Red Hot Wok

With its friendly service, wooden benches and Taiwan beer, this homey place is reminiscent of pub-restaurants in Taiwan. This isn’t a Taiwanese small-bites spot, however, and you won’t find stinky tofu or beef noodle soup here. Rather, hot entrees like “Three Cup” — meat traditionally braised with one cup each of soy sauce, white wine and sesame oil — shine. Three-Cup Chicken comes out steaming in a terra-cotta bowl with basil, garlic and ginger that’s slightly charred, bringing out the subtle flavors of the herbs and aromatics. House Special Grounded Pork Rice Bowl (lu rou fan), a standard in most Taiwanese joints, is extra saucy. Red Hot Wok also serves several tie ban, or Sizzling Hot Plates covered in a black-pepper sauce made with a reduction of fresh vegetables. The seafood version comes with tender squid, plump shrimp, sweet clams, bell pepper and baby corn. Desserts such as fluffy snow ice covered in fresh taro and drizzled with condensed milk, or fresh mango snow ice, are killer. During lunch, a bento-style meal with soup will set you back about $10. — Momo Chang

If you go: 10074 E. Estates Dr., Cupertino, (408) 996-2999. Lunch and dinner Tuesday-Sunday.

What to order: Any of the clam dishes, Deep-Fried Sausage & Chicken Roll, Three Cup Chicken, House Special Grounded Rice Pork Roll, Seafood Sizzling Hot Plate, Grass Jelly, Red Bean and Ai Yu Shaved Ice