In a city that goes through food fads faster than Trump administration turnarounds, there is a certain level of respect bestowed upon establishments that have endured. JinFeng is one that lives up to the respect. The most visible sign of this respect is the ever-present line outside the humble storefront. But what’s even more impressive is that they specialize in the cornerstone of Taiwanese comfort food: lu rou fan, or braised pork rice. It’s a deceivingly simple yet highly addicting dish: savory pork gravy served over perfectly cooked Taiwanese rice. A lot of places serve it, but few have perfected it enough to warrant lines like JinFeng attracts every day. Paired with a spread of traditional side dishes, it’ll make you forget you’re cramped on an old stool in a crowded hole-in-wall.



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Address No. 10, Section 1, Roosevelt Rd, Zhongzheng District, Taipei City, Taiwan 100
Getting there Take the red or green MRT line to CKS Memorial Hall Station, then use exit 2, it will be right around the corner
Price $, standard hole-in-wall prices (about 100NT / person)
Hours 8am to 1am (you can tell it’s open if there’s people out front)
Wifi Nope, just eat and go on your way!
Tourist friendliness It’s a hole-in-wall, but if you’re up for the cramped local experience, be sure to ask for the English menu which comes with pictures

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For 3 people we ordered

1 medium 魯肉飯 (braised pork rice) per person @ 40 NT
1 排骨酥湯 (fried pork rib soup) @ 50 NT
1 portion 油豆腐 (stewed tofu) @ 20 NT
1 large 燙青菜 (boiled greens) @ 50 NT
1 large 筍乾 (stewed bamboo) @ 50 NT
1 肉焿湯 (pork stew soup) @ 50 NT


When to go: Whenever you’re hungry. If you don’t like waiting, then avoid peak meal times

Who to go with: A small group, if you’re eating there. If you have more than 4 people, better off getting it to go!

Worth multiple visits? Believe me, you’ll want to.

Great for: Grabbing a quick meal-snack to curb that off-hour hunger

What to order: Everything. But of course the lu rou fan (braised meat rice) is a given.

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Last visited: July 2016 | Last updated: September 2017 | First posted: September 2017