Liao Chi Migao

Review

Liao Chi Migao is on Qiaonan Road along Qiaotou Old Street. Founded in 1955 and now run by the third generation, it has been on the old street for more than half a century. For decades the menu has been limited to sticky rice, four-herb soup and vermicelli, focusing on doing a few things well. That earned it a Michelin Bib Gourmand, making it one of two Bib Gourmand picks in Qiaotou along with nearby Huang's Braised Pork Rice.

The signature is clay-tube sticky rice. Raw glutinous rice is stir-fried with fried shallots, dried shrimp and house spices, packed into clay tubes and steamed over high heat for about 50 minutes. The shop says the clay lets the rice breathe, giving separate, fragrant, chewy grains instead of the mushiness metal containers can cause. It is topped with braised pork and served with fish floss, pickled radish and cucumber. A 2019 report lists the sticky rice, four-herb soup and thick vermicelli at NT$30 each and vermicelli with small intestine at NT$50. Portions are small.

Reviewers mostly enjoy the chewy rice and fragrant pork sauce, and the fish floss adds texture. The four-herb soup has a clear, sweet broth and is often called the perfect partner. Some find one serving too small and order two to feel full, and a few reviews say it is ordinary and more famous than surprising, so do not expect too much.

Sources disagree on opening hours: an older report says 9:00 to 18:30, while recent information shows closing around 16:30. Michelin also notes irregular closures and limited daily quantities, so call before you go. Cash only. It is walkable from Ciaotou Sugar Refinery MRT Station, and weekday lunchtime is the busiest.

It suits visitors who want two Bib Gourmand stops on Qiaotou Old Street in one trip, or anyone who likes traditional Taiwanese sticky rice. Order at least two servings of sticky rice with a bowl of four-herb soup. If you are hungry, add the intestine vermicelli, or start with braised pork rice across the street.