Chi Chia Chuang
What little decoration there is at this white-tiled, brightly lit restaurant consists of depictions of poultry: robust roosters, strutting hens, painted or photographed and hanging on the walls. That's a big clue about the house specialty. Here is some of the tenderest chicken you'll ever try, cooked every which way. For those who like it spicy, there's a stir fry with big chunks of ginger and chili; for those who prefer a smoother approach, the bird is paired with the creamiest tofu and sesame. A platter of three types of chicken—smoked, silky, and roasted—comes with tasty garlic/ginger and chili dipping sauces and is highly recommended (get the small, which is larger than most twosomes can finish). A bowl of rice, steamed in (what else?) chicken broth, makes a perfect accompaniment, as does a plate of sautéed sweet potato greens. For dessert, all diners receive a caramel flan on the house. Service is kindly, and menus have photos and English translations (though not many Anglophones visit).
What little decoration there is at this white-tiled, brightly lit restaurant consists of depictions of poultry: robust roosters, strutting hens, painted or photographed and hanging on the walls. That's a big clue about the house specialty. Here is some of the tenderest chicken you'll ever try, cooked every which way. For those who like it spicy, there's a stir fry with big chunks of ginger and chili; for those who prefer a smoother approach, the bird is paired with the creamiest tofu and sesame. A platter of three types of chicken—smoked, silky, and roasted—comes with tasty garlic/ginger and chili dipping sauces and is highly recommended (get the small, which is larger than most twosomes can finish). A bowl of rice, steamed in (what else?) chicken broth, makes a perfect accompaniment, as does a plate of sautéed sweet potato greens. For dessert, all diners receive a caramel flan on the house. Service is kindly, and menus have photos and English translations (though not many Anglophones visit).
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