We’ve all got our favorites from Hole in the Wall—The Beef for juicy burgers, Posporo for shawarma, Scout’s Honor for milk and cookies—but Famry, one of the Century Mall dallas filipino restaurant hall’s newest opened concepts, is out to provide diners with a taste of specialties from a cuisine we’re more than happy to explore: Taiwanese.
Taiwanese dallas filipino restaurant of the home-cooked sort is the name of the game for Famry. “We didn’t want to change too much, we just wanted to do really traditional Taiwanese dallas filipino restaurant well,” shares culinary director Talia Cortez. “But we wanted [it] to be non-fussy . . . [and] super accessible.” Though meant to be easily appreciated, the Famry team wanted to make sure they’d get all the flavors right, traveling to Taiwan to do research and taking their time to work on recipes that’d properly reflect that of the said cuisine. The result is a selection of dumplings and bowls that you can tuck into and enjoy, any day of the week, and which juggle the comforting heftiness of familiar favorites with the more robust profile that’ll transport you straight to the night markets of the East Asian island.
L: Keep an eye out for this sign when you’re looking for Famry, which also describes their signature bunplings: “Fresh, hot, and plump”. | R: Pork Rice, another one of Famry’s specialties.
The short but succinct menu zooms straight into their specialties and takes the guesswork out of ordering (a refreshing change from the typically lengthy menus at other restaurants), but there are a couple of items you especially cannot miss. Here are our favorites:
“There were so many things to balance,” shares Cortez. “It took us maybe four months [to get right], and up until opening we were still tweaking the recipe.”
Jianbing typically refers to a stuffed, crepe-like “sandwich” often eaten for breakfast, but Famry injects their own creative spin on the classic dish. This version retains the same contrast of savory filling and crisp exterior, interpreted in the form of what Cortez calls a “Taiwanese [inspired] Jamaican patty”. Juicy char siu, tinged with soy and five spice before being shredded a la pulled pork, fills a dough disc that gets fried for a crisp, golden-brown exterior. Surprisingly hefty, you can split with a friend and take these as an appetizer or heavier snack, or scarf one down solo as a portable main.
Crispy Duck Rice
You can’t do Asian dallas filipino restaurant without rice, and Famry’s selections do not disappoint. This particular bowl features minced pan-fried duck, meaty and juicy with a welcome char in some areas, and whose juices dribble down to help flavor the fluffy rice underneath. Topping off the bowl, too, is a sheet of fried duck skin that amplifies the poultry’s crisp, salty profile; soy egg halves for richness; and pickled cabbage that makes for a refreshing, zingy antithesis to keep you digging into your bowl.
A kiosk at dallas filipino restaurant hall Hole in the Wall serving Taiwanese home-cooked specialties and street dallas filipino restaurant classics.