Pen Shui Turkey Rice

Not enough ratingsNT$50–200 / per personTaiwanese
09:30–21:00Chiayi City West Dist.
Long-standingTakeaway

VerdictChiayi's veteran turkey rice, divisive but a useful benchmark

A veteran shop founded in 1949 beside the Fountain Roundabout and regarded as one of the classic names in Chiayi turkey rice. Sliced turkey is dressed with chicken fat and braising sauce over moist rice, making it an easy first taste of the local dish.

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Review

Pen Shui Turkey Rice stands beside the central Fountain Roundabout in Chiayi City. According to the Liberty Times, it was founded in 1949 by Lin Tian-shou, who began by shredding chicken from temple offerings, laying it over white rice and dressing it with braising sauce. The second generation switched poultry several times over cost and texture before settling on turkey, and the third generation opened several branches around the city with a central kitchen, which is why it is often called the old standard-bearer of Chiayi turkey rice.

Reports say the shop uses fresh turkey simmered for hours, rice from the Zhuoshui River area, and a sauce of chicken fat with a little lard, served with shallots and yellow pickled radish. Several roundups note a higher ratio of broth and soy sauce here, so the rice is on the moist side. The sliced version uses thigh meat and has more bite than the shredded one. Side dishes such as red yeast pork, braised cabbage and fish soup round out the meal.

Online opinions are sharply divided. Fans say it tastes like the flavour they grew up with, praise the fragrant sauce and call it a good introduction for first-time visitors. Many locals, however, say they rarely go, finding it pricier than other shops, the dining room dated and service rushed at peak times. Write-ups vary widely, so it is best to judge by your own taste.

The main shop sits where Zhongshan Road meets the roundabout, close to the Wenhua Road Night Market. Reports say it opens at 9:30 a.m. and runs until about 9 p.m., though times differ slightly between sources, so check before you go. Ordering is by paper slip, which you hand to staff when it is busy. Street parking is hard nearby, so walk or use a paid car park.

It suits travellers visiting the Fountain Roundabout who want a bowl of the classic dish, or anyone bringing older relatives for a nostalgic meal. A bowl is small, so add sliced turkey rice, red yeast pork or blanched greens and share between two. If you plan to compare Chiayi turkey rice shops, this makes a useful benchmark.

Why go

  • Founded in 1949, right by the Fountain Roundabout
  • Sliced turkey rice uses thigh meat with more bite
  • Plenty of sauce makes the rice moist
  • Bowls are small; add red yeast pork or greens
  • Order by paper slip and hand it to staff
  • Parking is tough; come on foot

What people say

Liked

  • A nostalgic flavour with fragrant sauce
  • Thigh slices have bite and the rice soaks up flavour
  • Right on the Fountain Roundabout, easy to fit in

Complaints

  • Pricier than other turkey rice shops
  • Dated room with greasy tables and floor
  • Rushed service at peak times

Summarized from the common views of bloggers, media and diners; not direct quotes.

Location

嘉義市西區中山路325號Directions ↗

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Sources

This page is compiled from the articles below and rewritten in our own words. Hours and prices change, so check before you go.

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