Why one bowl demands so much

Braised pork rice looks humble, yet it reveals a Taiwanese kitchen's true skill. The fat-to-lean ratio, the balance of sweet and savoury soy, the hours of slow braising — one wrong step and the flavour falls apart.

At Mr. Wu we hand-cut the pork instead of mincing it, so every bite carries texture and that lip-sticking richness.

Good flavour is simmered, never rushed

A good braise takes time: shallots fried till fragrant, soy for colour, rock sugar to glaze, until the meat glistens. There is no shortcut for this kind of patience.

Spooned over steaming rice, the sauce seeps between the grains — this is the taste of Taiwan we want to bring you.