{"id":3161,"date":"2026-01-19T08:40:32","date_gmt":"2026-01-19T08:40:32","guid":{"rendered":"https:\/\/choosychou.com\/?p=3161"},"modified":"2026-01-19T08:42:31","modified_gmt":"2026-01-19T08:42:31","slug":"tainan_yakiniku_pankoko_second_time","status":"publish","type":"post","link":"https:\/\/choosychou.com\/en\/tainan_yakiniku_pankoko_second_time\/","title":{"rendered":"Tainan\uff5cYakiniku\uff5cPankoko Yakiniku Club (second Visit)"},"content":{"rendered":"

The return visit is still worth it. The meat quality is stable and the selection is careful. There are a few roast butcher shops in Tainan that will want to come again.<\/p>\n\n\n\n

Back in Tainan, my feet naturally walked into Pankoko again.
This time I specially booked the Australian wagyu calf beef tongue that I missed last time in advance. After all, the appetite is getting smaller and smaller. Now, eating a la carte roast meat is better than a set meal. Leave the stomach to the parts you really like, and you won't be reduced by unnecessary items. Overall experience.<\/p>\n\n\n\n

#Pankoko<\/a> #Tainan Roast Meat<\/a> #Tainan Cuisine<\/a> #Roast Meat Club<\/a> #A la carte roast meat<\/a> #Recommended for roast meat<\/a> #Wagyu beef tongue<\/a> #Xiaoli Muscle Pig Filet<\/a> #Food critic<\/a> #Table service<\/a> #Tainan must eat<\/a> #TainanFood<\/a> #Meat control<\/a> #Two-visit certification<\/a><\/h6>\n\n\n\n

(Dining in September 2025)<\/p>\n\n\n\n\n\n\n\n

Pankoko Yakiniku Club menu introduction and Dining experience<\/mark><\/h1>\n\n\n\n
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Australian Wagyu calf beef tongue ($18\/g-total$2196)<\/mark><\/strong><\/h3>\n\n\n\n

No wonder you need to book in advance!
The taste of beef tongue cut into small pieces is between thin-cut and thick-cut, which not only retains the most charming crispy elasticity of beef tongue, but also does not become difficult to bite due to thickness.
After the entrance, there is a clean and neat aroma of gravy and delicate grease, and the finish is refreshing and the chewier it is, the more fragrant it is.
It's just... the food is really delicious, and the price is really contemplative. This is an item that will be remembered in my heart after eating and will also make my purse feel painful.<\/p>\n\n\n\n

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Light Enjoy Niu Xiaosheng 200g ($1850) + Core Core ($920)<\/mark><\/strong><\/h3>\n\n\n\n

The three parts of Xiaosheng performed steadily, but the most worthy of mention was the \"core core\". This rare part located on the inside of the hind legs of the buttocks has a low fat content, fine fiber, and a soft and elastic taste, like a gentle version between the buttocks and sirloin. It is pure, clean, and full of fleshy essence, making it very suitable for people who like to pursue low-fat and high-fleshy.<\/p>\n<\/div><\/div>\n\n\n\n

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Xiaoli Muscle Pig Filet ($350)<\/mark><\/strong><\/h3>\n\n\n\n

Pork that can be cooked externally and endogenous with peace of mind is still not common in Taiwan.
The contrast between the micro-burnt aroma of the outer layer and the smooth and tender taste of the inner layer, which is almost close to the taste of raw ham, is impressive.
The confidence that dares to serve it to the table to represent processing and temperature control is a must-order when you come to Pankoko.<\/p>\n\n\n\n

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Chicken whole heart ($130)<\/mark><\/strong><\/h3>\n\n\n\n

Highly elastic ingredients such as chicken hearts often harden by mistake if they are baked by themselves.\uff0c
The table service accurately grasps the maturity, and the bite is crisp and elastic, the gravy is full, and it will not burn or grow old.
This is the gap between professional and self-baking, and it is also the greatest meaning of ordering table service.<\/p>\n\n\n\n

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Comb melon ($140)<\/mark><\/strong><\/h3>\n\n\n\n

It still retains moisture after grilling, and the taste is sweet and soft, which is the most healing buffer between meat and wine.
It may seem simple, but you can feel respect for the weather and timing.<\/p>\n<\/div><\/div>\n\n\n\n

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Beef offal with garlic and olive oil ($360)<\/mark><\/h3>\n\n\n\n

It contains beef liver, tripe, and beef tail, with rich garlic flavor and warm spiciness. The taste level is distinctive, which is the most suitable for meals and wine pairing, bringing a strong and healing sense of satisfaction.<\/p>\n<\/div><\/div>\n\n\n\n

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Wagyu Dan Dan Sauce Tender Tofu (for hospitality)<\/mark><\/h3>\n\n\n\n

Preserved egg tofu with wagyu beef and Dan Dan sauce, the performance is stable and belongs to the friendly opening sketch.
If it's not for hospitality, it's not worth adding something special.<\/p>\n<\/div><\/div>\n\n\n\n

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Wagyu Butter Tsukimi Bibimbap ($90)<\/mark><\/strong><\/h3>\n\n\n\n

The staple food of the old friend level, I will definitely order it every time I come.
The aroma of grease surges at the moment of mixing, showing a sense of happiness that is not simple with simplicity.<\/p>\n<\/div><\/div>\n\n\n\n

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Magic Cut Pleurotus mushroom ($120)<\/mark><\/strong><\/h3>\n\n\n\n

The taste is juicy and full, and the charcoal fragrance makes the taste more three-dimensional, which is also a must.<\/p>\n\n\n\n

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Personal feelings<\/mark><\/h1>\n\n\n\n

The second visit itself represents a sense of trust.
Pankoko's meat quality is still stable, and the selection and maturity control are reassuring. It is the only one in my Tainan butcher shop that I would actively like to visit again.<\/p>\n\n\n\n

If you want to pick the details, the table service feels weaker this time than last time.\uff0c
Zhu Zhu, the service staff I met last time, has a better grasp of detail and rhythm, and should be specially designated when making a reservation next time.
For me, a good roast meat is not just \"whether it's delicious or not.\"\uff0c
It's a complete experience of meat, fire, rhythm and service.<\/p>\n\n\n\n

Pankoko Yakiniku Club (one Visit)<\/p>https:\/\/choosychou.com\/tainan_yakiniku_pankoko\/<\/a><\/cite><\/blockquote><\/figure>\n\n\n\n

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Overall rating and cost<\/mark><\/h1>\n\n\n\n