✨ AI Visit Notes
This thirty-year-old private-kitchen-style Taiwanese and Hakka restaurant stands on 中央南路二段 in Beitou, near Qiyan (奇岩站). Founded in 1996 and now carried on by the second generation, its walls are filled with star-studded signatures from food expert 胡天蘭 and diners from all walks. Its legendary secret is combining old Hakka village techniques with refined seafood, creating the Taiwan rarity of camellia-oil Tea Prawn Rice served two ways with hot pot. It pushes the old-school Hakka foundations of salt, oil and aroma in a new direction, earning a firm place on the lists of families and returning regulars.
● Tea Prawn Rice
Tea Prawn Rice mixes camellia oil into Chishang rice from Taitung, giving each grain a distinct aroma. Several large prawns circle the plate, scattered with flying-fish roe from Lanyu. Prawns bring substantial seafood savor and presence, while the roe adds tiny pops as you chew, giving the soft rice another rhythm. Rice, prawns and aroma meet on one plate, serving both as the table's staple and its most recognizable signature.
● Hakka Stir-Fry
Hakka Stir-Fry combines Argentine squid, Sanxing scallions from Yilan and black-pig pork belly. Springy squid, rich pork fat and thick scallion sections weave together. The belly tastes rich without becoming greasy; the plump scallions offer pungency and sweetness that stand up to the fat, while squid adds savor and chew. Deeply flavored yet layered, the platter is well suited to sharing with Tea Prawn Rice.
● Braised Squid with Bell Peppers
Braised Squid with Bell Peppers cuts squid into easy-to-share pieces and cooks it with red, yellow and green peppers. The squid is springy yet tender rather than merely tough, and the peppers' fresh sweetness brightens the seafood. Sauce and ingredients encourage another bite of rice, while the portion works for a group to share. Among strongly seasoned dishes, this is a relatively fresh, light choice.
● Steamed Manyueyuan Mountain Fish
Steamed Manyueyuan Mountain Fish arrives whole, with a preparation that keeps the focus on the flesh. Fresh and firm, the fish develops natural savor through steaming and brings a purer seafood note among stir-fries, meat dishes and rice. Try the fish's original texture first, then add the steaming juices from the plate. When sharing, portions from the thicker belly area best show its full body.
On a first visit, establish the staple with Tea Prawn Rice and add Hakka Stir-Fry for rich meat aromas. Braised Squid with Bell Peppers and Steamed Manyueyuan Mountain Fish bring two different seafood textures. Together the four dishes include rice, meat, a braise and a steam, keeping the table from leaning in one direction. For a larger group, add vegetables or chicken soup to taste for a fuller spread.
- Location:台北市北投區中央南路二段14之1號, near exit 1 of Qiyan (奇岩站).
- Type:Hakka cooking, banquet dishes and family gatherings.
- Features:Founded in 1996 and run by the second generation, with camellia-oil Tea Prawn Rice as its most distinctive dish.
- Good for:Family gatherings, company meals, dinners with older relatives and groups sharing Hakka food.
📌 Editor's Wrap-up
我家客家小館 (Wo Jia Hakka Restaurant) has lasted thirty years in Beitou on the strength of its original Tea Prawn Rice, fragrant with camellia oil and popping flying-fish roe, and naturally tangy pork intestines with shredded ginger. A customized Hakka stir-fry without dried tofu can grow heavy late in the meal for diners who prefer lighter food, given the sheer amount of meat and scallion oil. Yet the superb angel-red-prawn miso hot pot followed by rice porridge and the tender, juicy free-range poached chicken still make this a highly dependable and polished top choice near Qiyan (奇岩站) for a relaxed family feast and high-quality Hakka cooking.
