According to the owner, Xiao Nan Men had its roots in Taiwan. They took over the Philippine branch and served the favorites that was so well loved by the Taiwanese.
We started off with the Deep Fried Pork Belly. This is the Taiwanese version of the Asado. It consisted of deep fried reddish meat with a crusty breading. It came with its own special sauce, though I liked it better with chili. The meat was pretty crisp yet a bit tough.
Stir Fried Taiwan Sausage. While not a staple in traditional Chinese cuisine, this fried favorite is bowl of thinly sliced Chinese sausage topped with leeks and onions. It wasn't especially sweet though and served just the way I like it.
Three Cups Chicken was braised Chicken pieces in black sauce and mushrooms. These were easy to chew and tasty too. The sauce was a mix of salty and sweet tastes. In addition to it, there was a
King Fish in Mango Chili Sauce reminded me of the sweet and sour fish usually served in Chinese restaurants, yet the fish used was a kingfish, not the standard Lapu-Lapu. The fish is fried then topped with the special sweet and sour sauce and mango chunks. This was, by far, their best seafood dish. The mango and the sauce give the fish a lively, full bodied taste.
Deep Fried Stinky Tofu was more of an acquired taste. This Taiwanese favorite was a fermented tofu slab that was served after a few months in preservation. I found it to be pretty awful due to the strong taste and smell; yet I managed to swallow one. It was truly an acquired taste.
Deep Fried Porkchop was their standard pork dish. It was reminiscent of Taiwanese style porkchop that was usually served huge on top of rice. It was really crispy too. I also liked its slightly salty taste plus the crispy pork breading used on it.
Sliced Beef Fried Rice with Bell Pepper was the tastiest rice dish in the joint. It was pan fried rice with crispy beef and bell peppers. I love the fact that the dish is also a meal in itself.
Scrambled Egg with Special Sauce is their in-house omelette specialty. It was a humungous fried delight with lots of bean sauce on top. I liked to top this on the Beef rice to improve the flavor.
Xiao Long Bao was pretty tasty. This broth dumpling has been usually served with ginger and black vinegar. This long-time favorite is excellently served at this place piping-hot and in big numbers. I enjoyed savoring every bite of this dish.
Ta Chang Noodles was a beef broth topped on boiled noodles in order to be cooked. It was truly a rich and tasty soup dish that was a refreshing addition to all the rice meals.
The Taiwanese/Chinese mix of dishes were a sight to behold. Their wonderful presentation and their excellent taste are great for groups of people who want high calibre Taiwanese dishes.
The story in pictures:
No comments:
Post a Comment