AI Spot Summary
The quality of the meal is quite good. The pig liver with river noodles has a chewy and crisp texture, cooked just right. The shrimp in the shrimp rice rolls is very crunchy, and the wontons are substantial. The Hong Kong-style milk tea has a balanced proportion, and the overall flavor is satisfying, with generous portions.
The restaurant plays nostalgic classics, creating a relaxed atmosphere. The decor is in Japanese color tones, and the overall environment is clean and free of greasy smells, making it feel comfortable.
The staff are enthusiastic, and as soon as you enter, a waiter will inquire, allowing customers to avoid waiting. The food is served quickly, and they also offer lemon water. At checkout, only cash can be used, and a traditional paper invoice is issued.
Reviews
Popular Hong Kong-style restaurant in East District's back alleys 🍴
If you love eating pig liver, you absolutely cannot miss the pig liver tossed noodles; the texture of the liver is chewy and crispy, cooked to perfection, it's really impressive. The shrimp in the shrimp rice rolls is super crispy, and the wontons are very substantial. You must go to the self-service area for sauces; they go well with everything~ The Hong Kong-style milk tea is not overly sweet, with a balanced ratio, I really like it!
Every dish is delicious with no misses, and the portions are generous. Although it gets very crowded during meal times, the turnover is quick. The restaurant also plays nostalgic golden hits—highly recommended~
🚩 An old-time Cantonese restaurant in Taipei’s East District, delicious and authentic
1976 Hong Kong Cuisine has been operating in Taipei's East District for many years (even longer than I have!), and although it's an older establishment, the overall decor is very new. The kitchen area is separated by glass, making it neat and clean without any oily smell. The seating area is spacious, decorated in a Japanese color scheme with white and light wood, creating a pleasant atmosphere without the cramped feeling commonly found in East District restaurants. Their pig liver noodles are selected for the 2024's 500 bowls (but I didn’t order it 😅).
After being seated, the staff takes orders verbally at the table, and after dining, payment is made in cash only, with traditional paper invoices issued.
At the back of the dining area, there is lemon water and condiments available for self-service.
I've noted more details about today's orders below the photos ⬇️
I’ve been to this restaurant 2-3 times, and I think it’s the best Cantonese dining spot in the area. The portion sizes are filling, and the dining environment along with the service attitude is quite good. I recommend it to everyone!
The staff is enthusiastic; as soon as you walk in, someone asks how many people are in your party, so you won't be left waiting. The food is served quickly, and they offer lemonade.
I ordered the pork liver tossed noodles that have recently become popular, but since I don't like tossed noodles, I switched to tossed rice noodles. The pork liver is crispy and tender! It's indeed delicious—the rice noodles are seasoned just right and have the perfect texture! The clear soup is a bit salty, giving it a strong Hong Kong flavor.
The turnip cake is soft and tender with a crispy exterior! The steamed pork ribs are savory and delicious, very tender! A colleague ordered the Hong Kong-style cured meat rice; she said the sausage is quite tough and made her mouth sour. Next time, she wants to try the beef brisket rice, which is very tender!
When I saw the name of this restaurant, I hummed the song of the 1976 band in my mind: "I don't want to be anyone's compass/Maybe you should learn to trust your own sense of direction." But it is actually the year the restaurant was founded. The song played in the store is the mud of Caodong’s no party: "Everyone before me has said what I want to say / Rich people have done what I want to do."
But when it comes to finding delicious food, entering a restaurant you haven't tried before is a new adventure. You can only trust your own sense of direction. No one can experience it for you.
The waiters in this restaurant will take orders. Although it is a Hong Kong-style restaurant, there is no dry-fried beef river. It only accepts cash and issues general invoices, and is almost full at noon on weekdays.
Ginger and Scallion Noodles, with cabbage (not blanched, mixed with oil), tastes similar to noodles with scallion oil, full of shredded ginger flavor, and plenty of noodles.
The shrimp rice rolls are quite large and fresh, and the soy sauce has a sweet taste, but the rice rolls have an average taste.
I don’t know which dish comes with clear soup, but the taste is a bit stronger, which is more suitable for transferring the taste midway.
Overall, the quality of the food is quite good, but for daily fast food, the unit price is still a bit expensive. Maybe I will try other items next time.