Wang’s Broth: Delicious Michelin Bib Gourmand-Winning Lu Rou Fan (Braised Pork Rice)

One of Taiwan’s most renowned street foods is braised pork rice, and among the top lu rou fan establishments in Taipei is Wang’s Broth (小王煮瓜), which has earned a Michelin Bib Gourmand distinction.

I visited Wang’s Broth outside of peak hours, and it was bustling. Unlike the traditional ambience that most ‘Lu Rou Fan’ eateries, such as Jin Feng Braised Pork Rice, in Taipei have, Wang’s Broth boasts a modern space. The sizeable restaurant offers both indoor air-conditioned seating and outdoor seating.

The menu is straightforward — it’s basically a single-page paper where diners mark their orders before proceeding to the counter to order and pay.

Wang’s Broth is renowned for its signature dish: braised pork and mushroom served with rice(affectionately dubbed the “black gold” pork sauce by regulars). The sauce, luxuriant with the aroma of braised mushroom, envelops every grain of rice beautifully.

Despite its dark and rich appearance, the sauce wasn’t overly salty. In fact, its richness deepens as you delve into the bowl of rice. This dish requires six to eight hours of braising to infuse the meat with such robust flavours.

The pork, predominantly composed of thinly-sliced fatty meat, adds a sinful yet irresistible element to the dish. Impossibly tender, it melds seamlessly with the rice beneath. It’s such a simple combination, but it was prepared so perfectly.

While diners have the option to include or exclude mushrooms, my Taiwanese friend recommended adding them for their earthy flavour, which enhances the dish’s overall richness and taste. Additionally, we ordered braised cabbage, tofu, and eggs to go with the rice.

Another standout at Wang’s Broth is the Steamed Minced Pork with Pickles in Broth. It features generous portions of flavourful minced pork in a comforting broth infused with pickled cucumber. The slightly peppery broth was delicious, and the best part is that refills are available. The steamed minced pork is different from the ones you find anywhere else, thanks in part to the flavourful stock made by simmering pork bones for four hours before pickled cucumber is added to enhance its umami.

In all honesty, it ranks among the best meals I’ve had in Taipei thus far. The good news is that they also have a branch at the airport, so travellers can have another bowl of lu rou fan before boarding their flights.