Hsiao Cho Chih Chia

This little gem with only five tables opened its doors in 1995 and moved to this address in 2010. The chef has been cooking professionally for over 40 years and he excels in making additive-free, simple but delicious Taiwanese dishes with the freshest catch from the sea. Regulars also come for abalone silkie chicken soup, double-boiled with Chinese herbs for two hours. Grilled pork trotter with gelatinous skin and juicy flesh is also unmissable.