Bao Dao Taiwanese Kitchen - Sydney

After tried the perfect noodle soup in their Eastwood shop, I walked by their Sydney CBD store today. I had this combination beef noodle soup and pork trotters but holy hell this was the perfect, and I mean *perfect*, meal for what ails you. Everything was rich and decadent and just felt like the chef himself was giving you a big warm sweaty hug (strong imagery but this bowl of soup did induce the eat sweats). This if anything is the Chinese version of soul food, and I will definitely be back for more.

Decided to try something different for once and we had never tried Taiwanese food before. We weren't sure what to order so we just picked what everyone else had. Pigs ears (we were feeling very adventurous). Crispy texture with great flavour. Definitely a must try! Basil fried chicken was succulent and had a nice salt and peppery basil flavour. Fried tofu had a nice sauce but had a slightly bitter aftertaste. However, it went well with the pickled cabbage. Sticky rice with fermented veggies/sauce was so good.. I could've had another bowl! Their signature noodles in beef soup was pretty good as well. Overall, excellent restaurant and we'll be coming back to try some of the other dishes. Their breakfast menu looks pretty good as well.

Food was ok but the place was full of flies... Asked for some coriander to go with my noodles which normally given for free at any other places but they asked for $2.0 for it. Didnt let them rip me off for it. But yea it's ok but I probably won't come back here coz I like coriander to go with my noodles! Also only has 2 ,3 pieces of meat inside. And many flies ????????

Taiwanese Cuisine in addition of food scene on Liverpool street, in CBD.Food was ok, more than average but nothing so special about it, just typical of Taiwanese street food flavour that you familiar with.Fried Basil Chicken for example, nice crunchy coating, with fragrant from deep fried basil leaves.Sticky rice with braised pork is one of other example.Reminds about grandma dish that she used to cook, so humble simple dish.Silken tofu with century egg and pork floss.. the only thing that I don't like was the egg wasn't done properly, you know that the egg white that I used to know, transform into dark brown, translucent jelly with a salty flavor, can't fine it in this egg.Fried tofu with pickle cabbage was nice, sourness from the pickle liquid cut through greasiness from fried tofu Chicken and corn dumpling, hand made will cost ku about for pieces. Although the hillsong is nice but the skin are quite thick, it's still nice though.

I think I was expecting too much before I dined here.I got pig ears and the Baodao beef noodle soup. The pig ears were not spicy enough for me and tasted a little overcooked. The beef noodle soup was not bad. Noodles were cooked well and the soup was flavoursome. The serving was very generous with lots of noodles and beef.