For the past 20 years, the chefs at the Pujing Husa Sharks Fin Restaurant (
Originally located in a rather shabby building in one of Taipei's less fashionable districts north of the city's main railway station, the Pujing moved to its present location in the chic Dinghao neighborhood four years ago.
While the move to one of the city's more swank locales saw the restaurant's environment take a mighty leap forward, it certainly didn't affect the food served by the Pujing's head chefs, all of whom hail from the true home of Chinese cooking, Hong Kong.
"Cantonese cuisine outclasses its rivals," explained Cheng Kam-choi (
While patrons of the Pujing won't find much of interest to ogle at in the way of interior design, the odors emanating from the kitchen will have nostrils twitching. In fact, were it not for the lack of the Cantonese tongue wafting through the air, diners at the Pujing could be forgiven for believing they'd just wandered into a restaurant on the Kowloon peninsula.
To ensure a truly Hong Kong flavor, none of the restaurant's dishes have been changed in order to cater to local tastes.
While the extensive menu includes a selection of meats, such as various styles of duck and goose alongside oddities such as double-boiled birds nest with coconut milk (NT$450,
Address: 2F, 112, Chunghsiao E. Rd., Sec. 4, Taipei (台北市忠孝東路4段112號2摟)
Telephone: (02) 2778-8068
Open: 11:30am until 9pm. Closed national holidays
Average meal: NT$900 for two
Details: English menu. Major credit cards accepted.
Some of the most popular seafood dishes include the braised lobster in bouillon (
Unlike many of the city's more up-market Cantonese eateries, dim sum is served all day long. And with dim sum dishes costing from between NT$58 and NT$170 diners don't have to break the bank in order to enjoy the taste of Hong Kong at the Pujing.