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Chef Tony Chen originates from Nantou City in Taiwan and is the owner of Tai One Wei (台 One 味), which officially opened its doors to the public on 11 June 2022 at North Bridge Road. It offers unpretentious Taiwanese zhi char dishes that are a breath of fresh air as compared to the commonly seen braised pork rice, and oyster vermicelli options that are sold everywhere.
Chef Tony used to be an engineer in the semiconductor industry and he loves to cook for his family and loved ones. He and his friends planned to open this eatery so that more people can experience the unique food and culture of Taiwan.
Besides hot favourites like Braised Pork Rice (S$3), Tai One Wei also offers dishes that are native to Taiwan and not commonly found in Singapore at all. Their Stir-Fried Water Lotus (S$18) and Stir-Fried Fern With Cordia Dichotoma (S$18) are specially flown in from Taiwan.
Their Crispy Squid Mouth (S$18) is extremely popular amongst Taiwanese folks. The mouths are fried until crispy before they are stir fried together with peanuts, garlic and spring onion. It is given a sprinkling of Taiwan pepper and salt powder— similar to the crispy fried chicken that we are so in love with! Another dish that’s unique is their Deep-Fried Pork Intestine (S$10)— the intestines are braised before they are deep fried until crispy.
Tai One Wei also offers a selection of Taiwanese beverages (including alcohol) if you’re feeling thirsty after all that indulgent food.
Be transported to Taiwan during your time here at Tai One Wei as the ambience and decor resembles a local Taiwanese eatery. Seating is limited so you are advised to make a booking with them to avoid disappointment.
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