only." - John Tsung
"This is one of the city’s oldest and most venerated Taiwanese restaurants, and fills up with extended families in the evenings and on the weekends. It’s a good place to try sauteed kidneys, stinky tofu, steamed whole fish, rice-cake stir-fries, three-cup chicken, and the dish of ground pork and garlic chives known as fly’s heads, Cash only." - Eater Staff
"Here’s a particularly lush version of the traditional Taiwanese oyster omelet. This one omits the greens and adds a thick pink sauce, sticky and sweet, multiplying the wonderful textures of this dish, showcasing the slippery demeanor of the oysters." - Robert Sietsema
