Wang's Broth

The story

Wang's Broth, Taipei: Michelin Bib Gourmand Braised Pork Rice at Huaxi Night Market

The Story of Wang's Broth

In the heart of Taipei’s Huaxi Street Night Market, Stall 153 has been quietly feeding the neighborhood since 1975. Originally known as Wang’s Clear Soup Melon Meat, this stall was the go‑to for late‑night revelers and early‑morning workers in old Monga. The current owner, the second generation, renovated the space, added air conditioning, and renamed the stall Wang’s Broth. The goal was simple: keep the recipes and methods passed down from the founder, and hold onto the familiar taste that has anchored the community for nearly half a century.

The Signature Dishes

Two dishes define Wang’s Broth. The first is the black gold braised pork rice – a bowl of glossy, slow‑cooked pork belly over steamed rice. The braising liquid is rich, sticky, and sweet without being cloying. The second is the clear soup with melon meat, a light broth infused with pickled cucumber and tender pork chunks. The soup is clean and slightly sweet, the meat firm yet yielding. Together, they form a classic Taiwanese night‑market meal: humble ingredients, deep flavor.

Recognition and Atmosphere

In 2019, Wang’s Broth earned a Michelin Bib Gourmand, and it has held that distinction every year since. The guide praised the black gold braised pork rice for its “sticky texture and sweet‑but‑not‑greasy taste,” and the clear soup for its “refreshing, sweet broth with chewy meat.” The renovated stall is clean and comfortable – a deliberate upgrade from the original open‑air cart. It remains a small‑eats spot, but one where the quality has drawn international attention. For anyone exploring Taipei’s night markets, Wang’s Broth offers a direct link to the city’s street‑food heritage, served with the same care as when it first opened.