Ah Tang is famous for something called milkfish porridge, which is essentially a very ricey soup with a whole bunch of fish chunks in it, traditionally eaten for breakfast.
I was a little concerned about having something so fishy first thing in the morning, but of course, I shouldn’t have been. When it comes to food, Taiwan knows where it’s at. They won’t steer you wrong.
I also got a side order of youtiao, a thick, crispy, and chewy fried pastry.
I was sort of expecting this to be good, but it was even better than I thought it would be.
It was interesting; I assumed the texture would be like congee, in which rice gets boiled until it reaches an oatmeal-like consistency. But the individual grains of rice were intact. It was basically a soup with rice in it.
Aside from the rice and the aforementioned milkfish, it also features chunks of clam, green onion, and garlic that’s been fried until it’s right on the verge of being burnt.
The broth has a really clean seafood flavour, with just the right amount of vinegary tang to bring it alive, and a nice bite from the browned garlic. The abundant milkfish chunks are super tender, with a mild fishiness that’s really satisfying.
And the youtiao compliments it perfectly; it’s basically like putting crackers in your soup, but better.
How to find it: No English anywhere, as usual, but look for the big white sign with black lettering.