前金肉燥飯
📍Kaohsiung Qianjin District
This established restaurant has been recognized as a Michelin Bib Gourmand in 2024. The dining space is semi-open, and when the air conditioning is on, transparent cloth curtains are pulled down as a barrier, but it still doesn't quite help against the hot weather in Kaohsiung, making it not very cool 🤣. The restaurant has about 6-7 tables and has a quick table turnover. I waited for about 15 minutes. Parking nearby is rather inconvenient, so it's recommended to ride a scooter for easier parking.
Dishes 🥘
- Fish Floss Pork Rice / 45 NT$
- Soft-boiled Duck Egg / 20 NT$:
The Qianjin Pork Rice is on the fattier side, with a sauce that leans towards a slightly sweeter Southern Taiwanese flavor. You can appreciate the comforting aroma of the gravy and the unique gelatinous texture from the fatty parts of the meat, giving it a slightly sticky mouthfeel. Pairing it with the restaurant's special fish floss adds an extra layer of texture but also takes away some moisture from your mouth, making you slightly thirsty after finishing the whole bowl. Next time, I might choose the version without fish floss. The soft-boiled duck egg is the soul of the pork rice. Gently breaking the slightly firm golden egg yolk allows it to flow out, and wrapping the rice grains with a bit of the yolk provides another level of enjoyment. I personally recommend everyone add the soft-boiled duck egg; it's an excellent pairing with the pork rice!