無名港式煲仔飯
Kaohsiung CityXinxing District
Mixed claypot rice cooked from raw rice, with meat juices absorbed into the rice and scorched rice at the bottom.
At a Glance
Cash onlyOften busyWheelchair access
Signature Dishes
Mixed Claypot Rice
Cooked from raw rice, with meat juices absorbed into the rice and scorched rice at the bottom; includes chicken, silkie chicken, Chinese sausage, shrimp, and pork ribs. The scorched and smoky flavors may be pronounced, and the meat can be tender but may also be dry or tough.
At a Glance
- Value verdict
- A past record listed the mixed claypot rice at NT$160, with seaweed-and-radish soup and blanched greens.
- Reservation
- There have been occasions when guests called ahead to reserve; it may sell out in the evening.
What you should know
Avoid if
- If a clean indoor setting matters
What you should know
- After a lunch reservation, it once took about 5–10 minutes to serve; the dish was once sold out on an evening visit.
- For takeout, the restaurant also digs out the scorched rice.
- The owner once said that special ingredients can be requested one day ahead and sourced that morning.