Li Xiao Lou

An old property in an alley has been remodelled to house this low-profile restaurant. A pared-down interior and casual vibe set the scene, while a Japanese-style wooden counter frames the open kitchen. Taiwanese home cooking and small servings define the concise menu. A standout is the stir-fried eel: cooked in house-made goose fat with precise heat control, the eel is rich in aroma, bouncy in texture, and sweet and sour in flavour, making it a natural companion to rice. Warm, homely service adds the final flourish.