Taiwanese (Taiwan) Restaurants in Malaysia – 113 Restaurants
This is the only restaurant in the PJ area that serves a wide range of genuine Taiwanese food, many dishes of which are of Hokkien and Teochew origin. Lee Weng Eng, the chef and owner of this restaurant managed this Taiwanese food restaurant for 28 years. Already operate for more than 28 years. The lady boss is a Taiwanese which create all these recipes. All the foods served are very tasty and fresh.
fatboybakes posted fatboyrecipes.blogspot.com 222 Reviews
Half a suckling roast pig, which is the first dish in the special menu at RM298++ for 5 people. To have a roast suckling pig like this already makes the menu a no brainer, that it is truly value for money. The skin is roasted to a crispy cracking, and the piglet, well, must have been a rather meaty infant.
“Beef Noodles – originated from Chinese Tang Dynasty and created by the tribe of Hwei can be traced back to a rich history exceeding centennial. In the year of 1949, it was originally introduced into Taiwan by the expelled Chinese soldiers in order to sooth the feeling of homesickness towards their far-off homeland the consumption of Beef Chunks signifies not merely the satiable filling of stomach but also carries the meaning of remembrance towards their love ones with a mixture of affection. For Taiwanese, Beef Noodles has proven to be a taste of perfection and magnificent flavour and is namely inseparable in the mainstream of Taiwan food culture. Thus, it considered beyond the significant of “Street Snack” simplicity. Throughout the years, the scrumptious culinary & tastefulness of beef noodles has managed to penetrate to the heart of Taiwanese but also aiming to trigger the taste bud of peoples from all over the world.”
applefish posted www.applefish.net 113 Reviews
Pohkemon posted pohkemonfooddiary.blogspot.com 141 ReviewsExceptional
Personally I feel this is just like our local Teow Chew Porridge. Just like the Teow Chew style, it is more watery and you can choose either sweet potato or palin white porridge. The tasteless porridge will accompany by dishes such as braised meat, preserved vegetables, braised beancurd, peanuts, duck eggs and many more.
nikelkhor posted www.nikelkhor.com 415 Reviews
The restaurant is owned by a Taiwanese, the main selling point is the authentic Taiwanese style steamboat. To retain its uniqueness and to ensure quality is well-controlled, Guo Ma has only one shop in Kulai, without any other branches.During weekends, while people are still coming from all around Johor. The restaurant is super crowded with diners, thus phone reservation is a MUST to secure a seat.
Located at one of the street with the most number of dessert and milk tea kiosk, Wu Cha 18 武茶十八 is another relatively new choice of bubble tea kiosk. The origins of "Wu" Kung Fu + "Cha" Tea came from the founders of Wu Cha where they believe crafting a good cup of tea requires top-quality ingredients, the finest brewing skills and incredible strength of faith. The perseverance is like practising Kung Fu.
jian posted lovepoppyeat.blogspot.com 38 ReviewsExceptional
Aiyu Wintermelon Lemonade Rating: Taste ♥♥♥ Value for money ♥♥♥ Overall ♥♥♥ rm 5.80 I'm a big fan of any form of jelloish jelly tingie. Hehe. Aiyu is a famous Taiwanese Jelly made from the gel of a variety of Fig seeds, best served with honey and lemon. Unlike usual, this drink here has the classic wintermelon sweetness instead of honey. Love this drink :) Grass Jelly Milk Tea Rating: Taste ♥♥ Value for money ♥♥ Overall ♥♥ rm 5.80 Good standard Smooth milk tea but nothing extraordinaire. Unfortunately, they were out of black pearls that time :( However, me chose the next best, which is the Grass Jelly of course.
The BEST Grass Jelly 仙草 in town. BlackBall company started back in 2006, has bloomed and now stands as one of the biggest dessert chains in Taipei with over 20 outlets and still expanding. Drawing from the idea of 'Xian Cao' 仙草 being 'black' in colour and taro ‘balls’, came the birth of BlackBall - a dessert connoiseur that has its roots in Taiwan.
marogal posted marogalfoodparadise.blogspot.com 108 ReviewsExceptional
Drawing from the idea of ‘Xian Cao’ 仙草 being ‘black’ in colour and taro ‘balls’, came the birth of BlackBall – a dessert connoiseur that has its roots in Taiwan.
The interior is reminscent of Taiwanese style xiaochi (small eat, 小吃): cute and spare, with a tile floor, white walls, and a tiny 'reading corner' featuring bookshelves laden with Taiwanese magazines and books.
d_luaz posted labellevie21.blogspot.com