Most of the Taiwan food joints outside of Taipei are depressing failures. They promise street market authenticity but deliver a sad, greasy lie on a plastic tray. We have all walked into those brightly lit, odorless disasters, hoping for the comforting truth of good dumplings. Instead, they taste like a freezer bag full of depression.
Finding proper Taiwanese cuisine in Manila is an exercise in lowering your expectations to zero like with most international cuisines. Most locals haven’t got a clue what they are missing. That’s not a knock on Filipinos. I didn’t know what good Thai or even Italian was until I went to those countries. I would sit in my blissful North American ignorance not knowing any better.
This is why you need to find Uniku. Is it full of authentic food from Taiwan? Absolutely not, but it’s pretty damn close. I found it after relentlessly searching for good Taiwanese food in the Metro, and I found it a 3 minute walk from my condo in the Greenfield district of Mandaluyong. So in this post, I will tell you everything you need to know about Uniku.
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Table of Contents
Unmistakable Taiwan Food With a Surprise
The name Uniku itself sounds like a cheap knock-off, considering Uniku is the Maltese word for “unique”. Trust me, I researched it to confirm. It’s a pretty pretentious name for a Taiwanese dumpling joint, but I digress. Either way, Uniku understood the assignment. The focus here is not the aesthetic, it’s entirely about the plate in front of you. They have the dumplings, the rice bowls, and the heavy braised meats.
But they also don’t ignore their Filipino presence and pay homage to a few mash-ups of Filipino/Taiwanese fusion dishes. Usually, “Filipino-Taiwanese fusion” is a warning label. The culinary equivalent of watching two drunk friends fight. It screams bastardized ingredients and cultural appropriation for a higher price tag. Luckily, Uniku is doing it right.
While they have locations throughout Metro Manila, my experience is the Mandaluyong location in the Rockwell Business center. Yes, parking somewhat sucks without paying an arm and a leg and you may have to deal with some corporate lunch breaks, but those are the usual headaches everywhere here. Now that we have the pleasantries out of the way, let me tell you about the food.
Xiao Long Bao: The Soup Dumpling that Actually Has Soup
Everyone screws up Xiao Long Bao. Everyone.You order soup dumplings, and what arrives is a dry, tepid tragedy wrapped in a sticky, paper-thin skin. It is an insult to the entire concept of the dumpling. Uniku manages to avoid this catastrophic failure. Their version is delicate enough that the wrapper doesn’t break upon lifting, and has just enough structural integrity to be satisfying.
The soup inside is rich, piping hot, and perfectly seasoned. You will not get a mouthful of bland sadness here. You will get the promised explosion of flavor and heat that makes the Xiao Long Bao worth the ridiculous fuss. This is how the dish is supposed to work. It’s the only way the dish should ever be served.
Where to Stay in Metro Manila Near Uniku
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Mid-Range Accommodations: – Ace Hotel & Suites – Ace Hotel and Suites in Pasig combines modern rooms with access to the famous water spa, rooftop dining, and skyline views. A comfortable stay minutes from Kapitolyo with wellness and comfort in one spot.
Budget Accommodations: – Privato Ortigas – Privato Hotel Ortigas offers sleek modern rooms, a rooftop pool with skyline views, and easy access to Kapitolyo’s dining scene. A stylish budget stay for as little as $30USD a night
Looking for other great places to stay near Uniku? Use the search bar below.
Read Next: Where to Eat in Kapitolyo: 13 Extraordinary Locations
Kuchay Dumplings
The Kuchay Dumplings are a dividing line. People either love the pungent taste of Chinese chives or they think you are feeding them lawn clippings. I belong to the first group. Uniku’s Kuchay Dumplings don’t mess around with flavor. The filling is aggressively heavy on the chives, and extremely savory. The wrapper has a good, sturdy chew to it. This dumpling demands your attention because of the flavor profile. It will clear your sinuses if you are a coward about spices. Use the black vinegar if you want to pretend you are sophisticated.
You have the choice of pan-fried or steamed. I of course chose both because I’m fat, but you do you. The pan-fried version is cooked just enough to give a satisfying crunch and the steamed version melts in your mouth. The filling in both is dense and they each hold up their end of the bargain.
Pan Fried Pork Dumplings
Forget the boiled pork dumplings you had as a kid. Those are for beginners. The Pan Fried Pork Dumpling is the adult version that knows what it wants. This is where the magic of the Maillard reaction saves the day. The bottom crust is crispy, golden, and deeply satisfying. This crackling shell holds the savory pork interior together. The pork itself is juicy and dense with flavor.
There is no room for mistakes here. The chef has to pull them from the heat at the exact right moment. Uniku nails the timing every single time. Dunk them aggressively in the accompanying sauces. Do not daintily sip your tea while trying to eat them. Eat them like a hungry animal. You came here for the grease and the salt. Accept the delicious consequences.
