Golden Formosa

In the 1960s, the family started serving heavily seasoned food to go with alcoholic drinks. The third-generation owner still follows the same family recipes from the old days. Their signature deep-fried pork ribs are made with local pork, fried twice to seal in the juices and to crisp up the crust. The tonic soup chicken-in-tripe is a deboned free-range bird slow-cooked for seven hours inside pork tripe with various herbs and condiments.

A Culinary Legacy

• Golden Formosa has been serving traditional Taiwanese cuisine for over 70 years, making it a time-honored establishment in Taipei.

Celebrity Favorite

• The restaurant is popular among celebrities and prominent figures, often frequented by notable personalities from various fields.

Michelin Star Recognition

• Golden Formosa has been awarded a Michelin star, highlighting its commitment to quality and excellence in Taiwanese cuisine.

Signature Ingredients

• Crispy Fried Spareribs: A standout dish that showcases the restaurant's mastery of deep-frying techniques, resulting in tender meat enveloped in a perfectly crispy exterior. This dish is highly recommended by patrons and is a testament to the restaurant's dedication to traditional Taiwanese flavors.
• Buddha Jumps Over the Wall: A luxurious soup that combines various high-quality ingredients such as seafood, chicken, and Chinese herbs, simmered to perfection. This dish is celebrated for its rich flavor and is a classic representation of Taiwanese banquet cuisine, often associated with special occasions.
• Steamed Crab with Glutinous Rice: This dish features fresh crab steamed to retain its natural sweetness, served with fragrant glutinous rice that absorbs the crab's essence. It highlights the restaurant's commitment to using fresh, local seafood and traditional cooking methods.
• Taiwan-Species Chicken: Known for its juicy texture and rich flavor, this chicken is sourced from local farms and prepared using traditional Taiwanese techniques, ensuring an authentic taste that reflects the region's culinary heritage.
• Stewed Mountain Chicken: A dish that emphasizes the use of free-range chicken, stewed slowly to enhance its natural flavors. This preparation method allows the meat to become tender while retaining its unique taste, making it a favorite among diners seeking authentic Taiwanese cuisine.

Tasting Menu

• 11 Courses: NT$7500

Signature Dishes

• Crispy Fried Spareribs: NT$250 (3 Units)
• Formosa Sliced Boiled Half Chicken: NT$540
• Fish and Rice Noodle Pot: NT$1480
• Spiced Meat Sauce with Tofu: NT$350
• Deep Fried Taro Balls: NT$450
• Oyster Pancake: NT$520
• Braised Pig Intestines: NT$380
• Stir-Fried Water Lotus: NT$280
• Bamboo: NT$300
• 1/2 a Chicken: NT$580