✨ AI Restaurant Snapshot
又一間商行SPAGHETTI turns the rarely seen Taipei idea of stock-sautéed spaghetti into a specialty, relying on chicken, shrimp, and vegetable stocks to carry ingredients into the pasta instead of leaning on red or white sauce. 黃麟傑 Alex and 葉又瑄 founded the brand together and opened this SPAGHETTI shop on Xing'an Street in 2022. Before the pasta arrives, a small bowl of matching stock lets diners understand the foundation first, then taste how that same flavor enters the noodles.
● Shrimp Oil, Rapeseed Flowers, and Makrut Lime Leaves
This plate begins with shrimp stock and shrimp flavor. Makrut lime leaf aroma rushes forward, followed by gentle heat, savory freshness, and the sweetness of shell-on shrimp, leaning Southeast Asian rather than traditionally Italian. The pasta stays al dente and absorbs the stock, while rapeseed flowers add textural variation. Its aroma is clear without a heavy cream sauce covering everything.
● Chicken and Kale
Chicken and Kale rests on the sweetness of chicken stock and garlic aroma. The chicken is tender, the pasta has bite, and kale adds a vegetable texture. It looks understated but tastes richer than ordinary sautéed pasta, suiting anyone who wants fragrance without white sauce.
● Chicken Stock
Chicken stock arrives with its matching pasta and has clear concentration and savory aroma. One sip establishes the main dish's base color; return to it after the pasta arrives and the same stock tastes different after reduction and integration with garlic and ingredients. This bowl is not complimentary hot water—it opens the whole meal.
● Shrimp Stock
Shrimp stock presents seafood flavor more directly than chicken stock, with fresh savor moving to the front. Taste it alongside Shrimp Oil, Rapeseed Flowers, and Makrut Lime Leaves to understand the pairing. It signals where the main dish is going and offers the original broth flavor between bites of pasta. If you usually eat lightly, try a small sip instead of boldly draining it.
Choose pasta by stock direction first: seafood lovers can pick a shrimp base, while those who prefer meat and garlic can look at chicken-stock dishes. Each pasta has its own character. Two diners ordering different bases and trading a few bites is more interesting than two similar plates.
- Location:興安街192號, about a 5-minute walk from 南京復興站 · Nanjing Fuxing.
- Background:Founded by 黃麟傑 and 葉又瑄, who opened the SPAGHETTI specialty shop in 2022.
- Highlights:Spaghetti lightly sautéed with stock, preceded by a taste of the matching broth.
- Reminder:No reservations and limited seating; the listed business hours indicate last order.
📌 Editor's Take
The unusual background and cooking logic of 又一間商行 matter more than the four words 'famous place with a line.' Alex and 又瑄 make stock the soul of the spaghetti, letting diners sip chicken or shrimp broth before tasting its reduced form in the pasta. Shrimp Oil, Rapeseed Flowers, and Makrut Lime Leaves is brightly savory, while Chicken and Kale is substantial. Those willing to wait on site receive a sautéed approach with a clear beginning and return.
