金蓬萊是首屆《米其林指南台北》中唯二以台菜得星的餐廳。傳承超過六十年，好滋味延續三代，背後需要的，是不願輕易妥協的精神。
What our inspectors said about Golden Formosa:
In the 1960s, the family started serving heavily seasoned food to go with alcoholic drinks. The third-generation owner still follows the same family recipes from the old days. Their signature deep-fried pork ribs are made with local pork, fried twice to seal in the juices and to crisp up the crust. The tonic soup chicken-in-tripe is a deboned free-range bird slow-cooked for seven hours inside pork tripe with various herbs and condiments.
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