
Braised Pork Rice
滷肉飯lǔròu fàn
- Savory
- Porky
- Rich
- +2 more
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Restaurant · Tainan
福泰飯桌第三代
The restaurant
Fu Tai began as a street stall more than eighty years ago. The second and third generations opened this shop with seating in 2015, a bright room that makes a gentle introduction to 飯桌仔 (pn̄g-toh-á), the Tainan habit of ordering a bowl of braised pork rice and then choosing small plates from a blackboard menu, which arrive stacked on a tray.
The line-up follows what the market had that day, portions are small, and the day's fish and seasonal vegetables are chalked up. The house meatball soup, made by hand daily, is bouncy and worth adding. The weekday evening session (Tuesday to Friday, 16:30 to 18:30) is busy, so try to arrive before 6 p.m. Saturday is lunch only, Sunday and Monday are closed, and it is cash only.
Awards are shown exactly as recorded for the year given. Guides update their lists every year.
What to order
What the place is known for, with typical prices for each dish.

滷肉飯lǔròu fàn
Typical price: NT$30–70 · per bowl (small to large)
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Around the corner
This is the heart of the old walled city and the densest cluster of Tainan's famous food shops. Chihkan Tower stands on the site of Fort Provintia, built by the Dutch in 1653, and walkable streets run south and west from it. Guohua Street is lined with stalls selling savory rice pudding, oyster omelets, gua bao and popiah, which locals reportedly eat in the morning or around noon; the Baoan Road area has old beef-soup shops that fire up their pots before dawn; Minzu Road has congee and 飯桌仔 (pn̄g-toh-á) eateries, and Simen Road has Small Park Danzai Noodles. Haian Road is a different mood, with taverns, art shops and cafés.
By Michelin's own listing pages, 18 of Tainan's 30 Bib Gourmand picks in 2026 are in this district, so it is the easiest place to fit breakfast, lunch and shaved ice into one walk.
Nearby

Known forOyster Omelet · Stinky Tofu · Taiwanese Sausage in Glutinous Rice (“Small Sausage in Large Sausage”)
Work in progressLast updated Oct 12, 2026What’s new
20 dishes documented · more on the way