May Snow Hakka: Savor the Best of Hakka Cooking

Our Journey:

We have been to May Snow Hakka once and we were very impressed. The quality of food here is excellent and it is Michelin rated after all. However please note that this is a very traditional restaurant, so if you do not have an acquired taste for traditional Taiwanese food, you may not have such a good experience, but there are many things on the menu that Western foreigners will enjoy.

The Hakka people were among Taiwan’s earliest settlers, bringing with them a distinctive culture and cuisine that have left a lasting impact on the island. Hakka dishes are renowned for their unique textures and often include braised and minced pork, preserved and salted vegetables, tofu, steamed buns, rice, and noodles, all prepared with locally sourced ingredients.

May Snow Hakka is in Xinyi district close to Xinyi Anhe MRT Station on the Red line, near the Xinyi shopping district. From the outside, it’s clear that one of the restaurant’s standout features is its recognition in the Taipei Michelin Guide. The guide highlights its standout dishes, including fried red yeast cuttlefish, braised pork belly ribs, and salt-baked free-range Tainan chicken. It also suggests that the flavors are lighter and offer a refreshing twist on traditional Hakka cuisine.

View of the entrance.

Full menu for those who can read Chinese.

The restaurant’s interior features numerous round tables adorned with floral and avian motifs, symbolizing family unity. Despite being bustling with patrons, the ambiance remains tranquil, with conversations kept at a pleasant volume. Adding to the authentic experience, the attentive staff are dressed in traditional Chinese qipao uniforms, enhancing the overall atmosphere.

Salt Baked Chicken (山野鹽焗雞)

We sampled the Salt Baked Chicken (山野鹽焗雞, NT$580), Fried Soft Silk Noodles Pickled with Red Yeast Rice (紅麴軟絲, NT$400), and Stir-Fried Minced Pork with Long Cowpeas (窩窩頭, NT$350).
The Salt Baked Chicken is served cold, as the name suggests, with a notable salty flavor. Its standout feature is the array of dipping sauces: a soy-based hot sauce with peppers adds a kick, while the lime sauce, both zesty and sweet, is the true highlight. This dish remains traditional, complete with bones for an authentic touch.

Fried Soft Silk Noodles Pickled with Red Yeast Rice (紅麴軟絲)

The fried cuttlefish with red yeast had a nice soft texture with the silk noodles and onions. Its defining feature was the red koji sauce deep-fried with the cuttlefish.

Stir-Fried Minced Pork with Long Cowpeas (窩窩頭)

The minced pork with long cowpeas and buns is a dish that I believe would especially appeal to Westerners. The combination of fried pork and beans produces a remarkably fragrant aroma. The pork’s flavor is so well-seasoned that it almost resembles fish more than meat. The pumpkin-flavored buns complement the pork beautifully, and the dish also pairs excellently with rice.

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