Pork Siu Mai
Siu Mai is a Chinese staple that the Filipino Sio Mai was modeled after. Unlike Sio Mai, Siu Mai is often boring. The beige sedan of the dumpling world if you will. Uniku gives the classic Pork Siu Mai a necessary kick in the pants. The wrapper is thin. It does its job without distracting from the meat. The pork filling is where they make their stand. It is tightly packed and seasoned with intent.
They do not pad it out with unnecessary vegetables or other cheap tricks. This is a pure pork bomb ready for consumption. Grab the chopsticks. Don’t look around the room for approval. Just drench it in chili oil until the shame is gone. They are worth every bite.
Radish Cake
Radish Cake is either phenomenal or a disgusting wet brick. There is no middle ground, ever and I’ve had more than my fair share of the latter. Uniku’s version falls into the phenomenal category. They fry it perfectly, so it has a crispy exterior that immediately gives way to a creamy, soft interior. The texture contrast is genuinely impressive.
The flavor is earthy and slightly sweet from the radish. This is comfort food at its most cynical. It reminds you that the simplest ingredients are often the best. Do not ruin it by being polite. Just eat the damn thing. Drizzle a little soy sauce on top if you must. But it’s not necessary, it’s delicious alone.
Uniku Braised Pork Rice
This is the main event. Lu Rou Fan is the cornerstone of Taiwan’s food culture. Uniku’s Braised Pork Rice is exactly what you want it to be. The pork belly is perfectly rendered. It’s fatty and impossibly tender. This is meat that falls apart if you look at it too hard. The sauce is a dark, sticky reduction of soy, sugar, and spices and it clings to every grain of rice.
Ideally this dish is served with a generous pour of the sauce. If I have one knock on Uniku, this is what is lacking, that extra sauce. Don’t get me wrong, it is still extremely flavorful but the rice bowl did dry out once you’re half way through it. The sauce I did have with it though was a beautiful greasy mess. The hard-boiled eggs are an added bonus and the blanched greens and pickled veg offset the rich flavours of the sauce and pork belly.
Fried Chicken Filet Rice
For those who think Taiwanese food is only soup and steamed stuff, look here. The Fried Chicken Filet Rice is the satisfying, deep-fried answer to sadness. The chicken itself is enormous. It hangs over the rice like a delicious, golden shadow. The coating is thin and shatteringly crisp. This is not some thick, American-style breading trying to hide bad meat. This is proper Taiwanese frying.
The meat inside is moist and flavorful. The whole thing sits on a bed of seasoned fried-rice. Do not try to eat it with chopsticks unless you’re a pro. Go old school spoon and fork for massive bites. This is simple food. It’s executed with zero pretense, and its a glorious, savory calorie bomb.
Dessert: Fried Potato Balls and Fried Sesame Seed Balls
If you are still hungry after all the grease and dumplings, you might as well finish the job with these fried monstrosities. The Fried Potato Balls are a weirdly satisfying mix of sweet and savory starch. They are chewy, hot, and slightly dense. They are nothing like the potato you are used to.
The Fried Sesame Seed Balls are better. They offer a dense, sweet filling wrapped in a sesame-crusted shell. Exactly like a Filipino/Chinese style buchi. This is cheap, effective sweetness designed to shut your mouth. Eat them hot before the grease sets.
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Uniku Prices, Hours, and Location
Prices:
The best part of Uniku is the prices, which are really good for Greenfield. Most of the dumplings will run in the ₱170 – ₱220 range, while surprisingly the braised pork rice is less than ₱200. The fried-chicekn rice will hit the hardest at around ₱300, rice cake at only ₱120, and desserts at ₱180. All very affordable for Mandaluyong.
Hours:
- Monday — Friday: 10:00AM — 10:00PM
- Saturday: 10:00AM — 9:00PM
- Sunday 10:00AM — 8:00PM
Location:
Uniku is located in the Rockwell Business Center on the United Street side near the food truck park.
There address is: 11 GF Rockwell Business Center Sheridan st, cor United St, Mandaluyong City, 1550 Metro Manila
Final Thoughts on Manila’s Taiwan Food
Uniku is the exception to the rule. They prove that good, honest Taiwan food can exist outside of the usual Asian markets. This place is a welcome relief from the glut of mediocre restaurants trying to be something they are not. They serve the food they promise. They serve it well. It is a simple concept that most places fail spectacularly to grasp. Go here, eat until you hate yourself, and then do it again next week. Stop making excuses for bad food.
Have you actually eaten the food at Uniku yet? Tell me which dish destroyed your diet in the comments below.
