A Wen Rice Cake

Review

A Wen Rice Cake is at No. 74 Baoan Road, surrounded by snack shops that have been around for decades, and the MICHELIN Guide notes that it is young by the standards of this street. The owner opened it in 2016 to carry on a grandmother's home cooking. It has since been named a Bib Gourmand and appears on the 2025 Tainan Bib Gourmand list, with customers coming in from morning to night.

The rice cake takes real care. According to the MICHELIN description, the batter is ground from indica rice aged for two years, mixed with sweet potato starch in three different ratios and minced pork, then steamed and pan-fried until golden. Diners describe one side as crisp and the other as soft and springy, a bit like a savoury pan-fried mochi. There are five ways to order it, and the signature version comes with a bamboo shoot and pork sauce; spice lovers can add the house chilli sauce.

Fans praise the unusual texture and the rich, salty-sweet sauce, saying chilli and vinegar make it even more appetising; some recommend adding an egg or ordering the braised pork rice, which is fragrant with spices and tender. Critics find the sauce on the sweet and thick side, which may feel heavy to those unused to Tainan's sweetness, and note that the menu is short and seats are limited at peak times.

The MICHELIN Guide lists daily hours of 8:30 a.m. to 9 p.m., though some online listings say 10 p.m., so sources differ; check before you go. It is cash only and air-conditioned, and works well for breakfast or a late snack. Baoan Road is packed with eateries and parking is hard, so walking over from Guohua Street or Haian Road is easiest.

Good for anyone wanting to try Tainan's less common pan-fried rice cake, or a lighter staple during a Baoan Road snack crawl. First-timers can order the signature rice cake with bamboo shoot sauce, add chilli to taste, and pair it with braised pork rice or an egg. Light eaters can treat one portion as a snack and save room for the other old shops on the same street.