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“Hawker Chan Taiwan” restaurant has many Taiwan media exposures lately because the first oversea branch is located near Taipei Main Station. To be exact, it is located near another Michelin 1st star restaurant – TSUTA RAMEN. With Michelin 1st star honor, the chef/owner Mr. Chan still remains his genuine passion about culinary art along with his original recipe.
走出台北火車站M6出口(近凱撒飯店)右轉即可看到餐廳, 餐廳是採用半自助方式經營, 櫃台點餐付錢後, 叫號再到櫃台取餐,餐具或是辣醬, 因此並無收取服務費, 如新聞報導, 以米其林一星的標準, 單價其實並不昂貴. 多數人對米其林一星的憧憬是淋漓盡致的擺盤, 但是一顆星的標準只是同類別中很不錯的餐廳, 標準是菜餚原料的質量與準備食物的技藝水平.
You can easily recognize the restaurant after walking out and turning right at the M6 exit (near Caesar Hotel) at Taipei Main station. You would need to order at the counter and pay first. Later on, you would need to pick up your order at the counter along with utensils or hot sauce. The price is cheap considering the store has received Michelin 1st Star. People often are mistaken Michelin standard is overwhelmed dish display. However, the first star means that the dish quality is outstanding among its own type of category.
English Name: Soya Sauce Chicken Lo Mein
Add Roasted Pork 加單點燒肉 + $70
Foodelicious 美味程度: 👍👍👍
整道菜餚視覺簡單, 少量帶骨油雞和長方型燒肉擺放在少許淡黃色撈麵與青菜旁, 顯眼的特製醬汁則是獨立地放在撈麵旁, 用筷頭品嚐了一點濃稠醬汁,主廚將新加坡原配方帶進台灣分店,讓人猜不透的多種醬汁配方, 整體呈現中度鹹度帶微甜, 主廚將新加坡的配方原封不動呈現給台灣顧客, 此醬料稱做這道菜的精髓也不為過. 撈麵本身並不是像燒臘店的炸撈麵般硬, 而是偏軟, 單吃並無鹼水味, 可將撈麵與少量醬料拌勻後一起享用, 若一股腦加進去會偏鹹, 此外, 美中不足的地方則是撈麵的溫度偏涼.
The display vision is simply with chopped chickens and roasted pork at the left side. On the other side, there are small amount of Lo Mein, vegetable and the original-secret-recipe sauce. The thick sauce shows complex flavors since there are at least 5 different kinds of ingredients in the sauce. The overall sauce flavor is medium salty with hint of sweetness. It can be considered the essence of this dish.Different from Cantonese restaurants, its Lo Mein is soft and without any Alkaline flavor. You can mix the small amount of the sauce with the Lo Mein. However, the flaw part is that the noodle is a bit cold.
每片油雞肉上皆帶有單薄金褐色雞皮, 連同油雞肉ㄧ起品嚐時, 少許油脂滲入雞肉,轉變成所謂的軟嫩口感. 也許是因為滷汁裡有老抽也有生抽, 雞皮本身風味鹹度微重, 雞肉本身則是較無鹹. 因為主廚用的不是來自馬來西亞的雞, 而是台灣雞肉, 本身脂肪偏少 (尤其是雞胸肉), 烹調方法則是用多種滷汁配方滷全雞, 難免會有些消費者抱怨有些油雞肉偏柴. 至於燒肉的部份, 很明顯地肥肉佔了一大部份, 通常顧客點燒肉就是要品嚐油脂融入橘金黃脆皮的多層次口感, 整體的口感尤佳, 直逼第一名的油雞. 基本上偏好燒臘的人會覺得並沒有特別之處. 建議點油雞飯而不是撈麵, 飯的溫度應會較溫熱, 淋在飯上的醬料跟撈麵的醬料也不相同, 但相信是一樣的精彩.
Every single Soya Sauce Chicken has golden brownish skins attached. With small amount of fat mix with the meat, the texture becomes soft and a bit juicy. Since one of their major ingredients is soya sauce, the skins are above average salty. Chicken itself doesn’t have much flavor. Unlike Malaysian chickens, Taiwanese chicken has less fat (especially the chicken breakfast). The chef’s braised the whole chicken with their original recipe. Some customers might complain about some chicken meats are dry though. The roasted pork contains more fats, which brings succulent to the mouth. Its crispy pork skin brings double satisfactionsThe rice dish might be better than Lo Mein since the rice should be warm. The sauce pairing with the rice is different from the Lo Mein sauce.
English Name: Winter Melon Tea
冬瓜茶則是搭配香港油雞飯或麵最好的飲料, 間接沖淡鹹度, 但保留微微的肉香味.
Refreshing winter melon tea with hints of sweet flavor is the perfect drink to pair with their dish.
Restaurant Name店名: 了凡香港油雞飯麵 Hawker Chan Taiwan
Address: No. 36, Zhongxiao West Road, Taipei City 台北市中正區忠孝西路一段36號1樓 (Map)
MRT station 捷運站: Taipei Main Station 台北車站捷運站
營業時間：11am ~ 10 pm