✨ AI Quick Take
謀魚蝦也蠔南港直營店 (Mou Yu Xia Ye Hao Nangang) is on Xingzhong Road, about a fifteen-minute walk from 南港站 · Nangang. The table's centerpieces span seafood hot pots, raw seafood platters, and wok-fried dishes. From a whole silkie chicken and whole fresh fish to large oysters, the servings have a striking sense of abundance and are well suited to three or five friends sharing. The brand expanded from Sanchong to Nangang, retaining a lively, generous group-dining spirit while covering distinct flavor profiles including herbal broth, numbing heat, raw seafood, and garlic.
● Imperial Herbal Silkie Chicken
Imperial Herbal Silkie Chicken arrives with a whole silkie chicken surrounded by seasonal vegetables, mushrooms, goji berries, and red dates, giving the pot the presence of a complete centerpiece as soon as it reaches the table. The broth is clear. Chicken savor and vegetable sweetness appear first, followed by a gentle Chinese-herb fragrance without bitter heaviness. The chicken is stewed until the meat separates readily from the bone. It remains firm rather than dry and carries the gelatinous quality distinctive to silkie chicken, making it ideal for a group to share slowly.
● Signature Spicy-Sour Fermented Fish
Signature Spicy-Sour Fermented Fish submerges a whole fresh fish in a rich red broth whose sourness, heat, and distinctive fermented aroma announce themselves as soon as it arrives. The fish absorbs the broth and slips easily from the bones, with delicate flesh that is neither dry nor marred by an earthy taste. The pot also holds bean sprouts, sliced potato, onion, lotus root, king oyster mushrooms, shiitake, shredded ginger, and garlic, each retaining its own texture after taking up the broth. The stinky tofu flavor is especially direct, making this a dish for those who enjoy bold tastes.
● Deluxe Oyster Platter over Ice
Deluxe Oyster Platter over Ice presents American oysters and Hiroshima oysters from Japan on an ice bed, with both their size and arrangement commanding attention. The American oysters are paired with calamansi, crab roe, fragrant lemon, and jewel-like fish roe. They are chilled and silky, with a light ocean salinity; fruit brightens the flavor, though a small squeeze of citrus is enough if you want to taste the oysters more plainly. In temperature, smooth texture, and marine character, the platter sharply contrasts with the hot pots and works as a refreshing transition for the table.
● Volcano Pork Ribs
Volcano Pork Ribs comes in garlic, traditional herbal, and Thai fragrant-lime styles; this table tried the garlic version. Large ribs are stacked in the pot with daikon, seasonal vegetables, onion, bamboo shoots, enoki, and frozen tofu, in a preparation closer to Chinese braised ribs. Minced garlic blankets the ribs for an immediate aroma, while the meat and areas near the bone retain a substantial chew. As it simmers, the essence of the ribs enters the broth, and the vegetables and frozen tofu absorb the garlicky juices, bringing the flavors into closer harmony as the meal continues.
For a larger group, choose Imperial Herbal Silkie Chicken or Signature Spicy-Sour Fermented Fish as the main shared pot, then add Deluxe Oyster Platter over Ice for a change in temperature and texture. If you prefer meaty aromas and garlic, Volcano Pork Ribs is more direct than a seafood pot. Some large dishes take time, so once you know what you want, the safest approach is to ask about it when making the reservation.
- Location:臺北市南港區興中路40號一樓
- Transport:About a fifteen-minute walk from 南港站 · Nangang
- Type:Seafood hot pots, raw seafood platters, and wok-fried dishes
- Recommended:Imperial Herbal Silkie Chicken, Signature Spicy-Sour Fermented Fish, Deluxe Oyster Platter over Ice, and Volcano Pork Ribs
- Note:For some dishes, ask when booking whether advance reservation is required
📌 Editor's summary
What stands out most at 謀魚蝦也蠔南港直營店 (Mou Yu Xia Ye Hao Nangang) is the generous scale of the dishes and the range of flavor profiles. Imperial Herbal Silkie Chicken is gentle and naturally sweet, while Signature Spicy-Sour Fermented Fish makes a bold impression with sour heat and fermented aroma. Deluxe Oyster Platter over Ice brings cool ocean flavor, and Volcano Pork Ribs rounds out the table with garlicky ribs and plentiful vegetables. For a lively group meal built on strong contrasts, these four dishes create a complete rhythm from hot pot and raw seafood to a substantial meat dish.
