Cheng Banzhang Tai­wan Del­i­cacy (程班長台灣美食)

HK Magazine - - DINING -

Tai­wanese. Flat 2, 1/F, Elite In­dus­trial Cen­tre, 883 Che­ung Sha Wan Rd., Lai Chi Kok, 2576-1199.

Crav­ing Tai­wanese street food? Head to this no-frills eatery for au­then­tic beef noo­dle soup and xiao chi, or Tai­wanese snacks.

HIT A fa­vorite of res­i­dents in the area, the place gets jam-packed most Fri­day and Satur­day nights, but quick turnover means you won’t have to wait long. You’ll find most peo­ple slurp­ing down a big bowl of beef noo­dle soup ($50) with two choices avail­able, spicy or clear broth: Get the spicy op­tion and be re­warded with an aro­matic bowl of steam­ing, col­la­gen-rich broth, with fork-ten­der hunks of beef nes­tled in a maze of hand-pulled noo­dles. An­other sig­na­ture dish is the Dongpo pork belly, which you can or­der in a bao with pick­led mus­tard greens and cilantro ($32) or as part of a bento box with rice, minced braised pork, cab­bage, dried fish flakes and a boiled egg ($45). In both, the por­tion of Dongpo pork is mas­sive—a fatty, sweet and suc­cu­lent piece of meat. Side dishes can be or­dered three to a plate ($25) and all are worth try­ing, from the crisp pig’s ears to fresh sea­weed to cold silken tofu and thou­sand-year-old egg.

MISS If we’re be­ing picky, the dumpling wrap­pers and noo­dles can be a bit thick—on the tough side of al dente.

BOT­TOM LINE For the bustling in­dus­tri­ous vibe of Taipei’s night mar­kets, friendly ser­vice and au­then­tic Tai­wanese eats, this spot is the clos­est thing to the real deal we’ve found in Hong Kong.

Open Mon-Sat 11:30am-9pm, closed Sun­days. $

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