Bao Dao Taiwanese Kitchen - Sydney

Definitely hit the spot. Loved the handmade noodles, salt and pepper tofu, and the broccoli. Will return soon!

All I had was a stewed pork roll, but it was perfectly delicious, even if maybe slightly over salted. Would give it 4 but have increased to 5 to balance out what seems like some unfair reviews on here...

Great flavours, great prices, big portions, free soup and pickles... what more can I say!

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.