The name "taro ball Taiwan ice" only begins to tell the tale. I won't try to identify all the ingredients in this dish (also shown in the first two photos below), or even to enumerate them; I stopped counting at a dozen. Perhaps you'll do better by splitting it with a friend, between two bowls; the portion is huge.
Previously, from visits to the restaurant in its earlier incarnation, as Excellent Pork Chop House: Glad I got the small size of smelt with chili; it's simply too spicy as anything other than a palate awakener between courses. The eponymous pork chop, over rice and a pleasingly sour pairing of ground pork and pickled vegetables, is much more mouth-watering. A friend from Taipei has noted that this restaurant has an older, famous namesake in his hometown, and that the featured item is far better at the original. That has to be some dynamite pork chop, because the version down on Doyers is very good by me. A bespoke bowl of Taiwanese ice featured the muted but tasty trio of taro, dry-roasted peanuts, and condensed milk.
Taiwan Pork Chop House (shown below in 2014)
3 Doyers St. (Pell St.-Bowery), Manhattan
212-791-7007
www.TaiwanPorkChop.com
