Ever since my daughter Juliet was born, I haven’t had a lot of time to test out new dishes or focus on blogging. That is why recently most of my blog posts have been about food prepping because I had to find a way to spend less time cooking each day so I could spend more time with my family after work. Luckily, an awesome Taiwanese restaurant called O’Shine Taiwanese Kitchen recently opened up just across the street so I figured I would share this with you call because I really like their food. This is going to be a quick O’Shine Taiwanese Kitchen review. So far I’ve only tried four dishes at O’Shine, but all four have been really good (I am hooked onto one of them).
Above is their Taiwanese Sticky Rice. This is a great appetizer. Especially if you are craving some flavorful rice, but you don’t want to order a full size rice dish. If you’ve ever had Dim Sum, this dish is just like the Cantonese stick rice wrapped in Lotus leaf (Lo Mai Gai), it just doesn’t have the Lotus leaf and it has some sauce served on the top.
So far my favorite dish is their Fermented Red Rice Yeast Pork Chop. Normally I like my pork chops to be thick, but what this dish lacks in thickness, it makes up for in flavor. Don’t let the “fermented” fool you, it doesn’t taste funky or weird, it basically tastes like a perfectly seasoned piece of juicy pork packed with ten times the flavor that you would expect. Two other dishes that I’ve tried before is their baked pork chop in tomato sauce served over rice and their Hainan Chicken. Their Hainan Chicken is actually really good, but so far every time I go back I keep ordering the Fermented Red Rice Yeast Pork Chop. Normally when I go I order to-go, which is why I only have two pictures to use in this post. I will try to add more pictures the next time I eat in at O’Shine Taiwanese Kitchen. Overall their food is really good, but don’t go if you are looking for a nice formal sit-down type restaurant… this is more of a hole in the wall family run type restaurant that is perfect for daily eats.
Derrick Chan
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