We had our super late dinner at 鸭肉扁 Ya Rou Bian, a rather established restaurant commonly featured in guide books. Despite having “duck” as the restaurant name, this place actually specializes in goose meat.
The restaurant underwent a facelift and definitely looked much more modern than when we first tried it in 2009.
The prices also unfortunately went for a lift, with noodles or beehoon going for NT$60 per bowl, NT$300 for a goose leg, and NT$1200~1400 (S$54~63) for half a goose.
The beehoon was the 新竹 style finely thin strands which we like, and the soup was quite flavourful. However, the goose meat was quite tough. Kind of sad that prices went up but standards went down…
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