A bowl of Taiwan,slow fire all day
On Cong Quynh, a Taiwanese chef and his family serve the food of home: braised beef noodles in deep broth, hand-folded dumplings, spices flown in from Taiwan. Small room, big steam.
TAIWANESE KITCHEN · FAMILY-RUN · D1
The bowl and the fold
Two crafts carry the house: the long-braised beef bowl and the hand-folded dumpling. Described, never priced — the house publishes no priced menu.
Taiwanese braised beef noodles
Thick-cut beef braised until it gives, in a deep spiced broth with house-made noodles — the dish the house is named for.
Hand-folded pork dumplings
Hand-folded dumplings with juicy pork filling, steamed to order — the second pillar of the house.
Gua bao pork belly
Soft steamed bun with braised pork belly, pickles and coriander — a Taiwanese street classic done right.
A family kitchen with red lanterns
Dark wood, tight rows of tables, the smell of star anise in the air. Jeffrey's is not trying to be a restaurant — it's a kitchen that lets you sit down.
137 Cong Quynh, District 1
Open from 07:30 every morning — breakfast noodles are a thing here. Evenings run to 21:30, later on weekends.
137 Cong Quynh, Nguyen Cu Trinh, District 1
Sun–Thu 07:30–21:30 · Fri–Sat 07:30–22:00
Photos: Google Maps