Grandpa's Secret Kitchen ReviewFresh Ingredients Delivered Daily: Nanjing Fuxing's Hidden Gem for Foodies

Daloyeh Private Kitchen is conveniently located on Changchun Road, just a four-minute walk from Nanjing Fuxing Station Exit 1, near Changchun Market. It's a top choice among Taipei Dining Venues for group meals in the Nanjing Fuxing area.

The venue's entrance features floor-to-ceiling glass, and inside, three round tables and one square table create a clean, bright, and comfortable atmosphere.

Daloyeh Private Kitchen sources its seafood fresh from the market daily, ensuring peak quality by never using frozen ingredients. To enjoy their freshest offerings, reservations are essential.

This Nanjing Fuxing venue also features a wall displaying a hidden menu, separate from the regular one. These special dishes require advance booking with the venue when you make your reservation.

The venue also offers a wide selection of alcoholic and non-alcoholic beverages, each meticulously chosen by the owner. From Taiwan Gold Medal, classic Heineken, and Tanrei beers to Budweiser Premium, Korean soju, and Thai Tiger Beer, plus a variety of spirits, there’s something to satisfy every guest’s preference.

Daloyeh Private Kitchen is also a well-known Taipei Dining Venues for group meals in Nanjing Fuxing, offering private event services for 30-40 people. It's ideal for company gatherings and family meals, especially during year-end parties and Lunar New Year. Be sure to book these venues in advance to avoid disappointment.

The Crystal Squid Jelly is a dish inspired by the owner's trip to Thailand. It features squid in a Thai sweet and sour sauce, set into a jelly and sliced, then topped with caviar. The owner recommends trying it plain first, then with wasabi.

Yuna found that eating the Crystal Squid Jelly plain offered a delightful sweet and sour taste from the Thai sauce jelly. Adding wasabi transformed the flavor into something entirely different and incredibly surprising!

Daloyeh Private Kitchen's Braised Grilled Fish is an elaborate dish, starting with a whole sea bass that's first fried, then grilled, and finally braised. It's finished with zucchini, baby cabbage, crispy fried dough sticks, garlic, and a sprinkle of black and white sesame seeds for extra flavor.

This multi-layered preparation allows the sea bass to absorb the sauce's essence, resulting in a super tender and flavorful dish that perfectly complements the zucchini and baby cabbage.

The Braised Pork Belly with Sichuan Pepper arrives at the table, exuding a rich, fragrant aroma of Sichuan pepper and sesame. Unlike the overly sweet versions often found elsewhere, Daloyeh Private Kitchen's take elevates the dish to another level with its nuanced Sichuan pepper flavor.

This Taipei Dining Venues venue uses a semi-air-drying method to naturally shape the pork belly. While time-consuming, this process allows the pork belly to absorb more flavor and become incredibly tender, making even Yuna, who usually avoids fatty meats, fall in love with its melt-in-your-mouth texture.

The Chopped Chili Fish Head at Daloyeh Private Kitchen is a dish that carries on a family secret recipe from Hunan, enhanced by unique cooking techniques.

The fish head is specially prepared to be tender and flavorful, paired with homemade chopped chilies that offer a spicy kick with a hint of sweet and sour, adding depth without relying on Sichuan peppercorns or oyster sauce, truly highlighting authentic Hunan flavors.

The Formosa-style short rib is made from a single, whole short rib, generously drizzled with savory meat juices. This short rib offers three unique ways to enjoy it:

• Pair it with the classic homemade mashed potato sauce for a refreshing counterpoint.
• Add the special crispy garlic for an extra layer of texture.
• Dip it in sea salt to highlight the beef's natural umami.

Zucchini and baby corn serve as vibrant and flavorful side dishes, making this, in Yuna's opinion, the best short rib she's ever tasted.

The Crispy Taro Duck at Daloyeh Private Kitchen is a dish that demands both artistry and patience.

First, the duck is meticulously pan-fried until crisp, forming the base, then topped with taro paste. After shaping and freezing, it's coated in flour and deep-fried to a golden, crunchy perfection.

Yuna found the rich duck flavor and the soft, delicate taro to be a perfect combination, resulting in a wonderfully crispy exterior and tender interior.

Inspired by classic garlic pork belly, this dish offers a bold reinvention of texture and flavor. It features tender Kurobuta pork, generously topped with finely chopped scallions and garlic, adding layers of savory depth while subtly incorporating a hint of sweetness.

Each bite delivers the fresh aroma of scallions and garlic, beautifully complementing the Kurobuta pork. The sweet, crisp onions add an unexpected surprise, leaving Yuna with a lasting impression.

This dish is an evolution of a popular lion's head meatball from traditional Lunar New Year feasts. It's been refined with the addition of abalone for richer layers of flavor and texture, then simmered in a chicken bone broth over a bed of baby bok choy.

Yuna found the lion's head meatballs incredibly tender and juicy, perfectly complemented by the delicate texture of the abalone. The sweet crispness of the baby bok choy and the rich depth of the chicken bone broth harmonized beautifully, creating a dish that's both deeply traditional and utterly unforgettable.

Daloyeh Private Kitchen's Kumamoto oysters are a luxurious and refined experience, topped with precious caviar and gold leaf.

Yuna found the red wine vinegar seasoning at this Nanjing Fuxing Taipei Dining Venues to be perfectly balanced, enhancing the overall flavor profile.

This dish stays true to the essence of Sichuan cuisine, featuring minced pork, fried dough sticks, tofu, and scallions. The inventive use of aged fried dough sticks adds a unique depth of flavor and aroma.

As the lid lifts, a cloud of steam rises, releasing an enticing aroma of numbing and spicy peppercorns.

The Abalone, Scallop, Mushroom, and Chicken Soup is a truly authentic dish, slow-simmered with abalone, scallops, mushrooms, and chicken, bringing together the best of both sea and mountain flavors.

The broth is rich and deeply flavorful, making it a perfect, warming finish to any meal, leaving Yuna with a blissful sense of satisfaction.