餃子包子
台灣美食

Thin savoury crepe rolled around egg, the Taiwanese breakfast-cart classic, cut into rounds and served with sweet soy.

Slow-cooked rice porridge, topped and finished to order.

Layered, hand-shredded pancake, crisp outside, pull-apart flaky inside.

Steamed radish cake, pan-fried until the edges crisp, finished with egg.

Handmade dumplings, boiled to order, served with chilli-soy dipping sauce.

Thin-skinned steamed dumplings filled with broth. Steamed in bamboo, served in bamboo.

Pan-fried dumplings with a lacy crisp skirt across the base.

Steamed filled buns, soft and pleated by hand.

The night-market cutlet, whole butterflied chicken breast in sweet potato starch crust.

The same cutlet under a sweet-hot Korean glaze, sesame and spring onion.

Melted cheese and zaatar over the cutlet, the one dish on this menu that only exists because Mama B is in Dubai.

Teriyaki and cheese, sliced and finished with sesame.

Braised beef shin in dark spiced broth with wheat noodles and greens.

Noodles under braised minced chicken with soy-stewed egg and greens.

Fine wheat vermicelli in clam broth with coriander.

Noodles tossed in thick sesame paste with minced topping.

Chilled noodles with julienned carrot and cucumber under sesame sauce.

Noodles tossed with white truffle and crisp fried shallot.

Braised minced chicken over rice with soy-stewed egg and greens.

Whole crispy cutlet sliced over egg fried rice.

Shredded poached chicken over rice with schmaltz-fried shallot, cucumber and greens.

Wok fried rice, choice of protein.

Egg steeped in spiced tea brine until the shell cracks into a marbled pattern.

Chilled silken tofu with chopped century egg, soy and spring onion.

Smashed cucumber with garlic and chilli.

Blanched pak choi with fried garlic and shallot.

Stir-fried water spinach with fried garlic.

Steamed buns with molten salted egg custard.

Steamed buns filled with sweet red bean paste.

Ice cream and coriander wrapped in a thin crepe with peanut brittle shaved over the top.