Lin He Fa Oily Rice

Review

Lin He Fa Oily Rice is on the first floor of Yongle Market at No. 21, Section 1, Dihua Street, near Xiahai City God Temple. A travel site records that it was founded in 1894 and is now in its fourth generation; the media often call it a century-old oily rice shop, and one report mentions that Terry Gou once recommended it for baby-celebration rice. As soon as the market opens, a queue starts to form.

The signature oily rice has a soy sauce base mixed with shiitake, dried shrimp and shredded pork, lifted with sesame oil and fried shallots; reports describe it as delicately fragrant and moist. The most popular order is the rice with chicken leg and braised egg, NT$175 in 2026. Half a catty of rice alone was NT$65, or NT$70 boxed, in a 2025 report, and a braised egg is NT$15. There is also taro cake to take home and steam or pan-fry.

Praise centers on the well-seasoned chicken, rice that is not too salty and a strong overall aroma, making it a good brunch or something to bring home. One blogger, however, found it rich and heavy and not worth a special trip or a long wait, better as a stop while you are already on Dihua Street; some also find the chicken dry. Because it often closes before noon, many complain about arriving to find it sold out.

It opens Tuesday to Sunday 07:30–12:00, closed Mondays, and often sells out before noon. There is no seating; everything is boxed to go, and you can eat at the dining area near the market or on benches along Dihua Street. On weekdays you rarely queue before 9 a.m., but the line grows after 10. It is about an eight-minute walk from Dadaocheng Wharf.

It suits morning visitors to Dadaocheng who want a Taiwanese brunch, or anyone buying celebration rice to take home. Solo diners should get the chicken and egg set; families can buy a larger portion of rice plus a few eggs to share, and take a taro cake home. Afterward, Xiahai City God Temple and the Dihua Street shops are right there.