BOTAN

The handsome hubby and I  enjoyed ourselves in Taiwan some moons back.  The food vista especially street food and milk tea are most memorable and a third trip  is not far off in the not so distant future.

Nice to know that there is  apparently a restaurant that serves  authentic home made Taiwanese  food in the metro.

Owned by beautiful couple Taiwanese Chef Vivian and Michael, Botan opened in BGC in 2016.

'Bringing authentic Taiwanese flavors by one bowl to one person at a time'

Botan makes it possible by its Taiwanese Chef Owner Vivian, " We commit to provide and deliver to our customer the most authentic Taiwanese cuisine outside of Taiwan...."

Asked why they named their restaurant Botan. Michael lovingly shared that Botan is peony in English. His wife Chef Vivian loves peony so they named their restaurant Botan

Last Friday, we enjoyed the following...

Fried Pork Intestines

Got some tips from the Chef Owner of Botan. First  clean the intestines and adobo braise it for a few hours. Second,  stuff the intestine with onion leek and fry in fresh oil until golden. Finally garnish with  Botan's secret powder if Chef Vivian will share it. It was amazing crispy outside while tender inside. The onion leek aromatize the usually gamy intestine so that  it did not smell weird

Crispy Pork Liempo

Marinated overnight in their secret brine. The crispy pork liempo was fried to a golden crisp so that there were yin and yang of crispy exterior while retaining its  tenderness inside. Loved the  sinfully crunchy fat part.

Salted Egg Prawn

Succulent prawns  in salted egg recipe. Quite addicting really.A little caveat - you will be ordering bowls of rice for this

Bbq Beef Kang Kong

Ever heard of Sha Cha sauce?  Its a sauce made from soybean oil, garlic, shallots, chili, brill fish and dried shrimp. Stir fry everything together with beef tenderloin and kangkong. Best dish in Taiwanese izakaya

Hot and Sour Soup

Botan uses sfresh veggies, tofu , fungus, egg drop, Taiwan rice vinegar finished with home made chili oil and wansoy

3 cup chicken

1 cup sesame oil, 1 c soy, 1 c cooking wine. All cooked in claypot for at leas 20 minutes until all the sauce dries out. Finish with basil

Century Egg Tofu

This may be my most favorite of all the dishes served. Century egg was creamy and silky like butter and paired well with the tofu and pork floss.

Taiwanese Spicy Beef Noodle

Chef Vivian was quick to point out that the spiciness was adjusted to the Pinoy palate. Consequently, I was able to enjoy this noodle this thoroughly. It was flavorful with just the right amount of heat to make it interesting

Salt and Pepper Squid

Crunchy outside and tender inside, this was one gorgeous dish I would not mind ordering again. The piggery would definitely love this.

Overall,

Authentic  home-made Taiwanese food that is worth a try. Do order the tofu, salt and pepper squid, the spicy beef noodle soup and fried pork intestine. Yes   that scrumptious pork intestine was to die for! The best part was no one would have guessed looking at it , that it was pork intestine.

Definitely returning with the handsome hubby and piggery in tow.

Botan Taiwanese Cuisine is located at the 2nd floor of Wumaco Building Lane P Corner 9th street at BGC Taguig