Fan Ji Jin Zhi Yuan Straw Bag Rice – 40-Year Taichung Bento Legend with Michelin Bib Gourmand Recognition

Some places are nice when you are travelling. Some places stay with you long after you fly home.

During my recent family trip to Taiwan, I honestly didn’t plan to blog much about food. Travelling with a child means everything revolves around meal times, nap schedules, and managing moods. Most of the time, I am just trying to make sure everyone is fed and happy. But Fan Ji Jin Zhi Yuan Straw Bag Rice (范记金之园草袋饭) was one of those places that stuck in my mind even after returning to Singapore. I found myself telling friends about it whenever Taichung came up in conversation.

Founded in 1978, Fan Ji Jin Zhi Yuan Straw Bag Rice is considered a true Taichung institution. The shop is now run by the second generation and has built its reputation on its signature straw bag rice, something that feels both nostalgic and unique in today’s dining scene. Over the years, it has also gained national recognition, earning the Michelin Bib Gourmand for six consecutive years. Despite often being referred to as “Taichung’s most expensive bento shop”, with each set meal priced at around NT$160, the shop continues to see long queues daily.

The concept of straw bag rice comes from the traditional method of cooking rice inside hand-woven straw bags. Similar to lotus leaf rice, the rice absorbs a subtle natural fragrance from the straw bag during cooking, giving it a distinctive aroma.

The dining environment is surprisingly comfortable for such a popular local spot. The air-conditioning is strong, the space is clean, and service is efficient. However, the crowd is constant. If you do not arrive near opening time, you will most likely need to take a queue number, and dining time is limited to around forty minutes to manage the flow of customers.

When we visited, we arrived slightly past 1pm and still ended up queuing for about half an hour. By then, it was already past my son’s usual lunch time and we were all extremely hungry. That also explains why I did not take many photos. After taking the first bite, I immediately regretted it because the food was genuinely good, or maybe we were just that hungry, but either way, it was satisfying.

The menu itself is very simple, focusing on just four main set meals: pork chop rice, chicken thigh rice, shacha beef, and black bean fish fillet. Each set comes with rice and soup.

I personally preferred the crispy chicken thigh rice. The chicken thigh is deboned, marinated, lightly coated, and deep fried. The crust is thin but extremely crispy, while the meat inside remains juicy and tender. It does not feel greasy or heavy, and the flavour is well balanced. If it is your first visit, this would be my recommendation.

The crispy pork chop straw bag rice is also well executed. The pork chop is marinated and coated with a thin layer of flour before frying, giving it a nice golden crust without any burnt or oily aftertaste. The bone-in sections are juicier and more flavourful, while the leaner parts can be slightly drier.

Interestingly, the real highlight might actually be the rice itself. They use Wufeng Taiwanese Japonica rice, known for its plump texture and fragrance. The rice is served with preserved mustard greens, creating a savoury and very comforting combination. The miso soup served alongside is simple and standard, doing its job without standing out too much.

If you are visiting Taichung for the first time, I would say it is worth trying. For me, the rice is unique and the chicken thigh is memorable enough to make me think about it even after coming home.