Uniku Taiwan Food FAQ
What dishes should someone order if they are new to Taiwanese food?
If you are completely new to this cuisine, start with the Lu Rou Fan (Braised Pork Rice). This dish provides the core flavors of soy, fat, and star anise in a single bowl. It is the national comfort food of Taiwan.
Follow that with the Xiao Long Bao for a delicate flavor experience that relies on precision cooking. These two dishes offer the best summary of Taiwanese cuisine: savory, comforting, and texturally perfect.
How does Uniku’s pricing compare to other Asian restaurants in the Greenfield area?
Uniku’s prices are highly competitive, especially considering the location inside the Rockwell Business Center. Most signature dumpling and rice dishes fall between ₱170 and ₱220. This makes it significantly cheaper than most sit-down Japanese or high-end Korean joints in the district.
You can easily get a filling, high-quality meal for under ₱400 per person, which is a steal for Greenfiled. The quality you receive far outweighs the moderate cost. Uniku’s pirce is a major selling point.
Does Uniku offer takeout or delivery options?
Yes, Uniku is available on major delivery platforms like GrabFood and foodpanda. This makes it a solid option for nearby residents in Ortigas or Pasig City. Delivery is reliable, though the quality of items like Xiao Long Bao could be problematic as they won’t travel well.
If you choose delivery, stick to more heartier dishes. The Fried Chicken Filet Rice and the Braised Pork Rice maintain their integrity better than delicate steamed items. Plan for a slightly longer wait during corporate lunch rushes.
What ingredients provide the strong, pungent flavor in Kuchay Dumplings?
The strong flavor comes directly from Chinese chives, known locally as kuchay. These are a more aggressive, sharper cousin to common Western chives. They possess a powerful onion and garlic aroma. The dumplings are typically packed with a high ratio of minced chives and seasoned ground pork. This combination creates a savory, sulfurous intensity that some palates find challenging.
Is Uniku considered genuine Taiwanese international cuisine or a Filipino adaptation?
Uniku straddles the line, offering genuine Taiwanese staples alongside Filipino-influenced dishes. The core dumplings and the Lu Rou Fan are made using authentic techniques and seasoning profiles. These items are close to what you find in Taipei street markets.
However, the menu includes fusion elements, which is a common practice in Manila’s international food scene. Do not expect 100% Taipei authenticity. Expect high-quality food that is close enough to the real thing to satisfy your cravings.
Are there any specific differences in cooking time between the steamed and pan-fried Kuchay Dumplings?
The steamed and pan-fried versions require completely different cooking approaches. The steamed dumplings cook quickly, usually taking only 8 to 10 minutes to soften the dough and cook the chive filling. They retain a soft, slick texture.
The pan-fried version requires a two-step process to achieve the crust. This takes slightly longer. The longer cooking time is necessary to create that desirable golden, crispy bottom. Order both if you have the time.
How should I properly handle and eat the soup-filled Xiao Long Bao without making a mess?
Do not try to pick up the Xiao Long Bao with just chopsticks. They will tear. Place the dumpling on your soup spoon. Gently poke a small hole in the wrapper to release the scalding hot soup onto the spoon. This prevents you from burning your mouth.
Sip the soup first, appreciating the rich broth. Then, you can eat the remaining dumpling in one or two bites. Add a sliver of fresh ginger and black vinegar to the spoon before eating for a flavor bomb.
Besides the Braised Pork Rice, what other heavy, savory rice bowls does Uniku offer?
The other major heavy rice bowl is the Fried Chicken Filet Rice. It features a massive, flattened chicken cutlet fried in the Taiwanese style. This uses a light coating that stays crisp, providing a savory crunch instead of a thick, doughy crust.
They also offer noodle bowls like their Taiwanese tomato beef noodle soup and Filipino inspired adobos. You will not lack options at Uniku.
Does the Uniku location in Rockwell Business Center offer private dining or larger seating areas?
The Uniku branch in the Rockwell Business Center does not feature private dining rooms. It is set up as a high-traffic, quick-service restaurant. The dining area is functional and clean but fairly open-plan.
Seating consists mainly of small tables for two or four people. If you have a larger group, call ahead during off-peak hours to reserve two adjoining tables. Do not try to show up with a party of eight at noon on a weekday.
What is the ideal way to reheat leftover Pan Fried Pork Dumplings at home?
Do not use a microwave; it will ruin the texture and make the crust soggy. The best method is to reheat them in a non-stick pan with a small amount of oil. This restores the bottom crust’s desired crispiness.
Heat the pan to a medium-high setting, then place the dumplings in the oil for about 2–3 minutes per side. If the filling is cold, add a small splash of water to the pan and cover it briefly. This steams the interior while the base re-crisps.
