蜀府掌櫃 — Restaurant in Kaohsiung

Quite tasty. My personal favourite are the dumplings. Although everything is very delicious. The bun is interesting to try, however as a European it doesn't hit the spot as good as our bread... But it was fun to dip it in all the sauces. Speaking of the sauces, they are quite tasty and different in flavour. I wanted more spicy, so the chef sent me a plate of little chillies. That was lovely.

Compared to my other Sichuan food experience, this restaurant has a few dishes a never had before. It was nice to taste some new dishes. However I am not an expert in Sichuan food.

Some dishes were already sold out when we arrived, so make sure to come early if you want something specific.

Good place to eat with a group as well!

Nice staff and...

The chilli fried egg was amazing; who knew eggs could be this good. The dry pot chicken was also 10 out of 10!

Plus, the service was so good; we had a lot of questions about the dishes and the waitress was super nice and helpful, giving us recommendations on...

蜀府掌櫃曾在數年前獲得米其林必比登推介，雖然近年未再入選，但依舊是高雄頗具代表性的在地川菜餐廳。

東坡肉：甜度偏高，呈現鹹甜交織、富含膠質的濃郁風味。肉質並未燉至完全軟爛，瘦肉保有咀嚼感，肥肉則Q彈滑嫩。底部筍乾滷得相當入味，與東坡肉醬汁融合得恰到好處。

老皮嫩肉：醬汁濃郁且均勻附著在雞蛋豆腐上，外皮煎製金黃不油，內裡柔軟且入味，是相當推薦的一道料理。

銀絲捲：份量大，可多人分享。外皮酥香，搭配煉乳後香甜可口，能取代白飯作為主食。

魚香茄子：油份稍高，但肉末的鹹鮮味道不錯，茄子軟爛且吸附了醬汁。

乾扁四季豆：四季豆經高溫脫水後皺縮乾扁，但口感仍不顯老，帶有鹹與淡淡辣味。

辣椒炒蛋：辣椒與花椒的香麻表現到位，蛋香濃郁，熟度掌握佳，外層有金黃的煎蛋邊邊，川菜風味鮮明。

清蒸鱸魚：以蔥花與熱油簡單提香，魚肉新鮮但表現中規中矩。

鳳梨蝦球：蝦肉口感偏脆，鳳梨清甜，整體風味穩定。

醋溜土豆絲：手工切製，刀工細膩，每條土豆絲粗細均勻。醋香濃郁，入口酸味直接衝擊味蕾，同桌友人認為若以涼拌方式呈現，或許更顯爽口。

小卷蘆筍：蘆筍鮮度佳，小卷熟度掌握得宜，Q彈有韌性且不顯老。

水煮魚：上桌時紅油覆面，視覺效果吸引。魚片軟嫩，帶有辣椒的辛辣與花椒的麻香，雖不至於正統川菜的重口味，但仍相當過癮。

蒼蠅頭：韭菜碎、肉末與豆豉的組合充滿鍋氣，鹹香平衡，是本次用餐中最亮眼的一道，展現了廚師的火候與實力。

橙汁排骨：先炸後淋上香濃橙汁醬，排骨外層酥脆、內裡保有肉香，鹹中帶甜，非常下飯。

清炒高麗菜：口感清脆，調味中規中矩。

宮保一品皇：以宮保雞丁、腰果、小卷的調味變化而來，融合花椒香氣與微辣口感，層次豐富。

店內空間不大，因此在用餐時座位顯得稍微局促，桌與桌之間的距離較短，有時會受到鄰桌客人用餐聲或交談聲的影響。不過，這種緊密的用餐氛圍也讓人感受到當地熱鬧、溫暖的人情味...