Located within the historic Huaxi Night Market near Longshan Temple, Wang’s Broth (小王煮瓜) serves what many locals and foodies consider one of the best lu rou fan (滷肉飯) in Taipei. This humble shop has earned a Michelin Bib Gourmand for consistently delivering rich, savoury bowls of Taiwan’s most beloved comfort food.
Huaxi Night Market is split into 2 different sections, which are demarcated by the road. The bigger market has mostly massage and manicure salons while the other smaller market has mainly eateries, which is where Wang’s Broth is.
We were there around 7pm on a Monday evening, there was no queue but the restaurant was filled to the brim. The server immediately gave us a table once the existing occupants got up to leave.
Lu Rou Fan (滷肉飯 – Braised Pork Rice)
This is the heart and soul of the shop. Wang Broth’s version strikes a good balance – chopped pork belly that’s been slow-braised until the fat turns silky and the lean parts melt in your mouth. The serving of braised pork was the most generous portion I have had so far in Taiwan. This is important as every mouthful of rice can be accompanied with meat and gravy, making each bite rich and satisfying.
Kong Rou Fan (焢肉飯 – Braised Pork Belly Rice)
While lu rou fan gets most of the attention, Wang’s Broth kong rou fan might just steal the show.
- The pork belly comes in a thick, glistening slab, layered with fat and lean meat that’s been slow-cooked until chopstick-tender. They don’t provide spoons by default but you can get one at the counter.
- The meat is infused with the deep, aromatic braising sauce.
- The result? A melt-in-your-mouth bite that’s rich, meaty, and full of depth, yet not greasy.
- Served over hot white rice, the best way to indulge in this dish.
There’s a supporting cast of side dishes that quietly complete the meal. These humble Taiwanese staples may not be flashy, but they’re properly prepared, thoughtfully seasoned and go well with the main dish.
Braised Egg (滷蛋)
Well-steeped in the braising gravy with a creamy yolk and firm white, a classic, done right.
Braised Tofu (滷豆腐)
The tofu has a silky soft centre, acting as a soft, protein-rich complement to the rest of the meal.
Braised Cabbage (滷白菜)
A Taiwanese home-cooking classic, this dish brings a soft, mellow sweetness to balance out the richness of the pork dishes.
- The cabbage is slow-cooked until tender, almost melting into the sauce.
- It’s lightly seasoned with soy and garlic, and often includes slivers of tofu skin or glass noodles.
- The overall flavor is savoury, slightly sweet from the cabbage, and comfortingly soft – a must for contrast in both texture and taste.
Shredded Bamboo Shoots (筍絲)
These are tangy, crunchy, and refreshing, making them the ideal side to cut through the bold flavors of braised meats.
- Lightly marinated in soy, sugar, and a dash of vinegar, the bamboo shoots retain their natural crunch.
- Their clean, bright flavor acts as a palate cleanser, especially between bites of lu rou fan or kong rou fan.
Steamed Minced Pork with Pickles in Broth (菜脯肉湯)
- The pork patty is made from finely minced meat, is steamed directly in a light, clear broth.
- What makes it unique is the addition of preserved vegetables (菜脯), which give the broth a gentle sour-salty edge that cuts the richness of the pork.
- The texture of the minced pork is slightly firm with a bite and it could fool you into thinking its a tender piece of pork rib. The broth is simple, which I reckon is topped with some of the braising liquid to give it the colour.
The service here was super fast and efficient, the food that we ordered followed us behind after we placed our order and walked back to our table. The couple beside us were enjoying the food and repeatedly said the food was good. What we like about this place is that the side dishes are prepared well and not just any thoughtless sides that doesn’t enhance the diner’s gastronomy experience.
Rating: 4.25 / 5
Wang’s Broth (小王煮瓜)
108, Taipei City, Wanhua District, Huaxi St, 17之4號攤位153號
Google Maps Link: https://maps.app.goo.gl/wPmJwF9umZjkAW9c7
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