The Pengs’ Restaurant is the first Cantonese restaurant in Taipei’s East District. Established 30 years ago near Yanji Street (延吉街), it is often confused with another restaurant bearing the same name and a similar menu on Dongfong Street (東豐街). Though the owners of the two restaurants are relatives, and diners distinguish them by calling them the “Yanji outlet” and “Dongfong outlet,” they operate independently.
Peng’s is about a five-minute walk from Exit 2 of the Sun Yat-sen Memorial Hall Station MRT (國父紀念館站). Arriving for weekend lunch, the restaurant was about three-quarters full. In addition to a few large round tables, there are smaller ones for parties of two to four and a basement area for groups. It is clean and bright, although the decor is plain and a little outdated.
The restaurant’s signature dish is “crispy duck with mashed taro” (芋泥香酥鴨, NT$270). Chef-owner, Peng Chuang-ta (彭壯達) says the boneless duck meat with skin is sliced and steamed with eight varieties of Chinese herbs, various spices and ginger, garlic and soy sauce, while the steamed taro is mashed and mixed with flour.
Photo: Eddy Chang, Taipei Times
The taro paste is applied to the duck, which is deep-fried for three minutes until it is golden and crispy on the outside, and tender and juicy on the inside. The natural sweetness of the taro paste and robust duck flavor go well together.
Salt-baked shrimp (鹽焗中蝦, NT$270), one of the restaurant’s most popular dishes, are not in fact “baked.” After cutting off their antennas and legs, the medium-sized shrimp are quickly deep-fried until crispy. They are then stir-fried with some chopped green onions, chili peppers and, of course, salt. The head and shell of the shrimp add a delightful crunch and contrast nicely with the succulent shrimp meat.
Other popular dishes include sweet and sour spareribs (京都排骨, NT$270), scallion oil over tripe (蔥油毛肚, NT$300), crispy fried pig intestines (脆皮炸肥腸, NT$300), scallops atop steamed egg white (瓊山豆腐, NT$270), Chinese spinach with shirasu (小魚莧菜, NT$150), famous crispy skin chicken (當紅脆皮雞, half, NT$300) and Xi Hu beef soup (西湖牛肉羹, NT$130), named after China’s West Lake.
Photo: Eddy Chang, Taipei Times
I strongly recommend the tender and moist spareribs infused with the sweet and sour sauce made from black vinegar, ketchup and white sugar. The perfectly-balanced sauce really hit all the right notes.
The restaurant offers an extensive menu, including some fancier (and pricier) items, such as braised abalone (紅燒鮑魚, $1,800), and combo sets priced between NT$5,000 and NT$8,000.
However, it is slightly confusing to choose from such an extensive menu. For example, there are at least 15 beef items listed on the menu and some of them are quite similar. It would have been better if it could have simplified the ambitious menu and focused on popular items.
Photo: Eddy Chang, Taipei Times
The lunch for nine people only cost a little more than NT$2,000. Overall, Peng’s is a pleasant and tasty dining experience that is authentic and affordable.
Photo: Eddy Chang, Taipei Times
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