福伯黃金雞 - Section 1

Great place to visit but must go!

Good food but poor environment.

Better than what you think. Yummy!

Very expensive. Not worth the money. For 2 pax, we could not finish the whole chicken which cost NT550

Best chicken ever!!! Totally recommend this place, the chicken is a must, the people is so nice and is located in a good place and has a lot of space for parking and tables to eat!.

The place has limited parking spaces, tying up the nearby traffic as cars waited in line on the street outside the adjacent parking lot. The meandering line of people waiting to be seated extends to the parking lot as well. Shockingly, not all eyes were aware of the influx of cars backing in here and there, like all dare-devils were somehow gathered in one place. Friends of drivers may also be "instructing" the driver while standing directly behind the vehicle! Oh people people. I'm here to experience a meal, not to witness a tragedy! Technically speaking, the place is built under a roof with no concrete walls on two sides to allow ventilation, but I'd reckon that the place will be boiling during the summer with no AC available. The kitchen is situated at the so-called entrance, divided by the customer entrance path. To the right is the stir-fry station, where you can constantly see fire roaring up from the woks as the cooks skillfully toss the food in spirals. To the left is the cooking station set up exclusively for the golden chickens. On top of the food prep island, you can see that the chickens were nicely baked into a golden brown shade of color, hung upright in mid-air on racks as if the chickens were mirthfully waltzing to the end of a celebration. The racks made me think of miniature clothes hangers, except that chickens were hung in place of tiny shirts and with juicy fat running down the sides that converge into a shallow basin at the end instead of water. We were a party of eight, four adults and four children around the age of six if you break it down. Waiting is a bit of a drag if you require a large table. Bigger table means more people occupying the table, more people occupying the table means more time to finish, which implies a longer waiting time for bigger groups. When we were finally assigned a table, we greedily ordered two chickens and an abundance of side-dishes (stir-fried cabbage, stir-fried water spinach, stir-fried mountain pork and onions, deep-fried river shrimp sprinkled with salt pepper, deep-fried squid beak, stir-fried thin noodles with pumpkin, and bamboo pipe rice). Verdict: The crispiness of the chicken skin was better than expected. The meat was tender and flavorful. I could taste the rice wine and the Chinese herbs used for seasoning prior to baking. Slightly salty to be on the downside. I’d give it a B+ if it were not for the shabby and greasy dining environment. Disposable utensils simply aren’t enough to make up for the unsanitary impression as a whole. Side-dishes are plain mediocre. Price was fair. (NT550/ per chicken , forgot the rest XD)

Waiting for the chicken 25 minutes now. Would be ok but veggies and rice were served after 2-3 minutes so are ice cold now. Just not good organization however good the chicken tastes when it finally arrives. Glad to say it was worth the wait. Was very well cooked

Pot oven chicken specialist restaurant. The signature chicken was indeed juicy and well done. However, the dining environment is unacceptable for foreigners, no hygiene standards in place. Hot food had to be placed in plastic bowls, I wonder if this is poisonous. Had minor diarrhea as aftermath. Parking available across the street.