Although recently given a bright shiny facelift in the form of a very modern glass facade and a characterless but poured concrete interior comparable to many of the city's eateries, the Southern-style Chinese cuisine cooked up at Lan Lao Lao (
The revamped joint has been serving up cuisine endemic to China's Zhejiang (
Regardless of the time of day diners choose to frequent Lan Lao Lao, it's the restaurant's pork dishes that take pride of place in any meal. And leading the way is the hongtsong kaopai, or ribs with red onion (紅蔥烤排). A small plate of which costs NT$400 and a large plate NT$800. A true taste sensation, the pork falls effortlessly from the bone and dissolves in the mouth, leaving little need for diners to exercise their jaw muscles.
Not that the well-cooked parts of pig are the only dishes worth eating. The eatery also does some truly mouth watering things with tofu such as crab with tofu and hibiscus (
Another of the restaurant's trademark dishes is the hsuetsai paiyue (NT$150 for a small plate,
Along with the food, another point that sets Lan Lao Lao apart from the rest is the consistent manner in which the chefs are always on the ball. It doesn't matter how often diners chow-down at Lan Lao Lao; the food remains as well prepared and as appetizing on each visit.
It's not only the chefs who make eating out at Lan Lao Lao such a pleasure. The waitresses are cordial and are always happy to help diners unfamiliar with southern-style Chinese cuisine to choose their spread.